Baked Tofu

Tofu is one of those tricky foods that we enjoy so much when it is deep-fried in our pad thai, but when we try to make it at home, it is often bewildering and intimidating. What to do with this wiggly white block?

Bake it.

Beyond your basic scramble, this is the easiest, simplest way to enjoy tofu. You’ll get a chewy outer coating and silky insides, perfect for chopping into a salad or stir-fry, or even on a sandwich. Plus, it takes very little effort, so if you have the oven on for something else, you might as well throw a few slabs of tofu in there.

You can see I sampled the final product.


1 block of tofu, firm or extra-firm

soy sauce, or other thin sauce of choice (my mom has barbecued it successfully!)

salt and pepper, or other seasonings (skip the herbs, they burn)

1. Slice the tofu lengthwise into slabs. I made three this time, about 1/2″ thick. You could slice it the other way too, if you want. Thickness is up to you, just be sure to reduce the cooking time if you make very skinny slices. Blot dry with paper towels; no need to be super thorough here.

2. Place the slabs on a baking sheet, either non-stick or sprayed lightly with oil. Brush with soy sauce; you don’t need much. I squirted a little on each and spread it with my fingers. Then sprinkle with salt and pepper if desired (I used Slap Ya Mama of course)

3. Bake at 425 for 30-60 minutes, until a light golden crust has formed. No need to flip them, the bottoms will brown too.

Enjoy! I chopped some of mine into cubes and added them to an eggplant salad. Maybe I’ll share that recipe another day. The remainder will be a yummy sandwich tomorrow.

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