Meat Free Monday One day a week can make a world of difference

Baked Tofu with Tomato Rice

Jean-Christian Jury
  • Serves: 4
  • Preparation: 60
  • Cooking: 45
  • Ready: 105

A hearty Caribbean tofu dish with flavours and spices from the Bahamas.


  • 1 lb 2 oz (500 g) firm tofu, sliced 1 inch (2.5 cm) thick
  • a generous 2 cups (500 ml) tomato sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped onion
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper
  • vegetable oil or cooking spray, for greasing
  • 2 tablespoons coconut powder
  • fresh basil, to garnish
  • cooked white basmati or other long-grain rice, to serve


Place the tofu in a strainer (sieve), place the strainer in a clean sink, then place a weight, such as a cast-iron saucepan, over them and leave for 1-2 hours to squeeze out the water and compress the tofu.

Meanwhile, combine the tomato sauce, lime juice, onion, oregano, and garlic powder in a bowl and season to taste with salt and freshly ground black pepper. Set aside.

Preheat the oven to 180°C/350°F/gas mark 4. Lightly oil a 7 x 11 inch (18 x 28 cm) baking pan, or spray pan with a nonstick cooking spray.

Spoon about a third of the sauce into the prepared pan. Place the tofu slices on top and pour over the remaining sauce. Sprinkle over the coconut powder. Bake for 45 minutes.

Garnish with the basil and serve with rice.

Additonal notes

Recipe courtesy of Phaidon

Taken from Vegan: The Cookbook by Jean-Christian Jury, published by Phaidon

Twitter: @Phaidon
Instagram: @phaidonsnaps

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