Updated: by Gustavo De Obaldia
Jump to RecipePrint RecipeComments
Get ready for some seriously tasty tofu! Our marinated baked tofu recipe is all about turning that plain block into a flavor bomb. It's simple, delicious, and perfect for spicing up your plant-based holiday meals.
You will need maple syrup, dijon mustard, onion powder, pumpkin spice, balsamic vinegar, and a clementine or orange if you have it on hand.
Marinated tofu is one of the staples of our delicious holiday and vegan Christmas recipes repertoire because we use it so much!
Jump to:
- 💚 Why you will love it
- 🧾 Ingredients
- 🍽️ Equipment
- 🔪 Instructions
- 💡 Expert tips
- 🥢 How to serve
- 📖 Variations
- ❓ FAQ
- 📚 More Tofu Recipes
- 🎄 More holiday recipes
- 🎥 Video
- 📋 Recipe
- 💬 Reviews and Comments
💚 Why you will love it
- Effortlessly Delicious
- Protein and Nutrient-Rich
- Quick Prep Time
- Versatile Dish
- Family-Friendly
🧾 Ingredients
- Extra firm tofu: Provides a sturdy base and absorbs the flavors of the marinade, resulting in a firm and satisfying texture after baking.
- Maple syrup: Adds a delightful sweetness and caramelization to the tofu, enhancing its overall taste and contributing to a beautiful glaze.
- Molasses: Offers a rich and deep flavor, complementing the sweetness of the maple syrup and adding complexity to the marinade.
- Dijon mustard: Adds a tangy and slightly spicy note, balancing the sweetness of the maple syrup and providing a subtle zing to the tofu.
- Pumpkin spice: Infuses warm and aromatic flavors into the marinade, evoking the essence of autumn and creating a delightful seasoning for the tofu.
- Garlic or onion powder: Adds a savory depth to the marinade, enhancing the overall flavor profile of the tofu with a touch of umami.
- Ginger powder: Introduces a hint of warmth and earthiness to the marinade, complementing the sweetness and enhancing the overall complexity of flavors.
- Balsamic vinegar: Brings a tangy and slightly acidic taste, helping to balance the sweetness of the maple syrup and adding a subtle tang to the tofu.
- Clementine juice (or Lemon juice): Provides a citrusy brightness, adding a refreshing element to the marinade and enhancing the overall flavor profile of the baked tofu.
Substitutions
- Maple Syrup: Substitute with agave nectar. This will retain a similar level of sweetness, though a milder, neutral sweetness will replace the distinct maple flavor.
- Soy Sauce: Use tamari for a gluten-free option. Tamari is slightly richer and less salty, but it will maintain the umami depth.
- Apple Cider Vinegar: White wine vinegar can be a substitute. It offers a slightly different tang with a fruitier undertone.
- Garlic Powder: Fresh minced garlic is a good alternative. Use one minced garlic clove for every ⅛ teaspoon of garlic powder for a fresher, stronger garlic flavor.
- Ginger Powder: Fresh ginger, grated, can be used. Use one teaspoon of fresh ginger for every ¼ teaspoon of ginger powder for a more pungent and spicy kick.
- Cornstarch: Arrowroot powder can replace cornstarch. It provides a similar thickening effect, but the sauce might be glossier and silkier.
🍽️ Equipment
- Baking Sheet: Essential for evenly baking the tofu.
- Saucepan: Needed for simmering and reducing the marinade.
- Brush: For applying the marinade to the tofu.
- Parchment Paper: To line the baking sheet and prevent sticking.
- Whisk or Fork: For mixing the marinade ingredients smoothly.
🔪 Instructions
Step 1. Slice the tofu blocks into sizeable steaks (only if you handle large ones). Cut the block of tofu into 3-inch (8 cm) and 1-inch (2.5 cm) thick blocks.
Step 2: Press the tofu blocks for at least 15 minutes, preferably 30. Slice the tofu on top of the paper towels.
Step 3:Put another layer of paper towels and something heavy on top.
Step 4. Crisscross the blocks of tofu without going all the way through.
Step 5. Mix the baked tofu marinade ingredients and simmer them to turn the tofu marinade into a glaze.
Step 6: Simmer the tofu marinade ingredients on low-medium heat.
Step 7. Submerge the cut tofu block into the glaze. Then, bake the tofu block cut side up for 35 minutes.
Step 8: Flip the tofu blocks halfway through to add extra marinade on the bottom.
Step 9: Brush marinade on the bottom of the tofu block
Step 10: Flip again to add leftover marinade to the cut part and bake for 5 minutes until crispy and golden brown.
Total baking time: 35 minutes. Brush or pour extra glaze on each of the three baking phases.
