Best Spicy Baked Tofu Recipes

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SPICY BAKED TOFU



Spicy Baked Tofu image

This healthy, protein-packed tofu dish is filled with flavor. This is a spicy dish. I don't find it overly spicy but I like heat in my faux-meat! I served this with wilted garlic spinach and a fresh salad on the side. Remember that tofu is a concentrated protein, so you don't need as much tofu as you would meat. This dish is great reheated! If you want to be really creative, try grilling your tofu for an even more delicious result!

Provided by Kiara Sexton

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 4

Number Of Ingredients 6

1 serving cooking spray
1 (12 ounce) package tofu
2 tablespoons Japanese low-sodium soy sauce
2 tablespoons Asian chili sauce
2 tablespoons minced fresh ginger root
1 ½ tablespoons hoisin sauce

Steps:

  • Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
  • Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  • Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
  • Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 6.1 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 686.2 mg, Sugar 2.2 g

SPICY BAKED MARINATED TOFU



Spicy Baked Marinated Tofu image

Marinate tofu in a mix of rice vinegar, peanut butter, ketchup, garlic, and soy sauce, and discover that tofu really can be tasty! I've tried this recipe by first freezing and defrosting the tofu; it creates a nice texture.

Provided by Shelley W.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 50m

Yield 6

Number Of Ingredients 10

2 tablespoons rice vinegar
2 tablespoons ketchup
2 tablespoons peanut butter
1 teaspoon low-sodium soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon cayenne pepper, or to taste
fresh ground black pepper
1 (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes

Steps:

  • Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
  • Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
  • Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread tofu onto a baking sheet in a single layer.
  • Bake in preheated oven until slightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 4.3 g, Fat 7.9 g, Fiber 0.7 g, Protein 8.9 g, SaturatedFat 1.1 g, Sodium 116.3 mg, Sugar 2 g

BAKED TOFU AND GREEN BEANS WITH SPICY RHUBARB SAUCE



Baked Tofu and Green Beans with Spicy Rhubarb Sauce image

Oven-baked tangy tofu and green beans topped with a spicy, zesty rhubarb sauce. Serve over basmati rice or soba noodles as you desire. This recipe uses coconut aminos and leaves out salt to reduce the amount of sodium, but it doesn't scrimp on flavor.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 1h15m

Yield 2

Number Of Ingredients 17

2 medium (4-1/8" long)s green onions, sliced (white parts only)
2 tablespoons Chinese black vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1 clove garlic, crushed
1 teaspoon ground coriander
¼ teaspoon ground ginger
½ teaspoon red pepper flakes, divided
1 (8 ounce) container firm tofu
1 ⅓ cups fresh green beans, trimmed
8 ounces rhubarb, diced
1 large jalapeno pepper, seeded and diced
1 tablespoon coconut sugar
1 tablespoon coconut aminos
1 teaspoon grated fresh ginger
¼ cup raw cashews
2 wedge (blank)s lime wedges

Steps:

  • Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes together in a bowl.
  • Slice the tofu into bite-sized pieces. Place in a shallow baking pan. Add the green beans. Pour the sauce over everything. Allow to sit to marinate.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Combine rhubarb and jalapeno in a heavy-bottomed saucepan. Add coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining 1/4 teaspoon red pepper flakes. Mix together. Allow to sit for 10 minutes. Turn the heat to medium. Bring to a boil then reduce to a simmer until the rhubarb and the jalapeno are soft, about 15 minutes.
  • Cover the tofu and green beans with aluminum foil. Bake in the preheated oven until the green beans are tender to a fork, about 30 minutes.
  • Uncover and remove the green beans. Set them aside to keep warm. Put the tofu back into the oven, uncovered, until the sauce is bubbly and has reduced, another 10 minutes.
  • Meanwhile, roast the cashews by putting them onto a small oven-proof dish and roast while the tofu is baking. Roast until browned, about 10 minutes. When cool to touch, chop the cashews. Serve the tofu and beans topped with the rhubarb sauce, chopped cashews, and a lime wedge.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 35.5 g, Fat 12.9 g, Fiber 6.4 g, Protein 12.3 g, SaturatedFat 1.9 g, Sodium 161.4 mg, Sugar 20.9 g

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING



Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing image

You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 45m

Yield Serves 6

Number Of Ingredients 20

1/2 pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
Salt to taste
3/4 pound soba noodles
1/4 cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
1/2 teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
1/3 cup buttermilk
1/4 to 1/2 cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds

Steps:

  • Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
  • Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
  • Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
  • Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
  • Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 715 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY BAKED TOFU AND SPINACH WRAP



Spicy Baked Tofu and Spinach Wrap image

Fast and easy. As a college student, I love being able to whip up my own spicy wraps that are relatively healthy and don't break my budget. And it has fewer calories than five wings! Dip wraps in ranch dressing, if desired.

Provided by Jessica Shiotelis

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
1 (12 ounce) package extra-firm tofu, cut into cubes
4 slices Swiss cheese
4 honey-wheat tortillas
5 Campari tomatoes, sliced
1 cup fresh spinach, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  • Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
  • Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
  • Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
  • Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
  • Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 48.7 g, Cholesterol 26.1 mg, Fat 15.3 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 5.8 g, Sodium 2261.1 mg, Sugar 5.6 g

SPICY BAKED TOFU SCRAMBLE WITH POTATOES



Spicy Baked Tofu Scramble with Potatoes image

This tofu scramble recipe is a great way to mix up breakfast and get some veggies in your first meal of the day. Serve with portobello mushroom steak; leave out the potatoes and serve crispy hash browns instead! This can be served with toast if you leave out the potatoes. Don't forget the fruit for an unforgettable breakfast or brunch.

