Garlic Herb Tofu

Garlic herb tofu is coated 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 definitely makes it worth the wait!

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

This baked tofu is tossed with a bunch of pantry-staple spices and nutritional yeast for an herby, garlicky, and crispy result.

Recipe features

• Quick & easy: Ready in just about 30 minutes using mostly pantry staple spices.
• 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 is the centerpiece of my ingredient prep series (episode two) because it can be used in a lot of different ways. Serve it in sub sandwiches, in pasta, bowls, pasta salads, etc.
• The all-purpose 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 tofu marinade, but just a splash of it before baking adds complex flavor. Red wine vinegar or balsamic vinegar work 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 towels. This removes external moisture, making it easier to coat the tofu in seasonings.

I recommend mixing together the garlic herb 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 bowls, pasta, sandwiches, or as a "meat and three" type meal with a side of mac and cheese, green beans, and 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.

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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