Roasted tofu

With African spices:

This packed with full a lot of flavours. The key is to press the tofu properly to drain as much as possible. This works very well served with a bowl of grain like plain basmati rice, or serve with grains like barley or farro. Really tasty dish, my daughters doesn’t like tofu! Most of my tofu dishes they will give it a try. And as for this dish they loved it.


Grated zest of 1 orange

150 ml (5fl oz) vegetable stock

1 tablespoon agave nectar

3 tablespoons lime juice

2 tablespoons olive oil

2 garlic cloves, crushed

1 tablespoon ground cumin

½ tablespoon ground cinnamon

½ teaspoon allspice

½ tablespoons smoked paprika

½ teaspoon fine sea salt

¾ teaspoon cayenne pepper

¾ teaspoon turmeric

Freshly ground black pepper

500 g (1lb 2 oz) firm tofu, pressed

Finely sliced onions (scallions),

To serve (optional)


Heat the oven to 220°F(425°F/Gas 7). Whisk together all the ingredients except the tofu and spring onions.

Cut the pressed tofu into 16 equal pieces. Put in a single layer in a shallow ovenproof dish. Cover with the marinade and gently turn each piece over to coat on all sides. Roast for 20 minutes, then flip the tofu over and cook for 20 minuets, more a lot of the marinade will have been absorbed. Remove the tofu pieces to a serving plate and sprinkle with the spring onions (if using).

Serve immediately.