Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Curry Tofu Recipe
    Lost? Site Map

    Baked Curry Tofu

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    rsarahl's Note:

    Tofu is a wonderful food that picks up flavors very well. In this case, the curry sauce is strong and bakes into the tofu which yields not only great flavor but also a nice chewy texture. Serve with sauteed spinach and basmati rice for a balanced meal. Leftovers can be used as sandwich filling with a little chutney.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Combine orange juice, lime juice and curry powder in a 9 x 13 glass or ceramic baking dish.
    3. 3
      Drain tofu.
    4. 4
      Cut block of tofu horizontally into three pieces.
    5. 5
      Then, with pieces stacked on top of each other, cut tofu on the diagonal from one corner to the other.
    6. 6
      Repeat the cuts on the other two corners.
    7. 7
      You should have 12 triangles of tofu.
    8. 8
      Place tofu pieces in a single layer in the baking dish and turn to coat with the marinade.
    9. 9
      Bake the tofu for about 25 minutes, turning once, until the marinade is absorbed and the tofu is browned.
    10. 10
      Serve immediately or use cold or at room temperature as a sandwich filler.

    Ratings & Reviews:

    • on November 22, 2002

      55

      I halved this recipe and made this as a part of our dinner tonight. I used a block of 250gm tofu(paneer), a little over 1/2 tsp. of curry powder, a little over 1/2 tsp. of fresh lemon juice(instead of lime) and a little over 1 1/2 tbsps. of fresh orange juice. I pre-heated my oven at 220C and then baked this for exactly 25 minutes at 220C. Served these hot, right out of the oven! This is the "BEST" appetiser I've ever eaten! Everyone in my family loved it and nobody could believe that there was not even a pinch of salt in these! Truly good to have at a party. I love your idea of using the leftovers as a sandwich filling with chutney - splendid! Since these are dry, I definitely wouldn't categorise them under "curries". Also, I'd put them as a side dish and not the main course. These are best enjoyed on their own rather than with rice, since these come out dry once baked. Thank You so much for sharing a GREAT and EASY recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2003

      55

      This has a delightful flavor - I made it for a vegetarian friend to have as her meat course (we were having Japanese stew) and she enjoyed it very much. Be careful that the sauce does not burn on the bottom of the dish. I marinated the tofu all day in the fridge in the sauce. I flipped the tofu over , as suggested, half way through the baking it was a rich golden color. I agree that this recipe would make excellent appetizers I would serve them a drop of hot chili sauce and cut into cubes instead of the larger triangles Thanks rsarahl for a new tofu recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2008

      15

      Had to bake for nearly an hour, turning every so often to get the tofu to brown-- and even then it was soggy & floppy, not crisp. Tasted like raw tofu with OJ and a bit of pepper (from the curry powder). Wouldn't re-do.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Baked Curry Tofu

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 102.2
     
    Calories from Fat 43
    42%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 14.3 mg
    0%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 5.5 g
    22%
    Protein 9.6 g
    19%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites