This is the best baked smoky tofu! It is really rich in smoky flavor, accented with spices and an overall bold flavor so that it really stands out in dishes you add it too! Vegan, oil-free, baked and easy to make.
THE BEST SMOKY TOFU
This healthy baked tofu is my first ever tofu recipe! And it’s delicious! Y’all know how much I love smoky flavors, so obviously I went there for this recipe. The marinade is so flavorful and soaks in the tofu overnight for such a rich, bold flavor to stand out in whatever dish you add it to.
1. Slice a 10 ounce package of “firm tofu” after it’s been drained (by tofu press or several paper towels) into 1/2 to 3/4 inch pieces.
2. Mix the marinade and add the pieces to the marinade in a bowl that will fit all pieces to lay flat. It’s very important to toss all pieces well and then spoon the marinade over each piece of tofu, so that it really soaks into it.
3. Cover and chill the tofu overnight. DO NOT skip this step because this is what will allow the tofu to turn out extremely flavorful and not bland.
4. Preheat the oven to 375°F and line a pan with parchment paper. Place each piece of tofu on the pan.
5. Bake 15 minutes. Lower the heat to 350°F and flip over each piece and bake another 5-10 minutes, depending on how browned you want your tofu.
I hope you all love this easy smoked baked tofu! It’s baked, oil-free and absolutely delicious!
WAYS TO SERVE THIS TOFU
- I served it with my vegan ramen noodle soup and seasoning recipe!
- Add it to sandwiches for a delicious smoky flavor instead of using deli meat.
- You can literally serve this smoky tofu to any buddha bowl in place of beans. Serve it with some grains, veggies and a sauce or pesto!
The Best Smoky Tofu
Ingredients
- One 10 ounce package "firm or extra firm tofu" SEE NOTES at bottom
MARINADE
- 1 tablespoon liquid smoke (I recommend the Colgin "hickory" brand)
- 1 tablespoon pure maple syrup or agave
- 3 tablespoons (45g) low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
Instructions
- You'll need a large shallow bowl that will allow all pieces to fit flat, to add the sliced tofu and marinade.
- Drain the tofu really well. I simply used several layers of paper towels to wrap up the block of tofu, set it on a plate and set a couple of heavy books on it. Let it sit about an hour.
- Slice the tofu in about 1/2 inch to 3/4 inch cubes.
- Make the marinade by combining all the ingredients in a small bowl. Mix well.
- Pour the marinade over the tofu and toss gently to ensure the pieces are all coated.
- Important: Now make sure to spoon the marinade over EACH PIECE and don't rush this. You want the marinade fully on top, too, so that it soaks well into the tofu overnight. This will ensure really delicious, flavorful tofu!
- Place the bowl in the fridge overnight or 8 hours. Please do not skip this step. The tofu turns out so flavorful this way.
- Preheat the oven to 375°F and line a pan with parchment paper.
- Place each piece of tofu on the pan.
- Bake for 15 minutes. Flip over each piece and lower the heat to 350°F and bake the tofu for another 5-10 minutes depending on how browned you like it. I went about 6 minutes. Just wait until your house smells so insanely delicious and smoky while this bakes!
- Let the tofu cool about 10 minutes and serve immediately or chill for later. I used the tofu in my vegan ramen noodle soup! See post for other ways to serve this tofu.
Notes
Nutrition
The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.
Haven’t tried yet but sounds like a hit! Curious as to how long it will keep in the fridge after it’s baked? We like to meal prep for the week in a Sunday.
Hi Lisa! It will last about a week!
This was delish! I wanted to make a TLT and use the smoked tofu along with garden tomatoes on sourdough. I chose to cut my tofu block into thin planks, and marinated it that way before popping it in my air fryer. I will be making this recipe on repeat; thank you! Even my omni husband said it was good, which is huge praise from someone who is not a tofu fan.
Sounds amazing!
Hi! I am making this for one of my daughter’s friends that is vegetarian in hopes that it could replace the meat on a charcuterie board. Is this good cold? Or do I need to serve it hot?
I think it is best hot, but I also love cold tofu!
I made your recipe today for my lunch prep, and the taste is really,, really good. Next time, I’m going to add a small amount of toasted sesame oil to the tofu before I air fry to give the tofu a bit more crunch. Excellent recipe! Thank you!
Loved this! I crumbled the tofu and let it soak for a few hours before baking. Great texture to top my soup and make tacos.
I’m trying to make this tonight! Does “chili powder” mean the spice we use to make the dish “chili” ? Or “chile” powder, like ground ancho chile? Thank you!
Yes, regular chili powder, not ancho chile.
I came to this recipe because I can’t find smoked tofu in the stores at all. I was very impatient to make it, so I put a frozen block of tofu into boiling water for 10 minutes to speed thaw, then hand pressed & cubed it. Put it into a zip lock bag with the marinade. This recipe is perfect!
Hello, is there an alternative to maple syrup or agave or can I skip the sweetness all together. I try to avoid sugar so wondering what a good substitution might be. Thank you
The syrup helps to balance out the saltiness and just improves the overall flavor, but I suppose you could try skipping it, it’ll just taste saltier.
I made this yesterday and it’s just super!! I can’t stop snacking on it right out of the oven. I’ve got a few recipes that call for smoked tofu, which I can’t find where I live. This adds so much flavor to normally bland tofu. I’m not a huge fan of chile, so subbed smoky paprika instead. Came out great. I can already see I’ll be making this over and over again. Thanks!
5 Star is my rating! I love eating these right off the baking sheet too. Thank you Brandi for sharing this easy recipe.
So wonderful to hear Donna!
Been looking for a vegan protein that pairs well with sauerkraut- this was perfect! We had baked potatoes, too. 🙂 Will be making this again to try in different ways! Thank you!
This is one of my go to tofu recipes to make a tofu BLT with the marinade. It’s sooo good, even just to make a batch of air-fried tofu just to snack on.
Yay sounds amazing!!
I never comment, but I needed to tell you that this is the only tofu recipe I have ever made where I will eat it without a sauce. I haven’t eaten meat in years but this is probably the most savory, meat-like thing I have had in years. Better than commercial stuff! <3
Yay, I love this feedback, thank you Jennifer!
This made me so happy to read Jennifer!!
This was I was pretty worried about using a whole tablespoon of liquid smoke but it turned out soooo good! I only marinated for maybe a couple hours and I didn’t even cook it when it was done, just added it right on top of my salad and tried not to snack on it straight from the marinating bowl. Yum!!
Oh wow, I love hearing this Jasmine!!
Yes!!! I absolutely love this tofu recipe. I don’t typically cook with tofu as for some reason it always felt intimidating. This recipe makes it so easy and approachable and it is absolutely delicious. Chefs kiss!!!! Perfect. Thank you so much Brandi for such and easy and delicious recipe I could eat this everyday.
SO wonderful to hear Christina!!
Loved this recipe! Had some with my tofu scramble at breakfast and some in my salad at dinner. I turned the oven temp up to 400 degrees instead of down for the last 10mins or so for the crisp factor I was after.
A keeper that will be made regularly. Thank you!
I bet it would be great with freezing and then thawing the tofu. I love doing that because it gets more firm and also absorbs flavors even better. It’s especially good for barbecuing as it makes for a better texture. Thanks! I’ve been lo9ung for smoked tofu and this is as good.
A staple in my household! We normally follow the recipe as is at least once a week, but also works well dehydrated as a whole block of tofu! Great for snacking on or with a meal. Thanks for this recipe!
So happy to hear it Hannah!
I really liked it and I’ll be using it again. I’ll probably cut the amount of sweetness. But that you for this recipe.
I’ve been using this marinade on repeat for months. It works well for tempeh, too! Thank you for your easy, tasty recipes!
Absolutely amazing! My bf and i agree it tastes like “meat”. Well done!!
So awesome to hear that Kelly!
Since giving up meat, sometimes I really miss a good ‘ol sandwich. I made this recipe, but cut the tofu in thin slices. Followed the directions otherwise, but cooked for another 8 minutes +/- after flipping. After cooling, I refrigerated the slices and have used them on sandwiches with sourdough, lettuce tomato and whatever condiment I feel at the moment. They’re really great, and such a good sub for deli meat. Have also cut the cooked pieces smaller and added to salads where bacon would normally be used. A truly versatile recipe! I used ALDI brand organic extra firm tofu.