Turmeric Baked Tofu with Garlic Cilantro Rice

When people say they don’t like tofu, it’s usually for two reasons: either they say it has no flavor or they don’t like the texture. By itself, tofu doesn’t have a strong “distinctive” flavor, but that’s exactly the point. It takes on the flavor of whatever spices, sauces, and ingredients you make it with like a little sponge, and that’s what makes it so incredibly versatile. In this baked tofu recipe, the tofu is coated in a flavor-packed (you guessed it) turmeric spice mix AND the tofu is crumbled to give extra texture to each piece.

How does crumbled tofu create more texture and crunch?

When you crumble tofu instead of cutting it, you create *many* more jagged surfaces on each piece of tofu. The higher “peaks” of these jagged surfaces will dry out more quickly as the tofu cooks, which results in a wonderful crispy texture. So if you’ve ever cooked cubed tofu, you’ll know that the corners get crispy but sometimes the flat edges don’t have that nice “crisp.” When you crumble or tear tofu into bite-sized pieces, however, you ensure that every single side of each piece of tofu will have a *fantastic* crunchy texture, while still maintaining that signature soft, chewy center inside the piece of tofu.

And when you combine this crunchy texture with soft foods, like the cilantro garlic rice in this recipe, and a juicy dip like the lime yogurt dip below, you get a Really beautiful combination of textures and flavors that make every bite deeply satisfying. Plus, this turmeric baked tofu is super simple and convenient, making it perfect for a quick, healthy dinner when you’re short on time or energy.

As far as workflow goes, I tend to start the rice in the rice cooker first and let it cook while I prepare the tofu, then I put the tofu in the oven and whisk together the yogurt and lime sauce and then I sit back until the tofu timer goes off. turns off, at which point the rice is also ready. But if you’re making rice on the stovetop, it will cook faster than in a rice cooker, so you may want to start the rice on the stovetop *after* you put the tofu in the oven.

(Side note: I went down to bite of a rice cooker vs. a rabbit hole on the stove 🙈 Basically, the rice cooker is more convenient and consistent, BUT with the stovetop method you can get crispy rice at the bottom of the pot, but this takes nuance and practice. If you’re a big food nerd like me, you can read more about the topics of each of them this threadas well as some people’s advice on “crispy bottom rice.”)

Tips and variations for crispy baked tofu:

• For cooking you can use firm or extra-firm tofu. Extra-firm tofu will hold its shape better and result in a firmer texture.
• Press excess liquid out of tofu before baking.
• For *also crunchier* tofu, coat it with a mixture of spices and flour before baking (as I do in the recipe below).
• Don’t be afraid to experiment with different seasonings to add more flavor to your tofu. Try using smoked paprika, garlic powder, turmeric, cumin or curry powder.
• Baked tofu can be stored in the refrigerator for up to 5 days, making it a great ingredient to make ahead of time. (Just toast it again in the oven for a few minutes to make it crispy again).
• Baked tofu is an AMAZING source of plant-based protein and you can use it in a variety of dishes like stir-fries, salads, sandwiches, and wraps.

And don’t forget the toppings – they’re the “icing on the cake” of your dinner, so to speak. To add more brightness and freshness to the cooked ingredients, I garnished this dish with LOTS of fresh mint and green onions. Plus some chopped pistachios for a little extra crunch and a touch of sweetness, but if you don’t like pistachios or want to use a cheaper nut (I know pistachios are a bit expensive), you can swap it for any other variety of dried fruit. in the same quantity. I also have a sprinkle of red pepper flakes, for a little heat, and I recommend adding it to taste, as everyone’s heat tolerance is different. Have fun, my friends!!