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    Home » Recipes » Dinner

    Published: Jun 15, 2020 · Modified: Nov 2, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 50 Comments

    Baked Tofu

    4.99 from 54 votes
    JUMP TO RECIPE WATCH VIDEO
    triangles of baked tofu on a baking tray

    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.

    a baking tray with sticky tofu triangles and fresh chive flowers on it

    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.

    In this post:

    Jump to:
    • Ingredients
    • How to make really tasty baked tofu
    • Success Tips
    • Variations
    • Serving Suggestions
    • Storing Leftovers
    • Recipe FAQs
    • More Tofu Recipes
    • Recipe
    • Reviews & Questions

    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.
    triangles of baked tofu on a baking tray

    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.

    ingredients for tofu glaze in a bowl

    Step 2 - Mix it all up.

    glaze being whisked in a small bowl

    Step 3 - Cut the tofu into triangles.

    triangles of tofu in a pyrex dish

    Step 4 - Drench the tofu in the glaze.

    glaze being poured over tofu

    Step 5 - Make sure it's all covered.

    a hand coating tofu in glaze

    Step 6 - Lay the triangles of tofu out on a lined baking tray.

    uncooked glazed triangles of tofu on a lined baking tray

    Keep the leftover glaze - You'll need it in a little while.

    leftover glaze in a dish

    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!

    brushing glaze on tofu triangles

    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.

    glazed and baked tofu triangles on a baking tray

    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

    a plate of salad topped with baked tofu

    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

    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.

    More Tofu Recipes

    • a bowl of ginger tofu and rice
      Ginger Tofu
    • sticky garlic maple tfu with rice and broccoli
      Sticky Maple Garlic Tofu
    • a bowl of tofu, rice and bok choy
      Five Spice Tofu
    • a bowl of nutritional yeast tofu garnished with parsley
      Nutritional Yeast Tofu

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a baking tray with triangles of baked tofu and a couple of pretty chive flours

    Baked Tofu

    Author: Melanie McDonald
    4.99 from 54 votes
    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 marinade for hours.
    PRINT PIN SAVE Saved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 40 minutes minutes
    Total Time 50 minutes minutes
    Servings 12 triangles

    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

    • Silicone Baking Mat
    • USA Pan Baking Tray
    Prevent your screen from going dark

    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

      You must use a metal baking tray for this recipe. The tofu will not caramelize properly if you cook it in a glass or ceramic dish. 
      • 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.

      NUTRITION

      Serving: 1triangle | Calories: 44kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
      Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

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        Recipe Rating




      1. Michelle says

        August 27, 2023 at 4:56 am

        5 stars
        Hi Mel! I made this last night for a dinner party. I'd never made it before and normally wouldn't try a new recipe for guests before testing it myself but I am THAT confident in your recipes! It is delicious. The guests enjoyed it and gobbled it up and my husband even had some for breakfast this morning, that's how much he loves it! Thanks Mel!

        Reply
        • Melanie McDonald says

          August 27, 2023 at 7:18 am

          I'm so pleased everyone enjoyed it! Thank you for trusting my recipes. That means a lot ❤️

          Reply
      2. Stevie says

        August 06, 2023 at 7:56 am

        5 stars
        This recipe is SO good that my non-vegan husband loves it and keeps telling people about it.
        I personally like to put it in my tofu press for a bit first, but I love that you don't have to.
        It's also really easy to modify and switch things up (sometimes I'll use bbq sauce in place of ketchup or switch up the spices, etc).
        I make a batch of this at least once a week, and it's always gone QUICK.

        Reply
        • Melanie McDonald says

          August 06, 2023 at 3:38 pm

          So pleased you're enjoying the recipe Stevie!

          Reply
      3. Fiona says

        August 01, 2023 at 10:09 am

        5 stars
        Thank you for this recipe! I have so much ketchup (thanks Costco) and I HATE ketchup but others in my house just have to have it and this recipe turned out so well I'm definitely making it again and again. I served it with noodles and peanut sauce and veggies I needed to use up. Tasted like a restaurant meal and loved by everyone. Thumbs up!

        Reply
        • Melanie McDonald says

          August 01, 2023 at 11:58 am

          I'm so pleased you all enjoyed it Fiona!

