Baked Tofu


This is another one of those recipes that I have never written down. My husband used to go to a vegetarian lunch once a month to get his vegetarian fix with Gabrielle, then when she opened a restaurant he went to Whole foods to get baked tofu… but then they stopped making it. So I tried to recreate it. I have never been a big tofu fan but I have to admit I love this. Hal eats it for breakfast in the mornings and it makes a great TLT. Tofu, lettuce and tomato on Ciabatta bread. This has become a weekly staple in our house. Even people that don’t like tofu have eaten this and enjoyed it.


  • 1 block of Extra Firm Tofu (I love Trader Joe’s
  • 3/4 Cup of low sodium Soy Sauce
  • 1/4 Cup of Sesame Oil
  • Dash of Worcestershire Sauce
  • Emril’s seasoning


  1. Drain the tofu overnight on a paper towel. I usually change the paper towel at least twice
  2. Slice into 7 pieces. About 3/8 inch thick. You can make them thinner if you want more, but reduce cooking time.
  3. Put into a dish that will allow the sauce to cover the tofu at least partway
  4. Combine all sauce ingredients but the Emril’s seasoning and pour over tofu slices
  5. Let marinate for at least a couple of hours. You may need to turn a couple of times
  6. Place on a non-stick baking sheet of foil covered sheet and sprinkle with the Emril’s seasoning
  7. Bake at 350 for about 20 minutes, turn sprinkle with the Emril’s seasoning and bake another 20 minutes until golden.

Refrigerate and enjoy!





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