When it comes to flavouring meat in any Ghanaian household, ginger, garlic, onion and scotch bonnet peppers are the essentials to make any meat option taste good. These are the flavours I drew on to make this spicy oven baked tofu.
I believe it is this key flavour combination that transform the protein from bland to next the level. It is the flavour that actually makes the meat taste good, not the meat alone.
As a vegan, I opted to use tofu because it served as the best ingredient that will work well with these strong flavours. Tofu gets a bad rep for being flavourless, but in being flavourless, it is such a great food item to flavour into anything you want. People add it to pasta sauces, use it to make tofu scrambles and kebabs. It is the ultimate vegetarian meat replacement because it easy to work with and incredibly cheap.
Makes 6 servings
- a thumb size of ginger
- 1 glove of garlic
- 1/4 onion chopped
- 1 scotch bonnet pepper deseeded
- 1/4 tsp curry powder
- 1/4 tsp of cumin powder
- 2 tbsp of water
- 1 tbsp of soy sauce
- 1 packet extra firm tofu
- First, squeeze out the excess water from the extra firm tofu with a paper towel and cut into six even pieces
- In a small blender, pulse all the ingredients except the tofu to get a fine paste. Taste the paste to make sure there is enough salt.
- Then, line a baking tray with aluminum and spray with some cooking oil
- After, add half of the paste on the baking tray then lay the tofu steak on top, making sure the bottom of all the tofu has been mixed with the marinade
- After laying the tofu steaks, pour the remaining seasoning paste over the tofu and make sure each tofu steak has ample seasoning.
- Set the tofu aside for 20 minutes to allow it to marinade
- While the tofu is marinading, pre-heat the oven to 450F
- After the oven has preheated, bake the tofu for 25 minutes
- After 25 minutes, the tofu is ready to serve. You can eat this with anything, in sandwiches, as an extra side of protein. It basically takes the place of mock meat.