Spicy Baked Tofu Cubes
Crispy, spicy tofu roasted alongside a colorful medley of vegetables, tossed with vibrant spices and optional BBQ sauce for a deliciously easy, nutrient-rich meal.
Equipment
- 1 Sheet Pan Baking Tray
- 2 3 Mixing Bowls
- 1 Sharp chef’s knife
- Paper Towels (as needed)
- Oven Mitts
Ingredients
- 1 block extra-firm tofu
- 2 teaspoons arrowroot powder
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 4 teaspoons chili flakes divided
- 2 medium carrots peeled and chopped
- 1 medium sweet potato peeled and chopped
- 1 medium yellow potato peeled and chopped
- 1½ cups broccoli florets
- ¾ cup cooked pinto beans drained and rinsed
- ½ cup barbecue sauce optional
- 4 tablespoons extra virgin olive oil divided
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
- Prepare the Oven and Tofu: Preheat your oven to 425°F (220°C). Remove the tofu from its packaging and carefully wrap it in several layers of paper towels. Set it aside on a plate and gently press to extract as much liquid as possible. For even better results, replace the towels and press again after 10 minutes.
- Chop the Vegetables: While the tofu drains, peel and cut the carrots, sweet potato, and yellow potato into bite-sized chunks. Separate the broccoli into small florets, ensuring all pieces are uniform for even roasting.
- Season the Vegetables and Beans: In a large bowl, combine the chopped vegetables with 2 teaspoons coriander, 2 teaspoons smoked paprika, and 2 teaspoons chili flakes. Add the rinsed pinto beans and drizzle 2 teaspoons of extra virgin olive oil over the mixture. Toss everything thoroughly so the spices and oil coat each piece evenly.
- Arrange Vegetables on the Sheet Pan: Line a baking sheet with aluminum foil for easy cleanup. Spread the seasoned vegetables and beans in a single layer across the tray to ensure even roasting.
- Prepare the Tofu: Cut the drained tofu block in half and wrap again with paper towels, pressing gently to absorb any remaining moisture. Then cut each half into bite-sized cubes.
- Coat the Tofu with Spices: In a medium bowl, sprinkle the tofu cubes with arrowroot powder, remaining 2 teaspoons coriander, 2 teaspoons smoked paprika, and 2 teaspoons chili flakes. Drizzle 2 teaspoons of extra virgin olive oil over the tofu and gently toss to distribute the spices and oil thoroughly.
- Add Tofu to the Baking Tray: Place the seasoned tofu cubes alongside the vegetables on the foil-lined baking sheet, ensuring everything is spread out evenly without overcrowding.
- Bake and Broil: Place the baking tray in the preheated oven and roast for 25 minutes at 425°F. After baking, switch the oven to broil mode at approximately 525°F. Broil for 5 to 10 minutes, positioning the tray about 4 inches from the broiler. Keep a close eye to prevent burning and remove when the tofu is golden and crispy and the vegetables have a nice roasted color.
- Final Touches and Serving: Once out of the oven, season the tofu and vegetables with salt and freshly ground pepper. Optionally, drizzle ½ cup of barbecue sauce over the hot ingredients and gently toss to coat evenly. Garnish with chopped fresh parsley before serving.
Notes
- Pressing Tofu: Removing as much moisture as possible from tofu is essential for achieving a crispy texture. For best results, press it for at least 15 minutes, replacing paper towels halfway through.
- Spice Variations: Feel free to adjust the chili flakes amount to your preferred spice level or swap smoked paprika with regular paprika for a milder flavor.
- Make it Gluten-Free: This recipe is naturally gluten-free if your barbecue sauce is labeled gluten-free.
- Meal Prep Friendly: This dish keeps well in the fridge for up to 4 days and can be reheated in the oven or microwave.
- Broiling Tip: Since oven broil temperatures vary, start checking at 5 minutes to avoid burning and adjust time accordingly.
