This vegan garlic tofu recipe is a great way to introduce tofu or a meatless meal to tofu skeptics. It’s full of flavor and easy to make, a dish the whole family will love.
Tofu guys, you either love it, or you hate it.
There isn’t much in the middle.
I am a tofu lover, but I thought it was disgusting the first time I tried it.
If it is not cooked properly, then forget it.
This easy, vegan garlic tofu may change your mind if you are on the fence about tofu.
This is a great recipe to serve people who have never had tofu.
Now, this tofu dish is not an Asian garlic tofu, which I think is a little confusing. If you look up garlic tofu, all that comes up are recipes full of Asian-style ingredients.
I love how many different ways you can enjoy tofu.
I do like to use a tofu press with this recipe which I’ll explain more below.
Vegan Garlic Tofu Recipe Q&A
What’s the best type of tofu to use for this recipe?
This recipe is best with extra-firm tofu. You can also use just firm tofu.
You wouldn’t want to use silken tofu; it wouldn’t work.
What is a tofu press?
A tofu press just presses all that water that was sitting in the tofu out so it can absorb other flavors.
I use this one (amazon affiliate link) that I got on Amazon years ago, but you could use some heavy books if you don’t want to buy another gadget.
Is this a gluten-free tofu recipe?
Yes, as long as your cornstarch is made in a gluten-free facility, everything else is already gluten-free.
Can I make this oil-free?
Sadly, this recipe won’t be very good without vegan butter. It really is the star of the show, and the end result wouldn’t be very tasty.
What do you need for this tasty vegan garlic tofu recipe?
Check out the recipe card at the bottom of this post for the full recipe.
- 14 oz extra firm tofu
- corn starch
- olive oil or your favorite oil
- vegan butter
- black pepper
- brown sugar
- apple cider vinegar
- fresh garlic
- dried parsley
- cooked jasmine rice or brown rice (or whatever rice you like)
How do you make this garlic crispy tofu?
Start by pressing your block of tofu.
Either with a tofu press or by wrapping the tofu in layers of paper towels and place on a plate and some heavy object like books or weights.
Try to press the most water out that you can for about 15- 20 minutes.
Preheat your oven to 450 degrees.
Get a baking sheet or sheet pan and spray it with cooking spray or heat-safe parchment paper, and set aside.
When the tofu is done being pressed, place it on a cutting board and either cut it into tofu cubes or break it up with your hands.
Sprinkle the cubed tofu with 2 TB corn starch and carefully mix to coat the tofu.
Place the tofu pieces on the prepared baking sheet in a single layer and bake in the oven for 20 minutes, flipping halfway through to ensure even browning.
While the tofu is cooking, make your sauce.
Mix all your sauce ingredients and stir until combined.
After the tofu has baked for 20 minutes, carefully pour the delicious sauce on the tofu and stir ( the pan will be extremely hot, so be careful); bake for an additional 2 minutes.
How do you serve this easy tofu recipe?
You can serve this as a tofu bowl. I serve this with rice.
The delicious garlic and herb flavors pair nicely with the rice and some roasted vegetables.
You could also serve this with cauliflower rice if you’d prefer.
I think it would taste good with a bowl of vegan butter noodles.
How do you store leftovers?
Store your leftovers in an airtight container in the fridge for up to 5 days.
If you want it to be crispy again, you can reheat it in the air fryer.
Can you freeze baked tofu?
Yes, you can freeze this in a freezer-safe container for up to 3 months.
However, I think this tastes much better fresh than frozen. It may lose too much flavor.
Let it defrost in the fridge or counter, and then bake again with some additional sauce made up.
Want some more easy dinner vegan recipes?
- 1 14 oz package extra firm tofu, rinsed and drained
- 2 TB corn starch
- 1 TB oil
- 2 TB vegan butter, melted
- 1 tsp salt
- 1/2 tsp pepper
- 2 TB brown sugar
- 1 TB apple cider vinegar
- 3 cloves garlic, minced
- 1/2 TB parsley, dried
- Start by pressing your tofu. Either with a tofu press or with plates and some heavy books. Try to press the most water out that you can for about 15- 20 minutes.
- Preheat your oven to 450 degrees. Get a baking sheet and spray it with cooking spray; set aside.
- When the tofu is done being pressed, take it and either cut it into bite-sized pieces or break it up with your hands. Sprinkle the tofu with 2 TB corn starch and carefully mix to coat the tofu. Place the tofu on the prepared baking sheet and bake in the oven for 20 minutes, flipping halfway through to ensure even browning.
- While the tofu is cooking, make your sauce. Mix all your sauce ingredients and stir until combined.
- After the tofu has baked for 20 minutes, carefully pour the sauce on the tofu and stir ( the pan will be extremely hot, so be careful)—Bake for an additional 2 minutes.
- Serve with rice.
See blog post for recipe Q&A
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 206Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 634mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 10g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.