Easy Baked Tofu Recipe (to Share with the Kids!) (2024)

Learn how to make the easiest, most delish Baked Tofu with basic pantry staples and a hands-off method. This is our favorite way to turn an affordable plant-based protein into a meal component to share.

Baked Tofu Recipe

Whenever I go to an upscale supermarket salad bar, I always get the baked tofu—and I am so delighted to share that it is crazy easy to recreate at home! This Baked Tofu relies on simple pantry staples and a hands-off baking method to make the most delicious cubes of tofu.

This is one of our favorite vegetarian meal options since it is budget-friendly, easy, and pairs well with a range of foods. The flavor is mellow, the texture is easy to chew, and it stores well in the fridge.

This is one of our favorite recipes for tofu for kids because it tastes great, is nutritious, and is so easy.

Ingredients You Need

To make this recipe, you’ll need these ingredients on hand.

• Extra-firm tofu: This style of tofu helps the final result be slightly crispy around the edges.
• Soy sauce: I prefer reduced-sodium soy sauce.
• Olive oil
• Cornstarch: This helps absorb excess moisture.

Ingredient Swaps

You can also use “super-firm” tofu if you see that option in your store. It’s typically packed without water and is even firmer than “extra-firm” tofu.

To make this gluten-free, use tamari in place of soy sauce.

Use coconut oil or avocado oil instead of the olive oil if desired.

How to Prep Tofu for Baking

Cooking with tofu is really easy, and it usually turns out a lot tastier with this one simple step: Drain it as much as possible.

To do that, you’ll drain any liquid in the container, then place the tofu between two clean kitchen towels. Place on a plate (to keep the countertop dry) and put a heavy bowl or plate on top.

Let this sit for at least 30 minutes and up to 8 hours, and the towels will absorb more of the moisture in the tofu. This results in drier baked tofu, which is a little crispier.

Step-by-Step Instructions

Once you have your tofu prepped, here’s a look at what you’ll do next. Scroll down to the bottom of this post for the full recipe.

1. Cut the block of tofu into four even slices.
2. Cut across the slices to make long sticks.
3. Lay each of the long sticks of tofu down and cut in half. That will leave you with cubes that are about 1-inch thick. (You can also cut 1-inch cubes in any way that makes the most sense to you!)
4. Place cubes into a bowl and toss with the rest of the ingredients.
5. Arrange the tofu on a baking sheet—I line mine with parchment paper to make cleanup easy—and bake until golden.

TIP: Find more of my favorite Vegetarian Protein Options here.

Frequently Asked Questions

How to Store

Store in an airtight container in the fridge for up to 5 days. Serve chilled from the fridge (this tastes like the marinated baked tofu you commonly find in salad bars!) or warmed slightly.

This could even be an easy lunch component if you made it ahead of time.

Best Tips for Success

• Drain the tofu between clean kitchen towels for at least 30 minutes or up to 8 hours to absorb more of the moisture in the tofu.
• Use extra-firm or super-firm tofu here for the best results.
• Bake on parchment paper for easy cleanup.
• We like this over rice noodles, rice, or quinoa with a side of Peanut Sauce, but it’s very versatile.
• Cut up into smaller pieces for 1-year-olds or older babies who are not adept at taking bites yet.
• Try in the air fryer at 400 degrees for 10-12 minutes.
• Gluten-free: Use tamari instead of soy sauce.

I’d love to hear your feedback on this post, so please comment and rate below!