I didn’t have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup ketchup
- 1 tablespoon unsalted butter, melted
- 1 tablespoon maple syrup
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 block extra-firm tofu, well-drained and cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- Serving suggestions: cooked brown rice, steamed broccoli and cubed mango
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
- Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 171 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 8 mg |
| Sodium | 363 mg |
Reviews
People … if you believe it’s not overwhelming with taste just add more spice … if you think it needs more sauce … make more to add! We did both & this tofu treat is outstanding! We baked the tofu & tossed some veggies in a bit of extra sauce to serve over rice & it was amazing so we’re having for the 3x tonight. Easy & yummy plus we’ve always got some tofu in the fridge!
I really love this meal! The sauce was so yummy! I will make more sauce next time to serve at the table, but I thought it was flavorful and delicious as is! Great combination of sides, too. My husband even had seconds!
Thanks for all the suggestions in the above comments. I made extra sauce! I can’t eat broccoli so I used green beans. Delicious! I also substituted farro for the rice. Thanks for the recipe!
Great idea where you can take this method and make any flavor profile. I did have trouble with burning from ingredients that have sugar. I would suggest adding dry spices and bake for 15-20, then add your wet ingredients that could burn toward the end. Then bake for the last 5-10 minutes. Love this idea. Made a great quinoa bowl. Thanks Katie Lee
See why Iris loves this! We all did, and we’re having it for our big family Christmas gathering! So easy and delicious.
I was expecting more crunch. I thought the recipe was lacking in flavor and texture.
This was yummy, just as written. My 6 year old loved it too! I’m making it again tonight since hubby is gone and he does not care much for tofu or mango. I didn’t need extra sauce but have bottle of coco-aminos just in case it needs a few drops. Home run!
Read reviews and doubled the curry powder, but found the ketchup overpowered. The sauce coats well, caramelizes nicely. But I found this to be bland. Agreeing the dish needs a sauce to pull it all together, I tried to salvage the dish by making extra sauce, then combining it with mayo and sriracha to squeeze bottle it over the whole, completed dish, poke bowl style. Think I’ll keep the baked technique but change out the tofu’s sauce.
Awful
I don’t eat Tofu, but my toddler son loves it. My husband bought some and we had to cook it quick tonight and I remembered Katie did a marinade on The Kitchen for it. So I pulled it up whipped it together and he absolutely loved it. He ate it SO QUICK. I really appreciate Katie’s healthy, easy, and kid-friendly recipes.