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    Home » Recipes » Tofu, Tempeh and Soy Curls

    Baked Tofu Recipe

    Published: Aug 31, 2020 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Baked tofu over rice with peanut sauce in a blue flat bowl.

    Minimal ingredients, perfect chewy texture, oven baked for easy clean-up, plenty of plant based protein, and even an oil-free option! This Baked Tofu Recipe is great for snacking on it’s own or with a dipping sauce and, of course, delicious as part of a larger meal.

    Baked tofu over rice with a side of cucumbers and peanut sauce.

    Tofu is a high protein plant based food that is often a staple of vegan diets. It’s a complete protein and also boasts high amounts of calcium, selenium, iron, healthy omega-3 fats, magnesium, zinc, and B vitamins. [source]

    There are a lot of ways to season baked tofu, but I like this particular recipe for its simplicity. Tofu can be quite bland on it’s own, so I use just enough seasoning to give it flavor, but it’s still mild enough to pair with any type of cuisine.

    This is a versatile recipe that I make about once a week. Sometimes, I even double it because the whole family loves it cooked this way. I hope you enjoy it, too!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Pro tips for success
    4 FAQs
    5 More firm tofu recipes
    6 Chewy Baked Tofu

    Ingredients you need

    Ingredients used to make this recipe.
    Ingredients for Chewy Baked Tofu: Extra firm tofu, coconut aminos, apple cider vinegar, pure maple syrup, optional sesame oil.

    Ingredient notes and substitutions

    Tofu ~ For this recipe I prefer Extra Firm. Trader Joe’s sells a Super Firm that I really like. Regular firm will also work, it will just have a bit more water to press out.

    Definitely do not use soft or silken varieties. Those are much too soft for this oven baked recipe.

    Also, I suggest always choosing organic, non-GMO tofu. I don’t always fuss with organics, but I think in the case of soy, it’s important. So, be sure to read labels and choose accordingly.

    Coconut aminos ~ You may use tamari, a gluten-free soy sauce alternative, or traditional soy sauce instead. I prefer coconut aminos because I find it less salty than the others.

    Apple cider vinegar ~ Rice vinegar, white wine vinegar, or even lemon or lime juice will work. You just need a bit of tang to balance out the flavors.

    Pure maple syrup ~ Agave is a good alternative if you prefer.

    Sesame oil ~ Used here for added flavor. If you don’t have it, you can skip the oil altogether. No need to replace with another oil. And, of course, if you follow an oil-free diet, just leave it out.

    How to make the recipe

    1) Press

    Pressing tofu slices between two paper towel lined plates weighted down with books.

    If you have a tofu press, you can use that.

    Personally, I’m not a fan of most gadgets, so I just use what I already have. See the above photo for my setup.

    • Slice the tofu block into thick slabs, two or three is fine.
    • Place the slabs in an even layer on a plate lined with a few paper towels. I like to use a plate with a lip to keep the liquid contained in case it’s not all absorbed by the towel. (Alternately, wrap a clean dish cloth around the slabs instead of the paper towels if you prefer.)
    • Place another few paper towels on top followed by another plate.
    • Weigh the top plate down with books or bags of dried beans or rice.
    • Press for at least 20 minutes.

    2) Marinate

    tofu cubes marinating in a glass bowl

    Cut the slabs into bite size pieces and place into a bowl. Add the remaining ingredients and toss well to ensure the pieces are evenly coated.

    For many recipes, I would say to marinate for at least 30 minutes and up to overnight to really soak up the flavors. However, this baked tofu recipe is intended to have a mild, neutral flavor so that it pairs with almost anything. For this reason, 20 minutes is plenty, but feel free to do longer if you wish.

    3) Bake

    marinated tofu cubes on a sheet pan ready to go in the oven

    Place the marinated tofu pieces, evenly spaced out in one even layer, onto a parchment lined baking sheet. Bake in a preheated oven for 30 minutes, flipping all the pieces over half way through to ensure even cooking.

    Oven baked tofu with crispy edges on parchment paper

    Pro tips for success

    ~ Be sure to use firm, extra firm, or super firm organic tofu. Do not use soft or silken!

    ~ Press the tofu to release as much water as possible. Slicing the block into 2 or 3 thick slabs and then pressing will help get even more water out than pressing the whole block. See notes above or in the recipe card for directions on pressing.

    ~ Dice the tofu into equal bite-size pieces to ensure they cook uniformly.

    ~ If not all of the marinade gets absorbed, drain it before placing the tofu on the baking sheet.

    ~ Be sure to flip the cubes half way through cooking to ensure crisp edges all around.

    ~ Sprinkle on salt and pepper as soon as it comes out of the oven for an extra flavor boost.

    FAQs

    What does tofu taste like?

    It’s very bland on it’s own, but it easily absorbs flavors and seasonings, making it the perfect complement to all cuisines.

