Baked Sriracha and Soy Sauce Tofu has shown up on Garden of Vegan a lot, so I figured it was about time that I share the recipe! I rely on this recipe a lot because it's quick, versatile, great for meal prepping, and there's very little clean-up afterwards. I pretty much always have the ingredients on hand so it's really convenient to make when I'm not in the mood for cooking.
This recipe only uses 4 ingredients and requires less than 10 minutes of active cooking time. You don't have to press the tofu for this recipe so you can just mix up the ingredients and throw it in the oven. Start cooking some quinoa, steam some veggies, and you'll have a great vegan meal in 25-30 minutes!
I often use this tofu in stir-fries, salads, and vegan lunch bowls, but it can be used in a lot of other ways too. I've eaten it in burritos, sandwiches, and all by itself for a high-protein snack.
I don't measure anything when I'm cooking this tofu at home but in order to turn this into a recipe I've included measurements for all of the ingredients. Feel free to play around with different ratios and ingredients, I suspect it would be delicious with a touch of sweetness too!
This recipe is nut free, gluten free (ensure that you're using gluten free soy sauce), low sugar, and no sugar added.
- 1 block extra-firm tofu
- ½ teaspoon olive oil
- 2 tablespoon light soy sauce
- 1 ½ tablespoon sriracha
Yield: 2-4 servings
Supplies: Chef's knife, mixing bowl, tongs, parchment paper, cookie sheet.
Preheat oven to 425°F.
Slice your tofu into 1" x 1" squares. I'd recommend sticking close to that size and ensure that you slice it no thicker than ½". Check out Part 2 of my Tofu Tutorial different ways to slice tofu.
Add the tofu to your mixing bowl and add the olive oil, sriracha, and soy sauce. Gently mix to combine.
Spread evenly on a cookie sheet lined with parchment paper and bake for 10 minutes.
After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle the remaining marinade over the tofu and bake for another 10-12 minutes.
Once the tofu is crispy on the outside, remove from the oven.
This tofu can be served hot or chilled, either way is delicious. This recipe is so versatile, there's really no limit to the ways it can be used.Print
Baked Sriracha & Soy Sauce Tofu
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch & Dinner
- Cuisine: Vegan
This Baked Sriracha & Soy Sauce Tofu is flavourful and easy to prepare! This simple no-press tofu recipe uses just 4 ingredients. Baked Sriracha & Soy Sauce Tofu is great for sandwiches, wraps, salads, and vegan rice paper rolls.
- 1 block (350g) extra-firm tofu
- 1 tsp (5ml) olive oil
- 2 tbsp (30ml) light soy sauce
- 1 ½ tbsp (22.5ml) sriracha
- Preheat oven to 425F.
- Slice your tofu into your desired shape. I usually go with quarter-sized squares - I'd recommend sticking close to that size and ensure that you slice it no thicker than ½ inch.
- Add the tofu to your mixing bowl and add the olive oil, sriracha, and soy sauce. Gently mix to combine.
- Spread evenly on a cookie sheet and bake for 10 minutes.
- After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle the remaining marinade over the tofu and bake for another 10-12 minutes.
- One the tofu is crispy on the outside, remove from the oven.
This tofu can be served hot or chilled, it's delicious either way! This recipe is so versatile there's really no limit to the different ways it could be used. I usually eat it in vegan lunch bowls and hearty salads, but I've also used it in stir-fries, burritos, wraps, sandwiches, burgers, and as a simple side dish with steamed veggies and quinoa. It also makes an awesome savoury snack all by itself!
I've only just recently gotten into the whole "vegan lunch bowl" thing but I am absolutely in love with them! They're so visually appealing, healthy, and I can tailor them perfectly to my preferences. What exactly is a vegan lunch bowl? Usually a complementary combination of different vegan side dishes, grains, fresh and/or cooked vegetables, nuts & seeds, dips and/or sauces. Vegan lunch bowls are a fantastic way to use up leftovers or little bits of different ingredients you might have on hand.
Baked Sriracha and Soy Sauce Tofu is absolutely ideal for vegan lunch bowls. There's very little active cooking time and once you get the tofu in the oven you can continue prepping all of your other lunch bowl ingredients. Adding one serving of this tofu to a vegan lunch bowl is a great way to boost your protein intake (13 grams per serving) making it a perfect addition to post workout lunch bowls.
