I love making baked tofu on the weekends to have on my salads during the week. It’s also great as a snack with some hummus and veggies. It’s so easy and you can make endless variations (think lemon herb, spiced harissa, crispy tahini). This one is made with tamari, a splash of sriracha, and olive oil. And yes, I really did bring this to a restaurant to have on my salad… it’s that good.
Recipe for Baked Tofu with Tamari and Sriracha
- 16 oz package extra-firm (high protein optional) tofu
- 2 tbs olive oil
- 1 tbs rice vinegar
- 1 tbs tamari
- 1 large or 2 small cloves garlic, minced
- 1 tbs sriracha sauce
- 1 tsp toasted sesame oil
- 1 tsp Worcestershire sauce
- 1 tsp ground ginger
- Press the tofu: Cut the tofu into cubes. Line a cutting board with a dish cloth and set the tofu on top. Using another dish cloth, press the tofu using your hands and pressing down firmly to remove the water.
- Make the marinade by whisking together the rest of the ingredients in a small dish.
- Place the tofu in a large baking dish and pour the marinate on top. make sure each piece is evenly coated and let rest for about 5-10 minutes.
- When ready to bake the tofu, heat the oven to 350°F. Line a baking sheet with parchment or a Silpat.
- Arrange the tofu on the baking sheet in a single layer. The tofu can be close, but try to avoid pieces touching each other. The tofu will shrink as it bakes. Bake until the outside of the tofu is golden and the pieces look slightly puffed, 20 to 45 minutes depending on the size and shape of your tofu. Toss the tofu every 10 minutes so the pieces bake evenly. Enjoy!