My go-to Baked Tofu! It's easy to make with no pressing or marinating and is irresistibly sticky, tangy, smoky, savoury, and sweet with incredible texture. A real dinnertime winner!
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FEATURED COMMENT
"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!" - Michelle ⭐️⭐️⭐️⭐️⭐️ More reviews →
This Baked Tofu is one of those recipes that, even after years and years, I (and many of you!) keep coming back to. It's just so good, so convenient, and so packed with flavour - The perfect blend of smoky, savoury, sweet, tangy, slightly spicy, sticky, and chewy. Not to mention the texture, which is just incredible!
And all that with no pressing and no marinating...Can't you tell I LOVE THIS BAKED TOFU SO MUCH! It's 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 fact, it actually benefits from the tofu not being pressed, so don't be tempted to press it regardless.
There is no salad, noodle dish, stir fry, sandwich, or bowl meal that does not benefit in some way from the addition of some delicious baked tofu triangles, and it's even amazing served as "wings" with some vegan ranch as an appetizer, straight from the fridge as a snack, or in lunchboxes.
Mel x
P.S. Love easy tofu recipes? Be sure to give my very popular Nutritional Yeast Tofu a try, too!
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Let's Make Baked Tofu!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Mix the glaze ingredients together in a small bowl.
2 - Cut the tofu into triangles and smother it in the glaze.
3 - Lay the triangles of tofu out on a lined baking tray and bake. Keep the leftover glaze - You'll need it in a little while.
4 - At the halfway point, flip and brush generously with more of the glaze before baking again. When you remove the tofu from the oven, brush it with the leftover glaze once more before serving.
Baked Tofu Success Tips
- Don't be tempted to use anything other than extra-firm tofu. You will not get the intended texture or sturdiness.
- You must use a metal baking tray. Don't use a glass or ceramic dish. Your tofu will not caramelize or get the correct texture.
- Be sure to line your baking tray. The glaze gets very burned on. 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 "meaty" texture and slight charring around the edges and on the corners.
How To Cut Tofu Into Triangles
I like to cut my tofu into triangles because I think they look nice and are more interesting than cubes or steaks.
Start by carefully cutting lengthways through the entire block to get 2 or 3 large ½ inch slices. Different brands of tofu are different thicknesses. I usually get 3 slices, but you might only get 2 out of yours if your tofu blocks aren't as thick.
Then take each of those slices and cut it in half to make 2 squares, then cut each of those squares into triangles. Here are some pics to help you visualize it:
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 gluten-free soy sauce/tamari
- 1 tablespoon sriracha , or Sambal Oelek, or any other 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) and line a large metal baking tray (it must be metal) with parchment paper or a silicone baking mat. This is important because the glaze will burn onto your tray if you don't.
- Open the tofu, drain any excess water, then lay it on its side and cut carefully lengthways into ½ inch thick large slices. Different blocks of tofu are different thicknesses but from most you will get 2 or 3 slices. Take each of those slices and cut it into triangles. There are pictures showing the process of cutting the tofu in the post above if you need a visual guide.
- In a small bowl, mix up all of the glaze ingredients.
- Lay the tofu triangles out in a large dish/bowl. Pour the glaze over the tofu triangles and use one clean hand to rub it all over the tofu.
- Place the glazed tofu triangles on the lined baking tray, leaving a little space around each one. Keep the dish with the remaining glaze in it. 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.
NOTES
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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?
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.