Provided by Make'em Sweat

Categories     Breakfast and Brunch     Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 19

2 tablespoons vegetable oil
1 cup chopped red onion
4 fresh curry leaves
¼ teaspoon black mustard seeds
¼ teaspoon fennel seeds
¼ teaspoon cumin seeds
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup chopped jalapeno pepper
¼ cup chopped green bell pepper
5 small golden potatoes, thinly sliced
3 cloves garlic
1 (12 ounce) package extra-firm tofu, drained and rinsed
¼ teaspoon ground turmeric
ground black pepper to taste
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
1 tablespoon nutritional yeast
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a nonstick pan over medium heat. Add oil, onion, curry leaves, mustard seeds, fennel seeds, cumin seeds, salt, and black pepper. Cook for 5 minutes. Add jalapeno and bell pepper and cook for 2 minutes more. Add potatoes and cook for another 10 minutes. Transfer mixture to a large glass casserole dish.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile, combine tofu, turmeric, black pepper, onion powder, and garlic powder in the same nonstick pan over medium heat. Break tofu into scrambled egg consistency and cook for 5 minutes. Add nutritional yeast and cook over low heat for about 1 minute more. Remove from heat and add cilantro.
  • Remove casserole dish from the oven and add tofu mixture; stir to combine and return to the hot oven.
  • Continue baking for 10 minutes more. Let rest 5 minutes before serving.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 29 g, Fat 11.3 g, Fiber 4.6 g, Protein 11.3 g, SaturatedFat 1.7 g, Sodium 162 mg, Sugar 3.6 g

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING



SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING image

Categories     Pasta

Yield 6 servings

Number Of Ingredients 22

For the tofu:
1/2 pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
For the salad:
1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
Salt to taste
3/4 pound soba noodles
1/4 cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
1/2 teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
1/3 cup buttermilk
1/4 to 1/2 cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds

Steps:

  • 1. Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm 2. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside. 3. Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente). 4. Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together. 5. Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

SPICY BAKED TOFU



Spicy Baked Tofu image

This crispy, delicately flavored tofu is makes a perfect snack, or main course of lunch or dinner. The picture to the left is of a Bento Box I made, the Tofu on the bottom. The other items are Two Colored Sesame Mini Onigiri (sticky sushi rice with black and white sesame seeds on the outside) and teriyaki green beans (green beans...

Provided by Jordan Falco

Time 40m

Number Of Ingredients 6

7 oz firm tofu
1 Tbsp soy sauce
1 1/2 tsp brown sugar
squirt sriracha hot sauce (to taste)
2 clove garlic (minced)
1/2 inch piece of ginger (finely grated)

Steps:

  • 1. Preheat oven to 400 F.
  • 2. Wrap the block to tofu in paper towels, set on a deep plate, and place a grill press on top of the block. This is to press the liquid out of the tofu. If you don't have a grill press, place another plate on top of the tofu block, along with 2-3 cans of soda. Press the tofu for 15 minutes, then remove the paper towels and discard the liquid. Slice the tofu into cubes.
  • 3. Make the marinade by combining the soy sauce, brown sugar, Sriracha, garlic, and ginger in a bowl, and stir until the sugar is dissolved. (I always recommend doubling the marinade, however, because it's nice to have extra to pour on top of your rice for dinner!)
  • 4. Toss the tofu in this marinade and let it absorb for 15-20 minutes. Toss a few times in between.
  • 5. Carefully remove the tofu and spread it out on a baking sheet. Make sure there isn't a lot of liquid on the pan, or it will burn. Bake for about 20 minutes, or until the outside starts to brown and crisp. If you're worried about sticking, spray the pan with canola spray.

BAKED TOFU WITH FETA AND SPICY GREENS



BAKED TOFU WITH FETA AND SPICY GREENS image

Categories     Bean     Cheese     Herb     Olive     Bake     Vegetarian     Low/No Sugar     Wheat/Gluten-Free     Healthy

Yield 2 servings

Number Of Ingredients 11

1 extra firm block of tofu
1/4 cup firm feta cheese
6 green onions
1 cup chopped parsley
--- (plus dill, cilantro, basil, chives..)
4 tablespoons capers
8 green olives
1 small jalapeño pepper
1/4 cup olive oil
1/2 cup lemon juice
Salt and Pepper to taste

Steps:

  • Press the tofu between paper towels and a heavy pot for 30mins - 6hours. Prepare the marinade: chop green onions (1/2 inch), olives (quarters), and jalapeño pepper (minced) then mix with oil, lemon juice, capers, parsley and salt and pepper. Let sit while the tofu is draining. Preheat oven to 425 Combine the marinade with the feta (chopped into 1/2 in pieces) and put in a small baking pan. Slice the tofu in half and then each half into 6 squares. Mix tofu pieces in baking pan with marinade and feta. Add salt and pepper to taste. Let sit for up to an hour or bake immediately for 30-45 minutes. (It should be bubbling and the tofu should be browned) Enjoy!

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