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Baked Tofu – Indian Style
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Next to cauliflower and broccoli, tofu is my husband’s favorite. Actually he would eat anything vegetarian if it’s healthy. For me the criteria is, it has to taste good. So I experiment with tofu to satisfy both our needs. So far our favorite is tofu paratha. I drain the tofu well, grate it, add some Indian spices and divide the mixture into small balls. Then proceed to prepare the parathas as usual, using the tofu stuffing.
The Tofu Mango Pudding did not get his vote. The truth is he is not a “dessert” person. My son, my mother and myself loved it so much.
Recently I was going through Mallika Badrinath’s cookbook and found a recipe for paneer tikkis. Again paneer is my most favorite and his least favorite. He doesn’t eat it because of the fat content and calorific value. I wish I have the self control like him, I would be 30 pounds lighter! I remembered having a packet of extra firm tofu in my fridge, so decided to used it instead of paneer and changed the seasonings to suit our taste.
| Indian Style Baked Tofu Recipe |
- 1 Packet (14Oz) Extra Firm Tofu
- 3 Tablespoons Oil
- 1 Tablespoon Curry Powder
- 1/2 Teaspoon Red Chili Powder
- A Pinch Turmeric Powder
- 1/2 Teaspoon Salt (As Per Your Taste)
- Juice Of 1/2 Lemon Lemon Juice
- As Needed Red Food Color (Optional)
- Open the tofu packet and drain the water. Wrap the tofu in paper towels and place some weight on it and leave it for 30 minutes. After draining the water cut the tofu into cubes of 1cm thickness. I got around 20 pieces.
- Take a 1 gallon ziploc bag and add all the ingredients required for the marinade in the bag.
- Whisk it with a fork and add the tofu cubes in the bag. Remove the air out and close the bag and toss it well to coat all the tofu pieces with the marinade.
- Leave it in the fridge for 30-45 minutes.
- Meanwhile preheat the oven at 425F/220C for 15 minutes.
- Grease a baking sheet lightly, place the tofu pieces and bake it for 25-30 minutes, turning once in the middle.
- To have a crispy outer, broil it for another 8-10 minutes.
- We don’t eat very spicy foods. So taste the marinade to check the spices and add accordingly to suit your taste. Since tofu is bland, it definitely requires more seasoning than you would normally use.
- If you are a paneer fan like me you are not going to like the tofu tikkis immediately. For those who have not tasted tofu before, though they both look alike, the taste is totally different. So don’t expect the taste of paneer tikka. Try to appreciate the taste of tofu and then you would love it. After eating 3-4 pieces, I started liking it. Now this is my husband’s favorite.
- The marinading can be done in a bowl too. I saw the ziploc bag method in Food TV, so I thought of giving it a try. It’s definitely easy and no clean up. Simply toss the bag in the trash later.
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At last a neat tofu recipe that I can try. Tofu just gives me shivers and I keep away from it. this is just creative
Hi. This sounds really tasty, and healthy. My friend, who ate panir regularly, was told by her doctor to stop because her cholesterol level and blood pressure were really high. She started using tofu, and her cholesterol/blood pressure dropped to normal limits. I love panir, as well, so my try this with panir, too. Everything in moderation.
Looks great! attractive picture!
But what is curry powder? Store bought?
Thanks Shruthi. It’s similar to garam masala powder. It’s available in all Indian grocery stores, under various brand names. I use MTR brand.
Hello Madhuram,
I just found your site from another food blog. I instantly fell in love with it.
Great job- I have to try out all your recipes one at a time. Will definitely try the Ragi sweet dumpling kozhukkattai first.
Hats off to you for coming up with all these creative recipes. You are an inspiration.
Thanks again
Vidya
Hi Vidya, welcome to my blog. Thank you very much for your kind words. Do try out the recipes and let me know.
Hi: Love your recipes. Can’t wait to try the colorful idlis and the chickpea puris.
A comment about the tofu recipe. I also make a tofu dish using a chicken tikka masala. “High protein tofu” seems to be the best because the texture is extra firm. I just marinate the tofu (after pressing out the water) overnight in the masala. Then I bake in a little bit of oil until crisp on the edges. Roll a few pieces up in some fresh chappatis with fresh onion, cilantro, mint chutney and maybe tomato. These are excellent to carry to work for lunch.
Thank you once again Claire. I have not seen high protein tofu, will look out for it.
nice recipe. was thinking may be i could add a little gram flour just before baking to get some more crispness?
These look amazing!
plastic bags bad!
Use bowl next time!
No waste.
I’m building my repertoire of Tofu recipes to stock up my protein intake. This looks amazing!
maybe you should send these in for the Magic Bullet Giveaway on my blog Madhu!
Can I try the same with par-boiled potato? Any idea of how it would taste?
Nikita, google for oven roasted potatoes and you will find a lot of recipes. Each and every time I try a different recipe for roasting potatoes and it does turn out great.
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