Gluten-Free Vegan Recipes / Light Vegan Meals

Smoky and Sweet Roast Tofu

smoky sweet roast tofu feature

And we’re off! Finally, my first blog on the new site. Welcome! I am going to be super quick today because I have a tiny window of opportunity. The elf is sleeping, the husband is happy rolling around in the garden and I have a new photography set up to play with. Yay. Today is a good day. Thankfully this smoky and sweet roast tofu recipe is wonderfully quick to prepare and equally as quick to eat.

I think tofu is one of the most polarising foods I have come across. Love it or hate it, you can’t deny it’s versatility. It can be whipped, scrambled and in this case cubed and treated like a meat. Add a good baste and tofu comes to life. I love this particular baste/sauce, it is complex in its sweet, smoky goodness and so simple to prepare. While I love tofu in all its guises, I am very partial to roast tofu and this vegan recipe is de-licious.

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Sweet Smoky Roast Tofu | Vegan Recipe


  • 500 g firm tofu or medium
  • 2 garlic cloves finely chopped
  • 1 ginger thumb finely chopped
  • 3 tbs tamari or soy sauce
  • 1 tbs smoked paprika
  • 1 tbs ketchup
  • 2 tbs apple cider vinegar
  • 2 tbs maple syrup
  • 2 tbs water
  • chia or sesame seeds to garnish
  • chives finely chopped to garnish
  • oil


  • Preheat oven to 200 degrees C or 400 F.
  • Lay tofu on a kitchen towel to remove moisture.  
  • In a saucepan heat a good dash of oil and fry garlic and ginger until fragrant. Add soy, ketchup, paprika, apple cider vinegar and maple and stir to combine. Add 1 tbs of water.
  • Cut tofu in to cubes and gently dip them in to the baste carefully not to burn yourself.
  • Place basted cubes on a baking tray and bake in the oven for 15 - 20 minutes until brown.
  • Remove from oven. Add another tbs of water to the baste and stir before spooning over the tofu.
  • Garnish with finely chopped chives and chia or sesame seeds. Serve with steamed rice or a pickled salad. 








About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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In the ingredients list, you have listed one garlic thumb. I’m guessing that should be fresh ginger, right?