Quick and Easy Baked Herb Tofu

This baked herb tofu is an easy high-protein dish to accompany pastas, soups, or salads. Just toss the tofu with seasonings and bake!

This herb tofu was created randomly one night when I was making pasta for dinner and realized it was missing a protein. I quickly tossed some tofu with whatever herbs and spices I could find in my pantry that would go well with pasta, and honestly I wasn’t expecting much, but it turned out to be really tasty! I’ve made it multiple times since, usually to go with pasta, and it never disappoints! It’s high protein, low effort, plant-based, and gluten-free to make weeknight dinners easy and allergy-friendly.

Key Ingredients

• Tofu ⟶ Super firm, extra firm, or firm, see tips below.
• Balsamic Vinegar ⟶ I highly recommend balsamic vinegar over other vinegars or lemon juice since it has a deeper flavor with a touch of sweetness.
• Herbs & Spices ⟶ Thyme, oregano, smoked paprika, garlic powder, onion powder, nutritional yeast, salt, and pepper all add tons of flavor. Feel free to experiment with other herbs/seasonings!

Tips for Success

Use super firm tofu for extra protein and quicker prep ⟶ Super firm tofu has almost 50% more protein than extra firm and doesn’t require pressing. I highly recommend it if your store sells it! Note that you may need to add a splash of water to the seasoning to thin it out.

For firm or extra firm tofu, let it stand for 10 minutes ⟶ Extra firm and firm have more water than super firm. However, we don’t want to remove all the liquid, so instead of pressing the tofu, drain it and let it stand in the packaging for 10 minutes. It will naturally release some water.

Check the tofu while baking ⟶ The herbs can burn if they cook too long/at too high a temperature, so check the tofu every few minutes in the second half of baking. If the herbs look like they are starting to burn but the tofu isn’t brown yet, reduce the oven temperature by 25°F.

Baked Herb Tofu FAQ

Can I use an air-fryer?
Yes! Just keep an eye on the tofu and adjust the temperature as needed since the seasoning can burn more easily.

Can I make it on the stove?
In a pinch you can, but the herbs will burn more easily so you may not be able to cook the tofu long enough to make it golden and crisp. However, it will still be delicious!

How should I serve herb tofu?
I love pairing this tofu with pasta (like my Japanese-Style Mushroom Pasta, Chickpea Noodle Casserole, or White Bean Mac and Cheese). It would also be a great topping for salads or soups like a minestrone.

Why did my herb seasoning burn?
The herbs can burn if the oven temperature is too high or the baking sheet was too close to the top of the oven. Be sure to use the middle rack of your oven, and reduce the temperature 25°F if necessary. (Some ovens run hot.)

More Tasty Tofu Recipes

• Sweet and Spicy Tofu
• Sweet and Sour Tofu
• Chili Sauce Tofu and Broccoli
• Air-Fried Smoky Tofu
• Tofu Karaage
• Sesame Crusted Tofu
• Baked Miso Tofu

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Baked Herb Tofu

This baked herb tofu is an easy high-protein dish to accompany pastas, soups, or salads. Just toss the tofu with seasonings and bake!

Print Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Servings: 3

Ingredients

• 16 oz firm, extra firm, or super firm tofu
• ⅛ tsp black pepper
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp smoked paprika
• 2 tbsp nutritional yeast
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil

Instructions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Drain tofu and let stand for 10 minutes to naturally release some water. Skip if using super firm tofu.

  Tip: You don't want to remove all of the water, so no need to press the tofu.
• Cut tofu into cubes or triangles.
• Add tofu to a bowl with pepper, salt, garlic powder, onion powder, thyme, oregano, paprika, nutritional yeast, and balsamic vinegar. Gently toss to combine.

  Tip: If your seasoning forms a very thick paste, let it rest for 10 minutes. The tofu should release more water, but if it's still a thick paste, add a splash of water to thin it out enough to coat the tofu.
• Drizzle olive oil over and gently mix to coat the tofu.
• Spread tofu out on baking sheet so they aren't touching. Bake for 25-30 minutes on the middle rack of the oven until browned and crisp, flipping halfway through.

  Tip: You can also air fry the tofu for about 15 minutes at 375°F (reduce heat to 350°F if the herbs are burning).

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