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 make baked tofu often, using a bunch of different flavors, but lately this one has been in heavy rotation. I’m all about the savory herbs!
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, or I might just snack on it, all by itself.
Have you ever baked tofu before? It’s just about the easiest way possible to prepare tofu.
What You’ll Need
- Soy sauce. Or use gluten-free tamari for a gluten-free version.
- Lemon juice.
- Olive oil. You can omit this for an oil-free version if you’d like.
- Spices. We’re using garlic powder, dried thyme, rubbed sage, and black pepper.
- Tofu. Preferably the extra-firm variety!
How to Make Baked Tofu
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’re just here for the recipe!
- Press your tofu. Not sure how to do that? Check out my tutorial on how to press tofu.
- Cut your tofu into small pieces. You can dice it, cut it into strips, triangles, or squares like I’ve done.
- Mix up your marinade ingredients in a small bowl: soy sauce, lemon juice, olive oil, and spices.
- Place your tofu into a bowl or shallow dish and pour the marinade overtop. Gently stir to coat the tofu in marinade. Let it soak for about 30 minutes.
- Arrange your marinated tofu pieces on a baking sheet lined with parchment paper, and be sure to hang on to any excess marinade.
- Pop your baking sheet into the oven to bake. You’ll need to cook your tofu for about 15 to 20 minutes on each side, at 400°F. Spoon the reserved marinade over the tofu pieces when you flip them.
- Your baked tofu is ready when the pieces have shrunk and darkened a bit.
Lemon & Herb Baked Tofu Tips & FAQ
- Can this recipe be made gluten-free? Sure! Just substitute gluten-free tamari for the soy sauce.
- Shelf-life & storage: 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.
- How is baked tofu served? However you like! Stuff it in a sandwich, use it to top a salad, or make it a main dish with a couple of veggies on the side.
- Want to learn more about tofu? Check out my post on everything you need to know about tofu!
More Tofu Recipes
- General Tso’s Tofu
- Crispy Baked Tofu Nuggets
- Grilled Tofu with Mango Salsa
- Crispy Black Pepper Tofu
- Spicy Sriracha Tofu Jerky
Savory Lemon & Herb Baked Tofu
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon black pepper
- 1 (14 ounce or 400 gram) 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 small bowl.
- Cut the tofu into cubes, slabs, or whatever shape you like, and place the pieces into a bowl or shallow dish.
- Spoon the marinade over the tofu and allow it to marinate for 30 minutes at room temperature, turning 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.