    Is baked tofu crispy?

    This baked tofu recipe has crispy edges and firm, chewy texture throughout. It’s very “meaty.”

    For an even crispier bite, you can toss the marinated tofu cubes (remove them from the remaining marinade first) with 1 to 2 tablespoons of cornstarch. This works great if you’re planning on eating them right away. Once the tofu is stored for later, the extra crispiness from the cornstarch will be gone. For this reason, I don’t usually bother with it, but again, if you’re eating them right away, you may enjoy that little extra crunch.

    What should I serve with baked tofu?

    I’ve made this recipe mild enough in flavor that you can pair it with just about anything. We love snacking on them, as is, straight out of the oven…my 8 year old daughter would eat the entire batch if I let her.

    Here are some other ideas to try:
    As an appetizer or snack with Easy Peanut Dipping Sauce (also great for lunchboxes!)
    Thrown in a salad for an extra protein boost
    Over brown rice with steamed vegetables
    In a wrap, tacos, or fajitas
    In stir fries over noodles or rice
    Add a few cubes to a bowl of soup

    Bite-sized baked tofu square on a fork being dipped into peanut sauce.
    Love this flat bowl? Use code VeggieIns to grab some for yourself at 15% off at Off Your Rocker Pottery!

    More firm tofu recipes

    • Sesame Ginger Tofu
    • BBQ Tofu Bowl
    • Pineapple Tofu Stir Fry
    • Baked Tofu Tacos
    • Vegan Palak Tofu

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Oven baked tofu finished dish with rice, cucumbers, and sauce.

    Chewy Baked Tofu

    Minimal ingredients, perfect chewy texture, oven baked for easy clean-up, plenty of plant based protein, and even an oil-free option! This Baked Tofu Recipe is great for snacking on it's own or with a dipping sauce and, of course, delicious as part of a larger meal.
    5 from 1 vote
    Print Rate
    Course: Tofu and Tempeh
    Cuisine: American
    Diet: Vegan
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Calories: 89kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 block 14-16 ounces extra firm tofu (firm and super firm will work, as well)
    • [2 tablespoons coconut aminos or tamari or soy sauce]
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons pure maple syrup
    • 1 teaspoon sesame oil optional
    • salt and pepper to taste

    Instructions

    • Press the tofu for 20 minutes. (See notes for How to Press Tofu)
    • Cut the tofu into bite size cubes.
    • Gently toss the tofu cubes with coconut aminos, vinegar, maple syrup, and sesame oil, if using. Let sit for 20 minutes, gently stirring every 5 minutes to ensure all the tofu soaks up the marinade.
    • While the tofu is marinating, preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
    • Place the tofu cubes onto the prepared baking sheet. Bake 15 minutes, flip all the tofu cubes over, and bake another 15 minutes.
    • Sprinkle with salt and pepper immediately after taking them out of the oven.
    • Serve immediately or let cool and store in an airtight container for later use.

    Notes

    *Be sure to use firm, extra firm, or super firm organic tofu. Do not use soft or silken tofu!
    *Press the tofu to release as much water as possible. Slicing the block into 2 or 3 thick slabs and then pressing will help get even more water out than pressing the whole block. (See the final note below for more details on how to press tofu.)
    *Dice the tofu into equal bite-size pieces to ensure they cook uniformly.
    *If not all of the marinade gets absorbed, drain it before placing the tofu on the baking sheet.
    *Be sure to flip the cubes half way through cooking to ensure crisp edges all around.
    *Sprinkle salt and pepper on the tofu while it is still hot as soon as it comes out of the oven for an extra flavor boost
    *To press tofu: Slice the tofu into thick slabs, two or three is fine. Place the slabs in an even layer on a plate lined with a few paper towels. I like to use a plate with a lip to keep the liquid contained in case it’s not all absorbed by the towel. Place another few paper towels on top of the tofu followed by another plate. (Alternately, wrap the tofu in a clean dish cloth instead of using paper towels, if you prefer,) Weigh the top plate down with books or bags of dried beans or rice. Press for at least 20 minutes. (Alternately, you may use a tofu press instead of this plate and towel method).

    Nutrition

    Calories: 89kcal | Carbohydrates: 5g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 329mg | Fiber: 1g | Sugar: 1g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Gracie says

      January 19, 2021 at 10:58 am

      Love this recipe I have made it several times, just last night as a matter of fact and it’s delicious.

      Thank you for sharing.5 stars

      Reply
      • Jenn Sebestyen says

        January 19, 2021 at 8:23 pm

        I’m so happy to hear that, Gracie! Thank you!

        Reply
    2. michael says

      October 02, 2020 at 2:50 pm

      What temperature

      Reply
      • Jenn Sebestyen says

        October 02, 2020 at 5:15 pm

        400°F

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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