Crispy Baked Tofu with Marinara

Published by on

Friday and Saturday nights are often “experiment with weird stuff in the kitchen” night.

You see, my husband is a musician, and he has gigs every Friday and Saturday night.  Now Ryan is the least picky eater I’ve ever met. He is happy to try most anything at least once, and he’s always ready to give me an honest review of the latest recipe.

Before baking.

I say most, however, because he draws the line at things like tofu, strange vegetables, or weird food substitutions (i.e. my cauliflower fried rice recipe coming soon).

Before baking.

So when I’m looking to try out a new tofu recipe, for instance, (or anything that involves squash!) I save it for Friday or Saturday night.

This brings me to my latest Friday night creation – crispy baked tofu with marinara. These tasty little triangles have a lovely crunch from the cornmeal, and the Parmesan mixed with the seasonings add some great Italian flavor. They are incredibly easy to make, and are especially delicious when dipped in your favorite marinara sauce. In fact, I like to pour a bit of sauce over each triangle and let it soak in a bit before eating; it seeps into the crispy coating and adds an extra layer of flavor.

So if you need a quick Meatless Monday option, or you’re looking for a fun new way to prepare tofu, give this recipe a try. I think you’ll love it!

What’s your favorite tofu recipe? Let me know below!

Crispy Baked Tofu with Marinara

Serves: 2
Time: 40 minutes


  • 14. oz block firm tofu
  • 3 tbls. corn meal
  • 3 tbls. Parmesan
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. Italian seasoning
  • 1/4 tsp. salt
  • 1 egg white
  • Favorite marinara sauce for dipping


  1. Preheat oven to 400 degrees.
  2. Remove tofu from package, discarding the water.
  3. Place tofu between clean kitchen towels or several paper towels. Place a heavy object on top (a cast iron skillet, cook books, etc) and let it sit for about 10 minutes to remove any extra water.
  4. Meanwhile, set up your dredging station. In a medium shallow bowl, mix together the cornmeal, Parmesan, onion and garlic powder, Italian seasoning, and salt.
  5. In a separate medium shallow bowl, scramble egg while with a fork to break it up.
  6. Line a baking sheet with parchment paper and spray lightly with cooking spray.
  7. Cut tofu into eight triangles (see picture above of the eight triangles on the baking sheet).
  8. Dip one triangle into egg while, then dredge in the cornmeal mixture so all sides are nicely covered. Place on baking sheet and repeat with remaining triangles.
  9. Place tofu in the oven at 400 degrees for 10 minutes. After 10 minutes, flip the tofu over and bake for an additional 5-10 minutes, until tofu is crisp and turning lightly golden brown.
  10. Top or dip triangles with marinara sauce (I like to top mine and let the marinara soak in a a few minutes before eating) and enjoy!