Salsa Baked Tofu
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 1x
- Category: Tofu & Legumes, Lunch & Dinner
- Cuisine: Vegan
Description
A super versatile recipe for tofu that's delicious in a variety of Mexican-style dishes. Great served with seasoned brown rice and fajita veggies, taco salads, burritos, and tacos.
Ingredients
Scale
- 1 package firm or extra-firm tofu, cut into triangles
- 3 tbsp salsa
- 2 tsp olive oil
- 1 tbsp sriracha
- ¼ tsp chili powder
- 2-3 garlic cloves, minced
- ¼ tsp cumin
- 1 tsp lemon juice
- 1 tsp salt
Instructions
- Directions
- In a shallow bowl or food storage container combine all ingredients. Gently mix to evenly coat the tofu. Allow the tofu to marinate for 1-2 hours in the fridge.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper, lay the tofu on the sheet in a single layer, reserve excess marinade.
- Bake for 10 minutes.
- Flip each piece of tofu and spoon a little bit of the reserved marinade over each piece. Bake for another 8-10 minutes.
Notes
Serve with brown rice and fajita style vegetables. Add protein to tacos, burrito bowls, and burritos. Serve in a healthy Taco Salad.
Nutrition
- Serving Size: 4
- Calories: 27
- Sodium: 759 mg
- Fat: 2 g
- Unsaturated Fat: 2 g
- Carbohydrates: 2 g
Scarlet
This marinade is crazy delicious, so there's that. I had a few issues, though. First of all, the amount of marinade doesn't begin to cover 350 g of tofu. Would double it. Second, the tofu after marinating and baking remains soft and watery, not firm and dry as shown in the photo. Perhaps the type of salsa used makes the difference? I used a chunky salsa. It could be that this preparation only works with a very thin/pureed salsa (that would also address the quantity/coverage issue, perhaps), Even so, I don't get how it could firm up enough to use in a salad without either covering it also with some kind of flour or breading, and/or pan-frying it. Any suggestions?
★★
Brittany
Hi Scarlet! Thanks for your detailed comment, I really appreciate it. This is a very very old recipe and it sounds like it's a bit of a mess!
Just to start (before I retest it) I would double the marinade like you suggested. I'd also increase the amount of oil which will help with the crisping issue. And lastly I'd increase the cooking temp to 425° or 450°F and bake for 15-20 minutes, flip and bake for another 10-15 minutes (again that will help with the crisping issue). I think puréeing the marinade would be a good idea too. It's going to be hard to make the tofu crispy if there's large, watery chunks of tomato/onion/etc. With all that figured out you definitely won't need to bread the tofu (but you CAN always sauté/pan-fry it to speed up the process).
I'm really sorry the recipe didn't work for you, what a disappointment. I appreciate your comment, it'll help other people avoid the experience you had.
Lamandra Kuck
I love this recipe! I press the tofu before marinating, that should help with the overly watery issue....
★★★★★
Sara
This was great! Really enjoyed it! Easy to make too!
★★★★★
Elle
This recipe looks great! 😊 What is the weight of the pack of tofu you used? In Australia, tofu comes in different pack sizes (typically 300g and 500g). I want to make sure I use the right size. Thanks!
Brittany
350 grams! I apologize for not including that in the recipe. This is one of my earlier recipes and I wasn't as conscious of international readers. Thank you for commenting Elle!