Baked Tofu
A simple, satisfying plant-based dinner that's easy to prep ahead. Extra-firm tofu marinates in a savory-sweet blend of soy sauce, rice vinegar, and brown sugar, then bakes until golden and firm — no stovetop babysitting required. Served over fluffy white rice with steamed broccoli, this dish comes together in about 30 minutes of active cooking (plus marinating time).
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
2 tbs Soy Sauce (or coconut aminos)
2 tbs Rice Vinegar
1 tbs Brown Sugar
1 tbs Sesame Oil (optional)
2 cups White Rice
Fridge and Freezer
1 package Extra-Firm Tofu
1 lb Frozen Broccoli
Directions
Wash hands with soap and water. Cut tofu into chunks and press between paper towels. Place tofu in a large container. Combine soy sauce (or coconut aminos), rice vinegar, brown sugar, and sesame oil (replace with vegetable oil to make the recipe sesame-free) and pour over tofu. Marinate for 4 hours or overnight.
When ready to cook, wash hands with soap and water. Preheat the oven to 350 degrees. Grease a baking sheet or line it with parchment paper.
Drain tofu and place pieces on a baking sheet. Bake until the tofu is firm and lightly browned, about 30 minutes. Turn pieces once during baking.
Meanwhile, cook the rice using the video or a rice cooker if you have one.
Microwave broccoli according to package directions.
Serve tofu over rice and steamed broccoli. Makes 4 servings. Refrigerate leftovers within 2 hours.
*Replace soy sauce with coconut aminos to make this recipe gluten-free.
*Replace sesame oil with vegetable oil to make this recipe sesame-free.