Latin baked tofu from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mashed potato pancakes with peanut sauce (Llapingachos); Hearty warm yuca and cabbage salad; Costa Rican refried rice and beans (Gallo pinto); Fried sweet plantains; Crispy fried green plantains (Tostones)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • deeweis on January 11, 2026

    Since recipe header mentioned it could be used to fill tacos, crumbled tofu and cooked it over the stove top instead of in the oven. Turned out good and crumbles were well-seasoned.

  • jenburkholder on April 12, 2021

    This smelled absolutely incredible while it was baking. Although it didn't quite live up to that promise, still very good, and will probably make again. I used stock, since I didn't have any wine or beer in the house. Either of those probably would have been an improvement...!

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