Easy Baked Tofu that really delivers on flavour! This is how I satisfy my sticky, delicious tofu cravings when I don't have time to press it or let it marinate for hours.
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Baked Tofu that tastes really good? Yes! We're talking savoury, tangy, sticky, slightly charred on the edges, and full of flavour, thanks to the awesome and very simple tofu glaze.
And the thing that's kind of a big deal for me ... Just like my BBQ Tofu and Nutritional Yeast Tofu, you don't have to press it or marinate it and you still get great texture and fantastic flavour. Perfect for people like me who always forget to press or marinate their tofu then end up in a panic when dinner comes around.
Ingredients
Nothing fancy is needed for this recipe. You've just got to mix up the tofu marinade, that's going to act as our glaze, in a bowl with a small whisk or a spoon, and lay the dipped triangles on a lined baking tray.
Here are the ingredients you need and why:
- Extra firm tofu - It must be extra firm for this recipe so that you can get the good texture through baking rather than by having to press it. It's also sturdier and won't fall apart while you're coating it in the glaze.
- Tomato ketchup - A delicious shortcut ingredient that adds the right amount of sweetness and tang and makes the glaze nice and sticky.
- Maple syrup - Just a smidge. It balances the flavours and helps the glaze caramelize and get a little charred in places which is really super yum!
- Sriracha - For a bit of heat! You can omit it if you don't do spice, or add a pinch of chili flakes or any other chili sauce/paste instead.
- Sesame oil- For flavour. It adds a real depth. You can use any other oil if you prefer or even omit it if you like to keep things oil-free.
- Garlic - Flavour. A bit of garlic makes everything better!
- Black pepper - Just a pinch for flavour.
How to make really tasty baked tofu
Making my baked tofu is ridiculously easy and all of that big flavoured glaze gets poured over the tofu and baked right in with no fuss, no pressing, no marinating, no stress.
Here's how:
Step 1 - Put all of the glaze ingredients in a small bowl.
Step 2 - Mix it all up.
Step 3 - Cut the tofu into triangles.
Step 4 - Drench the tofu in the glaze.
Step 5 - Make sure it's all covered.
Step 6 - Lay the triangles of tofu out on a lined baking tray.
Keep the leftover glaze - You'll need it in a little while.
Step 7 - Bake the tofu for 20 minutes then flip and brush generously with more of the glaze before baking again for 20 minutes. You can also cook it on the grill!
Step 8 - If there's any glaze left (there usually is) brush it on again when they come out of the oven then serve or allow to cool on the tray if you want them later.
Success Tips
- Don't be tempted to use anything other than extra firm tofu.
- You must use a metal baking tray. Don't use a glass or ceramic dish. They don't distribute the heat the same and your tofu will not caramelize and get the correct texture.
- Be sure to line the baking tray. The glaze can get a bit burned on otherwise. Use a silicone baking mat or parchment paper.
- Don't cut the baking time down. It might seem like a long time but it's necessary to dry the tofu out and get a really good texture and slight charring around the edges and on the corners.
Variations
- Omit the tiny bit of oil to make the recipe oil-free, although bear in mind that you will lose the lovely slight sesame flavour if you do
- Cut the tofu into cubes or make baked tofu "steaks" instead of triangles (if you do cut it into small cubes they will need less time in the oven probably about 20 minutes total)
- Add more garlic or omit the garlic
- Use BBQ sauce instead of ketchup
- Cook it on the grill
- Cook it in an air fryer
Serving Suggestions
There is no salad or grain bowl that does not benefit in some way from the addition of some of these delicious baked tofu triangles and it's even amazing straight from the fridge as a snack.
Some ideas for ways to serve it:
- Enjoy it in my Tofu Bowls or Peanut Crunch Salad in a Jar
- Cold as a snack
- Dip it in my peanut sauce
- With stir-fries, noodles, fries or salads
- With a dip as an appetizer (try it with the ranch recipe on page 201 of my cookbook)
- In sandwiches
- With vegan mashed potatoes and steamed veggies
- As an appetizer
- On grain/rice bowls. Try it with my Classic Power Bowl
- With mushroom fried rice
Storing Leftovers
This baked tofu is great hot or cold and it also reheats well. If you aren't using it right away or have leftovers, allow them to cool completely then store in an airtight container in the fridge. They will keep for up to 5 days.
You can eat it straight from the fridge (it's really delicious as a snack!), or you can reheat it.
- To reheat in the oven - Bake on a baking tray at 350°F (175 °C) for about 15 minutes.
- To reheat in an air fryer - Pop it in on 350°F for about 10 minutes making sure to flip halfway.
