By Frieke Janssens, from her series The Beauty of an Ugly Addiction, viaFfffound

Masala Baked Tofu  ♥

From Appetite for Reduction by the fabulous Isa Chandra Moskowitz.

For the marinade:
1 cup vege stock
2 tbsp rice wine vinegar
3 tbsp tamari
3 tsp fresh ginger, minced
4 cloves garlic, minced
2 1/2 tbsp curry powder
1/4 tsp cumin
pinch of ground coriander

Tofu:
You’ll need 1 block (about 250g) of extra-firm tofu, pressed.

If you know how to press tofu: awesome! FTW! Skip this next paragraph. If not, read on. Pressing tofu is the key to unlocking its awesomeness. It’s really easy. You’ll need paper towels, a heavy book, a couple of cans. Stack ‘em in this order: paper towels, tofu, more paper towels, heavy book, cans. Let the stack sit for 30 minutes, then flip the tofu, restack everything & leave another 30 minutes. Viola! Tofu ready to marinade. Pressing tofu enables it to soak up more of the marinade, and gives it a yummier texture.

What to do:
Preheat oven to 190C/375F.

Combine marinade ingredients in a small bowl then transfer to a medium baking dish (11 x 7″ is ideal).

Cut tofu width wise into 8 equal pieces. Marinade for at least two hours, flipping every 30 minutes. Remove tofu & set aside marinade.

Lightly oil a foil-lined baking tray. Place tofu on tray in a single layer and drizzle a little extra marinade on top of each piece as well. Bake for 20 mins. Flip the pieces. Spoon a little more marinade over top. Bake another 10 mins.

Serves 2 hungry people, 4 snackers.

Awesome with roast potatoes, chickpea gravy and a side of greens.