Baked Tofu

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.

Jump to:

• Ingredients
• How to make really tasty baked tofu
• Success tips
• Why bake it?
• Variations
• Serving suggestions
• Storage & reheating
• Hungry for more?
• 📖 Recipe
• Comments

Ingredients

(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.

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
• 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 & reheating

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:

You might also like my Ultimate Guide to Tofu.

📖 Recipe