This flavor-packed baked tofu is soaked in a marinade of zesty lemon juice, zippy garlic, and savory herbs, then baked to perfection. It’s perfect stuffed in a sandwich or sprinkled on salad!
I almost posted a holiday cookie recipe today. It’s December 1st. We’re right there, on the edge of the holiday season. And I’ve already got a freezer stocked with sweets.
But it occurred to me that pretty soon, nobody is likely to care about baked tofu. During those peak holiday weeks I plan to unleash all the cookies and candy and appetizers and crazy holiday deliciousness we can handle. I better share the tofu today, unless I want to wait until January when everyone is on the lookout for salad toppers again!
So anyway, here we are with a baked tofu recipe! I never post recipes like this anymore. I always feel like I need to post entire meals. And who makes a meal of tofu? Well sometimes I do, but I’m weird.
More often though I use baked tofu as a salad topper or sandwich stuffer. So I that’s why have this urge to post a recipe for a sandwich or salad featuring the tofu.
But the thing about baked tofu recipes like this one is this: I make a big batch of it, stash it in the fridge, and then eat it over the course of a couple days. It could make its way into a salad or sandwich that I throw together, or I might just pick at it.
But it’s not tied to any particular recipe. Oh, I’m sure I could come up with a killer bowl featuring this tofu, but why not just give you the basic recipe and let you do with it what you like? Make sense? Cool!
(Oh, but if you were thinking along the lines of a bowl it wouldn’t hurt to pair this up with some wild rice, Brussels sprouts or kale, and perhaps a tahini-based dressing. Just a thought!)
I make baked tofu a lot and I have a bunch of different flavors, but lately this one has been in heavy rotation. I’m all about the savory herbs this time of year!
Have you ever baked tofu before? It’s just about the easiest way possible to prepare tofu.
Press your tofu by wrapping it in a few layers of paper towels and placing something flat and heavy (like a couple cookbooks) on top. Cut your tofu into pieces and then soak it in some marinade. Then bake until it becomes firm and chewy. Pretty foolproof!
FAQ & Tips for Making Awesome Lemon & Herb Baked Tofu
- How should I serve my baked tofu? It’s excellent over a salad, in a wrap or sandwich, or just by itself for snacking!
- Your baked tofu will keep in a sealed container in the refrigerator for 3-4 days.
- Make ahead option: You can let the tofu marinate for up to 24 hours in the refrigerator, and then bake it on the day of serving.
- Need a gluten-free version of this recipe? Substitute gluten-free tamari for the soy sauce.
Savory Lemon & Herb Baked Tofu
This flavor-packed baked tofu is soaked in a marinade of zesty lemon juice, zippy garlic, and savory herbs, then baked to perfection. It's perfect stuffed in a sandwich or sprinkled on salad!
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon black pepper
- 1 (14 ounce) package extra firm tofu, drained and pressed for at least 30 minutes
Stir the soy sauce, lemon juice, olive oil, garlic powder, thyme, sage, and pepper together in a shallow dish. Cut the tofu into cubes, slabs, or whatever shape you like, and place the pieces into the dish. Spoon the marinade overtop and allow the tofu to marinate for 30 minutes at room temperature, turing the pieces halfway through.
Preheat the oven to 400°.
Line a baking sheet with parchment paper and arrange the tofu pieces in a single layer on top. Reserving any excess marinade.
Bake for 15 minutes, then flip the tofu pieces and spoon any reserved marinade over them. Bake for another 15-20 minutes, until the marinade has dried up and the tofu pieces have shrunken a bit and taken on a chewy texture.
Enjoy the tofu immediately or store it in a sealed container or bag in the refrigerator for 2-3 days.