When I saw the theme planned by Light and Tasty for today (our beloved spices), I had no doubts about the choice of recipe: I immediately decided on the spicy baked tofu with turmeric and paprika. A recipe that I started cooking when I was on a diet and over the years has become a recurring recipe in my home.
I started from the recipe of Mangia senza pancia (the creator of my -10kg 🌸), then over time I’ve modified it, sometimes changing the spices, sometimes cutting the tofu into sticks or cubes, often adding some herbs, usually oregano or parsley. However you modify it, it always turns out well (as long as you like tofu, that is 😀).
But we like tofu, I love it, and luckily so does the rest of the family, and in fact, I’ve cooked it in many recipes, which here on the blog have already become quite a number. Mmm, maybe it’s time to gather them all into a collection, what do you think? (Done and done, here it is! –> How to cook tofu: all my recipes).
Before moving on to tell you the recipe, I’ll also leave you three recipes that I recommend trying: they are two other versions of baked tofu and a recipe with marinated tofu. And if you’d like more information, I invite you to read my insight on soy and tofu (which, as you surely know, is a derivative of soy). 👇
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 26 pieces
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients
- 2 blocks tofu (200/250 g depending on the packages)
- 2 tablespoons breadcrumbs
- 2 tablespoons wholemeal corn flour
- 2 teaspoons turmeric powder
- 2 teaspoons spicy paprika
- 2 teaspoons extra virgin olive oil
Tools
- Baking Tray
- Oven
- Parchment Paper
Steps
Slice the tofu and rinse it with running water.
Pat the excess water off the slices, place them in a bowl, and season them with a teaspoon of oil, one of turmeric, and one of paprika.
Mix the slices to distribute the spices well.
Let them marinate for about an hour (or more, if you like).
👉 To your liking, you can cut the tofu into thick or thin slices (thin slices will be crispier after baking). Or, as I mentioned in the introduction, into sticks or cubes.
Mix corn flour and breadcrumbs with turmeric and paprika
Coat the tofu slices in the spiced breadcrumbs.
Cover them and gently press with your fingers to adhere the breadcrumbs.
Place the breaded slices on a baking sheet lined with parchment paper and drizzle them with a little oil.
Bake (oven at 428°F) and cook for 20-25 minutes.
👉 It may be helpful to turn the slices halfway through cooking.
The baked tofu can be served as a main dish, hot right out of the oven.
Or you can let it cool (or better, at room temperature) and serve it as an appetizer to eat strictly with your hands.
The thinly sliced pieces become crunchy and are a real treat. Try them dipped in vegan mayonnaise! 😋
Or in that deliciousness that is lupin mayonnaise.
Or in sun-dried tomato spread, the same one I served as a dipping sauce for ricotta and okara croquettes. Remember them? 😊
Salt-Free Tips
I will never tire of recommending the use of spices to flavor instead of salt. Put them everywhere, even in the breadcrumbs! 😉
If you’re interested in reducing or eliminating salt, always remember to:
■ Gradually decrease salt, your taste buds need to get used to it slowly and shouldn’t notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Sometimes allow yourself a break from the rule. It’s good for the mood and helps to persevere.
If you do not want, or cannot, give up salt:
■ You can still try my recipes by salting according to your habits.
Follow Me!
On the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: The group of Catia, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter
On the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: The group of Catia, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter
Light and Tasty:
Here are the spicy recipes of my colleagues from the Light and Tasty Team:
Carla Emilia: Chicken Curry with Annurca Apples
Daniela: Chicken Breast with Curry and Yogurt Cream, Jasmine Rice, and Chard
Elena: Montalcino-Style Tripe
Milena: Bruschetta with Spiced Pumpkin and Ricotta and Walnut Cream
Serena: Apple and Cinnamon Cake
