A crispy baked tofu with a spicy kick. Marinated in jalapeño and lemon juice to help seal in the flavor as it bakes. A delicious appetizer on its own or a spicy addition to salads, wraps, tacos, and more.
Directly out of the package, tofu is essentially tasteless and its texture varies based on what type it is (silken, soft, medium, firm, etc.). Sounds intimidating, but don't let it scare you. The beauty of tofu is that in addition to any array of types, it can take on additional textures and flavors based on how it is prepared (steamed, fried, baked, seared, etc.). So, to anyone who may be thinking "I don't like tofu", my hope is that you toss aside previous experiences and know that it just wasn't prepared in a way that was palatable to you. It's a personal preference (just as everything else is that we put on our plates). Keep ordering it, keep trying new recipes, keep exploring.
Speaking of new recipes...let's dive into this one. Jalapeños and garlic give a spicy kick, while lemon balances it out with a citrusy flare. Almond flour and arrowroot starch coat the bites for a crunchy outer layer. As it bakes, the flavors immerse further into the tofu and form a golden brown crisp. My mouth is watering, so it's time to get cooking. Keep reading to check out the ingredients needed or jump to recipe to get started.
Currently obsessed with this baked tofu on avocado toast and in salads. Give it a shot and let me know what you think in the comments below!
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Ingredients for a simple marinated tofu
Extra Firm Tofu
Nacho Sliced Jalapeños (and the juice)
Garlic cloves
Lemon juice
Garlic granules (or powder)
Sea salt & black pepper
Almond Flour
Arrowroot Starch: new to using arrowroot? It's a common cornstarch replacement, check out more about it here.
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
Frequently Asked Questions About Tofu
For tofu bites (like this recipe) firm or extra-firm tofu should be used as it has less water and easily absorbs the marinade.
Remove tofu from its packaging and drain the water out. Next, place the block of tofu between two absorbent dishcloths (I fold mine in half and then in half again so they are just slightly larger than the block of tofu). Finally, place a heavy object on top (cast iron pan or cookbooks are my go-to's) and let it sit for 15 minutes.
As previously mentioned, tofu is naturally flavorless. Marinating for at least 30 minutes is the key to making it flavorful. If you're short on time you can also toss the tofu pieces in oil and then season well with spices and a few teaspoons of arrowroot.
Add to salads, tacos, pizza, wraps, sandwiches, avocado toast, grain bowls, etc. The possibilities are truly endless.
Drain and press the tofu. As the tofu presses, combine marinade ingredients in a bowl. Cube tofu pieces and add to the marinade. Toss gently and place covered in the fridge for 30 minutes.
Tofu will keep for 2-4 days in a covered container in the fridge.
📋 Recipe
Crispy Baked Lemon Garlic Jalapeño Tofu
Equipment
- baking sheet
- mixing bowl
- measuring cups and spoons
Ingredients
- 1 block firm or extra firm tofu drained & pressed for 10-15 minutes
Marinade
- ⅓ cup nacho sliced jalapeños
- ¼ cup jalapeño juice from jar of sliced jalapeños
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic granules or powder
After tofu marinates for at least 30 minutes, add in the following;
- 2 teaspoons arrowroot starch
- ⅓ cup packed almond flour
Instructions
- Remove tofu from package and press for 15 minutes *Check out the FAQ section "how to press tofu" above for help on pressing
- While the tofu is being pressed, combine marinade ingredients in a medium-sized mixing bowl
- Once tofu is done being pressed (it should feel firm to the touch), cube to desired bite sized pieces (I usually do about the size of a sugar cube)
- Add cubed tofu to marinade and toss lightly
- Cover and place into the fridge for at least 30 minutes
- When the tofu is almost done marinating (and/or when you are ready to cook it), preheat oven to 425°
- Remove marinated tofu from fridge and drain any excess marinade
- Add almond flour & arrowroot starch. Toss lightly to combine
- Line a baking sheet with parchment paper or drizzle with your favorite oil
- Add tofu to the baking sheet, spreading the pieces out so they aren't stacked on one another (this ensures even baking)
- Bake for 30-35 minutes, or until tofu is golden brown & flagrant
Jenny says
Love this recipe so much! Hot & crunchy!!