Speedy Marinated Tofu

This tofu makes the perfect accompaniment to lots of dishes from Buddha bowls, pasta, salads (cold and warm), poke bowls, stir fries, noodle dishes – just about anything really! We challenge you not to finish the whole tray off before serving!

Easy recipeEasy Gluten free Wheat freeCheap as chickpeasKid recipe
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Preparation time

10 min

Cook time

25 min

Total time



  • sides-light-meals-and-salads




  • 100ml/¼ cup + 2 tbsp olive oil
  • 25g/1 oz flat leaf parsley (with stalks)
  • 2 cloves garlic, roughly chopped
  • 25ml/⅛ cup soy sauce (use Tamari if gluten-free)
  • 300g/11 oz (approx.) firm tofu
  • 2 tbsp nutritional yeast


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Line a large baking tray with baking parchment.
  3. Drain the water from the tofu and wrap the block in a clean tea towel or kitchen roll. Pat dry.
  4. Blend together the olive oil, parsley and garlic using a blender or stick blender.
  5. Slice the tofu width ways about 0.5cm/¼ inch thick.
  6. Lay the tofu on the lined baking tray.
  7. Pour the garlic and parsley sauce, then the soy sauce, evenly over each slice.
  8. Place the tray into the oven for 15-20 minutes.
  9. Take the tray out then turn each slice of tofu, adding a bit more soy sauce if necessary.
  10. Sprinkle the nutritional yeast evenly over all slices of tofu then bake for a further 5-10 minutes.

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