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Oil-free Spicy Baked Tofu

  • 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