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.

What type of tofu should I use for baking?

Extra-firm tofu is best for baking. It holds its shape well and crisps up nicely.

Do I have to press the tofu before baking?

Not for this recipe! (You're welcome.)

What are some tips for marinating baked tofu?

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.

How can I use baked tofu in my meals?

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

Name: Easy Baked Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Vegan
Ingredients: 1 15-ounce block extra firm tofu*; 2 tablespoons olive oil; 2 tablespoons soy sauce**; 1/2 teaspoon garlic powder; 1/2 teaspoon liquid smoke; 1/2 teaspoon Sriracha (or other hot sauce, optional); 1/4 teaspoon kosher salt; 1/4 cup cornstarch (or arrowroot starch)

Description

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.

Ingredients

Scale

1 15-ounce block extra firm tofu*
2 tablespoons olive oil
2 tablespoons soy sauce**
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke
1/2 teaspoon Sriracha (or other hot sauce, optional)
1/4 teaspoon kosher salt
1/4 cup cornstarch (or arrowroot starch)

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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 1/2 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).

Category: Main dish
Method: Baked
Cuisine: Vegan
Diet: Vegan