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.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
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!
Ingredients
- 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
Instructions
-
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.
Do you know that you have McDonalds sausage mcmuffin ads popping up?
Thanks for letting me know! I’m actually getting ready to switch my ad network so hopefully that fixes the problem!
I’m trying to eat more soy products so I just bought a ton of tofu…this is going to be one of my first recipes to try! It looks incredible!
I think baked tofu is a great way to go for one of your first recipes! I hope you enjoy this!
Hi
Can we use cottage cheese in place of tofu?
Thanks
These look amazing
I’m afraid I’m not sure! I don’t have much experience cooking with cottage cheese.
This baked tofu is amazingly delicious and versatile. I make a big batch and use it in salads, sandwich, stir fry, throw a few pieces in soup, or slice thin and use it like jerky when I hike.
Yay! I’m glad you’re enjoying it!
Thanks for the recipe. I froze my tofu first then thaw and did this recipe. It’s very good. I have also put it on cooked rice and added more of the sauce and veggies, yum!
Sounds like a delicious meal! Glad you like it!
This recipe is delicious and so easy!
I’m glad you think so! Thanks Valerie!
This has been my GO TO tofu marinade recipe for a couple of years now – thank you!! I just wanted to let you know! I tend to go heavy on the lemon juice (you can never have too much lemon), and sometimes use liquid aminos instead of tamari (but it adds a bit too much salt taste, depending on what type of flavors i’m craving)
That’s great to hear! I’m so glad you like it!
I’ve had a lot of tofu in my life, but this recipe is worth commenting on. Wow! Absolutely delicious, very simple to make, full of all kinds of flavors, and doesn’t have that tofu-y texture. I like that it is half an hour, in press, half an hour in sauce, and half an hour in oven (sorta). Easy to remember. Thank you for this keeper recipe!
Yay! I’m so glad you like it!
This was amazing!! Had to come back and say THANK YOU!! Doubled the marinade and tossed and turned the tofu all day in the fridge before baking for dinner. Served over steamed brown basmati rice and broccoli. Used the extra sauce with melted vegan butter to make a drizzle to put over our bowls. DEELISH!!
oops you deserve 5 starts!! :)
Thank you!!
Sounds like a delicious meal! So glad you enjoyed it!
Oh!!!! This is one of my new faves! HUGE hit with my kiddos.
I don’t see the sauce recipe
Looks delicious. I’m looking forward to trying it with or without sauce!
There’s no sauce recipe! I think you’ll find this tofu to be flavorful enough that it doesn’t need it. I hope you enjoy it!
Literally the BEST tofu I’ve ever eaten! The marinade permeated it completely, and the crispy edges were perfect. I almost ate the whole pound by myself in one sitting, and my husband liked it, too!
Thank you for this excellent recipe. I absolutely loved it — the flavors and the texture of the baked tofu “steaks.” It’s been one of the most successful cooking experiences I’ve ever had with tofu, as I’m not very experienced or comfortable working with it. Served with a side of lemon asparagus spears, a side garlic-olive oil quinoa-brown rice (Seeds of Change), & white wine. Easy, healthy, low calorie & filling meal. Trader Joe’s High Protein Tofu blocks (5 servings, organic) worked well in this recipe.
adding stars rating to comment above
Easy AND delish! Thank you, Alissa!
I should have made a double batch! I marinated for a couple hours in the fridge ( turning once) and baked it off. I forgot to flip it in the oven – no biggie!
I also added raw garlic into the marinade (3 cloves) instead of dried, chopped some fresh rosemary, and also used fresh thyme I had. Lovely!