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This easy baked tofu recipe will make you wonder why you ever bought those prepared slices. It’s so low fuss to make it at home. Vegan & gluten-free.
It’s interesting how things subtly morph and change over time. Even if you make the same recipe again and again, you’ll find shortcuts, add-ins, and ways to tweak it to improve the recipe in one way or another.
Whether you’re adjusting to your changing preferences or finding ways to streamline it, so that it can be made with less time on task, we’re always shifting in one way or another.
It’s kind of like language.
We may basically speak the same language we did when we learned it all those years ago. But there are constantly shifts in colloquialisms, slang, and even intonation. It’s the same, but it’s different in ever changing ways.
This easy baked tofu recipe has had a similar life cycle. I’ve had one version or another of it on my blog many times over.
When I first started making it back in 2010, I didn’t have access to vacuum-packed tofu. So I would buy the water-packed variety, press it, and then marinate it for at least an hour. Then I’d bake it, and have it for dinner.
Easy baked tofu recipe
That required a lot more prep time than my current method, which uses vacuum-packed super firm tofu instead.
Wildwood makes vacuum-packed tofu. So does Trader Joe’s. (It’s one of my favorite vegan Trader Joe’s products.)
Since it’s not packaged in water, no pressing is required. Then instead of marinating it, I bake the marinade into it.
(Don’t have access to vacuum-packed tofu? No problem. Just press a 14-ounce package of water-packed tofu first. Then continue the recipe as written.)
While it can be tempting to go the pre-made route and buy slabs that have already been flavored, it’s a lot cheaper to make your own. You could have 20 ounces of tofu for about the same cost as a couple of prepared slices.
(Of course, I do buy the prepared slices on occasion if it’s a matter of convenience, like when I’m traveling and eating from the hotel fridge. But when I’m at home, making my own takes very little active time. Most of the “work” happens while it’s baking in the oven.)
I start by baking the tofu with just a smidgen of oil and tamari. Those twenty minutes in the oven cook out any of the remaining water inside.
Then I add in lemon juice, rosemary, and pepper, and bake those into the slices for another 20 minutes.
There’s almost no prep time, meaning that it is ready in less than 45 minutes. In the old version, it wouldn’t have even been done pressing and marinating by then.
Use it as a main dish with sides like sauteed broccolini or pesto rice. Serve it alongside easy spinach salad, or pop it in the refrigerator!
David and I love this tofu cold best of all – straight out of the refrigerator. It’s a great protein packed snack when you want something substantive to tide you over.
Easy baked tofu with lemon & rosemary
Ingredients
- 10 ounce vacuum-packed super firm tofu cut into 1/2 inch slices (About 6 even slices)*
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoons tamari
- 2 Tablespoons lemon juice
- 1/2 teaspoon dried rosemary
- Few grinds black pepper
Instructions
- Preheat oven to 400 degrees.
- Drizzle extra virgin olive oil and tamari into an 8 x 8 inch baking dish. Tilt the dish, so that the bottom is evenly coated. Put the tofu slices into the dish, making sure each side gets coated.
- Bake for 20 minutes.
- Remove from oven, and flip the slices. Pour lemon juice into the dish. Use your fingers to break up the dried rosemary, as you evenly sprinkle it across the tofu. Grind black pepper evenly over the slices.
- Bake for 20 more minutes.
- Remove from oven and serve.
Susan says
I love baked tofu recipes, there are so many options and they are so delicious.
We don’t have vacuum packed tofu here that I have seen, so I press the old school way. Or sometimes I don’t and just have softer tofu, it’s all fine.
Cadry says
I can’t get enough baked tofu recipes either! Tofu is such a great base for flavors. The options are endless.
Amy Katz from Veggies Save The Day says
The super firm tofu from Trader Joe’s is the best! And I can’t believe how much the pre-baked flavored tofu costs at the supermarket. I’m so glad I can make delicious flavors like yours at home now!
Cadry says
Yes, it’s amazing how much more it costs per ounce to buy the pre-baked/flavored kind. Unless I’m on a trip or something, it’s just hard to justify the additional cost when it’s so easy to do it yourself.
Sherry Lang says
I made this baked tofu . My husband loved it ♥, and he is a challenge to please when it comes to food. Thanks so much Cadry for sharing this!
Cadry says
Oh, I’m so happy to hear that, Sherry! Thank you for letting me know. 😀
Jenn says
I’m not sure I’ve ever seen plain vacuum packed tofu at TJ’s. I think ours only sells the flavored ones. Or maybe I just haven’t looked hard enough…I usually just grab the blocks in water. I am on the hunt for next time!
Cadry says
Oh, I’m sure they have it! It’s usually right by the water-packed ones. You’ll have to keep an eye out for it! 😀
Mary Ellen says
Yes, I’m always finding easier ways to make favorites and tweaking them over time. I use that packed tofu when I’m traveling too – great minds. 🙂
Totally trying this soon, it looks delicious and I love lemon!
Cadry says
Those flavored slabs really are delicious. I just wish they weren’t so much more expensive than the unflavored kind. It’s hard to justify getting it when I have access to an oven. I hope you enjoy this recipe, Mary Ellen!
Sarah says
That tofu looks perfect! And how do you always find the best music for your videos?
Cadry says
Thank you, Sarah! And what a nice compliment. I spend a lot of time looking through music until I find one that seems right. I’m glad to hear that’s coming through!
Don Gallagher says
The title says it all: Easy……but it’s super tasty too
I like how easy it is to make this tasty tofu that we can eat separately or add to other foods. I like to bake a batch of tofu to have in the frig for the week.
Cadry says
That’s good thinking. Having baked tofu on hand makes it simple to add it to sandwiches, bowls, salads, or as a snack. I’m so glad you’ve enjoyed this recipe. Thanks for letting me know!