Baked Curry Tofu with Green Chutney Drizzle

TOFU INGREDIENTS

1 package of extra-firm tofu, pressed (pressing instructions here)

2 tablespoons curry powder

1 teaspoon garlic powder

1.5 teaspoons maple syrup

1.5 tablespoons olive oil

healing 1/2 teaspoon pink Himalayan sea salt

pepper

1 tablespoon arrowroot powder

big squeeze of lime

GREEN CHUTNEY INGREDIENTS

1 cup or more cilantro, tightly packed

1/4 cup mint leaves

1 inch knob jalapeno, seeds removed and roughly chopped

1/2 inch knob ginger, peeled and roughly chopped

1 clove of garlic, roughly chopped

1/4 teaspoon pink salt

pepper

2-3 tablespoons whole milk plain yogurt (start with 2 tablespoons and then add more if needed)

juice from 1/2 - 1 lime

heaping 1/4 teaspoon cumin seed

METHOD

Preheat oven to 400 degrees F convection or 425 degrees F regular.

Once tofu is pressed, cut into cubes and place on a parchment-lined baking sheet. Next, place the remaining tofu ingredients over the tofu and gently toss with your hands. Spread out the tofu on the baking sheet and bake in the oven until golden brown.

While tofu is baking, prepare the green chutney drizzle. Place all the chutney ingredients in a food processor and process until smooth. Taste and adjust for seasoning.

Serve tofu with forbidden rice, steamed vegetables, and a purple cabbage slaw and drizzle with the green chutney. Enjoy!