I’m so sorry to my soy-free vegans that I am doing two tofu recipes in a row, but I’m just out to prove to the world that tofu doesn’t have to be bland. If done right, it can be an absolutely delicious source of vegan protein. When I’m asked, “dude, where do you get your protein?”, I’m just going to start sharing the link to this post. I’m going to keep it short and sweet this week, just like the ingredients list.

Agave Garlic Glazed Tofu

  • 1 block tofu (firm or extra firm)
  • 2/3 cup agave or bee-free honey
  • 5-6 cloves garlic (minced)
  • 4 tbsp soy sauce
  • 2 tbsp lime juice (alternatively, you can use pineapple juice if you have it on hand)
  1. Drain and press your tofu. Do not skip this step.

  2. Add all of the ingredients except for your tofu in a mixing bowl and whisk together until well combined.

  3. Cut your drained tofu into strips about half an inch thick. For reference, I first cut my tofu into 4 equal parts and then each of those parts into 8 equal pieces (so 32 pieces total). 

  4. Add tofu strips to the marinade and mix together to coat the entirety of the tofu. Marinate covered in the fridge for two hours or up to overnight. 

  5. After marinating, preheat your oven to 425°F and line a baking sheet with parchment paper.

  6. Add marinated tofu to baking sheet in a single layer and bake for 20 minutes. After 20 minutes, flip your individual pieces over and spoon over your remaining marinade. Bake for an additional 15 minutes.  


As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me (@_heybrittney_) and/or use the hashtag #heybrittney so I don’t miss it. 


DX · February 17, 2021 at 10:07 am

Hello! Interesting looking recipe, but why the vague “one block tofu” reference? Tofu can come in 12, 14, or 16 oz blocks, or sometimes even other sizes. Which size block do you mean? Thank you!

    heybrittney · February 17, 2021 at 3:52 pm

    Thanks for reaching out, DX. This was one of my earlier recipes when I wasn’t quite as precise as I am now. I generally buy 14oz blocks of tofu and use those in my recipes. However, 2 ounces one way or another isn’t going to make a HUGE difference in flavor. 🙂

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