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This easy baked tofu comes out crispy and seasoned to perfection! There’s no draining or pressing required, making it quick and simple to whip up. Add it to bowl meals, stir fries, and more.
Want to make next-level tofu? Try this crispy baked tofu recipe, so tasty you won’t be able to resist sneaking bites off the pan! It’s irresistibly savory and seasoned to perfection, with a satisfying crunch to each bite.
Even better, there’s no need to wait 30 minutes while you press the tofu like in other recipes! That’s right: we’ve completely eliminated our pet peeve in tofu recipes and it still tastes fantastic. Come, experience the magic of actually easy, actually crispy baked tofu.
Featured reader comment
“I have never made tofu, but I love eating it at restaurants. I decided to try to find a good recipe and stumbled upon this. It exceeded my expectations! This was so easy to make! This is the best tofu I have every tasted!!!!” -Joanna
Ingredients for baked tofu
This baked tofu recipe is our favorite because it is so simple! Our standard crispy tofu method is pan fried, but the advantage to baking is that it’s totally hands off. Let the oven do the work for you! Here are the ingredients you’ll need:
- Extra firm tofu: Make sure to have the right type of tofu. Check the package for the words “extra firm” and do not proceed without it!
- Olive oil: This healthy oil is perfect for cooking tofu.
- Soy sauce, garlic powder, liquid smoke, and Sriracha: This seasoning blend gives the best savory pop to the flavors to make it taste meaty and satisfying. See below for our tips on a more straightforward flavor.
- Cornstarch: Cornstarch helps to make the tofu crisp up at the edges, making the texture delightfully chewy. Use arrowroot starch as a cornstarch substitute.
Flavoring tip
If you prefer more straightforward flavors, use 2 tablespoons olive oil then season with 1 teaspoon kosher salt, and ½ teaspoon garlic powder (instead of the soy sauce, garlic powder, liquid smoke, Sriracha and salt).
How to make baked tofu: step by step
This baked tofu recipe is streamlined and simple. You’ll season the tofu, toss it with cornstarch to make a crispy exterior, and bake. That’s right, there’s no need to press the tofu! Many tofu recipes make you wait 30 minutes to press the liquid out. We’ve optimized this recipe to skip that step, and it still comes out crispy and seasoned! Here are a few tips on the particulars (or jump to the full recipe below):
Step 1: Cut the tofu into 3/4-inch chunks. Slice the tofu in half into two large rectangles, then into 6 long slices and across 5 times, for about 60 pieces total. Keep in mind the exact size may vary based on brand.
Step 2: Pat the tofu dry with clean dish towels. Place in a bowl and mix with 2 Tbsp each olive oil and soy sauce, ½ tsp each garlic powder, liquid smoke and Sriracha, and ¼ tsp kosher salt. Sprinkle with 2 Tbsp cornstarch and toss to combine.
Step 3: Place the tofu on a parchment lined baking sheet. Bake 30 to 35 minutes in a 425°F oven. No need to stir!
Alternative to cornstarch
Need a cornstarch substitute in this baked tofu recipe? Try arrowroot starch instead! It’s the starch extracted from the arrowroot plant, and often used in gluten-free baking to bring a light texture to baked goods, as well as to make crispy breading and to thicken sauces. Replace arrowroot starch 1 for 1 with cornstarch.
Tofu nutrition
There’s lots of misinformation about tofu and soy products swirling around. Often we get the question: is tofu healthy? Here’s what to know about eating tofu and other soy products like tempeh and edamame:
- Tofu in moderation is part of a healthy diet (several times per week). Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week.
- Tofu is likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat.
Ways to serve baked tofu
Got your baked tofu out of the oven? Try to resist sneaking bites so you can serve it as part of a meal! (We know, it’s hard! Our 1-year old is absolutely obsessed with this tofu and eats an almost adult-sized portion.) Here are a few ways to serve baked tofu:
- With rice and veggies like coconut rice and fried broccoli.
- In a salad like this tasty tofu salad.
- In bowl meals like power bowls or noodle bowls.
- With noodles like soba noodles.
- With a stir fry like a cauliflower stir fry or broccoli stir fry.
How are you planning to serve this baked tofu? Let us know in the comments below!
