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!

Why This Crispy Baked Tofu Recipe Works So Well

  • Simple method. I’ll show you how to press tofu (a crucial step), how to marinate it, and then bake it so it’s crispy.
  • The ultimate meal prep recipe. Cook once, and enjoy this baked tofu in so many meals! I include easy ideas below.
  • Customize it any way you’d like. Change up your tofu marinade and seasonings, and you’ll never run out of ways to prepare this recipe. It’s as versatile as it is delicious.
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 mentioned baking tofu and gave a quick go-to recipe, but I know that a full recipe is always way more helpful for you guys. 

Ways to Use It In Recipes

This baked tofu couldn’t be easier to make. It’s as simple as pressing the tofu, 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:

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

Notes on the Ingredients

  • 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’ll also use 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 marinade here. 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.

Try These Other Seasoning Ideas

How to Make Baked Tofu

First, be sure to press your firm tofu before you chop it up! Chop the pressed tofu into 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
Toss with oil and soy sauce.
Seasoned raw tofu marinating in a white bowl with a gold spoon
Add seasonings.
  • Add marinade. Then, mix the chopped tofu with your light soy sauce and olive oil. Toss to coat everything evenly.
  • Season the tofu. 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
Spread in an even layer.
Baked tofu on a baking sheet with parchment paper dusted in black pepper, paprika, and other seasonings
Bake!
  • Bake. Next, spread the marinated tofu pieces on a baking sheet with parchment paper. Bake at 400ºF for 20 minutes 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!
Close-up shot of crispy tofu cubes on a white ceramic plate

Expert Tips and FAQ

  • 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!
  • Leave space between the tofu pieces. The key to crispy oven-baked tofu that rivals the texture of fried tofu is to leave ample room on the pan. If you overcrowd the baking pan, the tofu will steam rather than crisp.
A piece of crispy tofu on a gold fork in front of a plate of baked tofu

Storing and Reheating

  • Refrigerate. Store this baked tofu in an airtight container in the fridge. It’ll be ready to use in meals for up to 4 days.
  • Reheat. Warm leftovers in the oven or toaster to revive the crispiness. You could also use your air fryer.
  • Freeze. Freezing can make cooked tofu more chewy, but if you don’t mind the change in texture, you can freeze your baked tofu for up to 3 months. Thaw it in the fridge and crisp it back up in the oven for best results.

More Easy Tofu Recipes

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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 33 ratings)
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Ingredients

  • 1 lb block 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