Simple Baked Tofu

baked tofuSometimes I want to stir fry or bake a vegetable that I have on hand, or make a vegetable-based soup, but when I do, I just know I won’t have enough food to fill myself up.  Also, I always want to include protein with my meals.  The solution to this problem is simple – bake some tofu in the oven while preparing the vegetable.

The ingredients for baked tofu are simple – you’ll need some liquid for the marinade base (vegetable broth is usually best), along with some flavor (such as grated ginger, grated lime peel, garlic, herbs and spices), and perhaps a little bit of oil.  The other week, I made baked tofu its simplest form possible – with only tamari and sesame oil to flavor it, and it was absolutely delicious.

I’d use this recipe as a starting point (as I said, it’s great just like this), but then experiment with throwing in other flavors that you might enjoy.  As a note – don’t bake your tofu with any vinegar.  You are probably wiser than me, and realize this would cause a blackened mess in the pan – I had to learn from experience (luckily, the tofu was still edible!).

Simple Baked Tofu:

  • 1 pound firm or extra firm tofu, pressed and drained for at least 15 minutes (see my post on how to Pressing Tofucook tofu for further instructions)
  • 1/4 cup vegetable broth
  • 2 Tablespoons tamari or soy sauce
  • 1 Tablespoon sesame oil

Preheat the oven to 400 degrees.  As the tofu is being pressed, whisk together the vegetable broth, tamari, and sesame oil.

When the tofu is pressed, cut the block into 8 rectangular pieces.  Spray a baking pan (8 by 8 works, as long as you don’t mind a tight fit – otherwise go for 9 by 13) lightly with canola oil spray.  Pour a bit of the broth mixture on the bottom.  Arrange the tofu in the baking dish, then cover with the rest of the broth mixture.

Bake for 30 minutes, flipping the tofu halfway through.  As cooking times in ovens may vary, you may want to watch your tofu carefully the first time.  I like it golden-brown and slightly crispy on the outside.

Note:  If you’d like the try the recipe (Coconut Soba Noodles with Ginger Kale) the tofu is seen pictured on, its available on Vegetarian Times.  I agree with many comments on the site that it’s not their best recipe, but try some of the modifications suggested if you’d like.  Otherwise, I love serving the tofu alongside a soup, or on top of my favorite stir-fried vegetables.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Becoming Mother

A book and a blog for first-time mothers

The New Vegan Family

Pregnancy, Parenting, and Easy Vegan Food.



Peaceful Parents, Confident Kids

Parenting With Respect

Asian Vegan Eats

Asian vegan recipes, food & restaurants

Attempting Perfection

Setting expectations too low has never been my problem

the living notebook

creativity : art : philosophy : productivity : writing

Edging West

Adventure + Culture + Environment

Painterly Pumpkins

Parenting, vegan cooking, writing, and the moments between.

Steve McCurry Curated

Steve's body of work spans conflicts, vanishing cultures, ancient traditions and contemporary culture alike - yet always retains the human element.

Kiran's Cooking Club

Everyday Indian Food

Lit For Kids

Introducing kids of all ages to the world of literature


....... LIFE'S A PEACH!

%d bloggers like this: