This easy baked tofu recipe is really two recipes in one. First you have the baked tofu tapas served with a cashew, parsley & garlic sauce and a squeeze of lime juice.
Secondly, with a few additional ingredients you have a complete, delicious snack meal.
Table of Contents
Which Tofu to Use for This Easy Baked Tofu Recipe
The amount of cooking time and the flavour your tofu tapas will depend on what tofu you use for the recipe.
Choose a firm tofu that’s biological and non-GMO. If you live in Spain, you can get firm tofu in most supermarkets including Lidle, Carrefour and Mercadona, to name just a few.
Each brand of tofu will vary from another brand, but as long as it’s firm, it will do just fine for this recipe. Beyond that, it’s a matter of trying the different brands until you find the one you like best.
For more information on tofu and its health benefits take a look at this tofu scramble recipe, where I discuss the nutritional value of tofu.
How to Make This Easy Baked Tofu Recipe for Tapas
Squeeze the tofu as much as you can to get rid of the liquid. Either place it under some weight for a while until the excess water comes out, or use some kitchen roll to really squeeze the tofu and absorb the liquid.
Chop the firm tofu into bite sized squares and put into a bowl. Pour on some gluten free soy sauce, gluten free tamari and any other soy sauces you have/like.
Sprinkle on some chilli powder and pour over enough olive oil to coat each piece.
Stir the tofu in the marinade so that it gets equally coated. Leave for a few minutes, then turn over and leave for another couple of minutes.
Sprinkle on plenty of sesame seeds and stir to coat each piece, being careful not to break up the tofu bits.
After a few minutes in the marinade, place the tofu pieces separately in a baking tray on baking paper.
Bake in the oven on 200º until crunchy. The length of time it takes will depend on the size of your chunks and the brand of tofu, but roughly speaking, allow 15-20 minutes.
Half way through cooking, turn the tofu pieces so that the other side gets crunchy.
Serve with a cashew, parsley & garlic sauce and a slice of lime, for an easy but tasty tofu tapas or use as part of a delicious Buddha bowl.
How to Make This Easy Baked Tofu Recipe for a Complete Tofu, Chickpea & Veggie Snack
This tofu snack also tastes divine the next day, served cold. The sauce (or another sauce of your choice) is essential. It’s what gives the tofu snack its I-can’t-stop-eating-this character.
I love this snack. Love. This. Snack.
Especially the next day when I open the fridge and get to eat it cold with the cold sauce. Yummm. The chick peas go a bit hard (which I love) and the flavour settles and grows.
But it’s nice hot too so you don’t have to wait for the next day to eat it!
Bake the tofu according to the baked tofu recipe above, for about 15 minutes or until crunchy then add chickpeas and an assortment of veggies to the baking pan: zucchini, cherry tomatoes, mushrooms, etc.
Sprinkle on cumin and salt and stir in the baking pan to coat in the marinade (from the tofu marinade). Return to the oven and leave to cook for another 20-30 minutes or until the veggies are looking well-cooked.
When cooked, squeeze with lime juice and serve with cashew, parsley & garlic sauce. By the way, I also love this simple roasted chickpea snack, & I’m pretty easy to please when it comes to roasted chickpeas or tofu!
For the Cashew, Parsley & Garlic Sauce
Put a cup of cashews and a small clove of garlic into the blender and add a little water. Blend and scrape down the sides as necessary, until the cashews are ground into a paste.
Add some fresh parsley and a couple of leaves of basil (the basil isn’t essential) and a little more water, adding the liquid bit by bit until you have a thin consistency, and keep blending.
Taste the sauce and add apple cider vinegar and a squeeze of lemon to balance out the flavour. Finally, check the salt balance and put it into the fridge to thicken.
For more details on this sauce, as well as other vegan sauce recipes, check out my post on essential plant-based sauces.
Serve with the tofu tapas or the tofu veggie snack.
Easy Baked Tofu RecipeCourse: Snack, TapasCuisine: VeganDifficulty: Easy
Make this baked tofu for eating as a tofu tapas or as a tofu, chickpea & veggie snack
- For Tofu Tapas
1 block of firm tofu
Gluten free soy sauce, various type if you have them
Extra virgin olive oil
- For the Tofu, Chickpea & Vegetable Snack
As above, plus . . .
Half a jar of chickpeas
Fresh beetroot cut into cubes
1 lime (or substitute with lemon juice & zest)
1 tsp cumin
- For the Cashew, Parsley & Garlic Sauce
1 cup of cashews
Fresh parsley leaves
A couple of leaves of fresh basil (optional)
1 small clove garlic
Apple cider vinegar
Squeeze of lemon juice
- For The Tofu Tapas
- Squeeze out the liquid from the tofu.
- Put the tofu in a bowl and pour over a little soy sauce. If you have various types, mix them. Stir the tofu to cover it well in the soy sauce.
- Pour on some extra virgin olive oil, just enough to coat the tofu, followed by plenty of sesame seeds and some chilli powder. Leave the tofu for a few minutes, then turn it over to coat the other side.
- Line a baking tray with baking paper and place the tofu in the baking tray, each piece of tofu separated so that they don’t touch.
- Bake in the over at 200ºc until brown and crunchy (approx 15 mins), turning half way through cooking.
- For the Complete Tofu Snack
- Cook the tofu as above.
- Add chickpeas and an assortment of vegetables to the baking tray, including cherry tomatoes.
- Sprinkle with a little cumin and salt and return to the oven until the veggies are well cooked.
- Drizzle with a squeeze of lime juice and serve with garlic & parsley sauce (see above).
- The complete tofu snack is also delicious eaten cold the following day. Switch the veggies for the ones you have handy.
Let me know in the comments how you like your tofu!