A tasty midweek supper with plenty of spice and flavour.
Thanks to Nikibakes for the recipe.
Indian Style Baked Tofu
A tasty midweek supper with plenty of spice and flavour. Thanks to Nikibakes for the recipe.
Ingredients
| 1 large or 2 small/medium | block of firm plain tofu, dried and pricked with a fork or with a bamboo stick in multiple places |
| 2 | courgettes, sliced |
| a small handful | cherry tomatoes |
| a glug | olive oil |
| a small handful | spring onions, sliced |
| 1 | red chilli, sliced diagonally |
| a small scattering | fresh parsley |
| 1 tsp | turmeric powder |
| 1/2 tsp | garlic powder |
| a pinch | sea salt |
| 1 tsp | Kashmiri chilli powder |
| 1/2 tsp | brown mustard seeds |
| 1/2 tsp | cumin seeds |
| 1 tsp | Madras curry powder |
| 2 tbsp | olive oil |
Method
- In a large bowl mix all your spices and the 2 tablespoons of olive oil and pop your tofu in. Gently coat all slides and set to one side.
- In a deep baking dish, add the courgettes and tomatoes and add the glug of olive oil. Season with sea salt and arrange the vegetables around the side of the dish, making room for the tofu.
- Nestle in the tofu block(s) and air fry for 20 minutes at 170°C or pop in the oven for 20 minutes at 180°C.
- Garnish with freshly chopped parsley and enjoy with naan bread or some rice. Enjoy!
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