Introduction
While traditional Mexican cuisine might not typically feature tofu, I’ve found that combining zesty salsa verde with this protein-rich ingredient creates an incredibly satisfying dish. You’ll love how the tangy tomatillos and spicy chiles complement the mild, creamy texture of perfectly baked tofu triangles.
I discovered this fusion recipe when I was looking for new ways to jazz up my weekly meat-free meals. What makes this dish special is how the tofu soaks up all those bright Mexican flavors while developing crispy, golden-brown edges. Whether you’re a vegetarian or just trying to add more plant-based options to your menu, this recipe delivers restaurant-quality results. Trust me, once you’ve mastered this technique, you’ll want to keep salsa verde tofu in your regular dinner rotation.
Recipe
Salsa Verde Baked Tofu transforms ordinary tofu into a zesty, Mexican-inspired dish that’s both healthy and satisfying. The combination of tangy tomatillo sauce and perfectly baked tofu creates a unique fusion of flavors that works wonderfully as a main course or protein addition to various meals.
The key to this recipe’s success lies in the preparation method, which guarantees the tofu develops a crispy exterior while maintaining a tender interior. The cornstarch coating and two-stage baking process allows the salsa verde to caramelize slightly, intensifying its flavors and creating an appealing golden-brown finish.
- 1 block (14 oz) extra-firm tofu
- 1 cup salsa verde
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 tablespoon cornstarch
Begin by pressing the tofu between paper towels for 30 minutes to remove excess moisture. Cut the tofu block into triangles and coat each piece in a mixture of cornstarch and salt. Brush the pieces with olive oil and arrange them on a lined baking sheet. Brush generously with salsa verde and bake at 400°F for 25 minutes. Flip the pieces carefully, brush with remaining salsa verde, and continue baking for another 20 minutes until the edges are crispy and golden brown.
For best results, avoid overcrowding the baking sheet and maintain space between tofu pieces to guarantee even cooking. The tofu should be relatively thin and uniform in size to cook evenly. If the salsa verde seems too thick, thin it slightly with water or lime juice before brushing onto the tofu. Store any leftovers in an airtight container in the refrigerator and reheat in the oven at 350°F for 10 minutes to restore crispiness.
Prep Time
The total prep time for this flavorful tofu dish ranges from 35-40 minutes, with most of that being hands-off pressing time. You’ll spend about 5 minutes initially setting up your tofu to press, arranging it between paper towels with a weighted plate on top. While it’s pressing, you can gather your other ingredients and preheat the oven.
Once the pressing is done, you’ll need just 10 minutes to cut the tofu into triangles, coat them with cornstarch and salt, and brush them with oil and salsa verde. Don’t rush this step – taking your time with the coating process guarantees you’ll get that perfectly crispy exterior we’re looking for. I’ve found that prepping everything in advance makes the whole process smooth and stress-free.
Equipment needed
Making salsa verde baked tofu doesn’t require fancy kitchen gadgets, but you’ll need a few basic tools to achieve those perfectly crispy results. Here’s what to gather before you start cooking:
- A tofu press or heavy cutting board with weights
- Paper towels or clean kitchen towels
- Sharp knife for even triangle cuts
- Medium-sized mixing bowl
- Pastry brush or silicone basting brush
- Large rimmed baking sheet
- Parchment paper or silicone baking mat
- Sturdy spatula for flipping
- Measuring spoons and cups
- Small bowl for cornstarch mixture
I’ve found that using a proper tofu press saves time, but don’t worry if you don’t have one – the cutting board method works just as well. Just make sure your baking sheet is completely flat to prevent any salsa verde from pooling.
Basic Cooking Method and Time
Once you’ve pressed and prepped your tofu, this recipe follows a straightforward two-stage baking process that I’ve perfected through lots of trial and error. Set your oven to 400°F and place your cornstarch-coated tofu triangles on a lined baking sheet. Brush them generously with salsa verde, then let them bake for 25 minutes.
Don’t peek too often – I learned that the hard way! After the first stage, you’ll carefully flip each piece and brush the other side with your remaining salsa verde. Pop them back in for another 20 minutes until they’re golden brown with crispy edges. Trust me, your patience will pay off when you bite into these perfectly crispy-yet-tender triangles. The total cooking time is 45 minutes.
