Masala Baked Indian Tofu With Turmeric Rice - Vegan

Name: Masala Baked Indian Tofu With Turmeric Rice - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce or tamari; 2 tablespoons lemon juice; 2 tablespoons agave syrup; 1 tablespoon tomato paste; 2 teaspoons vegetable oil omit for oil free; 1 1/2 teaspoons ginger fresh grated; 2 garlic cloves minced; 1 1/2 teaspoons garam masala; 1/4 teaspoon black pepper; 1 pound extra firm tofu drained, patted dry and cut into 1/2 inch cubes; 1/4 cup cilantro leaves fresh; 1 cup basmati rice; 1 3/4 cups water; 1 1/2 teaspoons black mustard seeds optional, but really nice; 1 tablespoon vegetable oil omit for oil free; 1/4 teaspoon turmeric; salt to taste; 2 cups fresh spinach leaves lightly packed; 1/4 cup roasted cashews; 2 scallions chopped

Servings: persons

2 tablespoons soy sauce or tamari
2 tablespoons lemon juice
2 tablespoons agave syrup
1 tablespoon tomato paste
2 teaspoons vegetable oil omit for oil free
1 1/2 teaspoons ginger fresh grated
2 garlic cloves minced
1 1/2 teaspoons garam masala
1/4 teaspoon black pepper
1 pound extra firm tofu drained, patted dry and cut into 1/2 inch cubes
1/4 cup cilantro leaves fresh
1 cup basmati rice
1 3/4 cups water
1 1/2 teaspoons black mustard seeds optional, but really nice
1 tablespoon vegetable oil omit for oil free
1/4 teaspoon turmeric
salt to taste
2 cups fresh spinach leaves lightly packed
1/4 cup roasted cashews
2 scallions chopped

1
Make the Masala Baked Indian Tofu
2
Preheat oven to 400u00b0 and line a baking sheet with parchment paper.
3
Stir soy sauce or tamari, lemon juice, agave or maple syrup, tomato paste, oil, fresh ginger, garlic, garam masala and pepper together in a medium bowl. Add tofu cubes and gently toss to coat.
4
Arrange tofu cubes in an even layer on baking sheet. Bake until sauce thickens and browns in spots, about 30 minutes, flipping halfway through. Remove from oven and stir in cilantro.
5
Make the Turmeric Rice
6
While tofu bakes, place rice, water, mustard seeds, oil and turmeric into a small saucepan. Bring water to a boil. Stir a few times, lower heat to a low simmer, cover and allow to cook until all liquid is absorbed, about 20 minutes. Remove from heat and allow to sit for five minutes. Uncover and season with salt to taste.
7
Serve
8
Divide rice and spinach onto plates. Top with tofu and sprinkle with cashews and scallions. Serve.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons soy sauce or tamari, 2 tablespoons lemon juice, 2 tablespoons agave syrup, 1 tablespoon tomato paste, and more.

Yes, Masala Baked Indian Tofu With Turmeric Rice - Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Masala Baked Indian Tofu With Turmeric Rice - Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions