Monday, November 21, 2011

Roasted Tofu

Roasted Tofu is wonderful by itself or can be added to other dishes like mattar paneer, Sag Paneer, Spring Rolls, Pasta, Autumn Roasted Vegetables, Fried Rice, etc.

Tofu ready for roasting


1 block Firm Tofu (14 oz)
1/2 medium Red Onion
1 clove Garlic (optional)
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Turmeric
Freshly ground Black Pepper
1 -2 pinches Cayenne OR Red Pepper Flakes
2-3 Fresh Rosemary sprigs
4-5 Fresh Thyme sprigs
1/2 tsp Sea Salt
1 Tbsp Soy Sauce, or to taste


Drain the tofu well and cut into bite-sized cubes. Place in a rimmed baking pan coated lightly with oil. The baking pan should accommodate the tofu in one layer.

Mince the onion and the garlic if using, and sprinkle over the tofu.

Sprinkle the salt, cayenne and turmeric, and a generous grinding of black pepper.

Drizzle the oil and soy sauce all over; toss to coat evenly and set aside to marinate for 30 minutes (tofu may be marinated overnight also).

Turn the oven on and set the temperature to 400̊ F.

Tuck the herb sprigs among the tofu cubes.

Roast the tofu for about 25 to 30 minutes stirring and turning a few times so all the sides brown and caramelize a bit; but watch carefully to prevent burning the onions and garlic. If the veggies are browning too much, you can move the baking pan to an upper rack and also reduce the temperature of the oven to 375̊ F.

Remove the tofu from the oven as soon as it is done; remove to a serving dish.

Serve hot, warm or at room temperature. Enjoy!!

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