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Savory Baked Tofu (Vegan)

Sharon Palmer

Baked tofu is one of my favorite go-to ingredients in my refrigerator. Thanks to its rich flavor, it’s all ready to be added to salads and sandwiches, or to serve on skewers or with crackers. You can buy baked tofu in many markets these days, but it’s really easy to make and so much better when you do it at home. This is my favorite recipe for baking your own tofu. Make up a batch to store in your refrigerator to use up all week long.

For more inspiration, try my Tofu Kale Power Bowl with Tahini Dressing.

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Savory Baked Tofu (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x




  1. Press tofu (to remove excess liquid) by using a tofu press as directed or wrapping tofu with several paper towels, placing it between two plates, and resting something heavy on the top plate. Press for about 15 minutes, draining off extra liquid.
  2. Slice tofu into cubes (about 1-inch).
  3. Mix together soy sauce, sesame oil, lemon juice, ginger, garlic, and hot sauce in a bowl. Place cubed tofu in sauce and mix together gently to distribute marinade over tofu. Refrigerate for about 1 hour.
  4. Preheat oven to 350 F.
  5. Dredge marinated tofu cubes in flour to lightly coat (you may not need to use the entire amount called for), and place on a baking dish or pan sprayed with nonstick cooking spray. Bake in top shelf of oven for 30 minutes, until golden brown. Remove and cool.


  • Serving Size: 1 serving
  • Calories: 197
  • Sodium: 280 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 15 g

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