July 12, 2018

Baked Spiced Tofu

Baked spiced tofu is crunchy, crispy, firm, and flavorful. It's a great recipe to whip out when you want to add protein to your meal.

Baked Spiced Tofu

Let's talk about tofu.

What is tofu?

Tofu is maid of soybeans. Specifically, curds of soymilk are pressed into blocks of varying firmness.

Tofu blocks range from silken (very loose) to extra firm. Different consistencies of tofu are used for different recipes, depending on the desired outcome.

For this baked spiced tofu, I used a block of extra firm tofu, because I knew I wanted a denser texture.

What are the benefits of eating tofu?

When you eat tofu, you get all the nutrients in soybeans. Tofu is filled with plant-protein, fiber, iron, calcium, manganese, selenium, magnesium, copper, zinc, vitamin B1 and phosphorus. So many good things.

When can I start eating this nutrient-filled deliciousness?! Right now.

Baked Spiced Tofu

Ingredient Notes

  • Tofu: Extra firm tofu is ideal here. It has the least liquid and will produce the crispiest end result.
  • Liquid Aminos: You can find liquid aminos in the Asian section of the grocery store, near the soy sauce. For another gluten-free option, use tamari. Or if you aren't gluten-free, you can use soy sauce.
  • Spices: onion powder, garlic powder, turmeric, cumin, smoked paprika, chili powder. These spices are my go-tos but you can sub whatever spices you enjoy.

Baked Spiced Tofu Ingredients

How to make Baked Spiced Tofu

Step 1. Preheat the oven to 450°F. For the tofu to get crispy, you'll need a high oven temperature and a moderate baking time.

Step 2. Start by pressing the tofu. You could get all fancy and get a tofu press, but I prefer to save money and use my own homemade contraption.

Simply wrap the tofu in paper towels and place between two baking sheets with something heavy on top. I use cans of beans!

Step 3. Mix the marinade ingredients in a small bowl.

Baked Spiced Tofu Steps 2 & 3

Step 4. Chop the tofu into 1/4-1/2 inch pieces. Place the tofu in a large bowl and pour on the marinade. Stir to coat.

Step 5. Place the tofu on a foil-lined baking sheet and bake for 30 minutes, flipping the tofu halfway through. Enjoy!

Baked Spiced Tofu Steps 4 & 5

This easy, baked spiced tofu is filled with flavor, has the perfect crispy texture, and is filled with good-for-you nutrients. Serve as an addition to any plant-powered meal.

Frequently Asked Questions

Do I need a tofu press?

Nope! If you have one, that's great. But you definitely don't need one. All you need is a heavy object.

Can I use different ingredients in the marinade?

Yes. The marinade is very flexible. Adjust to whatever spices you prefer or have on hand.

My tofu isn't getting crispy, what do I do?

If your tofu isn't getting crispy, you can try increasing the oven temperature, turning on the convection setting (if you have it), or cutting the pieces in half, to increase the surface area. Or a combination of all three.

What should I eat with this tofu?

Baked Spiced Tofu is quite tasty on its own. Serve alongside a vegetable and starch for a balanced meal. Try this tofu with my Roasted Broccoli and Cauliflower and some Sweet Potato Fries.

Recipe Prayer

God thank you for the gift of plants. Thank you for providing plant food in abundance for us to eat. You give us flavors and colors that only You, The Creator, could dream up -- thank you. Enter into our lives when we cook this meal. In your name we pray, amen.

Baked Spiced Tofu

Related Recipes

Loved this tofu? I've got some other tasty tofu recipes for you to try next:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Baked Spiced Tofu

Baked spiced tofu is crunchy, crispy, firm, and flavorful. It's a great recipe to whip out when you want to add protein to your meal.















  • 1 Block Extra Firm Tofu
  • 2 Tablespoon Bragg’s Liquid Aminos
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Cumin
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Chili Powder


  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
  2. Press the tofu for 15 minutes. Use a tofu press or wrap the tofu in paper towels and place under something heavy.
  3. Meanwhile, in a medium bowl, mix the liquid aminos and spices.
  4. Once pressed, chop the tofu into 1/4-1/2 inch pieces. Place the chopped tofu in the bowl with the spice mixture and stir to coat the tofu.
  5. Place the tofu on the baking sheet and bake for 30 minutes, flipping the tofu halfway through. Enjoy!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography