Tired of bland, boring tofu? Let’s change that! Tofu is an incredible plant-based protein, a true chameleon that soaks up any flavor you throw at it. This easy baked tofu recipe is your new weeknight hero, offering a simple method and four incredible sauce options to transport your taste buds around the globe. Whether you’re craving the sweet tang of Hawaii, the zesty herbs of the Mediterranean, the bold spice of Mexico, or the creamy heat of Thailand, we’ve got a sauce for you. Get ready to fall in love with tofu all over again!
Ingredients
• The Tofu
• 12 ounces / 340 g firm or extra-firm tofu
• Sauce Option 1: Hawaiian
• 1/4 cup / 60 mL orange juice concentrate
• 1/4 cup / 60 mL pineapple juice
• 1 tablespoon / 15 mL minced ginger
• 2 teaspoons / 10 mL tamari or soy sauce
• 2 cloves garlic, minced
• Garnish: 1 cup / 250 mL diced pineapple
• Sauce Option 2: Mediterranean
• 1/2 cup / 125 mL tomato sauce
• 1/2 teaspoon / 2 mL minced lemon peel
• 1 teaspoon / 5 mL dried rosemary, crushed
• 1/2 teaspoon / 2 mL dried marjoram
• 2 cloves garlic, minced
• 1/4 teaspoon / 1 mL salt
• Pinch of black pepper
• Optional Garnish: 1 cup / 250 mL chopped fresh or canned artichoke hearts
• Sauce Option 3: Mexican
• 1/2 cup / 125 mL salsa
• 1 to 2 teaspoons / 5 to 10 mL chili powder
• 1 teaspoon / 5 mL ground toasted cumin seeds
• 2 cloves garlic, minced
• Optional Garnish: 1/2 onion, sliced
• Optional Garnish: 1/2 jalapeño pepper, minced (add after baking)
• Sauce Option 4: Thai
• 1/3 cup / 85 mL coconut milk
• 2 tablespoons / 30 mL lime juice
• 1 to 2 teaspoons / 5 to 10 mL Thai curry paste
• 1 teaspoon / 5 mL dried basil
• 1/4 teaspoon / 1 mL dried mint
• 1/2 teaspoon / 2 mL salt
• Optional Garnish: 1 cup / 250 mL sliced red bell peppers
Instructions
1. Preheat your oven to 350°F / 180°C.
2. Choose your desired sauce from the options above. In a small bowl, whisk together all the for that sauce.
3. Pour a small amount of the sauce into the bottom of a 9 × 13 inch / 23 × 33 cm baking dish, just enough to coat it.
4. Drain and rinse the block of tofu. For best results, press the tofu for at least 15 minutes to remove excess water. Cut the block into 1/3-inch / 8 mm thick slices.
5. Arrange the tofu slices in a single layer in the prepared baking dish. Pour the remaining sauce evenly over the top.
6. Scatter your chosen garnish (except the jalapeño for the Mexican sauce) over the tofu.
7. Cover the dish and bake for 30 minutes. If using the jalapeño garnish, add it after the tofu comes out of the oven.
Nutritional Information
• Per 1/3 recipe: calories: 166, protein: 11 g, fat: 5 g, carbohydrate: 22 g (8 g from sugar), dietary fibre: 2 g, calcium: 257 mg, iron: 2 mg, magnesium: 64 mg, phosphorus: 170 mg, potassium: 454 mg, sodium: 243 mg, zinc: 1 mg, thiamin: 0.2 mg, riboflavin: 0.1 mg, niacin: 3 mg, vitamin B6: 0.2 mg, folate: 73 mcg, pantothenic acid: 0.4 mg, vitamin B12: 0 mcg, vitamin A: 2 mcg, vitamin C: 61 mg, vitamin E: 0.1 mg, omega-6 fatty acids: 2 g, omega-3 fatty acids: 0.2 g
• Percentage of calories from protein 25%, fat 25%, carbohydrate 50%
Pro Tips
• Press Your Tofu! For a firmer, less watery texture that absorbs more flavor, press your tofu for at least 15-30 minutes before slicing. You can use a tofu press or wrap the block in paper towels and place a heavy object on top.
• Marinate for Maximum Flavor: While this recipe is quick, letting the tofu slices sit in the sauce for 20-30 minutes (or even overnight in the fridge) before baking will result in a much deeper, more delicious flavor.
• Choose Extra-Firm Tofu: For slices that hold their shape perfectly during baking and have a satisfyingly chewy bite, always opt for extra-firm tofu.
• Get Crispy Edges: For a crispier finish, uncover the baking dish for the last 5-10 minutes of baking or place it under the broiler for 1-2 minutes (watch carefully to prevent burning).
FAQ
Q: Do I really need to press the tofu
A: Yes, pressing is a crucial step for the best texture. Pressing firm or extra-firm tofu removes excess water, allowing it to absorb more of the delicious sauce and achieve a firmer, chewier bite rather than a soft, watery one. Even 15 minutes makes a huge difference.
Q: What can I serve with this baked tofu to make it a complete meal
A: This baked tofu is a fantastic protein source that pairs well with many sides. For a balanced vegetarian meal, serve it with a whole grain like brown rice, quinoa, or farro, and a side of steamed or roasted vegetables like broccoli, asparagus, or bell peppers. The Thai and Hawaiian versions are great with rice, while the Mediterranean pairs well with couscous or a hearty salad.
Q: How should I store and reheat leftover baked tofu
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold straight from the fridge in salads or sandwiches, or reheat it. For best results, reheat in a 350°F (180°C) oven or a skillet over medium heat until warmed through to maintain its texture.
Q: Can I use a different type of tofu for this recipe
A: This recipe is specifically designed for firm or extra-firm tofu because they hold their shape well when sliced and baked. Soft or silken tofu are not suitable substitutes as they are too delicate and will fall apart. Stick with firm or extra-firm for the perfect chewy, sliceable result.
