Easy Baked Tofu for Salads

Tofu is easily one of my favorite salad toppers. It’s loaded with high-quality plant-based protein, essential minerals and other key nutrients that make it a true nutritional powerhouse. But I’d be lying if I said it didn’t come with a bit of baggage. Maybe you’ve tried tofu before and found it bland, rubbery or just plain uninspiring. If so, you’re not alone. I hear it all the time: “I want to like tofu, but I just can’t get past the texture or the taste.”

If that sounds familiar, you’re exactly where you need to be.

The truth is, tofu just needs a little love to reach its full potential. That’s exactly what this Easy Baked Tofu for Salads recipe delivers. With just a few simple steps, you’ll turn a basic block of tofu into a flavorful, chewy and satisfying topper you’ll actually crave. No fancy techniques. No complicated ingredients. Just real, crave-worthy flavor you can pull off any day of the week.

Whether you’re vegan, vegetarian or simply tofu-curious, this recipe is here to help you fall in love with tofu—maybe for the first time, or all over again.

Topper Insights

Tofu sometimes gets misunderstood. A lot of people expect it to taste like meat. And, when it doesn’t, they’re left wondering what all the hype is about But tofu isn’t meant to replace meat. It’s a blank canvas that, when prepared right, brings hearty texture, rich flavor and satisfying nutrition to any salad bowl.

The key to getting it right starts with pressing. Even extra-firm tofu holds a lot of water, and if you skip this step, you’ll miss out on the texture tofu is known for. You can use a tofu press, or simply sandwich the tofu between layers of paper towels and stack a heavy object on top. Either way, pressing removes excess moisture, helping the tofu soak up seasonings and bake up with golden, crispy edges that add real substance to your salads.

For this baked tofu for salads, I stick to a handful of essentials that bring out the best in every bite:

• Extra-Firm Tofu: Firm enough to hold its shape after pressing and strong enough to deliver a hearty, chewy bite once baked.
• Extra-Virgin Olive Oil: Adds richness, locks in moisture and encourages beautifully crisp edges without drying out the tofu.
• Liquid Aminos (or Low-Sodium Soy Sauce): Provides deep, savory umami flavor that tofu naturally craves and soaks up like a sponge.
• Balsamic Vinegar: Adds a bright, subtle tang that cuts through the richness of the oil and balances the marinade.
• Pure Maple Syrup: A natural sweetener that rounds out the flavors and adds just the right amount of warmth.
• Fresh Garlic: Infuses the tofu with bold, aromatic flavor that deepens during baking.
• Lemon Juice: Lifts the whole dish with a splash of brightness and a fresh, clean finish.
• Smoked Paprika, Oregano, Basil and Thyme: A simple blend of warm, earthy spices that brings balance, depth and a touch of smokiness.

Topper Building Blocks

This baked tofu recipe uses simple, everyday staples that work together to create bold taste, satisfying texture and a balanced finish. Every element plays a part in building layers of flavor without overpowering your salad bowl. Feel free to experiment with the herbs, sweetness or acidity to match your favorite salad combinations—the beauty of this tofu is how easily it adapts to whatever bowl you’re building.

• 1 block extra-firm tofu (14-16 ounces)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons liquid aminos (or low-sodium soy sauce)
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• Juice of 1/2 small lemon
• 2 cloves fresh garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1-2 tablespoons cornstarch or tapioca flour (optional for extra-crispy tofu)

Build Your Topper

Building this flavorful baked tofu for salads takes a little prep, but the process is easy to follow. Pressing out excess water, layering in bold flavors and baking to golden, crispy perfection brings everything together for a salad upgrade you’ll actually look forward to.

Here’s exactly how to bring it all together, step-by-step.

1. Press the Tofu: Drain the tofu and gently squeeze out some of the moisture with your hands. Place it between layers of paper towels or in a tofu press, and apply steady pressure for at least 30 minutes to remove as much water as possible. Well-pressed tofu will feel denser and bake up with better texture.
2. Slice and Marinate: Cut the pressed tofu into thin slices or 1/2-inch cubes. In a small bowl, whisk together the olive oil, liquid aminos (or soy sauce), balsamic vinegar, maple syrup, lemon juice, garlic and spices. Add the tofu to a bowl or resealable bag and toss gently to coat. Let it marinate for at least 15 minutes—or leave it overnight in the fridge for even deeper flavor.
3. Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease an oven-safe skillet to prevent sticking.
4. Toss with Cornstarch or Tapioca Flour (Optional): For extra-crispy tofu, lightly toss the marinated pieces with 1-2 tablespoons of cornstarch or tapioca flour just before baking. This creates a thin coating that helps the tofu crisp up beautifully in the oven without drying out.
5. Arrange and Season: Spread the tofu out evenly in a single layer, giving the pieces space so they bake properly. Sprinkle lightly with kosher salt and black pepper if needed.
6. Bake the Tofu: Bake for 25-30 minutes, flipping the pieces halfway through for even browning. The tofu is ready when it’s golden brown around the edges and firm to the touch.
7. Cool Slightly and Serve: Let the tofu cool for a few minutes after baking. This short resting time helps it firm up even more, making it easy to toss into your favorite salad or grain bowl.