Step 11. Carefully remove the tofu blocks from the parchment paper with a spatula and plate them. Garnish with chopped parsley.
💡 Expert tips
Marinate Well: For the best flavor, marinate your tofu for at least 30 minutes. Leaving it overnight in the fridge will deepen the flavors even more if you have time.
Press Your Tofu: To get that ideal texture, press your tofu before marinating. This step removes excess water and helps the tofu absorb the marinade better.
Baking Sheet Prep: Parchment paper or a silicone baking mat on your baking sheet. This prevents sticking and makes cleanup a breeze.
Flip for Even Cooking: Halfway through baking, flip your tofu slices. This ensures they cook evenly and get that perfect golden-brown finish on both sides.
Glaze to Perfection: After baking, brush on a final coat of the maple glaze. This adds an extra layer of sweetness and shine, making your tofu tasty and visually appealing.
Rest Before Serving: Let the tofu sit for a few minutes after baking. This rest period allows the glaze to set and the flavors to meld together beautifully.
🥢 How to serve
Pair with Maple Glazed Carrots: The sweetness of maple-glazed carrots complements the savory notes of the tofu. Their vibrant color and tender texture make them a delightful side.
Add White Steamed Jasmine Rice: A bed of fluffy white steamed Jasmine rice is perfect for soaking up the delicious marinade. Its subtle fragrance and light flavor balance the tofu's richness.
Garnish for Extra Flair: Elevate your dish with a sprinkle of toasted sesame seeds for a nutty crunch. Then, add a burst of fresh flavor with your choice of chopped chives, cilantro, or parsley leaves. Each herb offers a unique taste – chives bring a mild onion-like flavor, cilantro adds a lemony zing, and parsley offers a fresh, slightly peppery taste.
📖 Variations
Herb Infusion: Introduce fresh herbs like basil or cilantro for a fresh, aromatic touch.
Vegan Holiday Ham: Incorporate canned pineapple and cherries to mimic a vegan ham, perfect for festive occasions.
Nutty Crunch: Sprinkle chopped nuts such as almonds or walnuts for added texture and richness.
❓ FAQ
What goes into a good tofu marinade?
Tofu marinades should have some umami flavors like balsamic vinegar (rice wine vinegar or even apple cider vinegar work well), regular soy sauce (you can use coconut aminos or tamari sauce for a gluten-free option), and onion powder; then you need spices (like pumpkin spice, cinnamon, or ginger), something sweet (like maple syrup, or molasses), and something acid like lime juice! Voila! Tofu Marinade!
You can also add some oil, like toasted sesame oil, into your marinated tofu; this will make it crispy.
What kind of tofu should I use?
When marinating tofu, using extra-firm tofu is your best bet. You want the tofu to be able to hold its shape and not fall apart when baked. If you have firm tofu (instead of extra firm tofu), you should allow extra pressing time (about 10 minutes on top of the recommended 10 minutes).
How do you turn the marinade into a glaze?
When putting over the tofu, the sauce should be thin. You can reduce it by simmering it or adding one teaspoon of cornstarch dissolved in water and then boiling it for another 5-10 minutes for a thicker glaze.
When simmered, it is thick and becomes a creamy glaze for your tofu to enhance its flavor. So these work well with more liquid marinades, like teriyaki tofu.
📚 More Tofu Recipes
Indulge in the irresistible crunch of Crispy Oven Baked Tofu, with its golden exterior and tender center that will leave you craving for more!
Elevate your tofu game with the delectable flavors of Ginger and Soy Sauce Marinated Tofu, where each bite is an explosion of savory and aromatic bliss."
Get ready to tantalize your taste buds with these heavenly Stuffed Pasta Shells, filled with mouthwatering tofu-based stuffing that will take your pasta night to a whole new level!"
If you are interested in tofu recipes, I bet you will like our article on high protein vegan meals.
Check out our collection of 25+ Vegan Chinese Tofu Recipes!
- Hawaiian Tofu Rice Bowl
- Best Tofu Scramble Recipe
- Vegan Baked Polenta
- Crispy Teriyaki Tofu Puffs
🎄 More holiday recipes
- Vegan Vegetable Casserole
- stuffed onions
- Perfect Holiday Vegan Nut Roast
- Fennel Apple Salad
- Caribbean Sorrel Drink
- Easy Sweet Potato Cake
- Healthy Pumpkin Protein Balls (No-Bake Snack)
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Marinated Baked Tofu
Author: Gustavo De Obaldia
Discover the secret to perfectly Marinated Baked Tofu with this easy-to-follow recipe. Enjoy a delicious blend of savory flavors and a crispy, golden texture in every bite. Ideal for vegans and flavor enthusiasts alike!
