baked tofu recipes

How to BAKE Tofu! With three FLAVORFUL marinades! Never have bland tofu again, with these three variations - Sesame Ginger Miso, Spicy Mexican Tofu and BBQ Tofu. Simple, vegan and easy recipes! Great for meal prep!

Baked Tofu! (3 Flavorful Marinades!) 

tofu- organic, firm or extra firm, non-GMO

sesame oil

soy sauce–

miso (or sub 1 more tablespoon soy sauce)

ginger- peels ok

garlic

rice vinegar (optional)

chili paste (all optional)

sesame seeds

salt and pepper

½ cup – ¾ cup bbq sauce

olive oil

apple cider vinegar

cumin

chili powder

garlic garlic

salt

chipotle powder

½ teaspoon smoked paprika

mexican oregano

Blot tofu well with paper towels, pressing down gently

Cut into desired shapes (strips, cubes, squares).

For Ginger Sesame Marinade

blend ingredients (except sesame seeds) together in a blender until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds.  Bake 40-50 minutes, and for extra crispy broil for a few minutes.

For BBQ tofu

 Sprinkle tofu with salt and pepper. Mix bbq sauce and 1-2 teaspoons sriracha together in a small bowl. Taste, adjust heat. If you like crispy tofu, stir in a couple of teaspoons of olive oil. Liberally coat the top and sides of the tofu with the bbq sauce. Bake 25-35 minutes, perhaps longer if heavily coated.

For the Mexican Tofu

Stir all ingredients together in a small bowl then brush the marinade on the tofu. Place the coated tofu in the 400F oven and check after 25 minutes, baking longer for extra crispy.

For extra crispy, bake an additional 5-10  minutes or so, or broil

.  ( I actually set my gas oven to 425F- and use the middle rack- but some were experiencing burning- so I lowered the heat here. You can always try this.)

We make bbq tofu all the time, but I was looking for something a little different and found this post. We made the Mexican style tofu last week and the sesame ginger tonight. Both were SO easy and delicious! Can’t wait to make more of the Mexican style to try chilled on a salad. These are definite keepers in our meal rotation!

I tried the sesame ginger tofu, to serve with Sylvia' Thai Noodle Salad.  It was easy and delicious!  I had made the Thai Noodle Salad with Peanut Sauce many times for potlucks, but the addition of the tofu elevated it to the next level!  Looking forward to trying the other two variations.

I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent! <a href="http://hanifia.com/variety-of-burgers.php" rel="nofollow">Hanifia</a>

I made the Smokey Spicy Mexican-Style Tofu-- simple to make and so good! Used it in place of fish in your fish tacos recipe. It was light, satisfying, and refreshing. Thank you!

I love these recipes!! They’re so easy and incredibly delicious. I’m curious what veggies you pair with each if you were making dinner?

I have made the sesame ginger tofu about 5 times, it’s delicious! My only suggestion would to make more if you like leftovers!

I made this with the Thai salad for a group.  Lovely!  But it did not get crisp even after adding ten minutes to the baking time.   The flavors were wonderful and I didn't mind that it was not crisp. I sort of liked the creaminess of the tofu with the crunch of the salad.   I am loving your bold fresh flavor combinations. Thanks for these recipes!

Love all three marinades- have been meal prepping with these and each turned out delicious!

Thank you very much for responding AND this amazing recipe! I can't wait to make it tomorrow.  May I suggest saying toasted sesame seeds and just sesame oil! :-))

Tried the ginger sesame marinade and enjoyed it - the use of fresh ginger is key to the flavor. I had the tofu with your Kyoto sweet potatoes and roasted cauliflower - altogether, a healthy, tasty and satisfying work lunch for the week.

Hello Sylvia, my wife &amp; I are new to this, we appreciate all of your advise &amp; assistance. Tell me will these marinades work in a skillet?

Wow.  Easy quick healthy and gorgeous to look at.  I had to take a picture and send it to friends just because it looks so nice!  I've now made it 4 times and still it's my absolute favorite.  I do reduce the liquid smoke a little and use spicy miso instead of sriracha.  Yum!!!!

Awesome tofu! Great for the fresh spring rolls! I thought I would share that I use a silicon mat instead of parchment paper for my tofu to bake on. It's reusable and the mats are very affordable online or at a baking supply store. Just a thought if you wanted to save a little more money!

I made the ginger sesame sauce
In a blender and it seemed very pasty and thought there was way to much garlic but it came out perfect once it was baked. Will definitely make again

Love these marinades so much! I use the Smoky Spicy Mexican Tofu marinade at least twice a week for tacos, and the sesame ginger for stir fry's! Thank you so much for these delicious recipes! Having recently started a plant-based lifestyle, these recipes are invaluable :)

Yum! The ginger sesame has just come out of the oven and it tastes sooo good. I've never had baked tofu before and I wish I had discovered this sooner. Thank you for the recipe! Delicious.

Made the ginger sesame!The flavor profiles are great, though we've had it in the oven for 35 minutes and its still soaking wet. Were we supposed to squeeze the tofu dry? Where did we go wrong?

