Easy Baked Tofu (Meal Prep)

By Jessica Hylton -

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

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.  
by: Jessica in the Kitchen
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Course Dinner
Cuisine American
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

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!

    Nutrition

    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




    25 comments

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

    9. Liz says:

      Thanks for this recipe, Jessica! I’m excited to try this! I did have a question for you. You mention marinating it overnight. Would you then press the liquid out of it after it marinates or do you just take it out of the marinade and put it on a baking sheet? I’ve never tried to marinate tofu overnight but I’d like to give it a try to see how much extra flavor it adds. Thanks!

      • Gavin | Jessica in the Kitchen says:

        Hi Liz thanks so much for reading. You can give it a light squeeze but it mostly comes out during the cooking process. I hope this helps.

    10. Jessica Bridges says:

      5 stars
      I cook with tofu fairly often, but this was just such a nice, simple recipe to follow and it was delicious. Went perfectly with some roasted veggies, brown rice and lightly dressed spinach. Will definitely be keeping this recipe in the tofu rotation!

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