This Easy Baked Tofu is one of the easiest and best tofu dishes you’ll ever make! It’s perfect for meal prep, has a great texture and flavour, and comes out beautifully crispy in just 20 minutes.  

Close-up shot of crispy seasoned tofu on a round white plate with a gold fork

Tofu is one of the best vegan proteins out there, and this Baked Tofu is the easiest way to make crispy tofu with minimal work! As I type this, I realize: how do we not have a baked tofu recipe on the blog already?! I have every other way to make tofu: Air Fryer tofu, tofu in a divine orange sauce, stovetop crisped up tofu — even slow cooker tofu!

This Baked Tofu couldn’t be easier to make. It’s as simple as pressing the tofu (a crucial step), marinating it, and baking it. It’s the ultimate meal prep recipe. You can make so much of it at once and enjoy it in a multitude of ways:

Crispy baked tofu on a white round plate with a gold fork

What is Tofu? 

If you’re new here, you may not know that tofu is a loved ingredient in these parts. I have a long and thorough Tofu 101 post that explains what tofu is, the right type for any recipe, how it’s made, and so many tips on how best to prepare it.

I mention baking tofu and gave a quick go-to recipe, but I know that a full recipe is always way more helpful for you guys. 

Notes on the Ingredients

Cubed tofu on a white cutting board surrounded by cornstarch, soy sauce, seasonings, and olive oil

Tofu: I always use firm or extra firm for baked tofu. Be careful not to use silken tofu here — I made this mistake for years! Firm or extra firm ensures a divine texture and tofu that holds properly. 

Light soy sauce: I love using light soy sauce so that I can get more marinade, without too much soy sauce saltiness overpowering it. I love using also using liquid aminos or even tamari because it really gives the inside of the crispy baked tofu a great flavour. It soaks right in and takes like a minute to marinate. You could be like my husband and marinate overnight, too. 

Oil: I love using olive oil for the marinadehere! You can also keep the recipe oil-free and still get crunchy baked tofu.

Cornstarch: My not-so-secret ingredient for crispy tofu! It helps to wick out excess moisture to help the baked tofu texture. 

Mix of seasonings: I love a mix of garlic powder, onion powder, paprika, sea salt, and black pepper. Feel free to use your favorites of course! You could even use our Jamaican Jerk sauce.

How to Make Baked Tofu

First, be sure to press your firm tofu before you chop it up! Chop the pressed tofu in to any shape you please. Sometimes I enjoy this recipe with cute triangles, but my husband prefers strips. Just watch that the strips don’t burn if they are thin.

Olive oil poured over a white bowl of tofu chunks

Then, mix the chopped tofu with your light soy sauce and olive oil. Toss to coat everything evenly.

Seasoned raw tofu marinating in a white bowl with a gold spoon

Now, add in your other seasonings — I prefer a mix of cornstarch, garlic powder, onion powder, paprika, sea salt, and black pepper — and toss again. It should cling to the firm tofu.

Cubes of uncooked firm tofu covered in seasoning on parchment paper

Next, spread the marinated tofu pieces on a baking sheet with parchment paper. Bake until they’re golden brown and crispy, flipping halfway through cooking. Let the baked tofu cool briefly before adding to salads, soups, or just popping it in your mouth plain!

Baked tofu on a baking sheet with parchment paper dusted in black pepper, paprika, and other seasonings

Expert Tips and FAQ

Close-up shot of crispy tofu cubes on a white ceramic plate
  • Press the tofu first: If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
  • Keep it oil-free: I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
  • Use firm or extra firm: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
A piece of crispy tofu on a gold fork in front of a plate of baked tofu

More Amazing Tofu Recipes

Enjoy friends! If you make this Easy Baked Tofu, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

Close-up shot of crispy seasoned tofu on a round white plate with a gold fork

Easy Baked Tofu

Servings: 4 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
This Easy Baked Tofu is one of the easiest and best tofu dishes you’ll ever make! It’s perfect for meal prep, has a great texture and flavour, and comes out beautifully crispy in just 20 minutes.  
5 (from 26 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 lb block of extra firm tofu, pressed for 30 minutes then cut into 1” cubes, (16 oz.)
  • ½ tablespoon light soy sauce, or liquid aminos
  • 1 tablespoon olive oil or any oil
  • 2 teaspoons cornstarch
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions 

  • Preheat oven to 400°F/200°C. Line a baking sheet with a silicone mat and set it aside. 
  • In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and olive oil and toss to coat. Add in all of the other seasoning ingredients (the cornstarch, garlic powder, onion powder, paprika, sea salt and black pepper) and toss to thoroughly combine.
  • Place tofu on lined baking sheet, ensuring to give each piece space so that it doesn’t touch.  Cook for 20 minutes, shaking and flipping the tofu at 10 minutes, then continuing to cook. 
  • Remove after tofu is cooked. Allow to cool for a few minutes then serve. Enjoy!

Notes

  • Press the tofu first: If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
  • Keep it oil-free: I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
  • Use firm or extra firm: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
P.S. – You can make these in the air fryer, too!
    Calories: 136kcal, Carbohydrates: 5g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Sodium: 416mg, Potassium: 20mg, Fiber: 1g, Sugar: 1g, Vitamin A: 246IU, Calcium: 142mg, Iron: 1mg

    Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    Cuisine: American
    Course: Dinner
    Author: Jessica Hylton