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 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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Recipe features
- Quick & easy: Ready in just about 30 minutes using mostly pantry staple spices and seasonings.
- No pressing needed: The tofu doesn't need to be pressed because it becomes firm and golden while baking in the oven.
- Versatile: Garlic herb tofu can be used in a lot of different ways. Serve it in sub sandwiches, in pasta, bowls, pasta salads, or anywhere you need an extra serving of protein.
- Keep the seasoning on hand: The all-purpose tofu seasoning blend can be made in advance and stored in an airtight container for quick use.
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 cutlets or even crumble it into a 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.
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.
Leftovers and storage
- Leftovers are best within 4-5 days. Keep refrigerated in a closed container until ready to use.
- Reheating: You can reheat the tofu in a skillet or in the microwave. In a skillet, heat the pan to medium heat and cook the tofu until it is re-crisped and hot throughout.
- Freezing: Tofu freezes well. Freeze in an airtight container for up to 3 months. Let thaw overnight in the fridge, or quickly reheat frozen tofu in the microwave.
- Tofu seasoning: Store in a jar in a dry, cool place for up to a year.
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.
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comments section below. I always appreciate your feedback! Or check out my new cookbook and follow along on my YouTube, Instagram, TikTok, and Pinterest, or sign up for my newsletter!
📖 Recipe
Garlic Herb Tofu Seasoning
Ingredients
- 14 ounces extra firm tofu
- 1 tablespoon apple cider vinegar
- 2 teaspoons olive oil or other neutral oil
- 2 tablespoons nutritional yeast
- 2 teaspoons dry parsley
- 1 teaspoon dried dill
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon white sugar
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper (optional, makes cleanup much easier).
- Pat the tofu block dry with a paper towel or clean dish towel. Slice tofu into one inch cubes.
- Spread the tofu out on the parchment paper lined baking sheet. Drizzle with apple cider vinegar and oil, tossing to coat.
- In a small bowl, whisk together the nutritional yeast, parsley, dill, onion powder, garlic powder, salt, black pepper, and sugar.
- Sprinkle the seasonings over the tofu. Use clean hands or a spatula to toss the tofu with the seasonings until well coated.
- Space the tofu evenly on the baking sheet. Bake at 425F for 20-30 minutes, until golden and firm. Enjoy!
Video
Notes
- Tofu: Super firm also works.
- Cider vinegar: An equal amount of balsamic vinegar or red wine vinegar works but will yield a slightly different flavor.
- Leftovers are best within 4-5 days. Keep refrigerated in a closed container until ready to use.
- Freezing: Tofu freezes well. Freeze in an airtight container for up to 3 months. Let thaw overnight in the fridge, or quickly reheat frozen tofu in the microwave.
- Tofu seasoning: Double or triple the seasoning ingredients to make an all-purpose tofu seasoning. Store in a cool, dry place in a closed container.
Dawn Hanna
A very lovely herbed tofu recipe. I used dried parsley instead of dill (had none) and marinated it in apple cider vinegar and 2 tbsp tamari. Baked perfectly in the airfryer at 180c for 15 minutes and 170c for 10 after turning. Greay crispy outside. Thank You Cassidy.
Cassidy Reeser
You're welcome! Thanks for sharing how you made it in the air fryer!
Jade L Eaves
Oh my gosh! So good!. This is a great herb pairing for a really good tasting tofu. I am trying to decrease oil as much as I can and I usually bake my tofu in the air fryer w/no oil. Since Tofu is a little wet, I don't pat it dry and apply whatever spice or breading and it sticks so it works out. I only let it marinade in the AC vinegar only and then tossed the tofu in the dry spices. Then I upped the Air Fryer to about 400 degrees and baked for about 7-10 minutes. Came out great.
Cassidy Reeser
I'm happy to hear it worked out in the air fryer! Thanks for including what you did, just in case anyone else wants to try this method out 🙂
Pam
Just when you thought baked tofu couldn't get any more delicious... This recipe is a fantastic way to make tofu.
Cassidy Reeser
Thanks Pam! 🙂
Connie simon
I just love you vegetarian recipes!
Cassidy Reeser
Thank you! 🙂