Masala Chai Roasted Tofu

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I woke up this morning totally refreshed and feeling good. Maybe it’s because we’ve had two days straight of abundant sunshine. Maybe it’s because we had a great cooking class yesterday that filled with me with encouragement and positivity. Maybe it’s just the cycle of life–some days are good, some days aren’t. But I have a hunch, it may be due (at least in part) to this book on compassion I’m re-reading. Do you read books you’ve read before? Well, I do, because they breathe new life depending on the stage of your own life you’re in. I haven’t picked up this particular book since 2003 and I know for a fact that I’m getting something new and fresh out of it now, that I didn’t get out of it before.

Compassion. Empathy. Seemingly easy concepts to grasp. Incredibly difficult to engage in consistently. At least for me. As the book mentions, it’s easy to show compassion to those who treat you well. But compassion for the others? Ay vey. Not easy. But with practice, my friends… almost anything is possible. 🙂

Ok, enough musing for today. On this sunny day before inauguration I leave you with a tofu recipe. But not just any tofu. Chai roasted tofu. Subtle and fragrant. This tofu is a great way to switch it up and the perfect accompaniment to winter side dishes (hint, hint for the next post!). Have a great day… and enjoy the sunshine if it’s shining in your part of the world!

Masala Chai Roasted Tofu

(Printable Recipe)


  1. 1 16 oz. block extra firm tofu—drained and pressed
  2. 1 cup double strength brewed masala chai
  3. 4 cardamom pods
  4. 1 tablespoon agave
  5. 1 teaspoon Braggs liquid aminos
  6. 1/8 teaspoon cayenne pepper
  7. Olive oil
  8. Salt
  9. Pepper


*Preheat oven to 400 degrees F. Drain and press tofu.

*Mix brewed chai, cardamom pods, agave, Braggs, and cayenne in medium sauce pan. Bring to boil. Reduce liquid to 1/3 cup. Remove cardamom pods, discard.


*Add tofu to baking dish. Drizzle with 1-2 tablespoons olive oil. Sprinkle with salt and pepper. Massage oil and seasoning into tofu. Pour reduced chai over the tofu. Mix. Roast 30 minutes, turning the tofu around in the sauce every 10 minutes. Serve warm. Enjoy!




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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. This tofu sounds so delicious and warming Tiffany! I love all of the spices you have added to it. Have a wonderful Sunday :)!

  2. That’s most unusual to me. I love roasting veggies.

  3. This is so interesting, I’ve never seen tofu prepared like this before it sounds great!

  4. Good point, Tiffany. It is easy to be compassionate towards those who are nice to you. It’s only as I accumulate a few grey hairs that I realise that it’s often those who snap and growl are the ones in need of more compassion. Anyway, back to the food. I actually bought tofu during the week because of some of the delicious-looking tofu recipes you’ve made in the past. This sounds pretty great too.