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