The Best Baked Tofu Recipes

HOW TO MAKE CRISPY BAKED TOFU

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
• To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
• Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

BAKED TOFU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

CRISPY BAKED TOFU

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

5 CRISPY BAKED TOFU RECIPES {LOW CALORIE}

Steps:

• Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. Place a clean kitchen towel atop a plate.
• Slice the tofu into 1 inch cubes and add to the paper towel lined plate.
• Cover the tofu with the towel, and place a heavy plate or pan atop the tofu. This will help drain out some of the moisture. Let sit for 10 minutes or all day in the fridge.
• Meanwhile, combine the remaining ingredients (less the toppings and the cornstarch) to a large bowl and mix well.
• Once the tofu is done draining, move from the towel and into the bowl. Toss to combine.
• Sprinkle the cornstarch over the tofu, and toss the tofu until the starch is evenly coated.
• Add the tofu over to the prepared baking sheet and arrange in an even layer.
• Bake for 25 to 30 minutes, tossing the tofu halfway, until browned and crispy on the edges.
• Add any toppings and serve. Will hold in the fridge for 3 days, toss in a dry hot pan to reheat and re-crisp the tofu.

BAKED TOFU

Steps:

• Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
• Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you'd like.
• Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
• Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
• Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
• And enjoy!

OUR BEST TOFU RECIPES (+QUICK TOFU CRUMBLES)

Steps:

• Preheat the oven to 425°F.
• Drain water from tofu.
• Mix together the ingredients.
• Crumble tofu into the ingredients and mix well.
• Bake for 15-20 minutes.

BAKED CURRY TOFU

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
• In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
• Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.

THE BEST BAKED TOFU

Steps:

• 1. Preheat over to 400'Florida Grease a cookie sheet, set aside
• 2. Take tofu out of package and drain Place tofu between a couple of paper towels, or clean tarry cloths/dish rags. Place a heavy skillet on top of tofu to press out excess moisture. Let sit pressed at least 1 hour.
• 3. Once tofu has been pressed of excess moisture, remove from between the towels and cut it into 2 inch planks. Set aside.
• 4. In a small mixing bowl whisky together all other remaining ingredients to make a marinade.
• 5. Carefully (avoid breaking tofu) dip the tofu planks in the marinade, covering both sides. Arrange the tofu on the greased cookie sheet and bake for 30 minutes. Let cool on the baking sheet for 5 minutes before handling.