This easy baked tofu recipe is simple to prepare but has so much delicious, savory flavor! It's only 6 ingredients, and great for snacking, salads, rice bowls, and beyond. (Vegan, gluten-free, oil-free.)
This marinated baked tofu is so flavorful and versatile! It's only 6 simple ingredients and super easy to prepare.
Since tofu is basically a blank palette, we stir together an easy Asian-style marinade with lots of savory flavor. Then bake it in the oven to tender, golden perfection. That's it!
It's a fantastic protein-rich dish for snacking, salads, stir-fries, dipping in peanut sauce, grain bowls, and beyond.
Ingredients for Easy 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
Customizing
Other additions: Stir in freshly grated ginger, ginger powder, black pepper, or a little hoisin sauce. If you include oil in your diet, a teaspoon of toasted sesame oil adds tasty flavor as well.
For serving: Garnish your bowl with sesame seeds, chives, or sliced green onions if desired. For a little spice, sprinkle on red pepper flakes to taste.
Marinating: We'll let the tofu marinate for about 10-15 minutes to soak up some of the flavors in the savory sauce. 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 10-15 minutes is usually long enough!)
Serving
Asian-style salads: I love it tossed in this Tofu Salad with Savory Dressing and 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, 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.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. I enjoy this tofu 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.
For more inspiration, also browse all tofu recipes.
Easy Baked Tofu (Savory!)
Ingredients
- 14 oz. extra-firm tofu (pressed*)
- 1/4 cup tamari
- 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, chives, red pepper flakes, etc.
Instructions
- Cut the pressed tofu into about 3/4″ cubes (or other shape).
- In a medium bowl, make the marinade: Combine tamari, rice vinegar, maple syrup, garlic powder, and onion powder. Stir or whisk to combine.
- Then add the tofu to the marinade. Gently toss with a spatula to coat the cubes. Set aside and marinate for 10-15 minutes while you preheat your oven. Stir the tofu occasionally for even absorption.
- 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. (I spoon the leftover marinade 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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Jennifer M says
This recipe for tofu is fantastic! We topped a salad (your savoury tofu salad) with it and we thought it was wonderful. Thank you for sharing this recipe!
Kaitlin says
Awesome, Jennifer! Thrilled to hear you enjoyed it on the salad. Thanks a lot for taking the time to share your kind feedback on the recipes you try - it's so helpful and appreciated!
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!