Customize Your Topper

Baked tofu is one of the most versatile salad toppers you can make. Once you master the basic method, it’s easy to customize the flavors to fit whatever bowl you’re building—or even turn it into a stand-alone meal. Whether you like it smoky, spicy or a little sweet, there’s plenty of room to make this tofu truly your own. Here are a few simple ways to get your creative juices flowing.

• Switch Up the Spices: Swap the oregano, basil and thyme for cumin, curry powder, za’atar or smoked chili powder for a completely different flavor profile.
• Adjust the Sweetness: Add a little extra maple syrup for a touch of caramelized sweetness that pairs well with fruit-forward or spicy salads.
• Add a Spicy Kick: Stir a splash of sriracha or your favorite hot sauce into the marinade for a bold, fiery tofu topper.
• Change the Acid: Replace lemon juice with lime or rice vinegar for a slightly different brightness that works beautifully in Asian-style salads.
• Use Beyond Salads: Toss baked tofu into wraps, grain bowls, stir-fries or even snack on it straight from the fridge for a quick plant-based protein boost.

Let Me See Your Topper

If you enjoy this Easy Baked Tofu, which I’m quite sure you will, drop a comment below and share your pics on Instagram (@that.salad.lady) and TikTok (@thatsaladlady). Don’t forget to add the hashtags #thatsaladlady and #buildyourbowl.

Love it? Add pins on Pinterest and share it on Facebook using #thatsaladlady. I can’t wait to see your creations!

Easy Baked Tofu for Salads

Recipe by That Salad Lady

5.0 from 5 votes

Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep Time

10

minutes

Cooking Time

30

minutes

Calories

215

kcal

Resting Time

30

minutes

Total Time

1

hour 

10

minutes

Upgrade your bowls with this crispy, flavorful baked tofu for salads—perfect for meal prep, quick lunches and hearty plant-based dishes!

Ingredients

• 1 block extra-firm tofu (14-16 ounces)

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons liquid aminos (or low-sodium soy sauce)

• 1 tablespoon balsamic vinegar

• 1 tablespoon pure maple syrup

• Juice of 1/2 small lemon

• 2 cloves fresh garlic, minced

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried basil

• 1/4 teaspoon dried thyme

• Kosher salt and freshly ground black pepper, to taste

• 1-2 tablespoons cornstarch or tapioca flour (optional for extra-crispy tofu)

Directions

• Press the Tofu: Drain the tofu and gently squeeze out some moisture with your hands. Place it between layers of paper towels or in a tofu press, and apply steady pressure for at least 30 minutes to remove as much water as possible. Well-pressed tofu will feel denser and bake up with better texture.
• Slice and Marinate: Cut the pressed tofu into thin slices or 1/2-inch cubes. In a small bowl, whisk together the olive oil, liquid aminos, balsamic vinegar, maple syrup, lemon juice, garlic, and spices. Add the tofu to a bowl or resealable bag and toss gently to coat. Let it marinate for at least 15 minutes—or leave it overnight in the fridge for even deeper flavor.
• Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease an oven-safe skillet to prevent sticking.
• Toss with Cornstarch or Tapioca Flour (Optional): For extra-crispy tofu, lightly toss the marinated pieces with 1-2 tablespoons of cornstarch or tapioca flour just before baking. This creates a thin coating that helps the tofu crisp up beautifully in the oven without drying out.
• Arrange and Season: Spread the tofu out evenly in a single layer, giving the pieces space so they bake properly. Sprinkle lightly with kosher salt and black pepper if needed.
• Bake the Tofu: Bake for 25-30 minutes, flipping the pieces halfway through for even browning. The tofu is ready when it’s golden brown around the edges and firm to the touch.
• Cool Slightly and Serve: Let the tofu cool for a few minutes after baking. This short resting time helps it firm up even more, making it easy to toss into your favorite salad or grain bowl.

Notes

• Boost the Flavor: After baking, add a final touch by sprinkling freshly cracked black pepper for extra sharpness, red pepper flakes for a subtle heat or a squeeze of fresh lime juice to brighten up the tofu before serving.
• Store for Maximum Freshness: Store baked tofu in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in portions—but expect a slightly chewier texture after thawing.
• Reheat the Right Way: Warm leftover tofu in a skillet over low heat or in a 350°F (175°C) oven. Skip the microwave if you want to keep the edges crispy.

This information is provided as a courtesy and is only an estimate. Please review my full disclaimer to get a clear understanding of the nutrition and health information and resources presented and written on my website.