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Savory Baked Tofu

Name: Crispy Baked Tofu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 15 ounce block extra firm tofu; 1 tablespoon olive oil ((substitute tahini or vegetable broth)); 1 tablespoon tamari; 1 tablespoon cornstarch ((substitute almond flour)); ½ teaspoon garlic powder; ½ teaspoon dried thyme; ¼ teaspoon freshly ground black pepper

5 from 5 votes

by Marly

6/30/23

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This savory baked tofu recipe creates a crispy tofu that you’ll love serving any time of the day. Serve it over noodles for lunch or on a salad with dressing. Add roasted veggies and serve it for dinner. Tofu adds protein to your vegan diet, and it’s easy to work with when you know a few basic cooking tips.

Savory baked tofu sits on a plate with noodles and steamed broccoli.

I’m excited any time I get to make this delicious baked tofu because it satisfies my need for something deliciously savory. It’s perfect to add to my salads, in lettuce wraps, or even just as a snack on its own…which I do quite often!

If you’re looking for a high-protein, low-carb plant-based option, this savory baked tofu will be your go-to favorite!

Table of Contents show

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Tofu — You’ll need a tub of extra firm tofu. Most tofu comes in tubs between 12 and 16 ounces.
Olive oil — We’ll be adding a bit of olive oil to the marinade. If you’re oil-free, you can substitute vegetable broth combined with tahini to create a delicious marinade.
Tamari — If you’re looking for a gluten-free soy sauce substitute, tamari is your best friend. If you don’t have issues with gluten, you can substitute soy sauce or Braggs Aminos. We’re just using a bit to add flavor.
“Batter” — To create a crispy coating on the tofu, it helps to coat it with something. You can use cornstarch or use almond flour. It works just fine as a starch-free substitute.
Spices — We’ll add a combination of spices for the best flavor, including ground garlic powder, thyme, and black pepper.

How to Make Baked Tofu

Drain the tub of tofu of all the packing liquid. Then press tofu by wrapping it in a kitchen towel and topping it with something heavy like a can of beans.
Cut pressed tofu into 3/4 to 1-inch cubes.
Transfer tofu cubes to a bowl and toss with olive oil and tamari (or soy sauce).
Combine cornstarch with spices. Sprinkle over tofu and toss gently to combine.
Arrange tofu on the prepared pan in a single layer.
Bake until golden edges on all sides of the tofu (flip the tofu about halfway through the bake).
Remove from oven and allow it to cool slightly before serving.
Serve with noodles and your favorite sauces.

Crispy Baked Tofu With No Cornstarch

Cornstarch is a common ingredient with tofu. We use it to create a batter that results in crispy tofu.

But what if you prefer cooking without cornstarch?

I’ve got you covered! Make this easy-baked tofu recipe with almond flour instead of cornstarch. It creates a similar crispy crust around the tofu, making every bite oh-so-delicious!

Freshly baked tofu sits in a baking pan lined with parchment paper.

Roasted Tofu and Veggies

This baked tofu recipe is so adaptable it can be used in many recipes. Once it’s baked and crispy, toss it over salads, or serve it over noodles. Just imagine any recipe that could benefit from some savory vegetarian protein and go with it!

Here are some favorite veggies to serve with tofu:

Zesty Sesame Zoodles and roasted veggies pair perfectly with baked tofu.
Serve this baked tofu over cauliflower rice for the ultimate in vegan low-carb keto bliss!
Vegetable Spring Rolls — Flavorful baked tofu is the perfect filling with these light and delicious spring rolls.
Steamed Broccoli is our go-to favorite to serve with noodles and tofu.

Storage Tips

Transfer any uneaten tofu to a sealed container and refrigerate for up to 5 days.

Frequently-Asked Questions

Do you have to press tofu before baking it?

It is essential to press the packing liquid from tofu in order to get the best texture and flavor. Tofu is packaged in water to keep the flavor fresh on the shelf. However, tofu is like a sponge. When you press the packing liquid out of the tofu, it’s ready to absorb whatever spices you’re cooking it with, making it all the more flavorful!

Does baking tofu make it crispy?

With the right coating, baked tofu will have a crispy crust that makes you come back for more! You also need to give the tofu cubes space so the air circulating around them can create that perfectly crispy crust.

Baked Tofu Marinade

The best marinade for tofu includes whatever flavors you like best. I prefer a little umami flavor, which is why I add tamari. Here are some favorite flavors to add to your marinade:

You can play around with the seasonings; for example, add lemon pepper seasoning for added zest.
Try adding a tablespoon of balsamic vinegar for a rich flavor.
Tahini adds amazing flavor and is an excellent fat substitute if you prefer cooking without vegetable oil.

Looking down on crispy tofu cubes on a plate with noodles and steamed broccoli.

I guess that’s the idea of cleansing in the first place. Discover new and healthy ways to eat food you love…that leave you feeling refreshed and energized!

Baked Tofu Recipes

If you love this savory baked tofu recipe, here are more tofu dishes to enjoy:

Miso Tofu

15 mins total

Lemon Pepper Tofu

45 mins total

Tofu Casserole with Cheesy Rice

95 mins total

Marinated Tofu

40 mins total

Thumbnail image of the Top 12 Easy Vegan Recipes ebook

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Cooked tofu is served with noodles and roasted broccoli.

Crispy Baked Tofu

Make this easy crispy baked tofu in the oven. Serve it on salads, in veggie rolls, over noodles, or even as a snack with some dipping sauce.

5 from 5 votes

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Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 35

Resting Time:: 5

Total Time: 45

Servings: 4 servings

Calories: 102kcal

Author: Marly McMillen

Ingredients

▢ 15 ounce block extra firm tofu
▢ 1 tablespoon olive oil (substitute tahini or vegetable broth)
▢ 1 tablespoon tamari
▢ 1 tablespoon cornstarch (substitute almond flour)
▢ ½ teaspoon garlic powder
▢ ½ teaspoon dried thyme
▢ ¼ teaspoon freshly ground black pepper

Instructions

Press the Tofu: Drain the tub of tofu of all the packing liquid. Then press tofu by wrapping in a kitchen towel and topping with something heavy like a can of beans. Alternatively, use a tofu press. Once pressed, cut tofu into 3/4 to 1-inch cubes.
Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
Transfer tofu cubes to a bowl. Toss with olive oil and tamari (or soy sauce).
Combine cornstarch with spices. Sprinkle over tofu and toss gently to combine.
Arrange tofu on the prepared pan in a single layer. Bake for 25 to 30 minutes, tossing the tofu about halfway through cooking to ensure crispy golden edges on all sides.
Remove from oven and allow it to cool slightly before serving. Serve with noodles and your favorite sauces.
Storage: Transfer any uneaten tofu to a sealed container and refrigerate for up to 5 days.

Recommended Equipment

Tofu Press

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Notes

You can add a teaspoon or two of maple syrup to create a savory sweet tofu.

If you prefer a slow-baked tofu, heat oven to 200F and bake tofu for up to 2 to 4 hours.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2023.

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