Smoky Baked Tofu

By robertwalker      

November 7, 2016

No need to fire up the smokehouse for this recipe—our savory baked tofu gets its flavor from a mixture of soy sauce, maple syrup, and a bit of all-natural liquid smoke. Like a zestier taste? Add a sprinkle of onion or garlic powder, a dash of cayenne or a drizzle of spicy sriracha sauce. This is delicious tossed with thinly sliced vegetables in an Asian-style stir-fry, or crumbled into chili. We also like it as a sandwich filling topped with Smoky Chipotle Sauce

The original recipe can be found here:


  • Prep: 5 mins
  • Cook: 45 mins
  • Yields: 4 Servings


1 POUND tofu, firm or extra firm

1 TABLESPOON reduced-sodium tamari or soy sauce

11/2 TEASPOONS natural liquid smoke suggested brand: Wright's Liquid Smoke

1 TEASPOON pure maple syrup

1/8 TEASPOON freshly ground pepper


1Preheat oven to 325ºF. Line a baking sheet with parchment paper.

2Line a plate with a paper towel. Place tofu on plate and press gently to remove excess liquid. Slice tofu into ½-in thick slices. Blot tofu slices gently with a paper towel to remove any remaining moisture.

3In a medium bowl, combine the tamari or soy sauce, liquid smoke, and maple syrup.

4Dip each tofu slice into the marinade, making sure to coat both sides, then place on the prepared baking sheet. Reserve any remaining marinade.

5Season tofu with freshly ground pepper. Bake until the tofu slices begin to brown along the edges, about 25 minutes.

6Remove baking sheet from oven. Brush tofu slices with a thin layer of the remaining marinade. Using a spatula, turn slices over. Brush with marinade. Return tofu to the oven and cook until golden brown and crisp around the edges, 15–20 minutes.

7Serve warm or at room temperature. Baked tofu will last up to 1 week if covered and refrigerated.


Nutrition Facts

Serving Size2 slices
Sodium209 mg
Protein12 g
Cholesterol0 g
Sugar2 g
Total Fat5 g
Saturated Fat1 g
Trans Fat0 g
Total Carbohydrates3 g
Dietary Fiber1 g

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