Easy Baked Tofu for Salads, Tacos, Curries & More

Delicious doesn’t have to be difficult.

The internet is awash with recipes for amazing, mouthwatering, satisfyingly delicious tofu. This recipe isn’t that. This is how to make excellent, utilitarian baked tofu that’s so dead easy and quick you won’t hesitate to make it for a quick lunch or add it to any meal.

About 5 minutes of hands-on work, 20 to 30 minutes in the oven, one bowl and one pan. And if you need another reason to eat more tofu, it recently ranked first in a new protein score for health and the environment.

Every brand of tofu is a bit different: more or less firm, more or less dry. I personally love the super-firm tofu from Trader Joe’s, but not everyone has a TJ’s nearby, and you may prefer something softer.

This recipe is meant for a relatively firm tofu to add to stir-fries, salads, stews, soups (tacos, maybe?), or anywhere cubed tofu with good flavor and a slight bite would fit. I’ll suggest some spices, but use whatever works for you and whatever you’re cooking. The real point is that you’ll never skip making tofu because it’s complicated or takes too long.

What You’ll Need

• 1 block extra-firm or super-firm tofu
• 2 to 3 tablespoons liquid seasoning: liquid aminos, soy sauce, or a mix
• A splash of hot sauce, vinegar or citrus juice (optional)
• A couple of pinches of granulated garlic and granulated onion, or other spices
• 1 teaspoon oil (optional)

How to Bake Tofu

1. Dry the tofu. If you’re using extra-firm or super-firm tofu, just drain it and pat it dry with a towel or paper towel. Softer tofu benefits from a few minutes of pressing first: set it between two plates with something heavy on top.
2. Cut it. Cut the tofu into your desired shape, keeping the pieces as uniform as you can so they cook evenly.
3. Coat it. Put the tofu in a large bowl and add the liquid seasoning, plus any hot sauce, vinegar, citrus or oil. Gently toss until every piece is well coated.
4. Season it. Add spices. My go-to for nearly everything is granulated garlic and onion, but go crazy here with a couple of pinches of whatever suits your dish.
5. Spread it out. Leaving most of the liquid in the bowl, spread the tofu on a baking sheet in a single layer with a little space between the pieces. A silicone liner or parchment paper keeps it from sticking.
6. Bake, flip, bake.
   • Bake in a preheated oven at 400°F for 10 to 15 minutes, until you see a little color.
   • Flip or toss the pieces.
   • Bake another 10 to 15 minutes, until the edges firm up. Give it a few more minutes if you like it crispier.

That’s it! What you do with it now is up to you. I’ll often add it to salads, curries or tacos, or just put it on top of rice with some steamed veggies.

Tips

• Any shape works. I’m describing cubes, but the same idea works for crumbles, strips, triangles or planks.
• Oil is optional. It adds a nice element, but it’s not essential. If you’re limiting fat, skip it. The tofu still comes out great. (I rarely use oil.)
• Don’t worry about too much marinade. Strain the leftovers into a jar, keep it in the fridge, and use it within a few days for your next batch.
• Skip the salt. If you’re using liquid aminos or soy sauce, it’s salty enough.
• Make extra. Cooked tofu keeps in a covered container in the fridge for three to four days. Eat it cold on salads or reheat it.

Air Fryer Tofu

I have a Ninja Crispi air fryer. I chose it because it cooks in a glass container, and if it only did one thing, making tofu, it would still be worth it for my family. I follow the recipe above, but cook cubed tofu on Bake at 375–400°F for 6 minutes, toss, then cook another 5 minutes. That works well for one block cut into cubes, but there isn’t enough room for a whole block cut into planks. I’m new to air fryers, so if you have a different model, your times and settings may vary.

Flavor Ideas

• Savory salads: garlic, onion, liquid aminos and balsamic vinegar.
• Tacos: Trader Joe’s Chili Lime Seasoning Blend, Tabasco and liquid aminos.
• Curries: liquid aminos, curry powder and cumin.
• Stir-fries and rice bowls: miso, soy sauce, hot sauce and ground ginger. Whisk the miso into the liquids first so it coats evenly.
• Watching your sodium? Coconut aminos typically have less than liquid aminos or soy sauce.