VeganMoFo: Spicy Baked Tofu

Oil-free Spicy Baked Tofu by An Unrefined Vegan
I’ve got a thing for tofu snuggled between two pieces of bread with yummy toppings like fresh tomato, avocado, pickled red onions… This tofu contains flavors that I return to again and again in my cooking. Obviously it makes a delicious sandwich-filler, but it’s also great chopped and sprinkled on a sandwich, on top of crackers, or just straight up as a snack.

Check out another delicious, easy and oil-free tofu recipe, Lemony Baked Tofu.

Oil-free Spicy Baked Tofu by An Unrefined Vegan

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Oil-free Spicy Baked Tofu

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  • Author: Annie
  • Prep Time: 1440
  • Cook Time: 25
  • Total Time: 24 hours 25 minutes


I can never get enough of tofu, especially in sandwich form! Tofu is endlessly flavor-able and adaptable.




  • 1 14-ounce block tofu, pressed and drained
  • 1 cup low-sodium vegetable broth
  • 1 Tbsp. low-sodium soy sauce, tamari or liquid aminos
  • 1 Tbsp. tomato paste concentrate
  • 1 Tbsp. pure maple syrup
  • 2 tsp. sriracha, or more
  • 1 tsp. chile powder
  • 1 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • dash ground black pepper


Prepare the tofu

  1. For this recipe, I take extra time and steps to prepare the tofu. After pressing the tofu overnight, I cut it into 8 slices and freeze them overnight. Then I thaw the slices and pour on the marinade.

Bake the tofu

  1. Mix all of the marinade ingredients in a shallow baking dish. Add the slices of tofu, flip them, and then let soak for a few hours.
  2. Preheat the oven to 425-degrees F and bake, turning once or twice, until deeply reddish-brown and crispy on the top and edges, about 20-25 minutes. Let the pan nearly dry out. I prefer the tofu to be very firm, but bake it to your textural liking.
  3. Use immediately, or do what I do, and chill the tofu for extra chewiness/firmness.
  4. Pile high between slices of good, crusty bread or slice and sprinkle on top of a salad. Or eat straight up as a snack.


  • Serving Size: 4
  • Calories: 103
  • Sugar: 4
  • Sodium: 550
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 8
  • Protein: 9
  • Cholesterol: 0

 Oil-free Spicy Baked Tofu by An Unrefined VeganOil-free Spicy Baked Tofu by An Unrefined Vegan

Oil-free Spicy Baked Tofu by An Unrefined Vegan

Oil-free Spicy Baked Tofu by An Unrefined Vegan

34 thoughts on “VeganMoFo: Spicy Baked Tofu

  1. tearoomdelights

    I’m too lazy to make this for myself, but I want to come to Annie’s vegan restaurant and order it for my lunch. It looks and sounds fabulous, you make my mouth water even when I’ve just finished a meal.

  2. Shira

    That looks incredible Annie! I must admit to being lazy when it comes to tofu as well – this looks worth every bit of effort. Pinned! Happy Monday!

  3. narf77

    Being long suffering Aussie vegan pioneers and having to do many things ourselves saw us buying a soymilk maker. I dabbled in tofu manufacture for a while and even discovered (courtesy of Bryanna) how to make various kinds of pressed tofu with herbs etc. Aside from being expensive here in Australia, most of the tofu that we can get it Asian in origin and I have NO idea if it contains genetically manipulated material or not so I steer clear of tofu. Might be time to buy myself some organic beans and fire up old betsy (hopefully the mice haven’t been making their own “tofu” in her 🙁 ) and see what I can do. Steve actually adored uncheese crock cheeze and I owe it to him to make him a batch. I, personally, would stand on my hands for a sandwich like that! Somer just made me slobber my keyboard to almost drowning capacity and now you are doing it too! Steve said he has to get me a new keyboard as the keys keep sticking, I am ashamed to tell him why! ;). Keep up the last few days of mofo guys, I am SO going to miss it when it’s gone, BUT I get the feeling like there will be some Annie/Somer/Rest of the cast much deserved downtime when its over. This is the first time that I bothered to follow mofo and I can’t believe what I was missing. Thank you all SO much for your amazing efforts…herculean to be honest, and next year I will be front seat with my nooch popcorn waiting for all the bells and whistles to send me to Nirvana 🙂

    1. An Unrefined Vegan

      Did I read that right – you’ve made your own tofu?! Color me impressed! And here I’ve been patting myself on the back for using sprouted tofu :-). Yes, MoFo has worn us all out, I think. I’ve got some good (I think so, anyway!) posts planned for November, though.

      1. narf77

        Thank goodness for that! I was starting to see a stretch of desert with tumbleweeds rolling past and a surpreme dearth of good vegan “tucker” in my immediate future BUT how could I have doubted you girls eh? Consider me chastened and ecstatic 🙂

    1. An Unrefined Vegan

      Oh it’s the best product!! Yes, comes with a cap and lasts forever in the refrigerator. I hate those little cans of the stuff – always end up composting most of it. I get it at Whole Foods, but I’ve seen it at “better” grocery stores, too.

  4. hannah

    This looks so good Annie. I am always nervous about “liquid smoke” though – what is it? What’s in it? Do you think this would taste good without it? (I imagine it would, but??) Thanks!

  5. Liz

    The link to your muffuletta isn’t working and a search yields “nada”. Have you removed it from the site for some reason? 🙁

      1. Liz

        Thanks so much for getting back to me about it, Annie! I would SO appreciate it if you could unearth it and make it available again. 🙂 Would I be a complete pig if I put in a request for another missing recipe? LOL Your yeasted buckwheat waffles have also gone missing from the site, and I’d love to get it in my hands again. Thanks for whatever you can do. 😀

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