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Roasted Tofu with Red Pepper–Walnut Spread

Roasted Tofu with Red Pepper–Walnut Spread


  • 1/2 olive oil, plus more for pan
  • 1 package firm tofu, drained (12–14 oz.)
  • 1 teaspoon plain low-fat Greek yogurt
  • 1/4 tablespoon Aleppo pepper or hot paprika
  • 1/2 teaspoon ground cumin
  • Flaky sea salt (optional)

Recipe Preparation

  • Ingredient Info: Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and

  • Heat oven to 425°. Lightly oil a rimmed baking sheet.

  • Slice tofu into 5 pieces. Place a double layer of paper towels on a large plate. Lay tofu on towels in a single layer. Cover with another double layer of paper towels and top with 2 plates; set aside to drain, 10 minutes.

  • Whisk together 1 Tbsp. oil, garlic, yogurt, salt, Aleppo pepper, and cumin in a medium bowl. Add tofu and turn gently to coat. Lay tofu slices on prepared baking sheet and roast until slightly puffed and browned in spots, 20–25 minutes. Reserve 1 slice tofu for Bulgur, Tofu, and Kale Salad.

  • Sprinkle roasted tofu with flaky salt, if using, and serve with red pepper spread.

Photos by Kimberley HasselbrinkReviews Section