Baked Peanut Tofu (gluten-free, vegan)

Author Johnna


  • Two blocks Super Firm High Protein Tofu (28-30 ounces total)
  • 1/4 cup peanut butter , smooth/creamy
  • 1/4 cup toasted sesame oil
  • 1/4 cup gluten-free soy sauce , Tamari, Bragg's aminos or coconut aminos
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons water


  1. Cube tofu into 1" cubes and set aside. (Be sure to drain tofu well if you are not using the high protein super firm tofu mentioned here.)
  2. In a large bowl, mix together all other ingredients, stirring to combine well.
  3. Add tofu cubes and gently toss. Cover and refrigerate for at least one hour, then toss again, returning to the refrigerator. Two hours is long enough to marinate, however you can leave the tofu overnight if necessary. I like about four hours best.
  4. Heat oven to 375 degrees. Line a baking sheet with parchment paper.
  5. Place tofu cubes in a single layer on the baking sheet. Dispose of remaining marinade.
  6. Cook for 15 minutes, then toss a bit. Return to oven for 15 more minutes. Serve hot or cold.