Baked Tofu – Simple Vegan Blog


Baked tofu, a simple way of making tofu taste amazing with just 5 easy-to-get ingredients. It’s crispy on the outside, but soft on the inside.

Photo of a bowl of baked tofu

Baked tofu is a delicious way of cooking tofu. It’s tasty, crispy, and packed with lots of good-quality protein. This recipe is nutritious, flavorful, and healthy, and you don’t need oil to make it. It’s the best way of cooking tofu!

To prepare the tofu I just drain it to remove the liquid, as I don’t think you need to press it. It actually saves some time and the recipe works great! But if you’d like to press the tofu, go ahead.

This version of the recipe is so crispy and the marinade gives it an amazing flavor. However, you can add, replace, or change the ingredients you’d like and customize it with spices, dried herbs, lemon juice, or vinegar.

You can eat this crispy baked tofu just by itself or with any sauce you have on hand. It can be used to make other tofu recipes as well, and it’s perfect to incorporate some protein in salads, soups, and even stews.

Photo of the ingredients needed to make this recipe

Ingredient notes

  • Firm tofu: firm or extra firm tofu work best for this recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
  • Soy sauce or tamari: I used soy sauce, but tamari is a good gluten-free alternative. You could also use coconut aminos or add the same amount of water or vegetable stock and add more salt.
  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
  • Cornstarch: feel free to use any other type of starch instead. You could also omit it, but your tofu will be crispier if you use it.

Dietary variations

  • Make it gluten-free: use tamari instead of soy sauce.
  • Make oil-free: just omit the oil.

Pro tips

  • I prefer to make this baked tofu recipe with 6 tbsp of cornstarch because I like my tofu cubes super crispy, but you can use only 3 tbsp or even less quantity.
  • Feel free to add any herbs and spices you want, such as black pepper or paprika.
  • If you’re oil-free you can omit the oil, although this baked tofu will be crispier if you use it.
  • You can also replace tamari or soy sauce with salt to taste.
  • Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn’t work as good.
  • Garlic powder is optional, but I like my crispy baked tofu better with it. Onion powder will also work great.
Step-by-step photos of how to make this recipe

How to bake tofu

  • Preheat the oven to 400 ºF or 200 ºC.
  • Add the tofu cubes, tamari or soy sauce, oil, and garlic powder to a large bowl, mix until well combined, and let it rest for at least 5 minutes.
  • Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch.
  • Place the tofu cubes onto a lined baking sheet and bake for 15 minutes. Then remove the baking sheet from the oven and flip each of the tofu cubes. Bake for 15 minutes or until golden brown.
  • Enjoy your baked tofu immediately and serve it with your favorite dishes!

How to store baked tofu

  • Fridge: although this crispy baked tofu is best when served immediately so it can keep its amazing texture, you can also keep the leftovers in an airtight container in the fridge for 5-7 days.
  • Reheat: the best way of reheating baked tofu is by adding it to a pan with some sauce and cooking over medium heat until it’s warm enough. It’s important to add the sauce so the tofu doesn’t get too dry. However, you can also reheat in the oven or in a skillet with a little bit of oil.

What to serve with baked tofu

Baked tofu is delicious just by itself, but you can serve it with any sauce you’d like or use it to make other tofu recipes. I love to have it with vegetable soup, vegan butternut squash soup, or vegetable tempura.

Looking for more tofu recipes?

Close-up photo of some baked tofu

Did you make this baked tofu recipe?

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Square photo of a bowl of baked tofu

Baked Tofu



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    30 mins


  • Total:

    40 mins

  • 2-4 1x

  • How-To

  • Asian

  • Vegan


Servings 2-4 1x


Scale


Tap or hover over number to scale servings

Baked tofu, a simple way of making tofu taste amazing with just 5 easy-to-get ingredients. It’s crispy on the outside, but soft on the inside.

Ingredients

  • 12 ounces firm tofu (340 g), cubed
  • 1 tbsp tamari or soy sauce
  • 1 tsp extra virgin olive oil
  • 1/2 tsp garlic powder (optional)
  • 36 tbsp cornstarch, see notes

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Add the tofu cubes, tamari or soy sauce, oil, and garlic powder to a large bowl, mix until well combined, and let it rest for at least 5 minutes.
  3. Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
  4. Place the tofu cubes onto a lined baking sheet and bake for 15 minutes. Then remove the baking sheet from the oven and flip each of the tofu cubes so they can cook evenly on the other side. Bake for 15 minutes or until golden brown.
  5. Serve your baked tofu immediately. This crispy baked tofu is delicious just by itself, but I love to have it with vegetable soup, vegan butternut squash soup, or vegetable tempura.
  6. Store the leftovers in an airtight container in the fridge for 5-7 days. The best way of reheating baked tofu is by adding it to a pan with some sauce and cooking over medium heat until it’s warm enough. It’s important to add the sauce so the tofu doesn’t get too dry. However, you can also reheat in the oven or in a skillet with a little bit of oil.

Notes

  • I prefer to make this baked tofu recipe with 6 tbsp of cornstarch because I like my tofu cubes super crispy, but you can use only 3 tbsp or even less quantity.
  • Feel free to add any herbs and spices you want, such as black pepper or paprika.
  • If you’re oil-free you can omit the oil, although this baked tofu will be crispier if you use it.
  • You can also replace tamari or soy sauce with salt to taste.
  • Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn’t work as good.
  • Garlic powder is optional, but I like my crispy baked tofu better with it. Onion powder will also work great.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 129
  • Sugar: 0.8 g
  • Sodium: 264 mg
  • Fat: 5.3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 13.1 g
  • Fiber: 1.1 g
  • Protein: 8.7 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in February of 2019, but was republished with new photos, step-by-step instructions, and tips in August of 2022.





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