Baked Tofu

• Karen Weingeist
• April 10, 2026

• Misc

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Prep.	15 minutes
Cook	30 minutes
Ready In	45 minutes
Yield	Unknown

Ingredients

• 2 tbsp. chopped ginger
• 1 tbsp. organic lemon zest
• 2 tbsp. lemon juice
• 4 tbsp. olive oil
• 3 tbsp. sesame oil
• 3 tbsp. soy sauce
• 2 tsp. maple syrup
• 1/4 cup chopped onion
• 1 1/2 tsp. garam marsala
• 1 tsp. ground cumin
• 1/4 tsp. ground pepper
• 1/2 tsp. dried basil
• dash powder cayenne pepper
• 3 dashes ground turmeric
• 1/4 cup cream
• 400 grams tofu, organic firm pressed

Directions

• Crush or grind dried basil.

• Chop 2 tbsp. of ginger.

• Mix all marinade ingredients in a bowl, excluding tofu.

• Cut tofu into chunks, about 10 or 15 mm strips.

• Place cut tofu in a baking dish as one layer.

• Pour bowl of marinade over the tofu, cover and store in fridge for several hours or more.

• Bake in the oven at 190 °C (375 &degF); for 20 minutes.

• Turn tofu over add a bit of water, vegetable broth or wine to keep the gravy liquid.

• Bake another 10 minutes or so until tofu is nicely browned.

• Add cream then mix and serve.

Notes

• Optionally add or subtract ingredients to suit preferences

• Lemon zest maybe substituted for limes

• Lemon juice maybe substituted for lime juice

• To allow frozen tofu to fully absorb the marinade, defrost and then gently press the tofu between your palms over a sink or bowl to remove excess water

• Cream maybe substituted for milk or non-dairy milk