Cumin-Scented Tofu

These little tofu pieces offer a different appeal to tofu. I make these to add to salads, budda bowls, and over rice and vegetables. It is slightly sweet and spicy with a hint of cinnamon. It is super delicious and absolutely incredible. The brown sugar caramelizes on the tofu and makes such a yummy coating. It is a southern vegan spin on a dry rubbed bbq.


2 tbsp paprika

2 tbsp salt

1 tbsp chili powder

2 tsp cumin

2 tsp garlic powder

1/2 tsp cinnamon

1/2 cup brown sugar

1 Block extra firm tofu, Pressed


  1. Wrap the tofu in a towel and place a slightly heavy object on top to press out the water. I use a large can of tomatoes. Let press for about 20 minutes. Preheat the oven to 350*. Line a sheet pan with a Silpat or parchment paper.
  2. When ready, cut the tofu into 1-inch cubes. Place in a bowl and toss about 3 tbsp or so of the spice mixture on the tofu and toss to coat evenly.
  3. Place the tofu into an even layer on the sheet pan and bake about 20 to 25 minutes or until golden brown.  Remove from the oven and let cool slightly.

Add to your desired dish or eat as is along with rice and vegetables.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s