Chili and Curry Baked Tofu | Dinner

If you like tofu and you like Indian-or Thai-style curries, you’ll love

this spicy baked tofu, which tastes like a slowly simmered curry in

each bite. Use the extra marinade to dress a bowl of plain steamed



1/3 cup coconut milk

1/2teaspoon garlic powder

1 teaspoon cumin

1 teaspoon curry powder

1/2 teaspoon turmeric

2–3 small chilies, minced

2 tablespoons maple syrup

1 (16-ounce) block firm or extra-firm tofu, sliced into thin strips


1. Whisk together coconut milk, garlic powder, cumin, curry, turmeric,

chilies, and maple syrup in a shallow bowl. Add tofu and marinate for at

least 1 hour, flipping once or twice to coat well.

2. Preheat oven to 425°F.

3. Transfer tofu to a casserole dish in a single layer, reserving marinade.

4. Bake for 8–10 minutes. Turn tofu over and spoon 1–2 tablespoons of

marinade over the tofu. Bake 10–12 more minutes.

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