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Bouillon-Baked Tofu

Baked tofu on a sheet tray
Photograph by Travis Rainey, food styling by Sean Dooley, prop styling by Emma Ringness

The porous texture of firm tofu absorbs a thick marinade featuring vegetable bouillon paste, seasoning it both inside and out. Aided by some well-chosen spices, the flavor of this baked tofu makes it good enough to eat on its own. Make a double batch so you have some on hand through the week—the final baked tofu takes well to being simmered in a sauce, scattered over a salad, or stir-fried with vegetables.

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What you’ll need

Recipe information

  • Total Time

    45 minutes

  • Yield

    2–4 servings

Ingredients

2 tsp. vegetable bouillon paste (such as Better Than Bouillon)
½ tsp. freshly ground pepper
½ tsp. garlic powder
½ tsp. sugar
2 Tbsp. extra-virgin olive oil, plus more
1 14–16-oz. package firm tofu, drained, patted dry
1 Tbsp. cornstarch
Asian sweet chili sauce, ketchup, or other sauce of choice (for dipping)

Preparation

  1. Step 1

    Mix 2 tsp. vegetable bouillon paste, ½ tsp. freshly ground pepper, ½ tsp. garlic powder, ½ tsp. sugar, and 2 Tbsp. extra-virgin olive oil in a medium bowl. Cut one 14–16-oz. package firm tofu, drained, patted dry, into bite-size cubes (about ¾"), transfer to bowl, and toss gently to coat. Cover and let sit at least 15 minutes.

    Step 2

    Place a rack in middle of oven; preheat to 400°. Lightly oil a rimmed baking sheet. Uncover tofu and sprinkle 1 Tbsp. cornstarch over. Toss to coat evenly. Arrange tofu on prepared baking sheet, spacing about ½" apart. Bake until golden brown around the edges, 30–35 minutes.

    Step 3

    Transfer tofu to a platter; serve with Asian sweet chili sauce, ketchup, or other sauce of choice for dipping.

    Do Ahead: Tofu can be marinated 1 day ahead; chill if longer than 1 hour. Tofu can be baked 3 days ahead; let cool. Transfer to an airtight container and chill.

TagsDinnerLunchVegetarianVeganGluten FreeDairy FreeNut FreeEasyMake AheadOven BakeTofuBon Appétit

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