Our favorite easy baked tofu recipe! It's simple to prepare, only 6 ingredients, and has such delicious savory flavor. Perfect for snacking, salads, rice bowls, etc. (Vegan, gluten-free, oil-free.)
This delicious marinated baked tofu is so flavorful and versatile! Plus it's only 6 simple ingredients.
Since tofu is basically a blank palette, we stir together an easy marinade that brings LOTS of savory flavor.
It's a fantastic protein-rich dish for snacking, salads, stir-fries, dipping in peanut sauce, grain bowls, and beyond!
Ingredients for Baked Tofu
For this recipe you'll need:
- Extra-firm tofu: I purchase organic tofu whenever possible. Before cutting it into cubes, we'll drain and remove the excess moisture from the tofu block. Use a tofu press if you have one, or gently squeeze the tofu between a layer of paper towels or kitchen towels. Then I slice my cubes about 3/4-inches each. (But you could also try other shapes like triangles or longer strips.)
- Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free. Be sure to use low sodium if desired. Coconut aminos could also work.
- Rice vinegar: I use unseasoned vinegar. (Seasoned rice vinegar contains added sugar and salt.)
- Pure maple syrup: This is a great natural sweetener, and it helps balance the flavors in the marinade.
- Onion powder
- Garlic powder
For serving: You can also garnish your bowl with sesame seeds and sliced green onion if desired!
Marinating
We'll let the tofu marinate in the fridge for at least 30 minutes to soak up all the flavors. The longer it marinates, the more sauce it will soak up. (I've let this sit overnight and the tofu soaks up all of the sauce by then. But I find 30 minutes is long enough!)
Serving
Asian-inspired salads: I love it tossed in this Asian Kale & Tofu Salad with Peanut Dressing.
Rice bowls: Try it in this Tofu Rice Bowl with Peanut Sauce! Or simply pair it with cooked rice and these saucy Teriyaki Mushrooms.
Wraps and sandwiches: For sandwiches, simply slice the tofu in thinner strips or slabs instead of cubes.
Appetizers and snacks: Snack on them hot of the pan, or with a dipping sauce like this Easy Peanut Sauce. (So good!)
Stir-fry: Combine it with your favorite stir-fry veggies for a simple meal.
Texture Notes
It's neat how tofu takes on a whole new flavor and texture when baked. I find this tofu is great both warm and chilled! Hot out of the oven, it's golden brown, soft, and tender. Then as it cools, it becomes more dense and firm which holds up well in salads, rice bowls, etc.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days.
For more inspiration, also browse all tofu recipes.
Easy Baked Tofu
Ingredients
- 15 oz. extra-firm tofu
- 1/4 cup tamari (or soy sauce)
- 1 Tbsp. rice vinegar
- 1 Tbsp. pure maple syrup
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
Garnish (optional):
- Sesame seeds, sliced green onion, etc.
Instructions
- Drain tofu and lightly press between towels to remove excess moisture (or use a tofu press if you have one).
- Cut tofu in about 3/4″ cubes (or other desired shape). Place in a shallow container where they will marinate. I use an 8" x 8" glass baking dish.
- In a small bowl, make the marinade: combine tamari, rice vinegar, maple syrup, garlic powder, and onion powder. Stir/whisk to combine.
- Pour marinade over tofu and gently toss to thoroughly coat.
- Cover and refrigerate to marinate for at least 30 minutes.*
- When ready to bake, preheat oven to 375°F (190°C).
- Line a rimmed baking sheet with parchment paper or Silpat. Place tofu on pan in a single, separated layer. (If you have leftover marinade, spoon it over the top of the tofu cubes to maximize the flavor.)
- Bake for about 25-30 minutes, or until edges are golden brown, tossing halfway through.
- Serve immediately, or store in a sealed container in the refrigerator for 3-4 days.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Paula M says
This was only my 2nd time making tofu cubes and it came out great. So easy to do it this way and real tasty. The first time I tried a different recipe and searing them in oil in a pan and it was a disaster. I try not to use any oil or very little, and don’t use non-stick pans. I will make it this way all the time. I’m adding it to Pho so also added a little chili paste to the marinade. Thank you for sharing your wonderful culinary creations.
Kaitlin says
Hello again, Paula! Oh I'm so glad this method worked out for you! Adding it to Pho sounds fantastic. Thank you so much for sharing your thoughtful feedback. Wishing you a lovely rest of the weekend!
Jennifer says
I made this tonight for dinner. So tasty and (just as important) so simple! I didn't have rice vinegar so used apple cider vinegar. I was planning on serving the tofu with zoodles but time got away from me so I just ate them by themselves.
Kaitlin says
Awesome to hear, Jennifer! Glad the ACV substitute worked out for you - great call. Thanks for sharing your kind and helpful feedback!
Kelsey says
This was great! I added honey instead of maple syrup. Will make again.
Kaitlin says
Thanks for sharing!