5 from 35 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Basics & Preparations, Main Course
Cuisine American, Asian-Inspired, Comfort Food, Holidays
Servings 2 people
Calories 198 kcal
Equipment
Ingredients
- 10 oz extra firm tofu
- ¼ cup maple syrup
- 1 tablespoon molasses optional
- 1 ½ tablespoon dijon mustard
- 1 teaspoon pumpkin pie spice or ½ teaspoon cinnamon, ½ teaspoon ginger
- ½ teaspoon onion ground, or garlic powder
- ½ teaspoon ginger ground
- 1 tablespoon balsamic vinegar
- 1 clementine juiced, or orange, lime, lemon
- ¼ cup water
- Salt and pepper
Directions
Preheat the oven to 375 ºF (190ºC).
Press the Extra Firm Tofu thoroughly – at least 15 minutes.
Juice the clementine and pass it through a colander.
Mix the marinade ingredients in a small saucepan.
Cut cross-hatched diagonal strips only on one side. Slice deep enough for the marinade to get in but don’t go all the way through.
Bring to a simmer the marinade ingredients in a small saucepan. Cook until it looks slightly “syrupy,” often stirring – about 3 minutes in low-medium heat.
Submerge the crisscrossed part briefly into the glaze.
Place the tofu blocks onto a baking sheet with lined parchment paper, with the scored side up.
After 15 minutes, remove the tofu blocks from the oven and brush with the glazing, ensuring the marinade gets deeply in. Flip the blocks and brush the bottom part of the block. Bake for another 15 minutes (bottom part up).
Take the blocks out of the oven, flip them (crisscross part up), and brush some of the marinade again. At this point, the baked tofu is ready.
Bake for 5 more minutes, with the oven grill mode on, to make the edges extra crispy.
Remove from oven, brush glaze once more, and let the tofu sit.
Optional: For an extra festive touch, the last time the tofu goes into the oven, you can place some cloves on the upper part, which will add some extra flavor and make it look prettier. Don't overdo it, as cloves have a strong flavor.
Video
Notes
Baking steps recap:
- Bake for 15 minutes crisscrossed face up.
- Bake 15 minutes crisscrossed face down.
- Bake 5 minutes crisscrossed face up.
Nutrition Facts
Calories: 198kcalCarbohydrates: 31gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 227mgPotassium: 516mgFiber: 1gSugar: 25gVitamin A: 11IUVitamin C: 19mgCalcium: 115mgIron: 3mg
Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our fullNutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
More Tofu
- One-Pot Vegan Mushroom Stroganoff
- Vegan Coconut Pineapple Thai Curry
- Mushroom Miso Soup
- Crispy Air Fryer Tofu Nuggets with Mediterranean Marinade
About Gustavo De Obaldia
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Reader Interactions
Comments
Dora says
Can I make this 1 week in advance and freeze it?
Reply
Gus says
Hi Dora,
Freezing tofu is a great way to save some time. Freezing helps to remove excess moisture from the tofu, allowing it to absorb marinade more effectively. Here's how you can freeze tofu:Drain and press the tofu: Open the tofu package and drain the water. Place the tofu block on a plate lined with paper towels or a clean kitchen towel. Cover the tofu with more paper towels or another towel, then place a heavy object, like a cutting board or a plate with a few cans on top. This helps to remove excess water from the tofu. Press for about 20-30 minutes.
Slice the tofu: Once the tofu has been pressed, you can slice it according to the recipe pictures.
Arrange on a baking sheet: Line a baking sheet with parchment paper or plastic wrap. Place the tofu pieces in a single layer on the sheet, making sure they are not touching each other. This prevents them from sticking together as they freeze.
Freeze the tofu: Put the baking sheet with the tofu in the freezer. Allow the tofu to freeze for at least 4-6 hours, or until it becomes solid.
Transfer to a container or bag: Once the tofu is frozen, remove the baking sheet from the freezer. Carefully transfer the frozen tofu pieces into a freezer-safe container or a sealable plastic bag. Make sure to squeeze out any excess air from the bag before sealing it.
When you're ready to use the frozen tofu, thaw it in the refrigerator overnight or defrost it in the microwave if you need it quickly. Once thawed, the tofu will have a denser and chewier texture.
Then you can make the glaze and oven-bake as per the recipe when ready to make. I hope it was helpful!
Cheers!Reply
Jacqui says
I love tofu, and I am obsessed with this recipe! So freaking goooooodReply
Gus says
I am glad you like how tofu turns out with this recipe, Jacqui!
Reply
Leave us a comment or feedback
« Older Comments
