• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Easy baked tofu recipe with lemon & rosemary

    Published: Oct 26, 2017 · Modified: May 12, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Jump to Video Print Recipe
    Text overlay: Baked tofu with lemon & rosemary. Baked tofu slabs on plate.

    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.

    Baked tofu with lemon & rosemary on plate with broccolini & brown rice. Red wine & red napkin on table.

    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.

    That required a lot more prep time than my current method, which uses vacuum-packed super firm tofu instead.

    Simplify with vacuum-packed tofu

    Blocks of super firm tofu in refrigerated case.

    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. Here’s a handy guide on how to press tofu.)

    Save money by preparing baked tofu at home

    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.)

    Close-up baked tofu with lemon & rosemary on white plate.

    How to marinate & bake tofu

    Start by cutting the tofu into slices.

    Then bake the slices in a glass dish with just a smidgen of oil and tamari. Those twenty minutes in the oven cook out any of the remaining water inside.

    Then add lemon juice, rosemary, and pepper. Return to the oven and bake for another 20 minutes.

    What to serve with it

    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.

    Overhead picture of baked tofu recipe with lemon & rosemary, broccolini, and brown rice.

    Baked tofu with lemon & rosemary on plate with broccolini & brown rice. Red wine & red napkin on table.

    Easy baked tofu with lemon & rosemary

    This baked tofu with lemon and rosemary is a cinch to make. It works as a main course with roasted vegetables and rice. It's also delicious cold, straight out of the refrigerator. You'll wonder why you ever bought prepared slices! Makes 6 slices of baked tofu.
    5 from 3 votes
    Print Pin Rate
    Course: Entree
    Cuisine: American, Vegan
    Keyword: dinner, gluten free
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 3 people
    Calories: 67kcal
    Author: Cadry Nelson

    Ingredients

    • 10 ounce vacuum-packed super firm tofu cut into ½ inch slices (About 6 even slices)*
    • 1 teaspoon extra virgin olive oil
    • 1 ½ teaspoons tamari
    • 2 Tablespoons lemon juice
    • ½ 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.

    Video

    Notes

    *If you don't have access to vacuum packed tofu, use the water-packed variety instead. Drain and press a 14 ounce block, and it will get you to the right size.

    Nutrition

    Calories: 67kcal | Carbohydrates: 2g | Protein: 7g | Fat: 3g | Sodium: 227mg | Potassium: 145mg | Sugar: 1g | Vitamin C: 3.9mg | Calcium: 29mg | Iron: 1.2mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

     

    • Facebook
    • Twitter

    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Susan

      October 26, 2017 at 9:39 pm

      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.

      Reply
      • Cadry

        October 27, 2017 at 12:47 pm

        I can’t get enough baked tofu recipes either! Tofu is such a great base for flavors. The options are endless.

        Reply
    2. Amy Katz from Veggies Save The Day

      October 27, 2017 at 2:12 pm

      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!

      Reply
      • Cadry

        October 27, 2017 at 2:42 pm

        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.

        Reply
    3. Sherry Lang

      November 01, 2017 at 11:34 am

      5 stars
      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!

      Reply
      • Cadry

        November 05, 2017 at 6:18 pm

        Oh, I’m so happy to hear that, Sherry! Thank you for letting me know. 😀

        Reply
    4. Jenn

      November 01, 2017 at 4:06 pm

      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!

      Reply
      • Cadry

        November 01, 2017 at 4:20 pm

        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! 😀

        Reply
    5. Mary Ellen

      November 01, 2017 at 4:47 pm

      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!

      Reply
      • Cadry

        November 05, 2017 at 6:19 pm

        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!

        Reply
    6. Sarah

      November 03, 2017 at 12:24 pm

      That tofu looks perfect! And how do you always find the best music for your videos?

      Reply
      • Cadry

        November 05, 2017 at 6:20 pm

        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!

        Reply
    7. Don Gallagher

      September 08, 2018 at 8:31 am

      5 stars
      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.

      Reply
      • Cadry

        September 08, 2018 at 6:10 pm

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cadry's Kitchen