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a white bowl with smoked tofu cubes

Smoked Tofu

Diana Kostrov
This smoky baked tofu is bold, savory, and addictively crispy on the outside. It’s vegan, low-FODMAP friendly, and endlessly versatile—perfect for tossing into bowls, salads, stir-fries, or just eating straight off the pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating 5 hours
Total Time 5 hours 50 minutes
Course Appetizer, Side Dish, Snack

Equipment

  • Pot
  • Strainer
  • baking sheet - with parchment paper

Ingredients
 

  • 600 g firm tofu
Marinade
  • ½ cup low-sodium soy sauce (or 1/3 cup tamari / regular soy sauce)
  • 1 tbsp rice vinegar (or lemon juice, apple cider vinegar)
  • 2 tbsp teriyaki sauce (or 1 tbsp maple syrup/date syrup)
  • 2 tbsp smoked paprika
  • 1½-2 cups water (see note 1)
Optional Add-ins
  • 1 tsp garlic powder
  • 1-2 tsp minced ginger
  • 1 tbsp liquid smoke
Others
  • Water for boiling tofu
  • 1 tsp salt

Instructions
 

  • Boil tofu – Cut tofu in half (or keep whole) and simmer in salted water for 10 minutes. This firms it up and removes excess moisture.
  • Press tofu – Drain, pat dry, and press gently between towels with a heavy object or tofu press.
  • Mix marinade – Combine soy sauce, vinegar, teriyaki/maple syrup, smoked paprika, and water (plus any optional add-ins).
  • Cut tofu – Cube tofu into 2 cm (1 inch) pieces.
  • Marinate tofu – Place tofu in a container with marinade, seal, shake gently, and refrigerate for at least 5 hours.
  • Preheat oven – After marinating, set the oven to 220°C fan (430°F convection) or 240°C (465°F conventional).
  • Drain tofu – Place a strainer over a container, drain tofu, and save the marinade for sauces.
  • Bake tofu – Spread tofu evenly on parchment-lined baking sheet. Bake 20–25 minutes, stirring every 5 minutes until deeply browned and smoky-looking.

Video

Notes

  1. The more water you add to the marinade, the milder the flavor. Add just enough to cover tofu.
  2. For IBS-friendly: skip garlic powder, use tamari instead of soy sauce if sensitive, and avoid store-bought teriyaki if it contains onion/garlic—maple syrup or date syrup is safer.
  3. Gluten-free: use tamari instead of soy sauce.
  4. Nut-free: already nut-free, but if you use marinade leftovers for sauces, pair with sunflower seed butter instead of peanut butter.
  5. Storage: Store baked tofu in a sealed container in the fridge for up to ~1 week.
  6. Serving ideas: Add to rice bowls, noodle soups, stir-fries, wraps, or even as a topping for salads.