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.
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, 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.
Ingredient & equipment notes
For detailed measurements and instructions, see the printable recipe card.
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.
Why bake it?
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.
Ways you can adapt this recipe
- 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
Good toppings for waffles
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
- Top my Peanut Crunch Salad in a Jar with it to make it more substantial
- In packed lunches
- Dip it in my peanut sauce
- With stir-fries
- Serve with salad. These are all great served alongside it : Vegan Broccoli Salad - Kidney Bean Salad - Strawberry Spinach Salad - Cucumber Avocado Salad - Watermelon Mint Salad - Tomato Chickpea Salad
- With a dip as an appetizer (try it with the ranch recipe on page 201 of my cookbook)
- With potato salad (there's a recipe in my cookbook page 110)
- With fries
- Use instead of a patty in a burger roll
- In sandwiches
- With noodles
- With vegan mashed potatoes and steamed veggies
- As an appetizer
- On grain/rice bowls. Try it with my Classic Power Bowl
- With Oven Baked Garlic Mushroom Rice
- With vegan mac and cheese
- With miso zucchini noodles
- With mushroom fried rice
Storage and reheating tips
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.
Hungry for more?
Love this baked tofu? Then be sure to check out some of my other tofu recipes including:
You might also like my Vegan Tofu Recipes that Actually Taste Good recipe collection.
Did you make this recipe?
Be sure to rate it and leave a review below!
📖 Recipe
Baked Tofu
Author: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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Summer says
Hello! You mention to drain the tofu, are you also then pressing it? Whenever I press my tofu, it seems to crack and/or crumble(just mentioning because of those perfect triangles). Thank you for sharing all your great recipes. I look forward to making this.
Melanie McDonald says
No, you don't press the tofu for this recipe. It doesn't turn out as well when pressed.
Lyn says
Simple and delicious. I have to admit my husband and I ate it right out of the oven barely letting it cool down. I can’t wait to make it again as an ingredient next time
Kathy G says
Thank you for this delicious recipe! I must admit—some of the pieces never even make it to the oven!
Sunny says
Thanks, Mel. I am so glad there's a you in the world creating, testing and sharing delicious vegan recipes.
For people who are sensitive to nightshades, I used a puree of sweet potato, pear and plum (baby food ☺️) for the ketchup in the glaze and extra garlic and ginger instead of the Sriracha.
Simply delicious. Thanks again, Mel, I always know your recipes will be delicious and tried and true.
Melanie McDonald says
Aaww thank you! I'm glad you were able to make it work for you, and that you enjoyed it so much!
Kathy says
Best baked tofu ever!!!!!! We've had it numerous times and will continue to have it every week.
Makayla says
I made this for lunch today and it was very good! I put the cooled tofu in a sandwich with local bread, hummus and spinach. Super flavourful!
Katherine Emert says
I have a question, do you have to use hot and spicy sauce in the marinade? I don't particularly like hot and spicy and my husband doesn't either. Do you have any suggestions for a substitute?
Kate
A Virtual Vegan says
It's fine to just omit it!
Irene Binyon says
Oh My Gosh! This recipe is delicious! I can't wait to try it so many other ways. I have made it twice. I can't decide if I like it cold or hot best. This can be made every week. Thanks for sharing!
Gerald Lis says
Is there anyway to make this very low sodium?
A Virtual Vegan says
I don't really know anything about low sodium diets and the nutritional info is calculated automatically so I don't know the amount of sodium in each individual ingredient. To start with the obvious ones, I guess you could use low sodium soy sauce or maybe coconut aminos instead of soy sauce if that's low sodium. And low sodium tomato ketchup and low sodium hot sauce. Anything other thank that you would need to research yourself as I don't know.
Nicola says
I’m very impressed with this recipe. I’m usually not a huge fan of baked tofu, as it usually ends up still too wet and mushy. But this recipe turned out great! With a texture like chicken, and a sweet glaze. Thank you for sharing!
A Virtual Vegan says
Thank you Nicola. I'm really pleased you're enjoying it!
Janet says
This is such a delicious and easy recipe! These tasty little triangles are in regular rotation in our kitchen. So often I'd forget to press tofu and when I cooked it, it would shrink down to nothing, but now we've got deliciousness every time. Thank you!
A Virtual Vegan says
I'm really pleased you're enjoying it Janet and thanks so much for stopping by to leave a review. It's much appreciated!
Lynne says
What a terrific recipe! I doubled it because I love left-overs and I trust your recipes, Mel, so I knew I was going to like it. I must admit I did NOT double the hot sauce ingredient though -- and for my tastes, I'm glad I didn't. My husband LOVES potatoes and I am often at a loss for how to make a "typical" dinner meal like we ate before we gave up animal products (meat, potatoes, vegetable). This is the PERFECT solution. I think it will be a great suggestion for people who are new at being vegans and still expect a "typical" meal. AND what a surprise for people who don't expect tofu to taste good. Thank you, Mel, for another excellent recipe.
A Virtual Vegan says
Thank you so much Lynne! I'm really pleased you both enjoyed it and doubling it was a wise decision. It tastes even better when it's reheated. Enjoy your leftovers!
CeeCee says
Oh my gosh, this is SO good. The perfect balance of sweet/savoury/heat. Yum! I have already made up a second batch.
A Virtual Vegan says
You'll be like me now. I can't stop making it! Watch out for a new recipe that uses it coming on Friday! ;O)
CeeCee says
Can’t wait! I just bought your book, Mel - so happy with all these yummy recipes.
Otto's Auntie says
I've made this a few times now because it's so easy as a last-minute meal. Love the chunks cold the next day for lunch. And this time I poached some steamed beet greens in the left over marinade with a little water added. Really good :-)
Lois says
This Is the ONLY Baked Tofu recipe you ever need. Hands down the best, delicious and easy. Even meat eaters love this.
Andrea C says
This.is.delicious!
Susan says
Love the sauce and may make a bit more next time, as not much left after dipping the triangles in the first time, Easy recipe!
Lizette says
This recipe is a definite keeper. During the last 10 minutes of baking time I added some asparagus tips and bell pepper strips. I also used the excess sauce over rice. Made a terrific filling meal. Thanks for the recipe. All of the ingredients were staples in my pantry which meant I didn't have to run out to the store. Looks like I went to a restaurant for the meal.
Stephanie says
I made this for dinner Tuesday night and it was such a hit! The fact that there is no frying and that the the sauce is absolutely delicious is a win win! I made it with an asian slaw, brown rice and cantaloupe. So easy and my family raved over it! My husband asked for this meal to be made weekly.
A Virtual Vegan says
That sounds delicious! So pleased you enjoyed it!
Janis says
I made it today and it was awesome! More importantly, it was easy and the ingredients were staples in most households. Yummy!!! I will use the sauce recipe for additional food items. Thanks!!
A Virtual Vegan says
I'm so pleased you enjoyed it Janis and thank you for stopping by to leave a review/rating. It's much appreciated!
Phyl says
I like that this tofu can be made without oil and baked rather than fried.