Easy Baked Tofu
Easy baked tofu that’s salty, crispy, and perfect for snacks, bowls, or stir-fries. Kid-approved and made with just a few pantry basics.
Let’s talk tofu. Don’t roll your eyes—this stuff is actually good. This is the baked tofu recipe I whip up every few weeks without fail.
It’s salty, crispy on the edges, and the kind of thing that mysteriously disappears from the sheet pan before dinner even starts. No judgment if that someone is you.
My kids devour these like fries. They don’t even ask what it is anymore, which is a big win in tofu land. I like to throw them into salmon bowls, stir-fries, or just toss a few in a bowl for a protein packed snack.
Also: no fancy marinades. No tofu pressing contraptions. Just the basics and an oven. Let’s get into it.
Gather your Ingredients
- Extra firm tofu
- Oil (like avocado or olive)
- Salt and pepper
How to Make Baked Tofu
- Preheat your oven to 400°F. Line a baking sheet with parchment paper so nothing sticks and no one cries.
- Remove the tofu from the package and drain the water out. Wrap it in a clean towel or paper towels and gently press it to get out some of that excess water. Don’t crush it—just a little squeeze. I set something heavy on top, like a burger press or frying pan and leave it to drain for 30 minutes.
- Cut your tofu into cubes. I usually go bite-sized so they cook up faster and get more crispies.
- Toss the tofu cubes with oil, salt, and pepper on your baking sheet. Toss them around gently so you don’t turn it into tofu mush.
- Spread them out on the sheet pan so they’re not touching. Tofu needs space, like a middle schooler.
- Bake for 30 minutes. Flip them halfway through… or don’t. I usually do, but sometimes life is life and the tofu just has to deal.
- Let them cool a few minutes before eating. If you can wait. I never do.
Recipe Tidbits
Do not skip the draining! Tofu needs to be dry in order to get crispy and absorb other flavors. Just 30 minutes on the counter before baking is all you need. Tofu is basically the culinary version of a blank Word doc. It’s waiting for your genius. Keep it simple with just salt and pepper, or dress it up after baking with your favorite sauces, like this yummy stir-fry sauce, teriyaki, peanut, whatever’s living in your fridge.
You can make a batch of these and throw them into lunches and dinners. I add them to veggie and rice bowls, ramen noodles, fried rice, or honestly just pop a few cold ones straight from the fridge like a weirdo. They’re that good.
Storage / Make Ahead Tips
I think baked tofu is best within the first few days—crispy, chewy, and still full of flavor. But if you have leftovers, they’ll keep in the fridge for up to 5 days. Reheat in the oven or air fryer if you want to revive the crisp.
Easy Baked Tofu
Equipment
- baking sheet
- parchment paper
Ingredients
- Oil, I like avocado or olive oil
- 14 oz package of Extra Firm Tofu
- Salt and Pepper
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Remove the tofu from the package and drain the water out. Wrap it in a clean towel or paper towels and gently press it to get out some of that excess water. Don’t crush it—just a little squeeze. I set something heavy on top, like a burger press or frying pan and leave it to drain for 30 minutes.
- Cut your tofu into bite sized cubes.
- Toss the tofu gently cubes with oil, salt, and pepper on your baking sheet.
- Spread them out on the sheet pan so they’re not touching.
- Bake for 30 minutes. You can flip them halfway through but you don’t have to, they will just be less crispy. But still delicious!
- Let them cool a few minutes before eating.
I make this easy baked tofu pretty often and my kids love it! It’s healthy, protein packed and great for throwing in other recipes. Let me know if you try this one!