Storing leftovers and make ahead tips
Can you make baked tofu in advance? Yes! You can make up to 3 days in advance and store it refrigerated. It does take on a softer texture in the fridge. To crisp it up before serving, place it on a baking sheet, sprinkle with a few pinches of salt, and bake a 350°F oven for 5 minutes until warmed through and lightly crispy.
More tofu recipes
Are you a tofu fan? Here are some of our top tofu recipes that make eating this plant-based protein irresistibly tasty:
- Go for BBQ tofu or crispy tofu.
- Try our favorite tofu sandwich, tofu curry or tofu tacos.
- Make our tofu stir Fry, tofu broccoli stir fry, or a pot of tofu soup.
- Opt for pan fried tofu or grilled tofu.
- Mix up a simple tofu scramble.
Dietary notes
This baked tofu recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
Baking tofu offers several benefits:
Amazing Texture: Baking creates a crispy exterior and a tender, flavorful interior.
Flavor Powerhouse: The tofu absorbs marinades and sauces beautifully, allowing for endless flavor combinations.
Healthy & Versatile: Baked tofu is a great source of plant-based protein and can be used in various dishes.
Extra-firm tofu is best for baking. It holds its shape well and crisps up nicely.
Not for this recipe! (You’re welcome.)
Here are some helpful tips:
Marinate for at least 30 minutes: This allows the tofu to absorb the flavors fully.
Use an acidic ingredient: Soy sauce, citrus juice, or vinegar help tenderize the tofu and enhance flavor.
Don’t marinate for too long: Marinating overnight can make the tofu too soft.
Baked tofu is incredibly versatile! Here are some ideas:
Salads: Add cubes of baked tofu to a salads for a protein boost.
Bowls: Top your Buddha bowls or grain bowls with crumbled or sliced baked tofu.
Stir-fries: Cubed baked tofu adds a delightful texture and protein to stir-fries.
Wraps and sandwiches: Use baked tofu slices for a protein-packed and flavorful filling.
Snacks: Enjoy baked tofu on its own or tossed in your favorite sauce for a satisfying snack.
Easy Baked Tofu
This easy baked tofu comes out crispy and seasoned to perfection! There’s no draining or pressing required, making it quick and simple to whip up. Add it to bowl meals, stir fries, and more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Baked
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 15-ounce block extra firm tofu*
- 2 tablespoons olive oil
- 2 tablespoons soy sauce**
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke
- ½ teaspoon Sriracha (or other hot sauce, optional)
- ¼ teaspoon kosher salt
- ¼ cup cornstarch (or arrowroot starch)
Instructions
- Preheat an oven to 425°F.
- Cut the tofu into 3/4-inch cubes (slice the tofu in half lengthwise into two large rectangles first, then into cubes). Place the cubes on a clean dish towel, then gently pat them with a second towel to remove excess moisture.
- In a large bowl, whisk together the olive oil, soy sauce, garlic powder, liquid smoke, Sriracha and salt. Add the tofu cubes and gently toss with a spatula until coated.
- Add the cornstarch and gently toss again until coated. Place the cubes onto a parchment-lined baking sheet.
- Bake 30 to 35 minutes without stirring, until the tofu is golden brown and crispy on the outside. Allow to cool 3 to 5 minutes before eating. (Make it ahead or store leftovers for up to 3 days refrigerated. The texture becomes softer in the fridge and it becomes less salty over time. To crisp it up before serving, place it on a baking sheet, sprinkle with a few pinches of salt, and bake a 350°F oven for 5 minutes until warmed through and crispy on the outside.)
Notes
*Make sure the tofu is extra firm for this recipe (firm or soft do not work here).
**If you prefer more straightforward flavors, use 2 tablespoons olive oil then season with 1 teaspoon kosher salt, and ½ teaspoon garlic powder (instead of the soy sauce, garlic powder, liquid smoke, Sriracha and salt).
If doubling this recipe, use only 3 tablespoons each soy sauce and olive oil with 2 15-ounce blocks tofu and increase the bake time by 5 to 10 minutes until crispy (it takes longer to bake since there is more surface area in the oven).
I did not see the sodium content in the nutrition facts. I am on a rather strict low sodium diet, am vegetarian, and want to explore tofu recipes that would work for me. The soy sauce in this one gives me pause.
Thank you –
Marilyn
We know many people watch their sodium intake closely, so to be extra careful, we don’t include sodium in our recipe information. This is because ingredients like canned garbanzos and soy sauce can vary in their sodium content, and we wouldn’t want to give you inaccurate info!
