<\/div>\n
<\/p>\nIf you\u2019ve been searching for easy Baked Tofu that turns out perfectly every time, this simple method is about to become your new favorite. The tofu bakes up irresistibly chewy and crispy on the outside while staying tender and soft inside. A modest seasoning blend, plus a splash of soy sauce for a pop of umami, keeps the flavor balanced and versatile so you can add this crispy baked tofu to bowls, stir-fries, salads, noodles, and more. It\u2019s budget-friendly, beginner-friendly, and endlessly adaptable for any recipe you need. I personally love this tofu added to a big Caesar salad in place of chicken!<\/p>\n\n
\n
Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
<\/div>\n
<\/div>\n
<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nCrispy Oven Baked tOFU <\/h2>\n This baked tofu recipe is the easiest<\/em> way to turn an entire block of tofu into something you\u2019ll actually look forward to eating. I keep the flavor intentionally neutral and savory with soy sauce and simple seasoning, so it works with just about anything you\u2019re cooking. A light coating of cornstarch helps the tofu bake up golden with lightly crisp edges (all without frying), making it an easy vegan protein option for everyday meals! And if your family is begging for some new dinner ideas, I\u2019ve also shared a few of my favorite ways to use this baked tofu below!<\/p>\n\n
\n
\nUse extra-firm tofu.<\/strong> It holds its shape better, and the edges crisp up nicely in the oven. Though extra-firm tofu isn\u2019t as soft as other varieties (e.g., silken tofu), it\u2019s still pretty delicate, so handle it gently when tossing and transferring to the baking sheet.<\/li>\nPress the tofu well.<\/strong> I slice the block into planks before pressing so more surface area is exposed, and more liquid gets released. I then sandwich it between clean kitchen towels and weigh it down with cookbooks. A heavy skillet or a tofu press works just as well! Pressing tofu removes excess moisture and creates a firmer texture once baked with a chewier, \u201dmeat-like\u201d bite.<\/li>\nCut evenly for consistent texture.<\/strong> Aim for \u00bd- to 1-inch thick cubes so everything bakes at the same rate. Smaller pieces can overcook and turn rubbery, so keeping the cubes uniform helps avoid overcooking. If you do slice your tofu smaller, I\u2019d only bake it for about 20 minutes or until golden.<\/li>\nAir fryer friendly.<\/strong> You can air fry this tofu at 400\u00b0F for about 10 minutes, shaking the basket halfway through, until lightly crisp and golden. I love air fryer tofu, too!<\/li>\nMake it gluten-free.<\/strong> Use certified gluten-free cornstarch and swap the soy sauce for tamari. Potato starch also works in place of cornstarch and gives a very similar texture.<\/li>\nSwitch up the seasonings.<\/strong> Try about 1 to 1\u00bd teaspoons of taco seasoning, curry powder, smoked paprika, or your favorite spice mix. Adjust the salt and pepper to taste, as some seasoning blends already contain them.<\/li>\nMarinate if you want more flavor.<\/strong> You can marinate the pressed tofu for 30 minutes to up to 24 hours before adding the cornstarch, if desired. A steak-style marinade or a teriyaki sauce both work great here. Drain off excess marinade before coating with the cornstarch so the tofu still crisps up.<\/li>\nShould I freeze tofu before baking?<\/strong> Freezing tofu changes the texture, making it spongier and more porous. I skip it here to keep this recipe quick and easy, but if you like that texture, you can freeze the tofu for at least one hour after pressing. Let it thaw slightly so it\u2019s easier to slice. Then season and bake as directed until golden.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
<\/div>\n
<\/div>\n
<\/p>\n<\/div>\n\n
\n
\n
\n
\n
<\/p>\nBaked Tofu<\/h2>\n <\/span>Cost <\/span>$3.72 recipe \/ $0.93 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nAn easy, Crispy Baked Tofu recipe made with simple pantry ingredients. Chewy, lightly crisp tofu cubes that bake in the oven and work in any meal!<\/span><\/p>\n<\/p><\/div>\n\n
\n
\n
\n\nGather ingredients. Preheat oven to 400\u2109.<\/span><\/p>\n<\/li>\n\nCut 1 lb extra firm tofu into half inch to 1-inch-thick planks.* Place the planks on a clean kitchen towel on a cutting board.<\/p>\n<\/li>\n
\nPlace another clean kitchen towel on top and press the tofu gently with the weight of a couple cookbooks. You can also use a tofu press or a heavy cast iron skillet. Press for 30 minutes, minimum.<\/p>\n<\/li>\n
