I started making this when I worked at Brighter Day in Savannah. They do a number of different variations in the deli (as well as a multitude of other tasty things) which I have adopted at home. The thing I like about baked tofu is the way that it firms up. It isn’t all wobbly, and you don’t even have to press it because the moisture evaporates in the oven. This dish isn’t a meal in and of itself, but it goes well with green salads, grain salads, bean salads and other sorts of small tapa-like sides.

1 block extra firm tofu
2 tbsp olive oil
1 tbsp cardamom
2 tbsp cumin
1 tbsp ground coriander seed
2 tbsp garam masala
2 tbsp hulled sesame seeds
1 tsp salt
1 tsp ground pepper

Cut the tofu into 3/4 inch cubes. Combine and toss in a bowl with the oil and then all of the other ingredients. The tofu should be pretty well coated with spices, so if you need to add more than the amounts I’ve given, don’t be shy. Spread the cubes out in a single layer on a baking sheet, making sure there is enough room between them. Bake for 15-20 minutes at 350 F.  Remove the tray from the oven and flip the cubes (they should be starting to brown). Return to the oven for another 15-20  minutes.  Serve hot, cold or at room temperature.