Easy Baked Tofu Recipe (Vegan, Low Carb)

An easy recipe for the BEST baked tofu ever, which can be made grilled or in the oven! This simple baked tofu recipe includes an easy marinade and is the perfect vegan protein addition to any meal! Gluten Feee, low carb and sugar free.

Crispy baked tofu recipe

Easy Baked Tofu Recipe

As someone who grew up with a half Asian background, eating tofu was a regular part of my diet for much of my life.

Sauteed in fried rice, roasted in spices and even tossed through a salad, adding tofu to my meals has been easy and delicious. Unfortunately, tofu tends to get a bad wrap. Some say it’s tasteless, others say it is difficult to make and some are just not a fan of its texture.

Be prepared to be proven wrong.

This recipe for baked tofu is a GAME CHANGER. It is hands down, the BEST way to eat tofu and it is so easy to do. It comes down to using the right kind of tofu and the right kind of marinade. 

Types of tofu 

Tofu can come in several varieties including soft tofu, firm tofu, and extra firm tofu.

For the best, crispy baked tofu, use either the firm tofu or the super firm tofu. These two varieties will ensure that the texture of your baked tofu is crispy and crunchy on the outside while being soft and fluffy on the inside.

How to bake tofu in the oven

Step 1: Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.

Step 2: Remove excess marinade from your tofu. Place your tofu on the lined pan in a single layer. 

Step 3: Bake for  25-30 minutes, flipping the tofu halfway through, to ensure it is cooked both sides. Baked tofu is ready once golden brown and crispy on the outside. 

Step 4: Serve immediately or allow to cool to enjoy later. 

How long to cook baked tofu

Depending on how crispy you want your tofu to be, I recommend baking it for at least 25 minutes. Cook for an extra 5-10 minutes for extra crispy tofu.

Please note, oven models vary, and these cooking times are used as a reference. 

How to bake crispy tofu on the stovetop

Step 1: Preheat a large non-stick pan on medium heat. 

Step 2: Once hot, add the marinated tofu in a single layer and cook for 4-5 minutes, before flipping over and cooking the other side until golden brown and crispy.

Step 3: Serve immediately.

How long does baked tofu last

Baked tofu is versatile, and can easily keep for 2 weeks.

Storing baked tofu is best in the refrigerator, in a sealed container. It can be enjoyed cold (over salads or in sandwiches) or can easily be reheated in the microwave or stovetop. 

Can you freeze tofu? 

Freezing fresh uncooked tofu is not recommended. It will yield a plastic texture once thawed. 

You can freeze cooked tofu, and this will keep for up to 1 month. Before eating, thaw overnight in the refrigerator. 

The best simple tofu marinade 

Ingredients

Method

  1. In a small bowl, add your dry ingredients and mix well.
  2. Add your sesame oil, tamari and gluten-free soy sauce and whisk very well, until fully combined. 
  3. Cover over tofu immediately or refrigerate to use later. 

How to marinate tofu

In a shallow container, add your chopped tofu. Cover your tofu in the homemade marinade and refrigerate for at least 2 hours, or overnight. 

More easy tofu recipes

Easy crispy baked tofu in the oven

Easy Baked Tofu Recipe (Vegan, Low Carb)

PIN THIS RECIPE
The BEST easy baked tofu recipe- Crispy and crunchy on the outside, fluffy and soft on the inside! Learn how to make tofu in the oven and ways to use baked tofu! Vegan, Low Carb, and Gluten Free. 
Print Recipe
Coursedinner
CuisineAsian
Keywordlow carb, tofu, vegan
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings2 servings
Calories132kcal
AuthorArman

Ingredients

Instructions

  • Prepare your marinade. In a small mixing bowl, add your dry ingredients and mix well. Add your sesame oil, tamari and soy sauce and whisk very well. Refrigerate. 
  • Chop your tofu into bite-sized pieces. Place in a shallow container. Cover with your marinade and refrigerate for at least an hour, or overnight. 
  • Preheat your oven to 180C/350F. 
  • Line a large pan with parchment paper. Place tofu on it in an even layer and bake for 35-40 minutes, flipping once halfway through. Tofu is ready when crispy and golden on the outside. 
  • Remove from the oven and serve immediately, or allow to cool completely, before refrigerating. 

Notes

Easy Baked Tofu Recipe (Vegan, Low Carb) can be refrigerated to be enjoyed later. It will keep for up to 2 weeks.
Baked tofu can be frozen for up to 2 months.
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Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Fiber: 1g | Vitamin A: 4% | Vitamin C: 4% | Calcium: 4% | Iron: 4%

How to make the best crispy baked tofu in the oven

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Categories:

gluten free nut-free recipe savory meals vegan vegetarian

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Comments

29 thoughts on “Easy Baked Tofu Recipe (Vegan, Low Carb)

  1. Looks great! Am I weird for liking tofu even just as it is? It's not the most tasty flavour, but it has it's own unique 'something' about it that I like.No judgement? 😛

  2. I bought a tofu press, and used it to drain the tofu for about an hour, it smooshed it all up.. bwahaha and it looks nothing like yours!! Did I over drain? I’m new to all this..

    1. hahahahahahah Hi Bobo! Oh Tofu presses- That is why I never use one, they turn my tofu into paper!

      For my version, I simply stack something firm or hard on it for around an hour and then it’s a really great texture- No paper texture here!

  3. I used to haaaaaate tofu when I was younger, which made it challenging to be a vegetarian several years ago when there wasn’t such a selection of vegetarian products as there is now.

    I’ve since come to enjoy it a lot, but like you I also need to marinade it to give it some flavour.
    Thanks for this simple, basic recipe; I’ll give it a try this week!

  4. Just wanted to tell you how much I loved your recipe! I’ve made it twice now and it tastes just as good if not better than store bought! Thank you so much!

  5. To change the texture…I freeze my tofu. I freeze it in the container it comes in…and then whenever I want to use it I thaw it and drain it, squeezing out all water…then season, marinate and then bake. It get more of a spongy tempeh texture rather than smoothly.

  6. Definitely trying this one! One thing that always gets me is the “flipping them over”. One by one by one by one by one – I hate that part of it.

  7. I just want to thank you for this recipe. It is already a staple in my house because my kids love it. We call it mario tofu because of the red-ish orange color. ?

  8. Your recipes are always so amazing that I was super thrilled to see you venturing out more into non-desert items, although please don’t stop the deserts. Your delicious desert recipes actually is the only way I was able to shed some weight. I am so satisfied, full and content after these healthy dinner deserts that I have no desire to eat anything for the rest of the evening.

  9. I’ve never had tofu but this recipe makes me want to try it. I noticed tamari and gf soy are both in the ingredient list I thought tamari was a gf soy product. Are they both necessary as I don’t already have tamari in my pantry.

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