Easy Baked Tofu that really delivers on flavour! This is how I satisfy my sticky, delicious tofu cravings when I don't have time to press it or let it marinate for hours.
Baked Tofu that tastes really good? Yes! We're talking savoury, tangy, sticky, slightly charred on the edges, and full of flavour, thanks to the awesome and very simple tofu glaze.
And the thing that's kind of a big deal for me ... Just like my BBQ Tofu, you don't have to press it or marinate it and you still get great texture and fantastic flavour. Perfect for people like me who always forget to press or marinate their tofu then end up in a panic when dinner comes around.
Ingredient & equipment notes
(For detailed measurements and instructions, see the printable recipe card).
Nothing fancy is needed for this recipe. You've just got to mix up the tofu marinade, that's going to act as our glaze, in a bowl with a small whisk or a spoon, and lay the dipped triangles on a lined baking tray.
Here are the ingredients you need and why:
- Extra firm tofu - It must be extra firm for this recipe so that you can get the good texture through baking rather than by having to press it. It's also sturdier and won't fall apart while you're coating it in the glaze.
- Tomato ketchup - A delicious shortcut ingredient that adds the right amount of sweetness and tang and makes the glaze nice and sticky.
- Maple syrup - Just a smidge. It balances the flavours and helps the glaze caramelize and get a little charred in places which is really super yum!
- Sriracha - For a bit of heat! You can omit it if you don't do spice, or add a pinch of chili flakes or any other chili sauce/paste instead.
- Sesame oil- For flavour. It adds a real depth. You can use any other oil if you prefer or even omit it if you like to keep things oil-free.
- Garlic - Flavour. A bit of garlic makes everything better!
- Black pepper - Just a pinch for flavour.
How to make really tasty baked tofu
Making my baked tofu is ridiculously easy and all of that big flavoured glaze gets poured over the tofu and baked right in with no fuss, no pressing, no marinating, no stress.
Here's how:
Step 1 - Put all of the glaze ingredients in a small bowl.
Step 2 - Mix it all up.
Step 3 - Cut the tofu into triangles.
Step 4 - Drench the tofu in the glaze.
Step 5 - Make sure it's all covered.
Step 6 - Lay the triangles of tofu out on a lined baking tray.
Keep the leftover glaze - You'll need it in a little while.
Step 7 - Bake the tofu for 20 minutes then flip and brush generously with more of the glaze before baking again for 20 minutes. You can also cook it on the grill!
Step 8 - If there's any glaze left (there usually is) brush it on again when they come out of the oven then serve or allow to cool on the tray if you want them later.
Success tips
- Don't be tempted to use anything other than extra firm tofu.
- You must use a metal baking tray. Don't use a glass or ceramic dish. They don't distribute the heat the same and your tofu will not caramelize and get the correct texture.
- Be sure to line the baking tray. The glaze can get a bit burned on otherwise. Use a silicone baking mat or parchment paper.
- Don't cut the baking time down. It might seem like a long time but it's necessary to dry the tofu out and get a really good texture and slight charring around the edges and on the corners.
Why bake it?
The tofu is baked in this recipe rather than pan searing, because it gives a much better texture. It allows the moisture to evaporate (remember we aren't pressing it), and it makes it all totally fuss free. There's no need to stand over it like you would if it was cooking in a skillet.
Variations
- Omit the tiny bit of oil to make the recipe oil-free, although bear in mind that you will lose the lovely slight sesame flavour if you do
- Cut the tofu into cubes or make baked tofu "steaks" instead of triangles (if you do cut it into small cubes they will need less time in the oven probably about 20 minutes total)
- Add more garlic or omit the garlic
- Use BBQ sauce instead of ketchup
- Cook it on the grill
- Cook it in an air fryer
Serving suggestions
There is no salad or grain bowl that does not benefit in some way from the addition of some of these delicious baked tofu triangles and it's even amazing straight from the fridge as a snack.
Some ideas for ways to serve it:
- Enjoy it in my Tofu Bowls
- Top my Peanut Crunch Salad in a Jar with it to make it more substantial
- In packed lunches
- Dip it in my peanut sauce
- With stir-fries
- Serve with salad. These are all great served alongside it : Vegan Broccoli Salad - Kidney Bean Salad - Strawberry Spinach Salad - Cucumber Avocado Salad - Watermelon Mint Salad - Tomato Chickpea Salad
- With a dip as an appetizer (try it with the ranch recipe on page 201 of my cookbook)
- With potato salad (there's a recipe in my cookbook page 110)
- With fries
- Use instead of a patty in a burger roll
- In sandwiches
- With noodles
- With vegan mashed potatoes and steamed veggies
- As an appetizer
- On grain/rice bowls. Try it with my Classic Power Bowl
- With Oven Baked Garlic Mushroom Rice
- With vegan mac and cheese
- With miso zucchini noodles
- With mushroom fried rice
Storage & reheating
This baked tofu is great hot or cold and it also reheats well.
If you aren't using it right away or have leftovers, allow them to cool completely then store in an airtight container in the fridge. They will keep for up to 5 days.
You can eat it straight from the fridge (it's really delicious as a snack!), or you can reheat it.
- To reheat in the oven - Bake on a baking tray at 350°F (175 °C) for about 15 minutes.
- To reheat in an air fryer - Pop it in on 350°F for about 10 minutes making sure to flip halfway.
Hungry for more?
Love this baked tofu? Then be sure to check out some of my other tofu recipes:
You might also like my Ultimate Guide to Tofu.
📖 Recipe
Baked Tofu
Author:
Ingredients
- 1 block extra firm tofu , sizes vary depending on brand but one that's about 350g - 400g (12 - 14oz)
Glaze
- ⅓ cup / 80 mls tomato ketchup
- 1 tablespoon maple syrup
- 3 tablespoons soy sauce or Tamari , see notes if gluten-free
- 1 tablespoon sriracha , or Sambal Oelek, or any other hot sauce or chili paste
- 1 tablespoon toasted sesame oil , (omit to make oil-free)
- 1 clove garlic , minced or grated very finely
- 1 big pinch freshly ground black pepper
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 400°F (200 °C).
- Open the tofu, drain any excess water then lay it on it's side and cut carefully lengthways into ½ inch thick large slices. Different blocks of tofu are different thicknesses but most you will get 2 or 3 slices. Take each of those slices and cut it into triangles. Lay the tofu triangles out in a large dish and set aside.
- In a small bowl mix up all of the glaze ingredients. If you taste it don't be alarmed at how strong it is. Once it's on the tofu and baked it's all ok, I promise!
- Pour the glaze over the tofu triangles and coat each one. I find it best to use one clean hand to do this. When using tongs or other implements you end up breaking little pieces of tofu off no matter how careful you are.
- Line a metal baking tray with a silicone baking mat or parchment paper and lay each tofu triangle onto it with a bit of space around each one. Keep the dish with the remaining glaze in it as you will need it later.
- Bake for 20 minutes. Remove from the oven. Flip over each triangle and brush it with some more glaze. Put back in the oven and bake for another 20 minutes. Keep an eye on it though as all ovens are different. If it starts getting too dark remove it a little bit earlier. You want it to be really caramelized (dark brown, almost black) around the edges and on the corners. Again keep any remaining glaze (there won't be much).
- Once done, remove from the oven and brush quickly again with the last bits of remaining glaze before serving, or cooling and storing in an air tight container in the fridge.
For how to grill see recipe notes
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Cheryl says
I tried this recipe tonight for dinner & paired it with your Mushroom Fried Rice recipe = an excellent meal. While the tofu was baking first 20 minutes....I was preparing the rice ingredients & when the tofu was baking the last 20 minutes....I was cooking the Mushroom Fried Rice & the timing on all of it was perfect and on the table in less than an hour. My husband really enjoyed both dishes & went back for seconds (and there are some leftovers for his lunch). Thank you for sharing your amazing recipes!! :-)
Melanie McDonald says
The perfect combo. So pleased you enjoyed them both!
Summer says
Hello! You mention to drain the tofu, are you also then pressing it? Whenever I press my tofu, it seems to crack and/or crumble(just mentioning because of those perfect triangles). Thank you for sharing all your great recipes. I look forward to making this.
Melanie McDonald says
No, you don't press the tofu for this recipe. It doesn't turn out as well when pressed.
Lyn says
Simple and delicious. I have to admit my husband and I ate it right out of the oven barely letting it cool down. I can’t wait to make it again as an ingredient next time
Kathy G says
Thank you for this delicious recipe! I must admit—some of the pieces never even make it to the oven!
Sunny says
Thanks, Mel. I am so glad there's a you in the world creating, testing and sharing delicious vegan recipes.
For people who are sensitive to nightshades, I used a puree of sweet potato, pear and plum (baby food ☺️) for the ketchup in the glaze and extra garlic and ginger instead of the Sriracha.
Simply delicious. Thanks again, Mel, I always know your recipes will be delicious and tried and true.
Melanie McDonald says
Aaww thank you! I'm glad you were able to make it work for you, and that you enjoyed it so much!
Kathy says
Best baked tofu ever!!!!!! We've had it numerous times and will continue to have it every week.