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Perfect Crispy Baked Tofu (Vegan, Gluten Free, Sheet Pan Meal)

Crispy Baked Tofu is our absolute go-to favorite recipe for tofu!  We have it at least once a week, and it goes well with so many other side dishes or is amazing by itself hot out of the oven.  Once the tofu is pressed/marinated, there is very little active cooking time.  Just flip the tofu half way through cooking, and let the oven do its magic.

healthy high protein tofu gluten free recipe

I love this tofu alongside veggie curry, with a side salad & baked potato, with risotto… or I just pack it and eat it plain for lunch the next day!  Its that good!

Whats great about this Crispy Baked Tofu is that you can marinate it in almost anything you want.  But you will want to have the following in your marinade and coating:

  • A salty element:  like tamari, soy sauce, or coconut aminos
  • A sweet element:  such as honey, agave syrup, brown sugar, or BBQ sauce (the sugar makes the tofu crisp in the oven)
  • A tangy element: any vinegar will do, mirin
  • An oil: I like sunflower oil, olive oil, & occasionally a few drops of sesame oil

oven baked marinated healthy tofu recipe not fried baked

Once the tofu is marinated, coat it with an thickener like corn starch or arrowroot powder.  Then place on a baking sheet covered in parchment paper.  Place in the oven and turn half way during cooking.  And voila – you have perfectly flavorful and crispy baked tofu without using a fryer!

healthy high protein tofu gluten free recipe

Perfect Crispy Baked Tofu (Vegan, Gluten Free, Sheet Pan Meal)

A easy and delicious way to enjoy tofu.  Once out of the oven, the tofu becomes crispy, flavorful, and great to add into stir frys, over rice, or by itself!
5 from 1 vote
Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Servings 2

Ingredients
  

  • 1 (16 ounce) package package of extra firm tofu drained and pressed
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon fresh ginger root peeled and grated
  • 1 tablespoon agave nectar or sweetener of choice
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil divided
  • 2 tablespoons corn starch
  • Pinch Himalayan sea salt To taste

Instructions
 

To Marinate

  • Drain and press the tofu, and slice it into slices or cubes
  • In a large plastic bag** place sliced tofu in and add the marinade: soy sauce/tamari, ginger root, agave syrup, rice vinegar, and 1 tablespoons of olive oil.  Let sit for at least 20 minutes (overnight is best!) so the tofu can absorb the flavors.  **Note: I hate using plastics in cooking, but this is the best method I found.  If you get a heavy enough gallon-sized plastic bag, it can be rinsed and recycled when you are through with it!

To Cook

  • Preheat oven to 400 degrees
  • Drain excess liquid from marinaded tofu and then add the corn starch to the bag and shake to coat the tofu.
  • Cover a large baking sheet with wax paper, and spread 1 tbsp of oil on the surface of the wax paper.  Place the tofu on the baking sheet, spacing the pieces to they don’t touch.
  • Place tofu in oven and bake for 20 minutes.  Flip tofu to the other side, and bake for an additional 20 minutes until tofu is crispy and beginning to brown.
  • Remove tofu from the oven, sprinkle with some salt while it is still hot, and serve!
Keyword Agave, Corn Starch, Olive Oil, Rice Vinegar, Soy Sauce, Tamari, Tofu, Vegan, Vegetarian
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Posted in Asian, Easy Weeknight Meals, Favorites, Gluten Free, Meal Prep, One Pot Recipes, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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