Roasted Tofu with African Spices


Preparation info

  • Difficulty


  • Serves:


    as a side

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

This is packed full of flavour yet requires almost no work. The key is to press the tofu properly to drain away as much water as possible. This works very well served with a bowl of grains like barley or farro.

PREPARATION: 10 minutes, plus 20 minutes pressing
COOKING: 40 minutes


  • grated zest of 1 orange
  • 150 ml (5 fl 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 tablespoon allspice
  • ½ tablespoon smoked paprika
  • ½ teaspoon fine sea salt
  • ¾ teaspoon cayenne pepper
  • ¾ teaspoon turmeric
  • freshly ground black pepper
  • 500 g (1 lb 2 oz) firm tofu, pressed
  • finely sliced spring onions (scallions), to serve (optional)


Heat the oven to 220°C (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 minutes 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.