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Baked Tofu

Baked Tofu

Many of us have been programmed to think of a meal as a meat, a starch or grain, and a vegetable, basically taking up equal portions on our plate. When transitioning to a plant-based diet, it can be hard to think of a replacement for the chicken, fish, beef or pork. The healthier (and I think more exciting and satisfying) way to eat is to let the vegetables take the starring role and the grain and “meat” (plant-based meat) become the supporting actors. I use a lot of baked tofu or tempeh to provide that meaty texture and flavor. It goes great in stir-fry, bowls, salads, wraps, sandwiches or all on its own. You can almost marinate it in anything and not go wrong. Here is a combo I like to use with an Asian fusion flavor profile:


  • 1 – 8 ounce package of extra firm tofu*
  • 2 tablespoons tamari
  • 2 teaspoons brown rice vinegar or plain rice vinegar
  • 1 teaspoon agave or maple syrup
  • 1 teaspoon mirin
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon sriracha sauce
  • 1/4 teaspoon sesame oil



Put all the ingredients into a mason jar and shake.


  1. Drain your tofu well. Slice the block of tofu lengthwise into 4 planks. Dry the slices as well by placing them between paper towels or tea towels.
  2. Lay each in a baking dish and pour the marinade over the slices.
  3. Put in the refrigerator for an hour or more.
  4. Preheat your oven to 400 F. Bake tofu for 20 – 25 minutes, turning the slices over half way.


* I like Wildwood brand tofu. Trader Joe’s makes a nice firm tofu.

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