Easy Baked Tofu (Meal Prep)

By Jessica Hylton - - Updated

This Easy Baked Tofu is the easiest tofu you’ll ever make! It’s perfect for meal prep, has a great texture and flavour and comes out beautifully crispy!  

As I type this the questions crossed my mind yet again: how is it that we don’t have a baked tofu recipe on the blog?! I have every other form it seems: Air Fryer tofu, air fryer tofu in a divine orange sauce, stovetop crisped up tofu, even slow cooker tofu! It’s funny how the recipes that we make the most tend to be the ones that get left behind when it comes to sharing. Regardless, this Easy Baked Tofu is here today. 

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 blog post titled “Tofu 101” that explains what tofu is, how to get the right type, 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. 

seasoned tofu in a bowl to marinate it.

Baked Tofu Ingredients

As I mentioned in my tofu 101 post, you only need a few simple ingredients to make baked tofu:

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

Liquid aminos – I love using this or even tamari or soy sauce because it really gives the inside of the tofu a great flavour. It soaks right in and takes like a minute to marinate. You could be like Gav and marinate overnight too. 

Oil – I love using olive oil here!

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

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

Hand dipping baked tofu into some dip.

How to make Baked Tofu 

This Baked Tofu couldn’t be easier to make. It’s as easy as pressing the tofu (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:

You can even switch up the shape! Sometimes I enjoy these in triangles (I think they are cute, and Gav prefers strips. Just watch that the strips don’t burn since they are thinner). 

I hope you enjoy this recipe friends! 

Easy Baked Tofu

This Easy Baked Tofu is the easiest tofu you’ll ever make! It’s perfect for meal prep, has a great texture and flavour and comes out beautifully crispy!
by: Jessica in the Kitchen
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Course Dinner
Cuisine American
  • 1 lb 16 oz. block of extra form tofu, pressed for 30 minutes then cut into 1” cubes
  • 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


  • Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat and set 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!
OIL FREE – yes you can make these oil free! Just skip the oil.
P.S. – you can make these in the air fryer (slightly different instructions and cooking time) 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
by Jessica

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Recipe Rating


  1. Cynthia says:

    Hi Jessica: You say cornstarch is an important ingredient but the instructions don’t say what to do with it. Also how do you press the tofu and with what? Please clarify. I would like to try your method.

    • Jessica says:

      Hey Cynthia,

      Sorry about that and thanks so much for pointing that out! I just fixed and clarified it – you mix it in with the seasonings! The instructions are way more clear now. I hope you enjoy SO much and let me know if that helps!

  2. Lori says:

    Hi Jessica,

    Your recipe looks great! But I’m trying to be oil-free at this point. Can you suggest something else I could use instead? Or should I just try the recipe as is and just leave the oil out? Thanks! Lori

  3. Melissa says:

    Thank you! Will try this! ♥️

  4. vivian says:

    5 stars
    Delicious and so easy to make. They are great with fried rice an a sauce, and would make a stellar bowl ingredient. Thanks for the great recipe!

    • Jessica says:

      Hey Vivian,

      Oh amazing! I’m so happy to hear that and that you’re enjoying so much! Yes, you could try them even with today’s sauce recipe (General Tso Sauce!) You’re so welcome.

  5. Shakti says:

    5 stars
    I’ve struggled with baking tofu and having the outside have flavor but the inside be a tasteless pillow — the liquid aminos definitely helps! I marinate for a bit longer and also cut my tofu into smaller chunks to maximize seasoning and ensure it’s baked more evenly

    • Jessica says:

      So happy you enjoyed this Shakti and thanks so much for your suggestions!! I love marinating this overnight too!

  6. Kristiana Gresham says:

    5 stars
    This is so delicious, and simple! I will be making this on a regular basis

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Kristiana! Thank you so much for reading and leaving such a nice comment!

  7. Gaby says:

    5 stars
    This is the most amazing recipe for crispy tofu. It is so easy!!! and it really does come out so tasty and crispy on the outside and juicy on the inside. I use this recipe as a base for a lot of my cooking and adjust seasonings depending on what I’m making. Love it!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Gaby! Thank you so much for reading and leaving such a nice comment!

  8. Olivia says:

    5 stars
    How long does this last in the fridge? I’m thinking of making a bigger batch to add to a few meals…


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