Indian-Inspired Curry Tofu
Bold, aromatic, and perfectly spiced, this Indian-Inspired Curry Tofu adds a flavorful punch to bowls, wraps, and more.
Servings: 4
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
- 14 oz Firm or Extra Firm Tofu
- 2 tbsp Olive Oil
- 1 tbsp Nutritional Yeast
- ¼ tsp Turmeric
- ½ tsp Curry Powder
- ½ tsp Garlic Powder
- ½ tsp Sea Salt
- 1 tbsp Lime Juice About the juice of 1 lime
Instructions
- Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press.
- Preheat your oven to 425℉. Place a silicone baking mat or parchment paper on a baking sheet.
- After your tofu is pressed, cut the tofu into small cubes and add to a mixing bowl.
- Mix together the olive oil, nutritional yeast, turmeric, curry powder, garlic powder, salt, and lime juice. Then pour it over your tofu and gently mix to coat the tofu. Let the tofu sit in the curry sauce for 10 to 15 minutes or up to overnight to marinate and absorb the flavors.
- Pour the tofu onto a baking sheet in a single layer. Place the baking sheet in the preheated oven and bake for 15 minutes. Then, remove and toss the tofu so it can cook evenly. Then return to the oven and cook for an additional 10 minutes, or until the tofu has reached your desired level of crispiness.
- Add to a curry, grain bowl, stir fry, my Indian-Inspired Tofu Korma* or salad! Store leftovers in an airtight container in the fridge for up to 4 days.