Roasted Tofu with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in just under an hour. Roasted tofu with cassava is a satisfying plant based meal that's both simple to prepare and incredibly budget friendly. The cassava root, packed with resistant starch for better digestive health, becomes wonderfully crispy in the oven while the tofu absorbs all those amazing savory and tangy flavors. I love how the ginger, garlic, and lime create this bright, punchy sauce that makes everything taste restaurant quality. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 2 blocksfirm tofu(pressed and cubed into 1-inch pieces)
- ¾ kgcassava root(peeled and cut into 2-inch chunks)
- 3 tablespoonssesame oil
- 4 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonslime juice
- 1 tablespoonmaple syrup
- ½ teaspoonred pepper flakes
- ½ teaspoonblack pepper
- 1 teaspoonsea salt
- 59 mlfresh cilantro(chopped for garnish)
- 2 tablespoonssesame seeds(white and/or black for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the pressed tofu cubes dry with a clean kitchen towel to remove excess moisture, which helps them achieve a crispier exterior when roasted.
Tip: Pressing tofu for at least 15 minutes removes water and allows better absorption of flavors.
- 2
On a large baking sheet, toss the cassava chunks with 1.5 tablespoons of sesame oil, half the salt, and black pepper. Spread them in a single layer and roast for 15 minutes until they begin to soften.
Tip: Cut cassava pieces evenly so they cook at the same rate.
- 3
While the cassava roasts, combine the soy sauce, remaining sesame oil, minced ginger, garlic, lime juice, maple syrup, and red pepper flakes in a small bowl to create the glaze.
Tip: Whisk the glaze well to ensure the maple syrup is fully incorporated.
- 4
After 15 minutes, remove the cassava from the oven and push it to the sides of the baking sheet. Add the tofu cubes to the center and toss them with half of the prepared glaze.
Tip: Leaving space between tofu pieces helps them roast rather than steam.
- 5
Return the baking sheet to the oven and roast for another 15-18 minutes, stirring once halfway through, until the tofu is golden brown and crispy on the edges and the cassava is fork-tender.
Tip: The edges of the tofu should appear slightly caramelized for best texture.
- 6
Remove from the oven and drizzle with the remaining glaze, tossing gently to coat all pieces evenly. Taste and adjust seasoning with additional salt or lime juice as needed.
Tip: Reserve some glaze for drizzling after cooking for a fresher, brighter flavor.
- 7
Transfer to a serving platter and garnish generously with fresh cilantro and sesame seeds. Serve warm as a standalone main course or over steamed rice.
Tip: This dish tastes best served immediately while the tofu is still warm and crispy.
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