Turmeric Baked Tofu with Garlic Cilantro Rice

When folks say they don’t like tofu, it’s usually for one of two reasons: either they say it’s flavorless, or they don’t like the texture of it. On its own, tofu doesn’t have a strong “signature” flavor, but that’s kind of the point. It takes on the flavor of whatever spices, sauces, and ingredients you prepare it with like a little sponge, which is 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 Crumbling Tofu Create More Texture and Crispiness?

When you crumble tofu rather than cutting it, you’re creating *many* more jagged surfaces on each piece of tofu. The highest “peaks” of these jagged surfaces will dry out more quickly as the tofu bakes, which translates to a wonderful crunchy texture. So if you’ve ever baked cubed tofu, you know the corners get crispy but sometimes the flat edges don’t have that nice “crunch” to them. When you crumble or tear tofu into bite-sized chunks, however, you’re making sure every single side of every piece of tofu is going to have a *fantastic* crunchy texture to it, while keeping that signature soft chewy center on the inside of the piece of tofu.

And when you combine this crunchy texture with soft foods, like the garlic cilantro rice in this recipe, and a juicy sauce like the lime yogurt sauce below, you get a reallllll nice combination of both textures and flavors that make every bite deeply satisfying. Plus, this turmeric baked tofu is super hands-off and easy, which makes it perfect for a quick and healthy dinner when you’re running low on time or energy.

Workflow-wise, I tend to start the rice in the rice cooker first and let that cook while I prep the tofu, then pop the tofu in the oven, and whisk together the lime yogurt sauce and then go relax until the tofu timer goes off, at which point the rice is done too. But if you’re making the rice on the stove top, it will cook faster than in a rice cooker, so you might want to start the rice on the stove top *after* you pop the tofu in the oven.

(Side note—I went down a bit of a rice cooker vs stove top rabbit hole 🙈 Basically, the rice cooker is more convenient and consistent, BUT with the stove top method you can get crispy rice on the bottom of the pot, but this takes nuance and practice. If you are a giant food nerd like myself you can read more about the arguments for each in this thread, plus some folks’ tips about ‘crispy bottom rice’.)

Tips and Variations for Crispy Baked Tofu:

• You can use either firm or extra-firm tofu for baking. Extra-firm tofu will hold its shape better and result in a firmer texture.
• Press out the excess liquid from the tofu before baking.
• For *even crispier* tofu, coat it in a mixture of spices and flour before baking (like 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 fridge for up to 5 days, making it a great ingredient to prep ahead of time. (Just toast it back up in the oven for a few minutes to crisp it up again).
• Baked tofu is a FANTASTIC 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 topped this dish with a LOT 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 more affordable nut (I know pistachios are kind of expensive), you could swap it with any other nut variety in the same quantity. I also have a sprinkling of chili flakes on it, too, for some heat, and I recommend adding this to taste, since everyone’s heat tolerance is different. Enjoy, my friends!!

Click Here For Recipe Video

Print

Turmeric Baked Tofu with Garlic Cilantro Rice and Lime Yogurt Sauce

The crispiest baked tofu you'll ever have, this turmeric baked tofu is packed with flavorful spices and goes perfectly with this umami garlic cilantro rice.

Course Dinner

Cuisine Middle Eastern

Keyword rice bowl, turmeric baked tofu

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 337 kcal

Ingredients

Turmeric Baked Tofu

• 1 tablespoon cassava or "normal" flour (you can also use "normal" flour, I just like the crispness of cassava or rice flour when baked)
• 2 1/2 teaspoons turmeric
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 16 ounces extra-firm tofu
• 2 teaspoons avocado oil

Garlic Cilantro Rice

• 1 cup uncooked basmati or jasmine rice
• 4 garlic cloves minced
• Zest from 1 lime
• 3/4 cup loosely packed cilantro leaves chopped

Lime Yogurt Sauce

• 1/2 cup Greek yogurt dairy or vegan
• Juice from 1 lime
• 1/2 teaspoon salt

Toppings

• 1/4 cup chopped pistachios
• 1/4 cup fresh mint leaves loosely packed coarsely sliced
• 2 green onions thinly sliced
• Red pepper flakes to taste

Instructions

Garlic Cilantro Rice

1. RICE COOKER: Measure the rice with the rice cooker's cup and add the rice to the rice cooker. (Typically, 1 "full" cup of the plastic rice cooker cup is the culinary equivalent of 3/4 cup of dry rice). Fill with water to the corresponding quantity of rice. Add the garlic and lime zest and stir, then close the rice cooker and start cooking the rice. **Right before serving**, stir in the fresh cilantro leaves.

2. STOVETOP: Place 1 1/4 cups of water in a small saucepan with the rice, garlic, and lime zest over medium high heat. Bring to a rapid simmer, uncovered. Then turn down the heat to low, place the lid on the pot, and allow to cook until the rice absorbs the water, about 12 - 15 minutes depending on the heat of your stovetop. Do *not* open the lid before the 12-minute mark, the steam inside cooks the rice and every time you lift the lid you're letting the steam escape. When done, remove from heat, let it rest for 10 minutes, then fluff with a fork or rice paddle and let sit, covered, until it's time to assemble the meal. **Right before serving**, stir in the fresh cilantro leaves.

Turmeric Baked Tofu

1. While the rice is cooking, you can preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together the flour, turmeric, garlic powder, salt, and cumin and set aside. Wrap the tofu in a few sheets of paper towels and press gently to absorb excess water from the block of tofu. Unwrap and discard the paper towel.

2. Over a large bowl, break the block of tofu into bite-sized chunks by tearing off pieces from the main block of tofu. Drizzle the tofu with the avocado oil and toss to coat. Then sprinkle with the turmeric spice mixture and toss to evenly coat in the spices.

3. Line a baking sheet with parchment paper and evenly spread out the chunks of tofu on the baking sheet. Place any small crumbs of tofu close together on the baking sheet (these will get super crispy when baked up!) You can watch the video linked above for a visual on this. Place the pan in the oven and baked until the tofu is crispy on the outside, about 25 to 30 minutes.

Lime Yogurt Sauce

1. In a small bowl, whisk together the yogurt, lime juice, and salt until combined. Set aside.

Assembly

1. Place 1/4 of the garlic cilantro rice in a bowl, top with 1/4 of the turmeric baked tofu, a generous drizzle of the lime yogurt sauce, and sprinkle with 1/4 of the pistachios, mint, and green onions. Sprinkle with red pepper flakes to taste, and repeat for the remaining 3 servings. Enjoy!

Nutrition Facts

Turmeric Baked Tofu with Garlic Cilantro Rice and Lime Yogurt Sauce

Amount Per Serving

Calories 337 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 0.003g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 1mg0%

Sodium 960mg42%

Potassium 461mg13%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 3g3%

Protein 17g34%

Vitamin A 424IU8%

Vitamin C 8mg10%

Calcium 113mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.