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How to Make the Best Baked Tofu

Learn how to make baked tofu that’s crispy and savory with a soft center. The perfect vegan protein for breakfast, lunch and dinner.

cubes of baked tofu with soy sauce on a baking sheet

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If you regularly eat with non-vegans and want a plant-based protein to replace chicken, fish or other animal proteins, this meaty baked tofu is perfect. It’s crispy and crusty on the outside and is infused with flavor from an Asian-inspired soy marinade.

Serve this delicious baked tofu with Roasted Sweet Potatoes and Vegan Chopped Salad for a well-rounded and satisfying meal. This tofu is perfect if you’re craving some homemade fast food, too – I love making these vegan KFC Famous Bowls!

Ingredients

The sauce for this baked tofu is five simple ingredients. You can easily whip this up for dinner, even on a busy night. Here’s what you need to make baked tofu:

ingredients for vegan baked tofu with soy sauce and garlic powder
  • Extrafirm tofu. Make sure you choose extra-firm for the best texture. It has less water than softer varieties of tofu and can better absorb the flavors from your sauce. Check out this guide on how to press tofu.
  • Soy sauce. You can use tamari or coconut aminos instead of soy sauce.
  • Cornstarch. Arrowroot starch/powder can be used in place of cornstarch. This is a thickener for the sauce.
  • Garlic and onion powder. These infuse your tofu with deeply savory, umami flavor.
  • Oil. Choose a neutral oil like vegetable or avocado.
collage of the steps to marinate and bake tofu

Ingredient Substitutions & Swaps

  • Gluten-free baked tofu: swap the soy sauce for coconut aminos or gluten-free tamari.
  • Other seasonings: Feel free to use other or add more seasoning to the sauce for a different flavor! Some ideas: smoked paprika, lemon pepper, Italian seasoning, taco seasoning.
close up on a triangle of crispy baked tofu with sesame seeds

Storage

You can store leftover tofu in an airtight container in the fridge for up to four days. It makes a great option for meal prep. You can reheat leftovers in the microwave or in a hot oven for 10 minutes, until heated through.

Or try eating it cold as a sandwich with Vegan Oil-Free Mayo and 4-Ingredient No-Yeast Bread for lunch the next day.

Tofu Guide: How to Press Tofu
In this resource, you’ll learn 2 easy methods.

plate with triangles of crispy baked tofu with sesame seeds

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Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

You could use this recipe to make crispy sesame tofu or orange tofu.

Baked Tofu

Karissa Besaw
Versatile baked tofu that turns out crispy and flavorful!
4.86 from 34 votes
Prep Time 10 minutes
Cook Time 20 minutes
Press Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Vegan
Servings 4
Calories 86 kcal

Ingredients
  

  • 1 (14-ounce) block extra firm tofu
  • 2 teaspoons oil
  • 2 teaspoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Press tofu for at least 30 minutes. Cut into whatever shape you prefer (I like cubes or triangles.)
  • Preheat oven to 425°F. Line a baking sheet with parchment paper or use a silicone baking mat.
  • In a bowl, toss with oil and soy sauce. Then toss with cornstarch, garlic, onion, salt, and pepper.
  • Place the tofu evenly onto the baking sheet. Bake for 20 minutes, flipping halfway, until tofu is golden brown and crispy on the edges.

Video

Nutrition

Calories: 86kcalCarbohydrates: 5gProtein: 8gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 376mgPotassium: 174mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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7 Comments

  1. We just made this and they were indeed tasty. Great job,Karissa!
    My personal suggestions: Don’t make the triangles or squares too small. I like about 1″ on a side.
    I found cooking only 8-9 minutes on each side was plenty. The total of 20 minutes suggested got them a little too done for my tastes.
    Finally, I adjusted the soy sauce up to to 1.5 tsp. and after they were cooked and cooled a little, I added more sprinkles of olive oil and salt.

  2. 5 stars
    I made this the same day the recipe came into my e-mail inbox. It’s fab! I had half a block of tofu waiting to be eaten in my fridge, so I halved the recipe and it was perfection — easy to put together (after pressing the tofu and cutting into triangles) with exactly enough seasoning and coating. Baked for 10 minutes on both sides and it was outstanding on a salad. It was hard to resist eating the triangles as soon as I took them out of the oven. This is going into my recipe file permanently. Thanks for such a tasty and easy recipe!

  3. 4 stars
    After my heart attack, I learned that oils extracted even from vegetable sources like coconut, avocado, etc. become oxidized which affects my LDL and VLDL numbers. So I cannot use any oils whatsoever (although I can eat avocados, nuts, corn and coconut, etc. as the oils in the food itself are not oxidized). Could I substitute vegetable broth in place of oil? I usually use that or plain water when sauteing.

    1. I use the broth from my steamed vegetables for sautéing or any time I need vegetable broth. It is salt free unlike the store bought brands and is free.
      I sprinkle Kirkland brand organic no salt seasoning on the veggies prior to steaming and it gives the broth good flavor too.

  4. This looks simple and tasty. However, we have a huge oven. We try to use our air fryer (there are just two of us) whenever possible. Would this work in an air fryer? If so, any suggestions for the settings and time?

    1. Thank you! Unfortunately I haven’t tested this recipe in an air fryer, but it should work fine! Not sure about temp/time.

  5. 5 stars
    We are on the road, so no chance to try this yet, but it looks amazing and promising. I have started using an air fryer for very high heat/smaller quantity baking/roasting, so I am thinking that will work well for these. I am also wondering if the bbq would serve as a good “oven”, as the weather is too hot to be heating up the kitchen at the moment. Will try both and report back.

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