Flavorful Marinated Baked Tofu Recipe for Crispy, Savory Tofu

There are many ways to season baked tofu, but this recipe excels for its simplicity. Tofu can be bland on its own, so the marinade adds just enough flavor while remaining mild enough to pair with any cuisine.

This is a versatile recipe I make weekly; sometimes I double it because the whole family enjoys it. I hope you like it as much as we do.

Ingredients you need

Ingredient notes and substitutions

• Tofu — Use extra-firm tofu for best texture; firm will work but contains more moisture to press out. Avoid soft or silken varieties, which are too delicate for baking. Whenever possible choose organic, non-GMO tofu.
• Coconut aminos — Substitute tamari or soy sauce if preferred. Coconut aminos are milder and less salty.
• Apple cider vinegar — Rice vinegar, white wine vinegar, or a squeeze of lemon or lime will balance the marinade.
• Pure maple syrup — Agave works as an alternative sweetener.
• Sesame oil — Adds flavor but is optional. Omit for an oil-free version; no replacement is necessary.

1) Press

If you have a tofu press use it, otherwise the plate-and-towel method works well:

• Slice the block into two or three thick slabs.
• Place slabs on a plate lined with paper towels (or a clean dish cloth). Top with more towels and another plate.
• Weight the top plate with books or bags of dried beans or rice and press for at least 20 minutes to remove excess water.

2) Marinate

Cut the pressed slabs into bite-size pieces and place them in a bowl. Add coconut aminos (or tamari/soy), apple cider vinegar, maple syrup, and sesame oil if using. Toss to coat evenly.

This recipe is intentionally mild so 20 minutes of marinating is sufficient; you may marinate longer if you prefer a stronger flavor.

Arrange marinated tofu in a single even layer on a parchment-lined baking sheet, leaving space between pieces. Bake at 400°F for 30 minutes, flipping halfway through to ensure even browning and crisp edges.

Pro tips for success

~ Use firm, extra-firm, or super-firm tofu; do not use soft or silken varieties.

~ Press the tofu well. Cutting it into slabs before pressing helps remove more water than pressing the whole block.

~ Cut the tofu into equal-size pieces so they cook uniformly.

~ If excess marinade remains, drain it before baking to avoid soggy edges.

~ Flip the pieces halfway through baking for crisp edges on all sides.

~ Season with salt and pepper immediately after the tofu comes out of the oven for an extra flavor boost.

Serving suggestions

The mild flavor makes this tofu extremely versatile. We enjoy it straight from the oven as a snack, and it also works well in many dishes.

Try these ideas:

• As an appetizer with a peanut dipping sauce.
• Added to salads for extra protein.
• Served over brown rice with steamed vegetables.
• Wrapped in tortillas for wraps, tacos, or fajitas.
• Stir-fried with vegetables and served over noodles or rice.
• Added to a bowl of soup for extra substance and protein.

I hope you love this recipe as much as we do. If you try it, please rate and leave feedback. For more family-friendly recipes, check the author’s cookbook or other recipe collections.