Simple Baked Tofu Recipe

I love pressed, baked tofu.

Baked tofu, unlike its uncooked, white counterpart, is firm and chewy.  Standard baked tofu has a meat-like texture that turns the typical spongy, slippery, squishy tofu into an ingredient capable of appealing to the masses, including all those tofu-phobia folks.

The only problem with baked tofu is that the prepackaged kind tends to be rather overpriced, transforming a once fairly-priced vegan protein into somewhat of a gourmet ingredient.

With that being said, I’ve wanted to experiment with baking my own tofu for quite some time now.  For my first attempt, I’ve combined one of my favorite Indian spice mixes with a bit of Asian-salty flair to create a warm baked tofu that beats many of those store-bought varietes.  Make extra, store in the fridge, and use as a snack, sandwich material, or enhancement for any of your future meals.

Baked Tofu

-1 14-ounce block extra-firm tofu

– 1 Tbsp. vegetable oil

–  2 Tbsp. soy sauce

-1/4 tsp. garam masala

-Fresh ground pepper, to taste

Slice tofu lengthwise into approximately 8 1/4-inch pieces.  Between two dishtowels, press tofu for 30 minutes, placing a heavy object on top (such as a heavy cutting board, stack of books, etc.) to remove excess water.

In a small bowl, whisk oil, soy sauce, and garam masala.

Preheat oven to 375F.  Line baking dish with aluminum foil and lightly oil the dish.  Place tofu in dish and use a spoon to distribute the sauce over top the tofu.  Sprinkle with freshly ground black pepper.  Bake for 20 minutes, then flip and bake an additional 20-25 minutes, or until firm and edges are crisp.

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No Comments

  • Reply
    Tracey @ I'm Not Superhuman
    September 8, 2010 at 7:37 am

    I’ve never had baked tofu. I’m still iffy on the whole texture of tofu, but this does look good. Hm, maybe one day when I’m feeling adventurous. 😉

  • Reply
    Simply Life
    September 8, 2010 at 7:59 am

    I haven’t tried tofu this way yet – it looks great!

  • Reply
    Andrea@WellnessNotes
    September 8, 2010 at 8:27 am

    I love baked tofu; and I love having some in the fridge for meals and to snack on… Your recipe looks and sounds delicious!

  • Reply
    Vern Myers
    September 8, 2010 at 10:42 am

    We first tried baking tofu fairly recently. We marinated it in teriyaki sauce first, and I loved it! Your recipe sounds good!

    I like the texture and taste better baked!

  • Reply
    Kristine
    September 8, 2010 at 1:51 pm

    So that’s how Whole Foods makes it so firm. Good to know. Sounds easy.

  • Reply
    Angela (the diet book junkie)
    September 9, 2010 at 9:02 am

    thanks for sharing! i really need to start experimenting with tofu, i just didn’t know how to do it! too easy 🙂

  • Reply
    Eric
    September 9, 2010 at 11:22 am

    looks delish!

  • Reply
    melindard
    September 9, 2010 at 12:08 pm

    Yum! I don’t think I have ever bought the prepackaged baked kind, but I have bought gardein and other products like that so if you are referring to those, then yes I have tried them. But otherwise I always marinate and bake my own.

  • Reply
    Nicole
    September 9, 2010 at 6:00 pm

    I love pressed tofu, too! I heard once that freezing it after pressing it helps make it even more spongy…so I always do that, too. This looks really good 🙂

  • Reply
    sophia
    September 9, 2010 at 11:48 pm

    Baked tofu is about the only way I’ll eat tofu…that, or deep-fried to a crisp 😉

  • Reply
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  • Reply
    Kirstin Hanssen
    September 14, 2010 at 1:48 am

    i tried your recipe, but unfortunately i didn’t have enough time to bake the tofu for 40 – 45 minutes. next time i will, but now it already tasted delicious! thank you for sharing this and the many other great recipes on your blog. love it! cheers, kiki

  • Reply
    citygoat
    November 17, 2010 at 9:51 pm

    Hello! I just randomly stumbled upon your post/recipe, and put it to good work immediately. The tofu turned out wonderfully, and my boyfriend (who’s actually had baked pressed tofu before) said it was better than what he’s had from the store. Thanks for sharing, and for converting us to homemade!

  • Reply
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