What to CookTofu

Perfect (!) Baked Tofu, Meet Sheet-Pan Dinner

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When I asked my neighbor, a trusted cook and friend, if she ever baked tofu, she scrunched her nose, recoiling—her expression revealed not only had she never baked tofu, but also that she had no interest in baking tofu.

Understood. With so many other sources of protein and calcium out there, tofu for non-vegetarians is a hard sell, seemingly high-maintenance—it requires pressing to release moisture and delicate handling to prevent crumbling and sticking—only to offer a bland product in return.

Photo by Alexandra Stafford

But if tofu’s demanding nature is a deterrent, the health benefits of eating less meat are not, so when I saw a recipe in Moosewood Restaurant Simple Suppers for baked tofu, which the authors describe as “the most useful recipe in the book,” I had to make it immediately. The results surprised me: A simple preparation, which called for making a four-ingredient dressing, resulted in nicely textured and completely tasty tofu—crispy edges, custardy centers, sesame-soy flavor throughout.

Just add rice. Or not!
Just add rice. Or not! Photo by Alexandra Stafford

Best of all, no pressing or deft touch required. Having made the recipe a few times now, I’ve made some observations:

  1. Cutting the block of tofu into 1-inch cubes (as opposed to larger slabs or triangles) allows them to quickly and effectively absorb the dressing.
  2. Whisking a little Sriracha into the dressing adds a nice kick.
  3. Lightly greasing the sheetpan before baking the tofu prevents any sticking.
  4. Adding kale and flaked coconut to the sheet pan (inspired by this favorite Food52 recipe) after 20 minutes of cooking makes this a full meal.
Photos by Alexandra Stafford

Caramelized tofu, crispy kale, a sheet-pan supper—this baked preparation, as the authors promised, has become a “reliable standby,” and I have no doubt it will, at the very least, pique my neighbor’s interest.

Baked Tofu with Coconut Kale

Baked Tofu with Coconut Kale

Alexandra Stafford Alexandra Stafford
Serves 2 to 3
  • 1 tablespoon grapeseed oil (or other neutral oil)
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 16 ounces firm tofu
  • 3 tablespoons melted coconut oil
  • 8 ounces lacinato kale or other, see notes above
  • 1 cup unsweetened coconut flakes
  • Coconut rice for serving, see notes above
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Alexandra Stafford is a writer, photographer, and occasional stationery designer based in upstate New York, where she is writing a cookbook. You can read more of her work on her blog.

Share your tips (and recipes!) for baked tofu in the comments below.

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Vegetable, Weeknight Cooking, One-Pot Wonders, Vegetarian, Vegan, Dinner, Faster