Tuesday, August 4, 2015

Baked Curry-Marinated Tofu

Today's post was inspired by Yotam Ottolenghi's grilled paneer kabobs in a recent Guardian. Since I don't currently own a grill, I usually adapt such recipes for the oven if I like the look of them. I found this one sufficiently intriguing to have a go at veganizing it, and share the happy results with you here. We served our tofu with rice and a whole bunch of roasted veggies as part of a "clean out the perishables on the eve of a trip" dinner, but it would also be great on top of salads or leafy greens, added to vegetable curries, tucked into pitas with favorite sandwich fillings, or what you will.

Baked Curry-Marinated Tofu
~ 1 14. oz. package extra firm tofu, drained, pressed, and cut into ½" cubes
~ 2 tbsp. each: hot water
~ 1 tbsp. fresh lemon juice
~ 1-2 tsp. red curry paste (to taste)
~ ½ cup plain, unsweetened soy yogurt
~ 1 tsp. each: fresh ginger, minced garlic, agave nectar (or sugar)
~ ½ tsp. each: salt, cumin, garam masala, fenugreek, coriander, smoked paprika
~ Dash of mace

~ Dissolve the curry paste in the hot water, and then mix together all the remaining ingredients save the tofu to make a smooth paste.
~ In a shallow baking dish or similar container, arrange the tofu cubes in a single layer and pour the yogurt mixture over them. Toss the cubes gently to ensure that they're all coated with marinade.
~ Cover and refrigerate for at least a few hours; all day or overnight is even better.
~ Preheat the oven to 400 degrees and coat a large baking sheet with cooking spray.
~ Arrange the marinated tofu on the baking sheet - it will have absorbed most of not all of the marinade - spritz with another good hit of cooking spray, and bake for 20-30 minutes, turning once or twice during the process. (NB ovens vary wildly, and mine tends to be slow; just keep an eye on it so your tofu is beauteously browned and not burned!)
~ Remove from the oven, and allow to cool for a few minutes before serving.