Vegan Lunch Bowl with Baked Sriracha & Soy Sauce Tofu
- ¼ recipe Baked Sriracha & Soy Sauce Tofu
- ½ recipe Basic Quinoa
- sautéed zucchini noodles
- shredded carrot
- grape tomatoes
- sliced avocado
- roasted garlic hummus
As soon as the tofu is in the oven, begin preparing the quinoa (cook the quinoa according to package instructions using vegetable broth in place of water OR use our recipe for Basic Quinoa.)
For zucchini noodles: Use a regular peeler for wider ribbons or a julienne peeler for thinner strands (I use the Zyliss Julienne Peeler - affiliate link) and peel from the very top of the zucchini to the very bottom in one motion. Give it a quarter turn and repeat until you've peeled the entire zucchini into "noodles". Preheat 1 teaspoon of coconut oil over med-high heat in a saucepan and sauté the noodles for 3-5 minutes or until tender and slightly translucent.
For shredded carrot: Use the same methods described for peeling zucchini noodles or use a grater for smaller shreds. For a nice crunch you can add it to your vegan lunch bowl raw, or lightly sauté it along with the zucchini ribbons.To serve: In a wide, shallow bowl, arrange a scoop of hot quinoa, a serving of the baked tofu (hot), the zucchini noodles (also hot), and shredded carrot. Top with sliced avocado, a dollop of hummus, and a few grape tomatoes.
Substitutions: The beautiful thing about vegan lunch bowls is that you can tailor them to your taste preferences and individual needs, so feel free to change the recipe to suit your tastes and preferences. Some more great ingredients: canned black beans or chickpeas, roasted chickpeas, cooked brown rice, baked sweet potato, roasted russet potatoes, whole grain couscous, hemp seeds, pumpkin seeds, chopped almonds or cashews, baby spinach, steamed kale, etc.
There's nothing quite like a nice and big hearty salad. Wimpy, sad little salads are a total injustice to healthy vegan eating - there's no need for it! I love a good salad that's colourful, full of texture, and covers every food group while also being delicious, healthy, and super filling.
I tend to eat slightly different variations of this salad a lot. I've been eating this salad semi-regularly for 2+ years and I'm still not sick of it (not even close!!) This is definitely where I use my recipe for Baked Sriracha and Soy Sauce Tofu the most.
Hearty Spinach, Avocado, and Baked Sriracha & Soy Sauce Tofu Salad
- ¼ recipe Baked Sriracha & Soy Sauce Tofu
- 2-3 handfuls of baby spinach
- 4-6 grape tomatoes, halved
- chopped avocado
- 1 tablespoon pumpkin seeds
- 1 tablespoon hemp hearts
- dollop of hummus OR 1 tablespoon balsamic vinaigrette
- 1-2 tablespoon Daiya Cheddar-Style Shreds (optional)
Optional ingredients: ¼ cup black beans or chickpeas, ⅓ cup chilled brown rice or Basic Quinoa, fresh corn, shredded carrot, thinly sliced basil leaves (basil is a fantastic ingredient to use with grape tomatoes and a balsamic vinaigrette.)
To eat immediately: Thoroughly combine the spinach with your preferred dressing (hummus or vinaigrette) and top with Baked Sriracha & Soy Sauce Tofu, grape tomatoes, avocado, pumpkin seeds, hemp hearts, and Daiya. (If not serving immediately, leave the dressing on the side.)This is a really fantastic salad to take on the go for a healthy, filling lunch or dinner.
To make this salad portable: Combine the spinach, chilled Baked Sriracha & Soy Sauce Tofu, and pumpkin seeds in one container. Add the balsamic vinaigrette to the chopped tomatoes in a separate smaller container. Put a scoop of brown rice (optional) in a third container with half of a scored avocado in plastic wrap. To serve: Scoop out the avocado with a spoon and add all ingredients to the spinach and tofu, seal with a lid and shake until all ingredients are combined.
Want to see more ways to use Baked Sriracha and Soy Sauce Tofu?
