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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Trista says
SO good! I have tried a few tofu recipes but this one is by far my favourite! It's worth the wait and makes the house smell amazing! Will be making it often.
Vanda says
Delicious! I love tofu and am always looking for ways to prepare it. Thanks for a flavorful recipe.
Michelle says
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!
Melanie McDonald says
I'm so pleased everyone enjoyed it! Thank you for trusting my recipes. That means a lot ❤️
Stevie says
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.
Melanie McDonald says
So pleased you're enjoying the recipe Stevie!
Fiona says
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!
Melanie McDonald says
I'm so pleased you all enjoyed it Fiona!
Jayne says
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!
Heidi says
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.
Melanie McDonald says
Oh, I bet it was good with the Hoisin sauce. So pleased you're enjoying the recipe!
Phyllis Sage says
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.
Melanie McDonald says
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!
Mary S. says
I don't know if th baked tofu I want, can be made at home. I've made baked tofu of my own just like yours, with several sauce variations just like yours too, but (and I'm not trying to be funny) your and my recipes are so delicious and addictive that I don't make it very often, it disappears too fast. And homemade baked tofu never has the texture of those little packages of baked tofu you can buy readymade... the ones with two small squares in a vacuum sealed package that go for a high price, and they are sold with more than one flavor profile. Your recipes for baked tofu are just like mine, and the resultant texture still isn't as firm and "toothy" as the tiny store ones. That's that texture I wish I could imitate, the sauces with different flavor profiles are easy to make at home, And the price of the store ones are ridiculous. I called one of the manufacturers to ask how they get that firm texture, but they said it was proprietary! Maybe it's vacuum pressed, machine pressed, or some other technique we can't do at home. It's a mystery to me. But if any of you haven't tried her recipes... do it, you'll love it, I guarantee!
Jean says
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.
Bec says
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.
sabina says
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
Melanie McDonald says
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)
Vanessa says
I used a sugar free ketchup that has hidden veggies. You can find it at sprouts:)
Cheryl says
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!! :-)
Melanie McDonald says
The perfect combo. So pleased you enjoyed them both!
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!