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Oven baked tofu finished dish with rice, cucumbers, and sauce.
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5 from 1 vote

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.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Tofu and Tempeh
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 89kcal


  • 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


  • 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.


*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).


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