          Reply
      4. Jayne says

        June 19, 2023 at 2:00 pm

        5 stars
        This recipe makes delicious tofu! It’s my favorite tofu recipe ever. I baked it on a silicone baking mat and used regular sesame oil (not toasted). When I removed the tofu, I didn’t put the rest of the glaze on the tofu. The first amount was enough. It’s great right out of the oven AND delicious cold out of the fridge. Next time, I will double the recipe!

        Reply
      5. Heidi says

        March 29, 2023 at 7:27 pm

        5 stars
        This is sooooo good! Thanks for the recipe!! I ran out of tamari sauce and substituted it with vegan Hoisin sauce. OMG, unreal how it came out. Thanks for your excellent recipes.

        Reply
        • Melanie McDonald says

          March 29, 2023 at 8:26 pm

          Oh, I bet it was good with the Hoisin sauce. So pleased you're enjoying the recipe!

          Reply
      6. Phyllis Sage says

        February 22, 2023 at 8:59 pm

        I made the baked tofu tonight. It was delicious but the sauce went all over the silicon mat and burned on the mat. I transfered the tofu to another pan lined with parchment paper for the last 10 minutes because I was afraid it would catch fire in the oven. It ruined my silicon mat. I would like any suggestions on what I might have misunderstood in the directions because i would like to make it again but I don't want to ruin another sillican mat.

        Reply
        • Melanie McDonald says

          February 22, 2023 at 9:14 pm

          Glad you enjoyed it! I bake mine on Silpat silicone mats all the time. It is a sugary sauce so it's normal for the mat to get some baked on black bits but it shouldn't be anywhere near catching fire. It's only baked at 400 f. Have you checked the temperature of your oven with an oven thermometer in case it runs hot? Most ovens unless calibrated aren't entirely accurate.
          The black bits come off easily for me after soaking in hot water and a little scrub. I sometimes put mine in the dishwasher when they need a good clean too. It brings them up great. I put the mat in dirty side down in a U shape with each side in between the plate holders so the water can shoot up into it.
          Something else worth checking, did you check the max temperature your silicone mats can go up to in the oven? Silpat is 480 f but some cheaper ones can't take that kind of heat. The oven should only be at 400 but if your oven runs a bit hot coupled with the sugary sauce, it could have pushed it over the max.
          Hope that helps!

          Reply
      7. Jean says

        January 20, 2023 at 9:08 am

        5 stars
        This is really yummy. Tofu is pretty tasteless but the marinade tastes like barbeque. I used less Siracha because we don't like it too spicy. It made a nice glaze without having to leave it in the marinade. I always think I'm make extra and end up eating it all! It's my go to tofu recipe. Love it.

        Reply
      8. Bec says

        June 10, 2022 at 11:31 pm

        5 stars
        I was amazed by how well the flavour seems to permeate the tofu without needing to marinate ahead of time! Love the chewy texture and so easy to prepare.

        Reply
      9. sabina says

        January 29, 2022 at 3:46 pm

        Hi Mel, why do so many of your tofu preparations use ketchup? Ketchup has a lot of sugar and salt and generally speaking is really not a great nutrition item...what do you recommend for substitute?
        Love your website and happy that your cookbook is such a success!
        Thanks,
        Sabina

        Reply
        • Melanie McDonald says

          January 29, 2022 at 4:20 pm

          Because I like it and it works well in some recipes. For the best results I recommend following the recipe as written and not substituting anything else. You don't have to buy ketchup with lots of sugar and salt in it. There are many healthier brands available if that's what you prefer ;O)

          Reply
        • Vanessa says

          April 22, 2022 at 11:43 am

          I used a sugar free ketchup that has hidden veggies. You can find it at sprouts:)

          Reply
      10. Cheryl says

        November 02, 2021 at 6:10 pm

        5 stars
        I tried this recipe tonight for dinner & paired it with your Mushroom Fried Rice recipe = an excellent meal. While the tofu was baking first 20 minutes....I was preparing the rice ingredients & when the tofu was baking the last 20 minutes....I was cooking the Mushroom Fried Rice & the timing on all of it was perfect and on the table in less than an hour. My husband really enjoyed both dishes & went back for seconds (and there are some leftovers for his lunch). Thank you for sharing your amazing recipes!! :-)

        Reply
        • Melanie McDonald says

          November 02, 2021 at 7:46 pm

          The perfect combo. So pleased you enjoyed them both!

          Reply
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      Melanie McDonald

      I'm Melanie McDonald (but you can call me Mel), cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan comfort food from scratch.

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