Garlic Herb Tofu Seasoning

This garlic herb tofu is tossed in a simple but flavorful all-purpose seasoning and then baked to crispy golden perfection. This is a great addition to bowls, salads, and more!

It's been a while since I've shared a tofu recipe on the blog, but this garlic herb tofu is definitely worth the wait!

As much as I love making simple marinated baked tofu and breaded tofu, adding a little bit of garlic and herb seasoning to tofu is never a bad idea.

This is my go-to tofu seasoning because it adds a ton of herby and garlicky flavor and also makes the tofu a little crispy.

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• Ingredients
• How to make
• Variations
• Leftovers and storage
• Looking for more tofu recipes?
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Ingredients

• Tofu: I recommend using extra firm or super firm tofu.
• Nutritional yeast: This is a staple ingredient (AKA "liquid gold") that adds a cheesy, umami flavor.
• Dry herbs: I use dry parsley and dry dill. However, different herbs can be used for different styles of meals (see below for tips).
• Apple cider vinegar: This adds extra depth to the tofu. I often use apple cider vinegar in marinated tofu, but just a splash of it before baking adds complex flavor. Red wine vinegar or balsamic vinegar works if you don't have cider vinegar.

How to make

Start by slicing the tofu into one-inch cubes, or into whatever size/shape you prefer. Pat the tofu dry with a clean dish towel or paper towel. This removes external moisture, making it easier to coat the tofu in seasonings.

I recommend mixing together the garlic herb tofu seasonings in a small bowl instead of adding them directly to the tofu. This helps them distribute evenly across the tofu cubes.

Spread the cubed tofu out on a parchment-paper-lined baking sheet. I don't recommend tossing the tofu in a bowl with the seasonings because half of the seasonings will stick to the bowl.

Drizzle the tofu with cider vinegar and oil, tossing to combine.

Sprinkle the seasonings across the tofu. It will look like a lot of seasonings. Spread the tofu in an even layer on the parchment paper, careful not to overlap pieces.

Bake at 425F for 25-30 minutes, flipping halfway through to allow even cooking. The tofu is ready when golden and firm.

Variations

• Herbs: Omit dill and add rosemary for wintery dishes or Italian-inspired meals. Or just use oregano if you don't have dill weed/dry dill.
• Tofu size: One-inch cubes are my go-to, but you can also slice the tofu into tofu cutlets or even crumble it into a tofu scramble and bake it that way.
• How to serve: Use garlic herb tofu anywhere you want to add protein and flavor. It's a good addition to these potato bowls, vegetarian pesto pasta, sandwiches, or as a "meat and three" type meal with a side of gouda mac and cheese, green beans almondine, and garlic cream cheese mashed potatoes.
• Use chickpeas instead: This recipe works well with a can of chickpeas in place of tofu. I recommend using half the amount of seasonings on chickpeas. Drain, rinse, and pat dry the chickpeas before tossing them with seasonings and oil. Bake at 425F for 20-30 minutes.
• I use this seasoning blend on the tofu in my Caesar salad bowls.

Pro tip: Make this seasoning blend into an all-purpose seasoning by doubling or tripling the recipe and storing it in a jar. One serving of this garlic herb tofu uses roughly 3.5 tablespoons (3 tablespoons + 1 and ½ teaspoons) of seasoning blend.

Looking for more tofu recipes?

This tofu is featured in my Ingredient Prep video series, where I show how to prep one main ingredient to use across meals throughout the week.

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