Have you all heard about TURMERIC yet?! Well, if you haven’t, you must’ve been living under a rock, because it’s only one of the trendiest and most lovely superfoods of them all.
To be completely honest, I’ve 100% overlooked Turmeric in my diet up until about a week ago. Here’s the situation: One of my best friends, Micah, was visiting town the other week and was RAVING about how she had been taking Turmeric every day and how it was keeping her from having nail problems.
All the while, I had been dealing with the oh-so-annoying dry/cracked soreness syndrome in that area right between my top and bottom lips. It felt like it would never go away! WELL… I looked up online and it turns out that this syndrome can actually be signs of a FUNGAL infection…!!! EWW! Here, my friends is where I turn to the natural anti-fungal of choice: TURMERIC.
Ever since I’ve been incorporating about 1/4 tsp a day into my diet, my lips have been getting a lot better! Plus I’ve loved getting to experiment with Turmeric’s fun flavor.
This Crispy Turmeric Tofu recipe will get you your daily dose of the golden spice while delivering plenty of flavor. To get the crispiest tofu, drain and press the water from your block and then freeze the block (freezing it expands the air pockets inside to make it crispier). After that, thaw (or microwave) your tofu, press it again, and follow the recipe. You’ll be golden (and so will your tofu 😉 ).
Let me know if you give this a try! Comment below or tag me on Instagram @cookwithcourt.
Crispy Turmeric Tofu (gluten-free)
A healthy and versatile tofu recipe perfect for any bowl, salad, or on it's own! The whole family is sure to love this one.
- 1 block extra-firm tofu
- 2 tbsp vegetable broth or water
- 1 tbsp nutritional yeast
- 1 tsp turmeric
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Drain and press tofu. Preheat oven to 400 degrees Farenheight. Cut block into cubes or slices of desired size and place into a large bowl.
Splash the veggie broth on top of the tofu and stir gently. Add all other ingredients to the bowl and toss until all the cubes or slices are evenly coated.
Place tofu spaced apart on a baking sheet lined with a silicone baking mat or parchment paper. Place in oven for 25-30 minutes, flipping halfway through. Enjoy!
**For best results, freeze tofu after draining and pressing again. This allows air pockets in the tofu to expand and the tofu gets even crispier. After freezing, allow tofu to thaw (or microwave if you're impatient like me 😉 )and press the water out once more.
Nutrition facts below are for 1 of 4 servings of this recipe. To get this serving size, cut tofu block into 4ths, then cut each 4th into 8 cubes.