Recipe FAQs
The tofu is baked in this recipe rather than pan searing, because it gives a much better texture. It allows the moisture to evaporate (remember we aren't pressing it), and it makes it all totally fuss free. There's no need to stand over it like you would if it was cooking in a skillet.
More Tofu Recipes
Recipe
Baked Tofu
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 block extra firm tofu , sizes vary depending on brand but one that's about 350g - 400g (12 - 14oz)
Glaze
- ⅓ cup / 80 mls tomato ketchup
- 1 tablespoon maple syrup
- 3 tablespoons soy sauce or Tamari , see notes if gluten-free
- 1 tablespoon sriracha , or Sambal Oelek, or any other hot sauce or chili paste
- 1 tablespoon toasted sesame oil , (omit to make oil-free)
- 1 clove garlic , minced or grated very finely
- 1 big pinch freshly ground black pepper
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 400°F (200 °C).
- Open the tofu, drain any excess water then lay it on it's side and cut carefully lengthways into ½ inch thick large slices. Different blocks of tofu are different thicknesses but most you will get 2 or 3 slices. Take each of those slices and cut it into triangles. Lay the tofu triangles out in a large dish and set aside.
- In a small bowl mix up all of the glaze ingredients. If you taste it don't be alarmed at how strong it is. Once it's on the tofu and baked it's all ok, I promise!
- Pour the glaze over the tofu triangles and coat each one. I find it best to use one clean hand to do this. When using tongs or other implements you end up breaking little pieces of tofu off no matter how careful you are.
- Line a metal baking tray with a silicone baking mat or parchment paper and lay each tofu triangle onto it with a bit of space around each one. Keep the dish with the remaining glaze in it as you will need it later.
- Bake for 20 minutes. Remove from the oven. Flip over each triangle and brush it with some more glaze. Put back in the oven and bake for another 20 minutes. Keep an eye on it though as all ovens are different. If it starts getting too dark remove it a little bit earlier. You want it to be really caramelized (dark brown, almost black) around the edges and on the corners. Again keep any remaining glaze (there won't be much).
- Once done, remove from the oven and brush quickly again with the last bits of remaining glaze before serving, or cooling and storing in an air tight container in the fridge.
For how to grill see recipe notes
NOTES
- To grill - Follow instructions as they are but cook on the grill over a medium heat instead of on a tray in the oven.
- Gluten-free? To make this recipe gluten-free use gluten free soy sauce or gluten-free Tamari.
- To reheat in the oven - Bake on a baking tray at 350°F (175 °C) for about 15 minutes.
- To reheat in an air fryer - Pop it in on 350°F for about 10 minutes making sure to flip halfway. Although I like reheating this tofu in an air fryer, I still prefer to initially cook it in the oven. The inside of the tofu gets a better texture when it has the initial oven bake.
- Grilling/BBQing - This recipe can be grilled/BBQ'd over a medium low heat. Time will vary but it will be much quicker than baking it in the oven. You'll know it's done when it is nicely caramelized with really dark, slightly charred edges and corners.
- Storage - If you aren't using the tofu triangles right away or have leftovers, allow them to cool completely then store in an airtight container in the fridge. They will keep for up to 5 days.
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Maureen says
I made this yesterday. OMG it is to die for!! I went a bit heavier on the maple syrup and sriracha. It turned out perfectly sweet, spicy and sticky. Love this recipe and will make this on a regular basis 😊
Melanie McDonald says
So pleased you enjoyed it, Maureen! Thank you for leaving a review. It's much appreciated!
tim huesken says
We were out of Siracha, so I substituted a teaspoonful of smoked paprika and 1/8 teaspoonful cayenne pepper. This recipe is beyond outrageously good.
I always use super-firm organic tofu. Should be 6 stars!
Emily H Sandersfeld says
If I'm going to cook it on a grill, how do I keep it from sticking? I'm assuming that if I try parchment paper it will just burn.
Melanie McDonald says
Definitely don't put parchment paper on a grill. It will go up in flames. With a sugary marinade like this there is no avoiding some sticking if cooking straight on the grill grates. I have well seasoned cast iron grill grates and its not too bad though. You could use a non-stick grill plate on your grill to avoid direct contact though.
Cherri says
I bought a case of extra firm silken tofu by mistake. Can I use silken tofu for this recipe?
Melanie McDonald says
Definitely not. It's way too soft and delicate. It would just break up in the marinade. Here are some recipes that use silken tofu: https://avirtualvegan.com/#search/q=silken%20tofu (Give it a few seconds for the search results to populate once you click).
CHICHI says
Delicious! I need to keep this around to avoid snacking on things with zero nutrition! Thank you!