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    Home » Vegan Recipes

    How to Make the Best Baked Tofu

    Published Jul 27, 2021 · Updated Apr 20, 2022 · 6 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    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
    Jump to:
    • How-To Video
    • Ingredients
    • Ingredient Substitutions & Swaps
    • Storage
    • Recipe
    • Comments

    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!

    How-To Video

    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
    • Extra-firm 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

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    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.

    Recipe

    Baked Tofu

    Versatile baked tofu that turns out crispy and flavorful!
    4.92 from 12 votes
    Print Pin Rate
    Author: Karissa Besaw
    Prep Time: 10 mins
    Cook Time: 20 mins
    Press Time: 30 mins
    Total Time: 1 hr
    Servings: 4
    Calories: 86kcal

    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
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
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    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.

    Nutrition

    Calories: 86kcal | Carbohydrates: 5g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 376mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    did you make this recipe?please leave a star review and a comment below!

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    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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