Steve and I have recently been trying to cut down our daily meat consumption for two reasons: cost and ethics.  Ethics along the lines of the meat industry in the United States isn't sustainable and as a result the meat we eat probably isn't the best for us.  We still eat meat, just less of it.  As a result, tofu has become a weekly staple and I've been experimenting with different ways to cook it.  One of my favorite cooking methods has been baking it to give it a nice crunch.  Baked tofu cubes are awesome on salads, mixed with vegetables in a rice bowl, or even as a small snack on their own. Last night when I was craving something spicy, I decided to use one of my spice mixes to flavor my tofu.  The result was amazing.

Crunchy Tikka Tofu
Adapted from Baked Tofu - The Kitchn

Ingredients:
1 block of extra firm tofu
1 Tbsp of Tikka spice mix (I used Mr. Kook's brand mix)
2 Tbsp of corn starch
Canola oil cooking spray

Tools:
Baking sheet
2 plates
Paper towels
Tin foil
A heavy can
Mixing bowl

1. Pat the tofu dry with paper towels. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy (a can should do).  Press the tofu for 15 minutes or so.  The paper towel should absorb a lot of liquid in this process.
2. Preheat oven to 350 F 
3. While oven is preheating, cut tofu into the size you want.  I cut mine into bite size cubes.
4. In a mixing bowl, whisk together the Tika spice mix and the cornstarch until blended
5.  Toss the tofu in the mixing bowl until all pieces are nicely coated
6.  Line a baking tray with tin foil and spray cooking spray to prevent sticking
7.  Cook your tofu for approximately 20 minutes
8.  Serve warm or let cool and store in an air tight container