Easy Baked Tofu

This easy baked tofu recipe is a great way to batch-cook tofu for the week.

Over the last couple of years, tofu has become a staple in my weekly cooking repertoire. I always have a block or two in the fridge, and since tofu has a long shelf life, I don’t have to worry about it going bad since I can always cook it the next week.

When it comes to cooking techniques, you can really do whatever you want: sear it (like for this sushi burrito recipe), simmer it in a soup (like this noodle-y number), or make a tofu scramble. You can even use it to make vegan feta cheese. So many possibilities!

Buying Tofu

If tofu is new to you, you may notice it’s sold in a spectrum of textures – from silken to extra-firm. Silken tofu has a, you guessed it, silkier texture and higher moisture content. It’s great for pureeing into sauces and is commonly used as a base for vegan mayo. You can also use it in desserts.

Firm and extra-firm tofu have a denser texture and lower moisture content. Extra-firm tofu is good at holding its shape so it’s best for slicing, searing, and baking (I use extra-firm almost exclusively).

It’s important to choose a tofu that’s organic and Non-GMO Project Verified (if you’re shopping in the US). Tofu is made out of soybeans and most soy grown in the United States is genetically modified and treated with high levels of pesticides. Choosing organic helps ensure the tofu is safe for you and the planet.

Pressing Tofu

Pressing tofu before cooking eliminates excess moisture, which helps tofu absorb marinades and seasonings, and also helps it brown better. You can buy a gadget specifically for this purpose – or just use what you have!

Note: each tofu brand is a little different and some have more moisture than others. I recommend Nasoya.

How to Press Tofu:

1. Place the tofu block on a plate, then top it with another plate (or cutting board), and weigh it down with something heavy like a couple of cans or jars.
2. Let this contraption stand for 15 to 30 minutes, periodically draining off the water that pools in the plate.
3. Undo the contraption, cut up the tofu, and use as needed.

How to Make This Easy Baked Tofu

Now that you’ve selected a high-quality tofu and pressed it, it’s time to season!

On its own, tofu is pretty bland, but it’s great at absorbing other flavors so I like to adopt a maximalist approach when seasoning it. Marinating is a great way to flavor your tofu. This mixture of soy sauce, maple syrup, and spices results in tofu that’s savory, caramelized, and a little smoky, thanks to the smoked paprika.

This easy baked tofu is great straight out of the oven, but it also keeps well in the fridge. You can add it to grain bowls, salads, noodles, or sandwiches, and it’s great both warm and cold.

Print