Crispy Baked Curried Tofu (Oil-Free)
Baked curried tofu has been a weekly staple of mine lately. It’s a great item for weekly food prep and works as a convenient source of protein in my daily salads. It also tastes great, has a great texture and is really easy to make!
If you’re new to cooking with tofu you’ll see a number of different varieties of tofu in the store. Depending on what you’re making, you may want to press your tofu first. You can read this post for more on pressing tofu. Pressing tofu removes excess water and allows the tofu to absorb more flavour as it cooks.
Tofu Varieties
extra-firm tofu: my preferred variety because it holds its shape well and is perfect for slicing, cubing, frying, crumbling and baking, great in soups, curries or own its own and perfect for tofu scrambles, doesn’t absorb flavour as well as a softer tofu though
firm tofu: similar to extra-firm but will absorb more flavour, use as you would extra-firm tofu
medium tofu: denser than soft or silken tofu but not as hardy as firm and extra-firm, typically used in dishes like miso soup
silken tofu: undrained and unpressed so it has a higher water content than other varieties, typically used for desserts, smoothies, dressings and sauces, also a good substitute for eggs in baking
soft tofu: great for dressings, sauces, dips and desserts, can be use the same way as silken tofu but is slightly less smooth
dessert tofu: soft tofu with flavour added, typically eaten on it’s own but can be added to recipes such as baking, smoothies and raw desserts
This baked curried tofu is barely a recipe…I’d say it’s more of a how-t0 for an easy, high-protein vegan snack. Simply cube tofu, mix with spices and bake until crispy. It’s so easy and so yummy! Feel free to try this method with your favourite spices, anything goes!
Baked Tofu Spice Ideas
turmeric and cumin
sea salt and back pepper
cayenne and garlic powder
chili powder, black pepper and paprika
ground ginger, sea salt and garlic powder
…anything works really! What would you use??
Baked Curried Tofu
high protein
super easy to make
prep in minutes
oil-free
perfect for adding protein to salads
add to my Thai Red Curry Cauliflower Rice
add to my Healthy Fried Cauliflower Rice
eat on it’s own as a healthy snack
Baked Curried Tofu
-
Prep Time: 5 mins -
Cook Time: 25 mins
-
Total Time: 30 minutes
-
Yield: 4 servings 1x
-
Category: Snack, Side
Prep Time:
Yield:
Category:
Print Recipe
Pin RecipeIngredients
- 1 package organic extra-firm tofu
- 1 few tablespoons of curry powder
- some garlic powder
- sea salt
Instructions
- Cut the tofu into cubes, triangles or slabs.
- Add to a container with the spices and shake to thouroudly coat all the pecies.
- Bake at 400 degrees for about 20-30 minutes until crispy, flipping halfway through.
I like your recipe and will definitely try it but….
What’s with all the ads! Seems like too many.
★★★★★
Thanks for the feedback. I’m still working on finding a balance with my advertising. As I provide everything for free, ads help me bring in some income to help pay for my website. Thanks 🙂
Ads help pay the bills!
Haha, yes they do. Food blogging is not cheap!
Do u think this would work pan fried ina nonstick skillet? Its way too hot to put the oven on!
I make it that way sometimes..just dry-fry in a good non-stick skillet with whatever spices you like 🙂
YUM!!!! I love easy baked tofu recipes. That tofu looks so super-coated and awesome!
very good recipe!
Its tasty !Gives different look to tofu.easy to make.
Recipe says: “1 few tablespoons of curry powder”. Is that one tablespoon or a few tablespoons?
I think it’s a few tablespoons! I can’t remember though, I’ll have to make it again. This is why I need to write my recipes down in a notebook. I would recommend starting with 1 tbsp and see if you want to add more or not.
Are you draining/wrapping the tofu in a towel with a heavy something-on-top first or just right out of the package?
Sometimes I press it, sometimes I don’t. It will be crispier if you press it first but I find it’s just fine if you don’t too! Up to you 🙂 And yes, I just press by wrapping it in a dish towel and setting some heavy books on top.
This sounds like an excellent recipe and I cannot wait to try it with various spice combinations.
Also just seems so perfect to have on hand for salads, snacking etc.
And your descriptions of the tofu’s is super cute and helpful for those who have no idea where to being with tofu (that was me many moons ago)
Thanks again!
Its good in theory and looks good. I like the texture it gives the tofu but it over all doesn’t do much for the tofu it just made it taste like it was coated in toasted over concentrated spice.
Is any oil needed for this?
Nope! Just follow the recipe and you’re good to go!