Baked tofu, a simple way to make tofu taste amazing, with just 5 easy to get ingredients. It’s crispy on the outside, but soft on the inside.
I couldn’t live without tofu. I actually don’t know how could I live 28 years without it. It can be pretty bland if you don’t know how to cook it, but also so delicious if you find a good recipe.
I NEVER press my tofu, I just drain it to remove the liquid and that’s all. I think it’s not necessary, I save some time and it works perfect, but it’s up to you.
There are so many ways you can cook tofu, but my favorite one was marinating it, coating it with cornstarch (or any other starch) and then sautéing it with some extra virgin oil. Until I discovered baked tofu.
Baked tofu is even better than sautéed tofu because you don’t need to use oil or you can add less and it also requires less cornstarch, so it’s a healthier alternative.
This version is even crispier and I’ve made a simpler marinade that works great. However, there are so many ingredients you can add to your marinade, like spices, dried herbs, lemon juice, vinegar, whatever you want!
Baked tofu can be eaten just by itself or with any sauce you have on hand. It can be used to make other tofu recipes as well, and it’s delicious in salads, soups and stews.
baked tofu ingredients
These are the ingredients you’ll need to make this baked tofu recipe:
- Firm tofu – Firm or extra firm tofu are great for this recipe. Silken and other soft tofu types are not a good choice.
- Tamari or soy sauce – Use tamari if you’re gluten-free. Coconut aminos is also a good choice, or even some salt to taste.
- Extra virgin olive oil – It’s optional, but it will make your baked tofu crispier and more delicious. I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Garlic powder – This ingredient is also optional, but I love to add garlic powder to my baked tofu. Onion powder is also great.
- Cornstarch – Feel free to add any other starch you have on hand. I don’t think flour is going to work, though.
how to make baked tofu
- Preheat your oven to 400ºF or 200ºC.
- Add the cubed tofu, tamari/soy sauce, oil and garlic powder to a large bowl, mix until well combined and let the tofu marinade for at least 5 minutes.
- Drain the tofu, transfer 1/3 of the tofu cubes to a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat with the rest of the tofu cubesand cornstarch.
- Place the tofu cubes onto a lined baking sheet and then bake them for 30 minutes or until golden brown, flipping the tofu cubes
- Serve immediately or keep leftovers for 4 to 5 days in an airtight container in the fridge.
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- 12 ounces firm tofu (340 g), cubed
- 1 tbsp tamari or soy sauce
- 1 tsp extra virgin olive oil
- 1/2 tsp garlic powder (optional)
- 3–6 tbsp cornstarch, see notes
- Preheat the oven to 400ºF or 200ºC.
- Add the tofu cubes, tamari or soy sauce, oil and garlic powder to a large bowl, mix until well combined, and let it rest for at least 5 minutes.
- Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
- Place the tofu cubes onto a lined baking sheet and bake for 15 minutes. Then remove the baking sheet from the oven and flip each of the tofu cubes so they can cook evenly on the other side. Bake for 15 minutes or until golden brown.
- Serve immediately. Baked tofu is delicious just by itself, but you can serve it with any sauce you’d like or use it to make other tofu recipes. It’ll work amazingly with dishes like sweet and our tofu or general Tso’s tofu, and it’s also great to enjoy with stews, soups, salads, and more!
- Keep the leftovers in an airtight container in the fridge for 4-5 days.
- I prefer to add 6 tbsp of cornstarch because I like my tofu cubes super crispy, but you can use only 3 tbsp or even less quantity.
- Feel free to add any herbs and spices you want to.
- If you’re oil-free you can omit the oil, although the tofu will be crispier if you use it.
- You can also replace tamari or soy sauce with salt to taste.
- Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn’t work as good.
- Garlic powder is optional, but I like my baked tofu better with it. Onion powder will also work great.
- Serving Size: 1/4 of the recipe
- Calories: 129
- Sugar: 0.8 g
- Sodium: 264 mg
- Fat: 5.3 g
- Saturated Fat: 1 g
- Carbohydrates: 13.1 g
- Fiber: 1.1 g
- Protein: 8.7 g