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.
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!
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:
- By itself
- Tossed in a delicious thai peanut sauce
- As a main ingredient with a side of rice or baked potatoes
- On a salad
- In a sandwich
- So many more 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!
Ingredients
- 1 lb 16 oz. block of extra form tofu, pressed for 30 minutes then cut into 1” cubes
- ½ tablespoon 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
Instructions
- 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!
NOTES
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!
by Jessica
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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.
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!
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
Hey Lori!!
Do you have an air fryer by chance? You can easily make these in the air fryer with no oil and they’ll turn out the same! Let me know – and if not – yes you can just make it without the oil!! It should work perfectly fine – I hope that helps!
Yes! I do have an air fryer! I will check it out and let you know – thanks!! (love your blog, btw!)
Hi Lori,
Awesome!! Cooking instructions are a little different for the air fryer so I’ve detailed them below. I also have an air fryer orange tofu recipe with only 1/4 teaspoon oil that you can cut out: https://jessicainthekitchen.com/orange-air-fryer-tofu/ and instructions to make this in an air fryer: https://jessicainthekitchen.com/how-to-make-crispy-air-fryer-tofu/
Aww thank you so very much!! I hope you enjoy!!
Thank you! Will try this! ♥️
You’re so welcome Melissa and enjoy!!
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!
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.
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
So happy you enjoyed this Shakti and thanks so much for your suggestions!! I love marinating this overnight too!