\nOnce the tofu has been pressed (you\u2019ll see how much water comes out when you feel how damp your clean kitchen towels are!) cut it into cubes.<\/p>\n<\/li>\n
\nAdd cubed pressed tofu, olive oil, soy sauce, salt, and pepper to a medium mixing bowl and toss until each piece of tofu is covered in the seasoning.<\/span><\/p>\n<\/li>\n\nSprinkle cornstarch over the top of the tofu and gently toss until each piece is evenly coated. I like to use a rubber spatula for this because the tofu is pretty fragile and I want the cubes to stay mostly intact.<\/span><\/p>\n<\/li>\n\nTransfer the tofu to a parchment-lined baking sheet. Make sure the tofu pieces have plenty of space between them, this helps them crisp up evenly and keeps them from getting soggy.<\/p>\n<\/li>\n
\nBake for 30 minutes, tossing the tofu and flipping it halfway through.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
<\/span> <\/p>\n
\n
\n
*The thickness of your tofu should stay in the half inch to full inch range for this recipe<\/strong>; if you go smaller than that, it will dry out too much. If you cut your tofu smaller<\/strong>, just check it sooner<\/strong> in the oven and pull it once it\u2019s nice and crispy and golden brown. For smaller pieces<\/strong>, I recommend baking for around 20 minutes<\/strong>.<\/p>\n<\/div>\n<\/div>\n <\/p>\n
\n
Serving: <\/span>1<\/span>serving (1\/4 lb)<\/span><\/span>Calories: <\/span>103<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>4<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Sodium: <\/span>385<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span> Read our full
![\"baked](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/Baked-Tofu-PIN2.jpg\")
<\/div>\n![\"baked](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/Baked-Tofu-PIN1.jpg\")
<\/div>\n![\"Side](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/Easy-Baked-Tofu-Vertical-1.jpg\")
<\/figure>\n\n\n ![\"Pinterest\"](\"https:\/\/www.budgetbytes.com\/wp-content\/themes\/budgetbytes-2022\/assets\/icons\/utility\/socials\/pintrest-logo.svg\"){kind=logo}
![\"Overed](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/Easy-Baked-Tofu-Overhead-With-Spatula-500x500.jpg\"\/)
![\"Overed](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/Easy-Baked-Tofu-Overhead-With-Spatula-500x500.jpg\")
![\"The](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/1-Ingredients-Easy-Baked-Tofu.jpg\"\/)
![\"The](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/1-Ingredients-Easy-Baked-Tofu.jpg\")
![\"A](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/2-Cut-tofu-into-planks-and-lay-on-clean-towel-Easy-Baked-Tofu.jpg\"\/)
![\"A](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/2-Cut-tofu-into-planks-and-lay-on-clean-towel-Easy-Baked-Tofu.jpg\")
![\"Tofu](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/3-Press-tofu-with-books-Easy-Baked-Tofu.jpg\"\/)
![\"Tofu](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/3-Press-tofu-with-books-Easy-Baked-Tofu.jpg\")
![\"Pressed](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/4-Cube-tofu-Easy-Baked-Tofu.jpg\"\/)
![\"Pressed](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/4-Cube-tofu-Easy-Baked-Tofu.jpg\")
![\"Tofu](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/5-Toss-with-oil-soy-sauce-salt-pepper-Easy-Baked-Tofu.jpg\"\/)
![\"Tofu](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/5-Toss-with-oil-soy-sauce-salt-pepper-Easy-Baked-Tofu.jpg\")
![\"Seasoned](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/6-Sprinkle-with-cornstarch-and-gently-toss-Easy-Baked-Tofu.jpg\"\/)
![\"Seasoned](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/6-Sprinkle-with-cornstarch-and-gently-toss-Easy-Baked-Tofu.jpg\")
![\"Tofu](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/7-Spread-out-tofu-on-baking-sheet-Easy-Baked-Tofu.jpg\"\/)
![\"Tofu](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/7-Spread-out-tofu-on-baking-sheet-Easy-Baked-Tofu.jpg\")
![\"Baked](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/8-Final-Easy-Baked-Tofu.jpg\"\/)
![\"Baked](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/8-Final-Easy-Baked-Tofu.jpg\")
![\"Overed](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/Easy-Baked-Tofu-Front-Lifted.jpg\"\/)
![\"Overed](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2026\/01\/Easy-Baked-Tofu-Front-Lifted.jpg\")