Fennel and Sage Baked Tofu Recipe

Need a easy weeknight high protein dinner idea? You’ve got to make this Fennel and Sage Baked Tofu! The fennel and sage marinade turns plain tofu into an savory, addictive vegan dish. Baking gives the tofu a crisp exterior with a chewy, juicy interior. This vegan recipe is really simple but start this early as you’ll want to marinate it for a few hours or overnight for best results.

Video Tutorial for Baked Fennel and Sage Tofu

Printable recipe for Baked Tofu with Fennel & Sage

Yield: 4 servings

Fennel and Sage Baked Tofu Recipe

baked tofu cubes with kale on rice

Fennel and sage marinade turns plain tofu into an savory, addictive vegan dish. For best results, marinate the tofu for 8 hours. You can start it in the morning so it will be ready to bake when you get home from work.

Prep Time 10 minutes
Bake Time 25 minutes
Total Time 35 minutes


  • 2 blocks extra firm tofu (12oz each), pressed
  • 1 cup hot water
  • 2 cubes vegetable bouillon (about 2 teaspoons powder)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon whole dried fennel seed
  • 5-6 fresh sage leaves
  • 1 tablespoon balsamic vinegar
  • 3 drops liquid smoke
  • 3 drops vegan Worcestershire sauce (optional)


  1. Mix all the ingredients except the tofu together until the bouillon cubes/powder dissolves.
  2. Combine the tofu and the marinating liquid in a container that just fits the tofu with a bit of extra room. Cover and place in the fridge to marinate for at least 4 hours. 8 hours or over night is even better. You may turn the tofu over mid-way through to ensure even marination.
  3. Preheat your oven to 350F or 177C. In the meantime, remove the tofu and cut it up into one inch cubes and place on a baking sheet lined with parchment paper.
  4. Bake in the preheated oven for 15 minutes, toss, then bake for another 10 minutes or until the tofu is crisp. Enjoy!

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Showing 2 comments
  • MEL

    I much prefer to cut the pressed tofu into cubes BEFORE placing in marinade. Tofu is not very absorbent and this exposes much more surface area to the marinade.Also speeds up the process.Thanks.

    • Mary

      True that you can marinade anything more quickly when you make the pieces smaller. This way has a different effect tho. Depends on what you want to do.

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