smoking hot
Table of contents
About this recipe
I made this smoky baked tofu because I wanted a versatile, flavor-packed protein that works in literally everything. It’s simple—minimal prep, everyday pantry staples—and it’s gut-friendly too. Perfect for anyone who craves comfort food without the bloat, or just wants an easy yet satisfying addition to bowls, soups, and salads.
Ingredient Notes & Substitutes
Firm tofu – Use firm or extra-firm tofu for best texture. Silken won’t hold up.
Low-sodium soy sauce (or tamari) – Gluten-free if needed, tamari is the best swap.
Rice vinegar – Can be swapped with lemon juice or apple cider vinegar.
Teriyaki sauce – Adds depth and sweetness; replace with 1 tbsp maple syrup or date syrup if avoiding bottled sauces.
Smoked paprika – The key to that smoky, charred flavor. Don’t skip.
Water – Helps dilute the marinade and cover the tofu.
Garlic powder (optional) – For a mild flavor boost; skip for strict low-FODMAP.
Minced ginger (optional) – Fresh or jarred, adds warmth and brightness.
Liquid smoke (optional) – Intensifies smokiness.
Salt – Just a touch for boiling water.
Step-by-step short instructions
Recipe card with notes
Smoked Tofu
Equipment
- Pot
- Strainer
- baking sheet - with parchment paper
Ingredients
- 600 g firm tofu
- 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)
- 1 tsp garlic powder
- 1-2 tsp minced ginger
- 1 tbsp liquid smoke
- 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
- The more water you add to the marinade, the milder the flavor. Add just enough to cover tofu.
- 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.
- Gluten-free: use tamari instead of soy sauce.
- Nut-free: already nut-free, but if you use marinade leftovers for sauces, pair with sunflower seed butter instead of peanut butter.
- Storage: Store baked tofu in a sealed container in the fridge for up to ~1 week.
- Serving ideas: Add to rice bowls, noodle soups, stir-fries, wraps, or even as a topping for salads.
