Marinated tofu which is then oven roasted makes for a lean, healthy side dish or additional protein to some sautéed or roasted vegetables.
In this recipe, we paired our tofu with curry sautéed vegetables and cornmeal curry Brussels sprouts and the results were delicious!
Modify your marinade however you like or use our recipe below
- 1 block extra firm tofu, pressed
- 3 Tbs Soy Sauce
- 1 tsp Sesame oil
- 1/4 cup water
- 1 tsp red curry paste
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 2 tsp curry powder
- 1 Tbs rice vinegar
- Begin by pressing the tofu. This means taking the tofu block out of the package, draining the liquid, wrapping the block in a couple of paper towels, resting the block on a plate, and placing a cast-iron skillet or weighted pot on the block.
- Allow the block to press for 15-25 minutes.
- In the meantime, prepare your marinade in a medium-large mixing bowl.
- Add the sesame oil, soy sauce, curry paste, rice vinegar, water, and seasonings to the bowl. You may substitute ground ginger for fresh minced ginger.
- After the tofu has pressed, drain any excess liquid, remove the paper towels and cut the tofu into equal-sized cubes.
- Put the tofu cubes in the marinade bowl, cover it with a lid or cling wrap and allow it to marinate for at least 1 hour in the refrigerator. You may also leave the tofu overnight to soak up more flavor.
- When you’re ready to cook the tofu, you may either sauté, grill, or oven roast it. In this instance, we’ll be roasting our tofu but you can read more about cooking methods for tofu here.
- Preheat the oven to 400ºF.
- In a baking tray, spread out the tofu and pour in some of the marinade. Place in the oven and bake for 30-40 minutes, flipping about every 10 minutes. Save the excess marinade for baking to prevent sticking or sautéing vegetables.
- As for veggies on the side, you can either use the full or partial recipe from our Chickpea Lentil Vegetable Curry and substitute the lentils for rice or leave out the chickpeas.