Baked Seasoned Tofu Fingers
Lightly seasoned tofu strips baked until golden on the outside but still soft inside. A perfect plant-based protein finger food that introduces soy allergen. The mild spices, paprika and cumin, bring gentle warmth without heat.
Ingredients
- 200 grams Extra-Firm Tofu
- 1 tablespoon Olive Oil
- 0.5 teaspoon Mild Paprika
- 0.25 teaspoon Ground Cumin
- 0.25 teaspoon Garlic Powder
Instructions
- Press the tofu: Wrap the tofu block in a clean tea towel or paper towels. Place a heavy object (like a cast iron pan) on top and press for 20-30 minutes to remove excess moisture.
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Cut the pressed tofu into finger-sized strips, about 1cm thick and 6-7cm long.
- In a shallow bowl, mix the olive oil, mild paprika, cumin, and garlic powder.
- Gently toss each tofu finger in the seasoning mixture until lightly coated.
- Arrange on the baking tray in a single layer, not touching each other.
- Bake for 20-25 minutes, flipping once halfway through, until golden and slightly firm on the outside.
- Cool for 5 minutes before serving. They should be crisp on the outside but soft and easy to gum on the inside.
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