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Sriracha-Agave Baked Tofu

Agave Sriracha Tofu | www.thatwasvegan.com

Those of you who follow me on twitter know that I just spent a fabulous weekend in Asheville, NC with my Mom, and I’ll be posting a full review next week, but in the meantime this recipe is dedicated to her. Mom is vegetarian in a not-very-veg-friendly town and she struggles coming up with meal ideas that don’t require much cooking. She’s luckier than many, in that if she drives 30-45 minutes she has access to multiple vegetarian and even an all-vegan restaurant, but sometimes the lady just wants to eat at home, you know? She mentioned over the weekend that she likes to eat salads because the ingredients are readily available and they’re healthy, obvs, but that she gets really bored with them. I mentioned this tofu, and she thought it sounded great, so here it is!

I first made this for a dinner party, and since then have been making a batch nearly every Sunday to cube and sprinkle on my lunch salads. It lasts at least a week if you keep it refrigerated in an airtight tupperware (not that you can go that long without eating it!)

A special thanks also has to go to Lauren, who- after laughing her ass off at me and my sad attempts- shared some insight on the best way  to bake tofu 🙂

Sriracha-Agave Baked Tofu (2 servings served with a veggie – more if you’re cubing for salads)

The sriracha and agave measurements are approximate- if you make 3 slices you might need a little more, but if you end up with extra I recommend just slathering it on there- it’s REALLY good! You could also make this in advance and marinate, but it’s not necessary if you’re pressed for time.


  • 1 block firm or extra firm tofu, well pressed (if you don’t have a Tofu Xpress try this method) and sliced lengthwise. After pressing with an Xpress I usually just slice it in half, but you might go with thirds if yours is still thicker.
  • 1/3+ cup Sriracha
  • 1/3+ cup Agave


  1. Mix the Sriracha and agave together in a small bowl. Taste test and adjust as necessary to get your preferred level of heat/sweet, then set aside.
  2. Cover a baking sheet with a piece of aluminum foil, and spray it with your favorite vegan non-stick spray. Lay out your sliced tofu and cover the top of the tofu pieces with a couple spoonfuls each of the Sriracha mixture (saving half for the other side), then bake at 375 degrees for 20 minutes.
  3. Pull the tray out, spray the tops of the tofu with more non-stick then flip them over. Cover them with the rest of the Sriracha mixture and put the tray back in the over for another 20 minutes.


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{ 20 comments… add one }
  • vegansparkles May 23, 2012, 5:00 am

    I only just joined the Twitterverse TODAY! But I follow you now! 🙂

  • Lauren May 23, 2012, 6:22 am

    That tofu looks much prettier than your first attempt. Even though some of the “skin” was left behind on the foil, it was still delicious. 🙂

    • Barb May 23, 2012, 9:38 am

      Thank you, I think 😉

  • Vegan Thyme (Kelly) May 23, 2012, 9:31 am

    Sriaracha and agave. . . Those two words alone caught my attention. The tofu is my vegan nemesis–I constantly am seeking ways to impart desirable attributes to the “food brick”! Bookmarking this. Okay and I need a tofu press. The dish looks yummy!

    • Barb May 23, 2012, 9:39 am

      Thanks Kelly! I was a late-comer to the Tofu-Lovin’ Party, that’s for sure… but now that I’m here, I’m pretty happy!

  • Heather May 23, 2012, 9:42 am

    I almost just bought a bottle of sriracha sauce yesterday but put it back (we have an entire case of Chuloula) – when I picked it up I actually thought of you!…now I totally need to go back and a a bottle so I can make this!

    • Barb May 23, 2012, 9:54 am

      I’m not a connoisseur of hot sauces by any means, but Jason is and he swears by this stuff- he prefers it over the other kinds like Choloula.

  • An Unrefined Vegan May 23, 2012, 10:44 am

    A little sweet and a little heat! Love the simplicity here!

    • Barb May 23, 2012, 11:34 am

      I figured it was time I share a recipe that doesn’t have a million calories and is covered in vegan cheese 😉

  • Bianca- Vegan Crunk May 23, 2012, 11:29 am

    YES!! This uses my fave ingredient — sriracha!!!! Pinning it now. And I was going to say, your mom is lucky to live in one of the most vegan-friendly towns in the South. But then I’m guessing she’s outside of Asheville since she’d have to drive 45 minutes. I love Rosetta’s Kitchen, and one of these days, I’m going to make it back there to eat at the Laughing Seed. Also, a stop at Amazing Savings is a MUST!!

  • Bianca- Vegan Crunk May 23, 2012, 11:30 am

    Oh wait…..now I see. You and your mom were visiting Asheville….she doesn’t live there. D’oh!

    • Barb May 23, 2012, 11:36 am

      … but I think she WISHES she lived there! I know I do! We didn’t eat at Rosetta’s, but we ate at Laughing Seed twice, plus we were able to order from their menu while having Happy Hour at a nearby pub on our first afternoon there. I can’t get over all the wonderful restaurants, but I never happened upon Amazing Savings- sounds like I missed out! 🙁

  • Gabby @ the veggie nook May 23, 2012, 1:41 pm

    If it has sriracha in it, I’ll eat it 🙂

    I haven’t had any in the house in weeks though, which is upsetting! Bookmarking this for the next time I have it!

    • Barb May 24, 2012, 5:41 am

      You let yourself run out of sriracha!?!?!? 😉

  • andrea May 24, 2012, 12:36 am

    Just so you know! You are mentioned on our foodblog today! Thanks for being awesome and inspiring all of those around you!

    I cant wait to try this! My mouth is watering as we speak!

  • thecrueltyfreereview May 24, 2012, 1:52 pm

    Sounds like I’ll be whipping this up for dinner soon. Sriracha+anything makes for a happy Robert.

  • glutenfreehappytummy May 25, 2012, 8:52 pm

    that sounds so good!! i’m drooling! thank you for sharing!!

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