If you want, you can still get an estimated sodium breakdown! Just pop the recipe into this handy website: https://whisk.com/recipe-nutrition-calculator/
This way you can check with your own ingredients. Thank you for reading!
This is one of the best baked tofu recipes I have made. I used soy sauce olive oil and garlic powder. Thanks!
Wow!! These were amazing! Made exactly as recipe stated and we are in love! Can’t wait to make again! Thank you!
All of this about tofu sounds like something I would like to try. Do you have these soy recipes and the narrative in a cookbook form? Thirty recipes? I’ve never used soy but have wanted to try
Hi! We don’t have this recipe in our cookbook. Sorry!
This is the best way to prepare tofu I’ve ever tried. It’s addictive. Even my tofu hating husband loved it!
Glad to hear it!
Just so you’re aware, this recipe shouldn’t be labeled gluten-free.
If you want it to be actually gluten-free, you must require gluten-free soy sauce. Soy sauce is almost always made with wheat. Like gluten-free bread, gluten-free soy sauce must be made another way and labeled as such.
While it may not appear to be a big difference, it matters very much to those of us with celiac disease or gluten intolerance.
I also noticed you don’t list sodium in your nutrition facts. I understand your reasoning, as sodium levels vary from product to product. However, many other nutrients vary in products, as well, depending on how they were prepared.
You could simply offer a disclaimer that the nutrient levels provided are from the products you use and that their products may change that amount. Some measure of sodium for your recipe would at least give readers a ballpark amount to expect. The amount of sodium in a measure of kosher salt that isn’t even used in the recipe isn’t very useful.
Love this! I’m not fond of smoke, but I love the other ingredients!
http://www.chefmimiblog.com
Hats off to my girl Sonja for making the best tofu recipes ever! I have made this about 7 times in the last month and it’s fantastic. I never thought I would crave tofu but this recipe makes me crave it almost daily. So easy and quick and I change it up and make slab slices and torn pieces for a little variety. I use arrowroot starch instead of corn starch and it’s perfect! Thank you for another ridiculously delicious recipe!
That’s so kind! Thank you for making them :)
You are my savior! This simple recipe is going to feed me endlessly. Needed something different than garbanzo and black beans for quick and easy protein as a vegetarian. Delicious!
I have made this several times. I love it. I do find it is better to put the cornstarch on last. I use a separate bowl and after rolling in the liquid, I roll in cornstarch. I have also used arrowroot powder which works very well!
This is so good! And so quick and easy! I served it over rice with broccoli and edamame. Will definitely make this regularly.
Just made this and it is spot on! So delicious! It will be my go to from now on. I sprinkled a little everything bagel seasoning in and it’s perfect! Yum!
Love this! I have made this a few times now. I found an organic alternative to soy sauce which works well. Otherwise I follow the recipe exactly! I always enjoy tofu at restaurants. This is so easy to make.
Isn’t cornstarch or arrowroot starch considered processed? Even Sriracha sauce? If so, should this be allowed in the Daniel fast?
We’ve seen varied opinions about cornstarch: some people say it is allowed on Daniel Fast and others disagree. It depends on how strictly you’re adhering to the diet and your reasons for doing so. In our opinion, cornstarch and Sriracha would be allowed on Daniel Fast. But please make the decision that is right for you!
I have never made tofu, but I love eating it at restaurants. I decided to try to find a good recipe and stumbled upon this. It exceeded my expectations! This was so easy to make! I had all the ingredients except for liquid smoke, so I bought some when I found the tofu. This is the best tofu I have every tasted!!!! I ate it as an appetizer. I will be making this at least once a week.
Thank you!
My tofu was a disappointment. It turned out really bitter tasting. It could have been the cornstarch and/or the liquid smoke yet I followed the instructions. If I do this again, I’d leave out the cornstarch and liquid smoke.
We haven’t had that experience. Sorry!
So TASTY! My husband was impressed too! Definitely our new way of baking tofu. SO CRISPY! I did leave out the liquid smoke and I accidentally cooked it at 25 degrees hotter (convection got me again!) but thankfully I noticed, pulled it out early, and it turned out PERFECT!
