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Marinated Baked Tofu Recipe

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4.2 from 65 reviews

This Marinated Baked Tofu recipe features tender, bite-sized tofu cubes soaked in a flavorful blend of coconut aminos, apple cider vinegar, maple syrup, and optional sesame oil. After marinating, the tofu is baked to golden perfection, offering a satisfying, protein-rich vegan dish perfect for meals or snacks.

Ingredients

Tofu

  • 1 package (14-16 oz) extra firm tofu (firm and super firm varieties will work, as well)

Marinade

  • 2 tablespoons coconut aminos (or tamari or soy sauce)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pure maple syrup
  • 1 teaspoon sesame oil (optional)
  • salt and pepper to taste

Instructions

  1. Press the Tofu: Press the tofu for 20 minutes to remove excess moisture. This helps the tofu absorb the marinade better and achieve a firmer texture when baked.
  2. Cut into Cubes: After pressing, cut the tofu into bite-size cubes for even marination and baking.
  3. Marinate the Tofu: Gently toss the tofu cubes with coconut aminos, apple cider vinegar, maple syrup, and sesame oil if using. Let the tofu sit for 20 minutes, stirring gently every 5 minutes to ensure each piece soaks up the marinade evenly.
  4. Preheat the Oven: While marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  5. Bake the Tofu: Spread the marinated tofu cubes evenly on the prepared baking sheet. Bake for 15 minutes, then flip all the cubes to promote even cooking. Bake for an additional 15 minutes until the tofu is golden and slightly crispy on the edges.
  6. Season and Serve: Remove the tofu from the oven and immediately sprinkle with salt and pepper to taste. Serve warm or let cool and store in an airtight container for later use.

Notes

  • To press tofu, wrap the block in a clean kitchen towel and place a heavy object on top for 20 minutes to remove excess water.
  • Using extra firm or super firm tofu helps maintain shape during baking.
  • For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
  • Sesame oil is optional but adds a nutty flavor to the marinade.
  • Leftover tofu can be refrigerated for up to 4 days and reheated or added cold to salads and bowls.

Find it online: https://recipethrive.com/marinated-baked-tofu-recipe/