Once you try this Marinated Baked Tofu it will become a meal prep staple. Prepare a simple tofu marinade and bake tofu until golden brown. Serve on salads, with grains, on sandwiches or wraps.
Give Tofu a delicious flavor with this tofu marinade
How many times have you heard someone say “I don’t like tofu, it’s so bland!”? It’s often the first complaint about tofu – but honestly, it takes on whatever flavor you give it! That’s why this tofu marinade is one of my favorite ways to serve baked tofu. It will make a tofu believer out of anyone!
Another frequent complaint is about the texture of tofu. This recipe is for a baked tofu, which makes it crispy and delicious. Again, you’ll be changing the minds of everyone you know.
- Tofu press OR kitchen towel and heavy object (see below for explanation)
- Sharp knife and cutting board
- Baking pan with a lip
- Small mixing bowl
- Liquid measuring cup
- Measuring cups and spoons
- Baking sheet
- Parchment paper
How to press tofu without a press
One of the keys to a crispy baked tofu is to remove as much moisture from the tofu as possible before you cook it. It may seem counterintuitive to remove the moisture just to then put it in a marinade, but it really does help the process.
If you don’t have a tofu press, you’ll want to wrap the tofu in a clean tea towel and place it under a heavy object like a cast iron pan or several cookbooks. You may need to replace the tea towel halfway through if you’re pressing for a long time (can be done for up to a few hours), but this recipe only requires about 10 minutes!
- Extra firm tofu
- Soy sauce (or tamari or coconut aminos)
- Rice vinegar
- Maple syrup
- Sesame oil
- Ground ginger
- Garlic powder
- Chili flakes (optional)
Why Extra Firm tofu?
There are many levels of “firmness” of tofu found in the store, from silken (which is the softest) to extra firm. To ensure a crispy finish, extra firm is necessary for this baked tofu recipe.
Silken tofu is often used in recipes with a smooth finish, like smoothies, whereas a firmer tofu will hold it’s shape and get nice and crispy.
Baked tofu recipes are great for grain bowls and Buddha bowls. The marinade really helps it add a flavor boost to a meal.
Add a grain like rice or quinoa, lots of veggies, and a dressing for a balanced bowl meal. Baked tofu is also great for salads, curries, soups, you name it!
I also love it on a sandwich with extra veggies and a side of chips. It’s a great vegetarian staple.
How to make Marinated Baked Tofu
Step 1: Press the tofu
To begin, open and drain the tofu. The, press it in a tofu press or wrap it in a clean tea towel and press with a heavy object. Press out the moisture for at least 10 minutes.
Step 2: Prepare tofu and marinade
After pressing, slice the tofu into 1/4 inch thick rectangles. Lay on a flat service in a container with a lip so it will hold the marinade, like a 9x13inch baking dish.
Pour half the marinade over the tofu. Flip the tofu and pour the remaining half over it and let it sit for at least 30 minutes.
Step 3: Bake in the oven
Finally, bake marinated tofu for 25 minutes. Allow to cool slightly and serve as desired!
Storage and reheating
Store in an airtight container in the fridge for up to a week. Reheat in the oven at 350 degrees F for 10-15 minutes.
Check out These Other plant based recipes
- Tempeh Stir Fry
- Vegetarian White Bean Chili
- Peanut Broccoli Pasta Salad
- Creamy Chickpea and Vegetable Stew
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 1lb extra firm tofu
- 1/4 cup soy sauce (or tamari or coconut aminos)
- 2 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 2 tsp sesame oil
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp chili flakes (optional)
- Open and drain tofu. Press tofu on a tofu press or wrap in a clean tea towel and place until a heavy object. Press the extra moisture out for 10 minutes.
- Cut tofu into 1/4inch thick rectangles and lay on a large flat surface with a lip, like a 9×13 baking pan. Whisk together soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic and chili flakes.
- Pour half marinade over tofu. Flip and pour on other half. Let the tofu sit in marinade for 30 minutes to soak up as much marinade as possible.
- Preheat oven to 425F and line a baking sheet with parchment paper. Remove tofu from marinade and arrange on the baking sheet with space between each piece.
- Bake at 425F for 25 minutes. Allow to cool slightly and enjoy!
- Serve warm or chilled
- Store in an airtight container in the fridge for up to one week
- If you have excess marinade, toss veggies in the marinade and bake on the sheet pan with the tofu