Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them--perfect tofu every time.

Stacy Fraser
Source: EatingWell Magazine, March/April 2009 (updated December 2017)


Ingredient Checklist


Instructions Checklist
  • Pat tofu dry and cut into 1/2- to 3/4-inch cubes. Combine soy sauce, lime juice and oil in a medium bowl or large sealable plastic bag. Add the tofu; gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.

  • Preheat oven to 450 degrees F.

  • Remove the tofu from the marinade with a slotted spoon (discard marinade). Spread out on 2 large baking sheets, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes.


To make ahead: Marinate the tofu (Step 1) for up to 4 hours. Cover and refrigerate roasted tofu for up to 5 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

163 calories; protein 19g; carbohydrates 2.2g; dietary fiber 1.9g; fat 10.6g; saturated fat 2g; vitamin a iu 1.2IU; vitamin c 0.7mg; folate 0.2mcg; calcium 187.1mg; iron 3.5mg; magnesium 0.2mg; potassium 2.8mg; sodium 110.9mg.

Reviews (12)

Read More Reviews
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Super easy and absolutely delicious... Note to the true novices at cooking (like myself): I don't think much of the liquid should go in the oven as that seemed to create some smoke... Still turned out delicious and an easy source of ready protein. Read More
Rating: 5 stars
Certainly need to use low sodium! The regular is too salty!!! Read More
Rating: 5 stars
I used low sodium soy sauce and only marinated for 5 minutes. Read More
Rating: 5 stars
I make some of this every other week and then it goes in salads soups and just plain as a snack. Excellent easy -- substitute olive oil for the sesame oil when I don't have the latter. Cara Cville VA Read More
Rating: 3 stars
It's not bad but is more of a side than a main dish. Read More
Rating: 5 stars
This was really great. i served it with brown rice & vegetables. easy simple delicious. Read More
Rating: 5 stars
Used rice wine vinegar instead of lime juice. Marinated in resealable bag and just turned it over every 20 min or so to marinate evenly. Has a great texture and flavor. Read More
Rating: 4 stars
Used this recipe as a base for making Baja style tacos. Paired with a Ginger-Cilantro slaw avocado and Sriracha it was one of the best vegetarian meals I've prepared. I would advise using a dry seasoning of your choice after the marinade before you put it in the oven for a nice blackened crust Read More
Rating: 5 stars
Easy delicious and good for you It takes no time to make the marinade----only three ingredients!! I roast the tofu longer than the recipe states because I like my tofu well-done. I usually saute red peppers spinach and garlic and then put it all over rice. Read More