I air fry tofu I use worcestershire sauce dip then
coat with nutritional yeast
I am wondering if I need to refrierate or not the cripness goes away if refrgerated
and I like the crispnees. going to try oven bake next but still not sure if I can leave it out on counter in a cointainer I snack all day love it
ThanksMarianne
The crispiness goes away when refrigerated!
Seasoned vegetarian cook here, stop your search people – This the BEST baked Tofu ever. Crunchy, savory perfection.
Thank you for this recipe. I used amino acids in place of the soy sauce.
Excellent flavoured tofu.
I’ve made a lot of baked and fried tofu, and this one is by far the easiest and best. All of the others you have to watch them, turn them, etc.; this one you just put it in the oven and forget about it! My only suggestion is that you really don’t need that much starch ~ mine came out great with only about half that amount.
Thanks for making it! :)
This worked out great! I’m used to baking tofu at 400 F with less oil. The higher temp and extra oil content made a big difference for improving crispness without the tofu drying out. I used the sprouted Trader Joe’s tofu brand and followed the recipe to the letter. I wonder about the accuracy of the caloric value however as I lost much of the marinade and cornstarch in the cooking process.
Hi! So glad you enjoyed! I agree, the accuracy of the calories is difficult to get perfect with this recipe! We’re not sure we can be more specific.
The title doesn’t lie… This truly was easy and delicious! And I love how I was able to slice it, flavor it, and bake it. No need to drain it?! Life changing :)
So glad you enjoyed!
I had already pressed the water out of the tofu, but decided to go with this recipe. Very simple and quick, and they do turn out nicely crisped. Cooking time for me was 20-25 minutes.
This was the most delicious tofu! I omitted the liquid smoke, as I did not have any on hand. I also accidentally left in the oven longer than my 35 minute timer due to getting side tracked by someone for our deck, however the end result was still amazing! Super crispy and flavorful! Another great recipe from you!! Thanks!
So glad you enjoyed!
This recipe has no sodium data on the nutrition information. I know it would be high, but how high? Very curious here.
Hi! We omit the sodium because many ingredients we use such as beans, soy sauce or broth can have vastly different amounts and we don’t want to give false information. 1 teaspoon of kosher salt has 1920 mg of sodium if that is helpful.
As a substitute for soy sauce, I used Bragg Amino Acids.; a very close taste match. It is 100% unfermented soy, lower in sodium, and in my opinion has a better taste than soy sauce.
Super tasty! I used smoked paprika in lieu of liquid smoke and Tabasco chipotle instead of sriracha. Great flavors. Love the crispiness. I baked in a toaster oven at 425 and 35 minutes was perfect. I was surprised that the tofu cubes didn’t stick to the parchment paper. Thanks.
Easy to make and delicious. I’ll use this tofu recipe often as a base for all kinds of tofu dishes.
This is the best tofu I have made, and I have tried a lot of recipes. Thank you! It’s definitely best fresh.
Made this to take to a neighborhood potluck, to top a salad. I will definitely be making this baked tofu again. I accidentally doubled the salt and- it was fine! I also forgot to use parchment paper and so had to work to get the little baked cubes loose, but again- it was fine. I liked the crispiness of the cubes a lot and the seasonings all worked together well. Thanks!
You’re welcome!
Let us know if you have any questions!
Hi Sonya:
This looks like a delightfully easy, tasty recipe! I was wondering, though, if I could substitute something else for the hot sauce or just leave it out altogether?
Thanks in advance!
You can just omit it! However, the end result isn’t very spicy — our 5 year old loves it.
I deleted the liquid smoke cornstarch, and Sriracha. Instead, I added a half 1/2 teaspoon of fresh ginger, 2 teaspoons of fish sauce.2 teaspoons tamarind.
Also, instead of cubing it, I cut the tofu in half and made rectangles. I blended all the sauces up in a food processor with the garlic and stuck the tofu in that marinade.. Then, instead of parchment paper, I put it in a cast-iron skillet with sesame oil in the bottom And cooked it at 3:50. Bake for 10 minutes. Then I turned it over and put the rest of the marinade on top and baked it for another 10 minutes. It came out wonderful wasn’t dry and edgeburnt.. The garlic, soy fish, ginger, tamarind and sesame oil really worked
So, Will, you made a completely different recipe…not this one at all..then gave yourself 5 stars?!?
Don’t you just love it when people do that? Lol! Website Jackers