Browse the "sriracha and soy sauce tofu" tag on Garden of Vegan.
Excellent recipe! I have been a vegan for over 50 years and have tried baking, frying, air fryer tofu and various marinades. This by far is the best I have ever tasted. This will be my one and only tofu recipe in the future. Thank you so very much for this post along with the veggie spring rolls. Also a perfect match with the tofu. So happy I found your blog.
Been using this recipe at least once or twice a month for years now, need to leave a comment about now!
I double the sauce when I do this recipe because I like a little more spice. Works great in just about anything!
Amazing! I used smoked Tofoo brand tofu and it was perfect. Had so much flavour with probably a quarter of the ingredients of similar recipes
Do you press your tofu before you cut it?
Nope! I don't find it necessary in this particular recipe - but especially with how I've cut it in the photos. (if you were cutting the tofu quite a bit thicker, then pressing it might be a good idea.) The marinade is thin and absorbs fast. The tofu will lose moisture when you bake it too, so pressing it (too much) can make it a little dry. But you could pat slice the tofu and then pat it dry, that'll help it crisp up and brown quicker.
Made this about a thousand times before leaving a review!!! It’s been in my rotation for YEARS now. Only thing I do differently is that I double the sauce!
Yum! I added a bit less sriracha because I thought it would be too hot. But, I was wrong. It was on the milder-side and I would have followed the recipe exactly (maybe a tad more oil), if I was to do again. Deicioius and so easy nonetheless! Will make more.
What a brilliant way to cook tofu. THANK YOU!!! I've tried a number of different baked tofu recipes but most turn out really rubbery. This recipe uses a higher temperature (and thus a shorter time period) and they turn out perfectly. I think these are even nicer than fried tofu which has always been my preferred methods regardless of the marinade. Now, you have literally revolutionised how I will cook tofu the future - not only does this method have a great texture but it is an easier and much healthier method to boot. I've had tofu cooked like this 3 times in the last 2 days, which tells you how good it is.
I was looking for an easy and quick tofu marinade/seasoning that didn't require a lot of ingredients. I stumbled upon this recipe and I loved it! It added the perfect bit of spice to the tofu and they got very crispy in the oven. I ended up putting them in for 15 mins on each side rather than 10 mins. I also dried my tofu out before starting. I only had firm tofu on hand and it fell apart a little as I was cutting into cubes but the taste did not falter! I added it into a veggie stir fry I made. Very delicious! will definitely make again.
This is DELICIOUS. I almost always have to add extra seasoning to recipes, but this was full of flavor with a nice little kick. Prep couldn't be easier and was lightning quick (although I did press my tofu for about half an hour first just to help out the crisping). The tofu pieces didn't stick at all in the oven, so flipping was muuuch easier than when you stove-fry. I roasted some yellow potatoes and frozen veggies in the same oven to make dinner a snap. Thanks for a great and easy recipe!
This is our all-time favorite tofu recipe. We love it in banh mi bowls, tacos, stir fries, and your raw veggie spring rolls! So versatile and easy with a great kick.
Where, where have you Bern through my 20+vegetarian an 7 vegan years? This is the best tofu I have ever had! Easy to do, no frying, so healthier, best of the best! Thank you so much
I make this recipe all the time! This is some of the best tofu I’ve ever tasted thank you for posting it!
I made this to put on top of salads, and the flavor is nice. Presentation.... not so much. The tofu crumbled badly as soon as I tried putting it in the bowl with the marinade. I pressed my tofu only a bit at first, but I highly recommend a more serious dehydration before placing the tofu in the marinade.
Thanks for commenting Anya! That's really strange, I haven't had that happened before. What kind of tofu did you use?
Wow, this looks really good! Is this very spicy?
I don't think so! if you want to cut down on the heat, cut your tofu larger or reduce the sriracha a bit!
Do you freeze your tofu before cooking with it? I've heard it soaks up the marinade better.
I don't and it's not necessary for this recipe but you're right, freezing tofu does help it absorb more marinade. I think with this particular recipes (with the basting...) it might end up soaking up too much marinade and being to flavourful. Pressing or freezing your tofu is totally unnecessary in this particular recipe. Thanks for commenting!!