Made the ginger sesame tofu, served over the asian slaw, with the kyoto sweet potatoes on the side, and dinner was EPIC. My husband barely looked up from his plate - we were both so into the meal!

made the ginger sesame tofu. I'm veggie and made this for my little sister who is so finicky and absolutely cannot STAND the texture of tofu, but she totally LOVED it and asked me why I had never made it before! a smash hit

Great recipe. I have tried different variations of the sesame ginger marinade for tofu.  Hadn't added miso before. I put the garlic through a press and grated the ginger fine, and whisked it all in a bowl rather than blending. My dog barks when I use the blender or food processor, and it worked fine.  Recipe didn't say to flip to cook on both sides which I did. I didn't like the way it was baking on the parchment paper so when I flipped so I transferred to alum foil, brushed the top with the remaining marinate, and baked. Came out great. To get the moisture out of tofu I put on a plate between double layers of paper towel, microwave for 1 min, then cover with press lightly with additional paper towel.  Extra firm tofu is best for marinated baked tofu.

Made the ginger sesame tofu today, it was so good!

We made the ginger sesame tofu and it turned out well.  Do you think you could marinade the tofu after you press it overnight to absorb the flavor of the sauce more?

I've never subscribed to a recipe site before, until today. 

I discovered your site a while back while looking for some cool veggie recipes, and I bookmarked so many.  I've yet to be disappointed by a single one.

Then, yesterday, I was looking for some tofu marinades, and I came across this. I didn't analyze it much; I didn't even look where the recipes came from; I just threw it together and into the fridge to chill. I came back in the evening to read what the recipe suggested for cooking times, and there was your picture. I was like, "OF COURSE it's her again. No wonder the marinades taste so good..."

That sesame ginger one is baller. We'll be trying the Mexican tomorrow. 

I can't wait to try some of the others I've saved.

So far I’ve only made the baked ginger sesame TWICE. I’ve been a non-meat eater since 1976 and this is by far my favorite tofu recipe. I have to force myself to not eat the whole batch. It’s easy to make and works out perfectly using pickled ginger from a jar. I can’t wait to try the others.

Simple, delicious, and approved by both kids and adults, this baked peanut tofu buddha bowl is the ultimate weeknight dinner recipe! It's vegan, gluten free, and smothered in the most delicious creamy peanut sauce there is.

Crispy Baked Peanut Tofu Bowl

rice

avocado

red bell peppers

kale

onions

peanuts

block extra firm tofu

tamari

maple syrup

tbsp corn starch

tbsp gluten free plain breadcrumbs (or regular)

peanut sauce

drain tofu

Remove the tofu from the package and drain out the excess liquid. If you're using extra firm tofu, you shouldn't need to press it, but you are more than welcome to.

cut tofu

Chop the tofu into small cubes, about 1/2 to 1 inch. 

marinate

Add to a bowl with the marinade (1 tbsp tamari, 1 tsp sesame oil, and 1 tbsp maple syrup).

let sit

preheat

toss with corn starch

Once marinated, toss with the cornstarch, then toss with the breadcrumbs. Add to a baking sheet lined with parchment paper, leaving space between each piece so they can really get crispy.

bake

Bake for 25-30 minutes or until golden brown and crispy. 

make sauce

While baking, prepare your sauce and veggies. The sauce calls for 1/4 - 1/2 cup of water to thin it out for this recipe, you'll want to use closer to 1/2 cup. The sauce makes more than you will need for this recipe, but it stores really well in the fridge so you can save it for noodles or use as a dip for veggies. 

saute vegetables

Slice the red peppers into thin strips and add to a pan with 1 tbsp of oil. Saute for 10 minutes or until it starts to brown on the sides. Add in the kale and let wilt for 1-2 minutes. 

let tofu cool

When the tofu is done, remove from the oven and let cool for 5 minutes. Toss with 1/2 cup of sauce. 

serve

Assemble your bowls starting with the rice, add the veggies, avocado, scallions and tofu and drizzle with the remaining sauce. 

Make delicious marinated baked tofu in the oven for meal prep and use in all kinds of recipes!!

Marinated Baked Tofu

lb extra firm tofu

soy sauce (or tamari or coconut aminos)

tbsp rice vinegar

tsp sesame oil

ginger

garlic powder

tsp chili flakes (optional)

Open and drain tofu. Press tofu on a tofu press or wrap in a clean tea towel and place until a heavy object. Press the extra moisture out for 10 minutes.

Cut tofu into 1/4inch thick rectangles and lay on a large flat surface with a lip, like a 9x13 baking pan. Whisk together soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic and chili flakes.

Pour half marinade over tofu. Flip and pour on other half. Let the tofu sit in marinade for 30 minutes to soak up as much marinade as possible.

Preheat oven to 425F and line a baking sheet with parchment paper. Remove tofu from marinade and arrange on the baking sheet with space between each piece.

Bake at 425F for 25 minutes. Allow to cool slightly and enjoy!

This was so easy and delicious! I had some for dinner and then had leftovers as a tofu bahn mi sandwich the next day. Can’t wait to have this again!

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