Tofu is one of the best vegan proteins out there, and this Baked Tofu is the easiest way to make crispy tofu with minimal work! As I type this, I realize: how do we not have a baked tofu recipe on the blog already?! I have every other way to make tofu: Air Fryer tofu, tofu in a divine orange sauce, stovetop crisped up tofu — even slow cooker tofu! This Baked Tofu couldn’t be easier to make. It’s as simple as pressing the tofu (a crucial step), marinating it, and baking it. It’s the ultimate meal prep recipe. You can make so much of it at once and enjoy it in a multitude of ways:
By itselfTossed in a delicious Thai peanut sauceAs a main ingredient with a side of rice or baked potatoesOn a salad In a sandwich And so many more ways!
What is Tofu?
If you’re new here, you may not know that tofu is a loved ingredient in these parts. I have a long and thorough Tofu 101 post that explains what tofu is, the right type for any recipe, how it’s made, and so many tips on how best to prepare it. I mention baking tofu and gave a quick go-to recipe, but I know that a full recipe is always way more helpful for you guys.
Notes on the Ingredients
Tofu: I always use firm or extra firm for baked tofu. Be careful not to use silken tofu here — I made this mistake for years! Firm or extra firm ensures a divine texture and tofu that holds properly. Light soy sauce: I love using light soy sauce so that I can get more marinade, without too much soy sauce saltiness overpowering it. I love using also using liquid aminos or even tamari because it really gives the inside of the crispy baked tofu a great flavour. It soaks right in and takes like a minute to marinate. You could be like my husband and marinate overnight, too. Oil: I love using olive oil for the marinadehere! You can also keep the recipe oil-free and still get crunchy baked tofu. Cornstarch: My not-so-secret ingredient for crispy tofu! It helps to wick out excess moisture to help the baked tofu texture. Mix of seasonings: I love a mix of garlic powder, onion powder, paprika, sea salt, and black pepper. Feel free to use your favorites of course! You could even use our Jamaican Jerk sauce.
How to Make Baked Tofu
First, be sure to press your firm tofu before you chop it up! Chop the pressed tofu in to any shape you please. Sometimes I enjoy this recipe with cute triangles, but my husband prefers strips. Just watch that the strips don’t burn if they are thin. Then, mix the chopped tofu with your light soy sauce and olive oil. Toss to coat everything evenly. Now, add in your other seasonings — I prefer a mix of cornstarch, garlic powder, onion powder, paprika, sea salt, and black pepper — and toss again. It should cling to the firm tofu. Next, spread the marinated tofu pieces on a baking sheet with parchment paper. Bake until they’re golden brown and crispy, flipping halfway through cooking. Let the baked tofu cool briefly before adding to salads, soups, or just popping it in your mouth plain!
Press the tofu first: If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.Keep it oil-free: I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.Use firm or extra firm: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
More Amazing Tofu Recipes
Sweet and Sour TofuGeneral Tso TofuCrispy Cajun Tofu Salad with Maple Mustard DressingVegan Thai Red CurryOrange Glazed Tofu
Enjoy friends! If you make this Easy Baked Tofu, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