Yummy!!! We loved it! So much flavor. I did make sure I cooked it long enough to cook away the moisture.
I love this recipe and have made it several times. It's got a great kick to it! I've got some friends who aren't as good with spice so for a milder version I use only 1/2 tbsp Sriracha and 1 tbsp Honey with the oil and soy sauce.
Thanks for commenting Julie! We really appreciate it!
17 minutes later after the first flip still not crispy
Ah, it sounds like your oven temperature is too low. You should be able to just cook it a little longer or increase your oven temperature. Did you include the oil in the recipe? Only the edges should really be crispy. For even crispier tofu, slice the tofu a little thinner next time.
I usually hate tofu, I can count the amount of times I’ve eaten it and liked it (3 times) this tofu recipe is going to be my go to, it’s the best and simple! I microwaved my tofu a little at a time to drain the water out, worked like a charm
Could this be made without the oil?
I think so! I don't see why not, but the cooking time might need to be extended!
This recipe looks great. How big is your block of tofu? I have a 900gram block but I'm assuming yours is smaller as i don't think that marinade would go far with this much tofu.
Great website too! Just about to try out your rice paper roll recipe. 🙂
Thanks Erin! I'm using a 350g block of tofu 🙂
I just found your site, looking for ways to transition to veganism. You have such great information! Can't wait to try your recipes! Wondering what you use for balsamic vinaigrette? Right now I have Kraft at home but want to try and make my own. Our site will definitely help with the transition. Thanks!
Hi Julie! Unfortunately I think I was a using a bottled vinaigrette as well and it's no longer available 🙁 This recipe is highly rated and you could sub out the honey for brown sugar or maple syrup. I hope that helps!
I had never even tried tofu before making this recipe. It is very good! I am putting it in fried rice. Thanks for the recipe!
This recipe sounds delicious! I'm hoping to make the tofu later this week - first as part of dinner and use of leftovers with your spring roll recipe the next day. I was wondering how you typically store the leftover tofu? Can I just put it in a airtight container and refrigerate? How long will it keep safely?
Thanks so much!
Hi Becca, that sounds great! I usually just store the tofu in an airtight container or ziploc bag. It should be good for at least 5 days but we usually eat it looong before then.
I've made this recipe multiple times now. My husband eats it right off the pan lol. Thanks!
Oh that's great! So glad you guys like it 🙂 Thanks for commenting!
I made this tofu last night for my first attempt at Summer Rolls and it's AMAZING! I think one of my favorite baked tofu recipes I've tried. It's hard not to eat it all while wrestling with the rice papers... my boyfriend kept eating them also!! Thank you!
Haha, that's cute Michelle! We have the same problem in my house. Glad you like the recipe! 😀
Do you need to press the tofu before slicing it?
Wow! After following your tumblr blog for an age I finally made this and it is AMAZING. The best tofu I have ever made. I'm trying to be prepared for this weeks lunches but I really just want to eat all the tofu. Thanks for the recipe!
Yay, thanks Rosie! I'm so glad you like it 😀 Thanks for commenting, I appreciate it!
I love this recipe so much. It's something I make all the time.
However, I always run into the same problem: no matter how gently I mix my tofu it breaks and I get all these little tofu bits that I can't really cook.
What brand do you use? I've considered that may be part of it. That or perhaps the container I'm using is too small.
Thank you for this wonderful blog!
I use Sunrise Soya Extra-Firm or Firm tofu. Their Soyganic "pressed" tofu is even better (for staying together.) Look for extra-firm or pressed tofu. My tip would be to marinate your tofu in a really shallow, wide container, like a 13x9 or 9x9x pan. You can just pour half the marinade into the bottom of the pan, place the tofu in a single layer, and pour the rest of the marinade on top. That way you can just flip the tofu once rather than stirring. That should help!
Just made these and they are SO good. I love tofu cooked at restaurants but could never quite get the flavor right at home. This recipe is perfect!
Yay! I'm glad you enjoyed it Kate!
This is a great way to marinate tofu! Every recipe looks very tasty, I have to try every one of them.
Wonderful! I hope you enjoy the recipes!
I love this recipe!
Yay! Awesome! 😀