Martha Stewart All-Purpose Baked Tofu

Martha Stewart All-Purpose Baked Tofu is an easy party appetizer made with extra-firm tofu, tamari and smoked paprika, ready in 50 minutes. Save this few ingredients vegan snack for game day, potluck night, meal prep Sundays or lunch bowls, because it bakes crisp on one sheet pan.

Press the tofu for at least 10 minutes before it goes anywhere near the oil, because that squeezes out the water that holds the flavor back. Skip it and the squares come out soggy and pale instead of crisp and golden.

Martha tosses the tofu in cornstarch after the tamari coating, which gives the edges a thin crackly shell. She also bakes it directly on the bare metal pan instead of parchment, so the bottoms brown properly.

Martha Stewart All-Purpose Baked Tofu

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

85

kcal

Tamari and smoked paprika give these squares a savory, just-off-the-rotisserie flavor, while a dusting of cornstarch crisps the edges. The inside stays tender and chewy, with a few crunchy broken bits on the pan.

Ingredients

• 1 package (14 ounces) extra-firm tofu, drained
  

• 1 tablespoon extra-virgin olive oil
  

• 1 tablespoon reduced-sodium tamari or soy sauce
  

• 1/2 teaspoon smoked paprika
  

• 1 tablespoon cornstarch
  

Directions

• Slice the tofu: Cut the 14-ounce block of extra-firm tofu lengthwise through the center. Then slice crosswise at six 1/2-inch intervals to end up with 12 squares.
• Press the tofu: Arrange the tofu in a single layer on a baking sheet lined with several layers of paper towels. Top it with more towels and a second baking sheet, weigh it down with canned goods, and press for 10 to 30 minutes.
• Mix the marinade: Preheat the oven to 400°F, then stir 1 tablespoon olive oil, 1 tablespoon tamari and 1/2 teaspoon smoked paprika together in a large bowl. Add the tofu and toss gently with a spatula so every side is coated, since a few broken bits will turn into crispy pieces.
• Coat with cornstarch: Sprinkle 1 tablespoon cornstarch over the tofu and toss until it is evenly coated. This thin layer is what gives the edges their crunch.
• Bake until golden: Transfer the tofu to a parchment-lined baking sheet and bake for about 30 minutes, flipping halfway through. It is ready when the squares are crisp and golden brown.
• Serve or store: Serve the tofu warm, or let it cool completely first. Then refrigerate it in an airtight container for up to 5 days.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO silicone spatula set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use firm tofu instead of extra-firm?

Yes, firm tofu works fine here, though the baked squares will be a little softer. Extra-firm gives you more bite, so I reach for it first. Press firm tofu the full 30 minutes to get the water out.

Do I really have to press the tofu?

Yes, this is the one step you shouldn't skip. Unpressed tofu holds so much water that the bites come out soggy instead of crisp. Pressing for 10 to 30 minutes works, and longer time gives crispier edges.

How long does baked tofu keep in the fridge?

Let it cool completely, then store it in an airtight container in the fridge for up to 5 days. Reheat it on a baking sheet in a 400°F oven for about 8 minutes to bring back the crunch, since the microwave makes it soft.

What can I use if I don't have a tofu press?

You don't need one. Lay the tofu between paper towels or clean kitchen towels, set a second baking sheet on top and weigh it down with canned goods. A cast-iron skillet works well as a weight too.

Why shouldn't I line the baking sheet with parchment?

Most of the time parchment makes cleanup easier, but here you want the tofu touching the metal pan so the bottoms crisp and brown. If you'd rather use parchment, expect slightly softer bottoms and flip the squares once more during baking.