Baked Spiced Tofu With Coconut Recipe

About this recipe

A flavorful and wholesome Jain-friendly baked tofu dish, infused with aromatic spices and coconut, perfect for a satisfying dinner. This recipe is simple to prepare and ideal for those seeking a healthy and delicious meal solution.

Ingredients

• - Fresh Asian Coriander Bunch
• 1 Kg Desiccated Coconut, 1Kg
• - Cofresh Whole Green Chilli 350g
• - The Tofoo Co. Naked Tofu
• 308G Mori-Nu Tofu Extra Firm, 308G
• 400G Koko Dairy Free Plain Yogurt Alternative
• - Jalpur Red Chilli Powder Fine
• 50G Pepper Black Ground BWFO
• - Tata Salt
• - Sunita Lemon Juice Organic
• 70G Natco Ground Cumin, 70G
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a mixing bowl, combine 2 tablespoons of plain yogurt, 3 tablespoons of grated coconut, 1 finely chopped green chili pepper, 2 tablespoons of chopped green coriander, 1/2 teaspoon of red chili powder, 1/2 teaspoon of black pepper, 1 teaspoon of salt, and 1/4 teaspoon of cumin. Mix well to form a smooth paste.
3. 3. Cut 1 lb of firm tofu into evenly sized cubes and place them on a sheet of aluminum foil in a baking dish.
4. 4. Spread the prepared paste evenly over the tofu pieces, ensuring they are well coated.
5. 5. Loosely wrap the aluminum foil around the tofu and bake in the preheated oven for 15 minutes.
6. 6. Open the foil and broil the tofu for an additional 5 to 10 minutes, or until the edges are golden brown.
7. 7. Remove from the oven, drizzle with 1 tablespoon of lemon juice, and serve hot.