Lemon Curry Tofu with Orange Honey Yogurt Sauce

Here’s a fun update to my Chickpea Lentil Power Salad! I decided that instead of my normal fried egg to go on top as my “meatless protein,” I’d experiment with a curry marinade and drizzle it with some orange yogurt sauce! A delicious variation to this power salad!


Curry Tofu with Orange Honey Yogurt Sauce
Recipe Type: Dinner, Salad
Cuisine: Vegetarian, Indian, Healthy
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 8
Here’s a healthy baked tofu recipe that’ll satisfy the curry-lover in you! I served it on top of my chickpea lentil power salad from a few weeks ago, with a honey lemon yogurt sauce. Delish!
  • 1 14 oz packet firm tofu
  • 3 tbsp olive oil
  • 1 tbsp curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3 tbsp lemon juice (or juice of 1/2 squeezed lemon)
  • 1 tsp honey
  • 1/2 cup plain greek yogurt
  • Squirt of orange juice (about 1 tbsp)
  1. Open tofu packet and drain water out.
  2. Slice tofu into 1/2″ slices lengthwise, then place between a few paper towels and set a heavy book or brick on top of the tofu to drain. Drain for 30 minutes.
  3. Preheat oven to 425 degrees.
  4. Add all marinade contents (up to honey) to a quart-sized ziplock bag and shake vigorously to combine.
  5. Cut tofu into squares of about 1/2″. Add to bag with marinade ingredients. Shake vigorously until completely coated. Marinate in fridge for at least 20 minutes.
  6. Empty the tofu onto a large, well-oiled cookie sheet.
  7. Bake at 425 degrees for 25-30 minutes, turning once halfway through.
  8. Broil an addition 4-5 minutes for a nice crisp on the outside!
  9. **Optional: Toss some broccoli and cauliflower into the remaining marinade in the bag, then add to the pan with the tofu. Remove from oven before broiling.
  10. For the dressing, whisk together honey, yogurt, and orange juice. Drizzle over tofu.


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