Easy Baked Tofu
My easy baked tofu is simple to make and ready to pair with any dish. If you’re looking to step up your bowl and salad game, give this vegan + gluten free recipe a try!
Gluten Free, Nut Free, Vegan
The Local Sprout
extra firm tofu
sub soy sauce or coconut aminos
Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
Wrap your tofu in a clean, absorbent towel. Set something heavy on top of it—to press out any extra moisture. Let sit with weight for 5 minutes.
Meanwhile, make the marinade. Whisk together the tamari, sesame oil, garlic powder, ginger powder, and salt in a small bowl. Set aside.
Remove tofu from towel. Slice lengthwise and then into thin rectangles (see picture).
Add tofu to a large bowl. Cover with marinade and refrigerate for 10 minutes.
After tofu has absorbed marinade, spread rectangles across parchment-lined pan.
Bake tofu for 30-45 minutes, or until tofu is dark, crisp, and mostly dry.
Serve warm over rice bowls, salads, or stir-fries. Leftovers will keep refrigerated in airtight container for up to 3 days though best enjoyed fresh.
Nutrition information is a rough estimate of 1/4 of the entire recipe.