Baked Tofu

Feb 25 2010 | by Susan Voisin | 39 Comments » |

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Baked Tofu

Recipe by: Susan Voisin

I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving with gravy on Thanksgiving.  It’s a great, easy all-around tofu recipe that even kids love (my daughter snacks on cubes of baked tofu).

• 1 lb. extra-firm regular tofu (NOT silken)
• about 1/8 cup soy sauce

Preheat oven to 375 F.

Slice tofu 1/4-inch thick. Brush each slice, back and front, with soy sauce and allow it to marinate for 10 minutes.

Place on a lightly oiled baking sheet and bake for 30-35 minutes, turning once halfway through, until a deep, golden brown and crispy on the outside but still tender on the inside. Remove from oven.

If using in a stir-fry, cut each slice of tofu into 8 cubes and add to stir-fry near the end.

For sushi, cut tofu lengthwise into about 6 thin strips.  Roll up with rice in nori rolls.

Slices of baked tofu are great served with a “chicken-style” or mushroom gravy.

Variations:

Add 1 tsp. sesame oil to the soy sauce for a great addition to stir-fries.

Add 1/4 tsp. of poultry seasoning or rosemary for a vegan turkey substitute.

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39 Responses to “Baked Tofu”

1. 
   Lainey Says:

   February 28th, 2010 at 7:22 pm

   This was SO simple, but totally delicious! I marinated for a bit longer (about a half-hour) and used a bit more soy sauce (probably about a 1/2 cup), then after baking I added it to your ” Stir-fried Tofu and Vegetables with Miso” recipe. It worked great! I’m still really new to cooking, and this website has really helped me get my ‘sea-legs’. Thanks for all the fantastic recipes!
2. 
   Starshadow Says:

   March 10th, 2010 at 10:05 am

   Got an invite to look over the redesigned site, and this looks easy and fabulous, and I’m up for both. Thanks.
3. 
   Terri Says:

   March 17th, 2010 at 7:40 am

   I do something similar on the stovetop which is good if you’re in more of a rush. I cut the tofu into cubes and steam-fry it in a mixture of soy sauce and water (about half-and-half) in a nonstick pan until it’s a bit browned. It takes about 10-15 minutes.
4. 
   Sasha Says:

   April 7th, 2010 at 6:04 pm

   Great recipe, I also add in some szechuan spicy stiry-fry sauce for a little spice and flavor
5. 
   Kepa Says:

   April 8th, 2010 at 4:02 am

   Enjoyed my first ever cooking of baked tofu and salad. After draining & drying with towel I poured olive oil over then Tamari Sauce. Next poured onion & garlic over. Put it in the oven to bake for 45minutes. Halfway through turned it over it came out great to my surprise!

   Have it once a week at the start to get used to it. God bless.
6. 
   Jamie Says:

   April 9th, 2010 at 9:58 am

   Try this, in a large zip lock bag place sliced tofu, add to the bag:

   1tbs Soy
   1tbs Rosemarry
   And enough saki to cover.

   Marinade in refrigerator for a few days then bake.

   Enjoy!
7. 
   christina Says:

   April 14th, 2010 at 12:02 pm

   this is a new staple in my household. i love the texture and flavor and use the tofu in everything from pasta to salads and wraps. so delicious!
8. 
   newveggan Says:

   April 21st, 2010 at 1:14 pm

   What would be good to serve with this to make it a whole meal? Thanks!
9. 
   SusanV (admin) Says:

   April 21st, 2010 at 1:43 pm

   We often have it with gravy, mashed or baked potatoes, salad, and a vegetable. It’s great with any grain or potato dish (or mac and “cheese”) because the flavor is mild and goes with everything.
10. 
    Mers Says:

    June 5th, 2010 at 9:24 pm

    As suggested in the bibimbap recipe, this is an excellent topping for it. Yum! My husband wants to keep it on hand for other recipes and dinners as well which is a bit unheard of since he’s not the biggest tofu fan.
11. 
    erin Says:

    June 22nd, 2010 at 11:40 am

    amazing in a spinach salad with garbanzos, carrots, sprouts, broccoli, nuts, roasted tomatoes, avocado, and mushrooms.

    top with garlic dressing (not mayo-based)

    SUPER-SALAD!

    yummy with fruit salad made of blueberries, mangoes, and grapes!
12. 
    Caroline Says:

    July 19th, 2010 at 1:16 pm

    Please do you have more Tofu Recipe
    or where I can get them thank you
13. 
    nalliah sivanathan Says:

    August 13th, 2010 at 10:39 pm

    You would have noticed how scrambled egg is made.Likewise tofu could replace the egg and even tastes better with crushed pepper,very little powdered turmeric and onion and salt
    First in a pan little olive oil heat it then add put cut onion with cracked pepper and powdered Turmeric allow to get in light golden color then add drained Tofo and salt to taste scramble Tofu allow for about one minute in the heat stirring you will have a fantastic healthy and tasty dish
14. 
    manisha Says:

    October 3rd, 2010 at 4:15 pm

    I add in ginger, garlic, sesame oil, red chili flakes and scallions in the marinade. It’s delicious!
15. 
    Leslie Says:

    October 5th, 2010 at 9:44 pm

    Just made this to add to a veggie medley for lunch tomorrow. Tried a little piece and it was delicious!! I used reduced sodium Tamari and lite tofu. Very simple, mild flavor that goes with anything. Thanks!!
16. 
    Gary Loewenthal Says:

    January 3rd, 2011 at 12:32 pm

    I made this and added a little teriyaki sauce; it was the perfect topping to a large salad.
17. 
    NVJO Says:

    January 16th, 2011 at 2:56 pm

    I’m trying this for the first time and I just love it so much. I was sure to put lemon juice in the marinate which made it more tastier.
18. 
    martann Says:

    February 21st, 2011 at 3:48 pm

    my 6year old just asked for baked tofu tonight for dinner…again.
    I use a soy teriyaki mix. then stir fry w/ pineapple and red pepper. over rice.
    He loves it.
    BTW we do eat meat on occasion, so he is not a full vegetarian, more like “flexitarian”. It’s tofu by choice in our house.
19. 
    josie Says:

    August 23rd, 2011 at 9:41 am

    Has anyone tried marinating tofu in coconut milk for a sweet kid friendly taste?
20. 
    njbrit Says:

    September 17th, 2011 at 5:20 pm

    does the tofu need to be “pressed” to remove the water or is that redundant since it is being marinated and then baked?
21. 
    SusanV (admin) Says:

    September 17th, 2011 at 5:58 pm

    Pressing it will make it chewier, but I don’t really find it necessary. I just dry each slice well befor marinating.
22. 
    Susan Says:

    October 24th, 2011 at 1:38 pm

    I marinaded firm cubes of tofu in coconut milk which I then used to make a mild vegetarian Thai curry. Delicious!
23. 
    Ann Marie Says:

    January 19th, 2012 at 2:36 pm

    Will this freeze well after baking? I am thinking about doing some larger batches for future quick easy meals.
24. 
    SusanV (admin) Says:

    January 19th, 2012 at 2:46 pm

    Yes. It may be a little chewier after freezing, but most people like that.
25. 
    Jacqueline Smith Says:

    March 31st, 2012 at 3:49 pm

    Is this anything like Pei Wei tofu? I’m in LOVE with that tofu! I actually really like tofu in most things, but the pei wei tofu is my holy grail.
26. 
    Emma Teague Says:

    April 8th, 2012 at 2:19 am

    THE BEST BAKED TOFU EVER!

    2tbls soy ( tamari )
    2tbls rice wine
    garlic,salt, pepper, chilli, to taste
    tiny splash grapeseed oil

    Marinate 2 – 6 hours
    Bake 20 mins at 200 degrees c.
    On baking paper.

    Vegan For Life!
27. 
    Anne Kirrin Says:

    June 22nd, 2012 at 11:06 pm

    Susan,

    This baked tofu recipe is fantastic. It is one of the few recipes I use over and over. I could eat a whole pan of it at once. I am an idiot in the kitchen. This simple delicious tofu prep. is a lifesaver. Thanks.
28. 
    Karen Says:

    July 9th, 2012 at 9:37 pm

    This has changed my life. Thank you.
29. 
    Donna Turner Says:

    July 9th, 2012 at 10:41 pm

    I will definitely be using this recipe! I’ve already shared it on all my networks. Keep ‘em coming! Thank you so much.
30. 
    Ruth Says:

    July 10th, 2012 at 5:05 am

    We love this too! Just made some this AM from sprouted firm tofu. I do press it, cut into chunks, pop in a baggie with tamari (wheat free), black sesame seeds, garlic and sometimes a bit of maple syrup or liquid smoke. Let sit for a day and then bake. Chewy and satisfying! On top of black rice, salads etc. So good!
31. 
    Sarah Says:

    July 18th, 2012 at 5:32 pm

    I wonder how this would be with ponzu sauce?
32. 
    Kristy Says:

    July 28th, 2012 at 8:02 pm

    Thought this is the first time commenting on your site, I’ve been a big fan for awhile (just not always the best commenter).

    I just wanted to tell you that and also let you know I’m totally using this recipe for dinner tonight! Thank you!
33. 
    EveL Says:

    September 2nd, 2012 at 1:50 am

    This worked great! And it was delicious. I’ll never buy baked tofu again. Thanks!
34. 
    Heather Says:

    September 13th, 2012 at 12:56 pm

    Thanks!! This recipe is super easy to use, for the first time of me attempting to make tofu, it came out great!! Now I’m having fun with it!
35. 
    Carol u Says:

    October 15th, 2012 at 8:48 am

    Made this last night to add to my bok choy-based stir fry. Very easy and it turned out great. I am in love with tofu again thanks to this recipe. I sprinkled it with a little garlic powder and ground ginger with the tamari. I ate a slice right out of the oven!
36. 
    Diane Says:

    November 18th, 2012 at 5:56 pm

    I’m searching for the mushroom gravy recipe and cannot find it… help?
    Thank you!
    Diane
37. 
    SusanV (admin) Says:

    November 18th, 2012 at 6:07 pm

    Diane, see the bottom of this post for the mushroom gravy:

    http://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html
38. 
    Dawn (Vegan Fazool) Says:

    November 19th, 2012 at 9:44 pm

    Thanks for reminding me about baked tofu, it’s a fave of my family anyway. I wasn’t thinking that it could be used as the Main for Tday, WITH GRAVY, but, WHY NOT?? My son loves it, I love it, what’s not to love? OH YEAH!
39. 
    Kathy O'Connell Says:

    March 20th, 2013 at 11:41 am

    I made the baked tofu to add to a stir fry for tonight’s dinner. I hope there’s some left for later! It is so good by itself, I ate half of it!!!

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