Recipe For Baked Tofu

Healthy Recipe: Cumin and Honey Baked Tofu

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If you're a vegetarian or looking to add more protein to your diet without added cholesterol or saturated fat, tofu is a great option. It's pretty unappetizing on its own though, so here's a simple recipe for sweet and salty baked tofu. It makes a flavorful topping on salad, pizza, and sandwiches, or is delicious on its own.

To see this easy, no-fail recipe, read more.

original recipe

Cumin and Honey Baked Tofu

Ingredients

1 15-ounce block of extra firm tofu
2 tablespoons reduced sodium tamari (soy sauce)
1 tablespoon honey
1 teaspoon thyme
1 teaspoon dill
1 teaspoon cumin

Directions

  1. Preheat the oven to 400° F.
  2. Gently squeeze the block of tofu between your hands to remove excess liquid. Dice it into cubes.
  3. Spray Pam onto the bottom of a small pan. Add the tofu.
  4. Pour the tamari onto the tofu cubes. Stir with a spoon to evenly coat. Drizzle on the honey, and then sprinkle on the thyme, dill, and cumin.

  5. Bake for 20 to 30 minutes, or until desired firmness. Enjoy right away or store in an airtight container in the fridge.
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Serving Size 1/3 batch
Calories 131
Total Fat 6.1 g
Sat. Fat 1.2 g
Cholesterol 0 mg
Sodium 419 mg
Carbs 9.9 g
Fiber 1.6 g
Sugars 6.8 g
Protein 12.5 g

If you have a tasty and healthy recipe to share, post it in the Healthy Recipe Group. I am always looking for new dishes to try.

FoodTofuVegetarianRecipeHealthy RecipeCumin And Honey Baked TofuVegan Recipes

4 Comments

I made this tonight--totally tasty.
I eat tofu often, but I have never thought to bake it (I put it in soups or throw it in a pan). Wow, I feel like an idiot for never thinking to do that, and this recipe will start a whole new set of cooking ideas! Thank you!
wren wren
I'm always looking for new tofu marinades :) This sounds like it will make a delicious sandwich.
danakscully64 danakscully64
I don't think I'll ever love tofu. I've been a veg for 5 1/2 years and I just can't develop a taste for it. I've only had it 1-2 times where I liked it (in Chinese soup and in stir fry). The key to tofu is to make sure ALL of the water is pressed out. I mean ALL. If you do this, the marinade will be absorbed enough to grab the flavor :)
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