I should start out by admitting my bizarre failing with baked tofu. I don't know why, but I seem to screw it up every time. It should be very simple, but I either forget to slice the tofu before marinating it or put the pieces in a bowl they won't fit into or forget to flip it or on and on and on. It always ends up seeming like a lot more work than it should be. One day I'll get the hang of it.
I've tried this recipe twice, since the first time I messed it up in multiple ways. Most egregiously I used 1/4 tbsp of curry powder instead of a 1/4 cup, and I used some dried cumin instead of cumin seeds. It wasn't bad but mostly tasted like soy sauce.
I actually liked it better this way than the second time, when I got the spices right. I love curry powder, but 1/4 cup of dried spice on tofu...just not working for me. It tasted kind of gritty and flat. Oh well.
I wanted to make mashed potatoes with it, and I always try and make these healthier by using as little fat as possible. Usually I mash 'em with just a little soy milk, but this time I used the leftover marinade from the tofu. It was actually pretty tasty, if I do say so myself. Since I won't be trying the tofu recipe again I think I'll try mashed potatoes with a little olive oil, vegetable broth, curry powder and cumin next time I make an Indian dish.
