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Chili-Lime Baked Tofu

Author: Molly Patrick of Clean Food Dirty Girl


  • 1 package extra firm tofu, water packed (14oz / 397g)
  • 1/4 cup lime juice (60ml)
  • 2 teaspoons red chili powder
  • 2 teaspoons smoked paprika powder
  • 3/4 teaspoon salt
  • 6 turns black pepper


  • Take the tofu out of the package, rinse with water and then extract as much liquid out of the tofu as possible using your favorite method. One method is to place the block of tofu on a plate and set another plate on top of it, then place something heavy on top of that plate, like cans, a heavy book or more plates. Let set for about 15 - 20 minutes.  
  • Preheat your oven to 375° F (190°C). 
  • Remove the tofu from the plate and transfer to a cutting board. Cut into 1-inch cubes and place into a mixing bowl. Add the lime juice, chili powder, smoked paprika, salt and pepper to the bowl and gently stir, using a flexible spatula to thoroughly coat the tofu.  
  • Line a baking sheet with parchment paper or a silicone baking mat and place the tofu in a single layer on the baking sheet. Bake for 15 minutes, then flip the tofu cubes over and bake for an additional 15-20 minutes, until the tofu is golden and crispy on the edges.