Mexican-Inspired Baked Tofu Recipe

The magic ingredient that sets apart any great vegan bowl is baked tofu. Chewy, crispy, flavorful and warm, this little nugget of joy is seasoned with flavorful Mexican spices and packs a punch of flavor. Food Blogger Ksenia Prints of At the Immigrant's Table loves putting together vegetarian bowls for lunch. The best way to add protein and texture to these bowls is with some baked tofu.

Tofu is delicious when deep fried, but we find that baking it yields a crispy exterior and a softer, chewier interior. Many baked tofu recipes involving store-bought marinades or lackluster flavor, but Prints wanted to find a way to make this vegetarian kitchen staple easier and tastier to make at home. Enter, her Mexican-inspired baked tofu recipe. With less than 10 ingredients and a baking time of 15 minutes, the recipe is made with natural and easy to find components. 

"The trick to getting the most flavor and the best texture is marinating your tofu for longer," Prints says, so set aside some marinating time, and follow our easy recipe to ensure you have a regular supply of delicious baked tofu.

To make this recipe, you will need olive oil, apple cider vinegar, cumin, chili powder, salt, smoked paprika, oregano (use Mexican oregano for authentic results, though regular oregano tastes great too), garlic and of course, firm or extra firm tofu.

Combine all the ingredients for the marinade in a bowl and whisk until thoroughly mixed. Pour into a ziplock bag.

Put the tofu cubes in a large ziplock bag and pour the marinade into the bag. Pat it flat to remove any air pockets and seal the bag tightly. Shake it well to ensure that all the cubes are coated with the marinade.

Prints notes, "The key to getting the most flavor possible out of your marinated baked tofu is leaving it in the marinade for as long as possible ... a minimum of 2 hours and a golden zone of 8 hours. You can also make the marinade ahead and leave the tofu to marinade for a day."

Refrigerate the bag for at least a couple of hours, and preferably overnight or up to 24 hours.

When ready to bake the tofu, preheat your oven to 425 F. Cover a baking sheet with parchment paper or a reusable silicone mat.

Spread the marinated tofu cubes out in a single layer on a large sheet tray that has not been lined with parchment paper. Roast the tofu for 5 minutes. Turn the cubes over and roast for another 5 minutes. Turn them over one more time and roast for a final 3 minutes, until the tofu is golden brown and crispy.

"I love eating our baked tofu immediately, straight from the baking sheet. I just can't help myself — it's that good!" Prints says. Serve it with a quick salsa or dipping sauce for an easy appetizer.

To use in grain bowls or salads, you need to let the tofu cool completely. Once it's cooled, transfer it to an airtight container and store it in the refrigerator until ready to use in your favorite recipes.

Leftover Mexican-inspired baked tofu can be stored for up to 5 days.