By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 2
536 cal · 40 min
Crispy Baked Tofu with Marinara
Recipe GLPR90cfe66f4c569a
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Average rating: 4.3 (1)
Extra-firm tofu is pressed, sliced, coated with a seasoned cornmeal and graham cracker crust, then baked until golden and crispy. Served with warm marinara sauce for dipping or spooning over top. A vegetarian main course with a satisfying crunch and savory flavor profile.
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Ingredients
1 large block extra-firm tofu
½ cup yellow cornmeal
⅓ cup graham cracker crumbs
½ teaspoon salt
1 teaspoon ground mustard
½ teaspoon Spanish paprika
1 teaspoon chili powder
¼ teaspoon ground black pepper
⅔ cup liquid egg replacement or 2 large eggs, lightly beaten
½ cup warmed marinara sauce
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Remove the tofu from its packaging and drain any liquid. Wrap the block firmly in a clean kitchen towel or several layers of paper towels and place it on a plate. Weight it down with a heavy book or skillet for 10 minutes to press out excess moisture.
Unwrap the pressed tofu and cut it into 8 rectangular slices, each approximately 1/2-inch thick.
In a shallow bowl, combine the cornmeal, graham cracker crumbs, salt, ground mustard, paprika, chili powder, and black pepper. Mix thoroughly until well blended.
Pour the liquid egg replacement (or lightly beaten eggs) into another shallow bowl.
One at a time, dip each tofu slice into the egg mixture, coating both sides evenly, then immediately dredge it in the cornmeal mixture, pressing gently so the coating adheres. Place the coated tofu slices on the prepared baking sheet.
Bake for 22–25 minutes, until the coating is golden brown and crispy.
While the tofu bakes, warm the marinara sauce gently in a small saucepan over medium-low heat or in a microwave-safe container.
Remove the tofu from the oven and serve immediately with the warm marinara sauce on the side for dipping, or spoon it over the top.
Comments
Tofu, eggs, and marinara are all stocked at every Charlotte chain, and the pantry spices cost almost nothing, making this a genuinely cheap per-serving meal—likely under $3 even at Publix. The stated 40 minutes is honest for pressing, breading, and baking, and the crispy-exterior approach means leftovers reheat reasonably well in a toaster oven. The real caveat is that graham cracker crumbs in a savory coating are unconventional enough that you'll be using a box meant for desserts; budget waste if you don't bake regularly. This works as a weeknight vegetarian main for two, though the cornmeal-and-cracker combination skews sweet rather than savory, so set expectations accordingly.
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