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Damn Delicious Baked Tofu


  • 1 block firm or extra firm tofu, pressed well and sliced into 8-10 slices
  • 1/4 cup coconut aminos
  • 1/4 cup brown rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fresh squeezed orange juice
  • 1 tablespoon vegan worcestershire sauce
  • 1 tablespoon peeled and minced ginger
  • 1 tablespoon minced garlic
  • 1 cup sliced green onions (50 g)


  • Remove the block of tofu from the package and rinse with water. Place the block of tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks or a heavy skillet, and set aside for 10 - 15 minutes while the liquid is pressed out of the tofu.
  • While your tofu is pressing whisk all of the ingredients together in a 10 - 12 inch cast iron skillet.
  • When the tofu is done pressing, slice into 8 - 10 slices and place gently into a well seasoned 10 inch cast iron skillet (you could also use a glass or ceramic baking dish). Turn the tofu over and gently mix with your hands so that the marinade covers all the tofu.
  • Preheat your oven to 375 °F (190 °C) while your tofu soaks up the marinade. Turn it over once or twice during this process so that all the sides of the tofu get some marinade action. 
  • When the oven reaches temperature, place the skillet, uncovered in the oven for 25 minutes. After 25 minutes, take out of the oven and flip each piece over. Put back in the oven and bake for an additional 25 minutes. 
  • Take out of the oven and allow to cool in the cast iron pan. The tofu will firm up a bit as it sets. 


If your cast iron isn't well seasoned, there's a chance that your skillet will be a bit stripped after you make this recipe. If this happens, it's nothing to worry, just reseason and you're good to go. 
I season my cast iron with a bit of oil or I roast some nuts and then rub any leftover oil into the skillet with a clean kitchen cloth.