Cooking Steps
Following these six essential cooking steps will help you create perfectly crispy salsa verde tofu every time:
- Press your block of tofu between paper towels and weighted plates for 30 minutes to remove excess moisture.
- Cut the pressed tofu into even triangles – I like to make eight pieces per block for consistent cooking.
- Mix the cornstarch and salt, then gently coat each tofu triangle. Trust me, don’t skip this step – it’s what gives you that amazing crispy exterior!
- Brush each piece with olive oil and arrange them on your lined baking sheet, giving them plenty of breathing room.
- Apply a generous layer of salsa verde to the top of each triangle.
- Bake at 400°F, flipping halfway through and adding more salsa verde, until they’re golden brown and crispy.
Step 1. Press and Drain Tofu
Before you can achieve that perfect crispy texture, proper tofu preparation makes all the difference in this recipe. Start by removing your block of extra-firm tofu from its packaging and draining off the liquid. You’ll need to press out the excess moisture, which is essential for helping your tofu absorb those amazing salsa verde flavors later.
Place your tofu block between several layers of paper towels or a clean kitchen towel. Set a heavy cutting board on top, then weigh it down with a few cans or a heavy skillet. Let it press for about 30 minutes – trust me, I’ve learned the hard way that skipping this step leads to soggy results! You’ll know it’s ready when the paper towels are quite wet and the tofu feels noticeably firmer.
Step 2. Coat Tofu in Seasoning
Seasoning your pressed tofu creates a delicious, crispy exterior that’ll make every bite more flavorful. Once you’ve got your tofu triangles ready, it’s time to give them a flavor-packed coating that’ll transform them from bland to grand.
Start by sprinkling the sea salt evenly over your tofu pieces, making sure to cover all sides. Next, dust each triangle with cornstarch – this is your secret weapon for achieving that coveted crispy exterior. I’ve found that placing the cornstarch in a shallow dish and gently pressing each piece into it works best. Finally, brush each piece with olive oil to help the seasonings stick and promote even browning. Trust me, this triple-threat coating is what’ll take your baked tofu from good to absolutely irresistible.
Step 3. Brush Tofu With Oil
Now that your tofu is coated with that perfect blend of seasonings, let’s talk about the oil. You’ll want to grab your olive oil and a pastry brush for this next step – it’s essential for achieving that gorgeous golden-brown exterior we’re after.
I’ve learned through trial and error that a light, even coating of oil works best. Start by gently brushing each tofu triangle with olive oil, making sure you cover all sides. Don’t skimp here – the oil helps create that satisfying crispy texture we love and prevents the tofu from sticking to the baking sheet. If you don’t have a pastry brush, you can use your clean hands to carefully coat each piece, though I find the brush gives me more control and less mess.
Step 4. Arrange on Baking Sheet
The next essential step involves placing your seasoned tofu triangles onto a lined baking sheet. You’ll want to arrange them in a single layer with about an inch of space between each piece. Trust me, I’ve learned the hard way that crowding the pan leads to uneven cooking!
Line your baking sheet with parchment paper or a silicone mat – this prevents sticking and makes cleanup a breeze. Place each triangle flat side down, making sure they’re not touching each other. I like to use tongs for this part since the cornstarch coating can get a bit messy on your fingers. Once they’re arranged, double-check that none of the pieces are overlapping. This careful arrangement guarantees each triangle will get that perfect golden-brown crispiness we’re aiming for.
Step 5. Baking and Sauce Application
Brush your prepared tofu triangles generously with salsa verde, making sure to coat each piece evenly. You’ll want to really get that sauce into all the nooks and crannies – I’ve found that a silicone brush works best for this step. Pop the baking sheet into your preheated 400°F oven and let it bake for 25 minutes.
When the timer dings, carefully flip each triangle using a spatula. I learned the hard way that tongs can break them! Add another layer of salsa verde to these golden-brown beauties, making sure to cover any dry spots. Return the pan to the oven for another 20 minutes. You’ll know they’re done when the edges are crispy and slightly charred. Trust me, that extra browning adds amazing flavor!
Customization Options
Several delicious ways exist to customize this salsa verde tofu recipe to match your taste preferences and dietary needs. You can amp up the heat by adding diced jalapeños or chipotle peppers to your salsa verde, or keep things mild by using a tomatillo sauce with less spice. For extra protein, try coating your tofu triangles with crushed pepitas or hemp seeds before baking.
Don’t hesitate to experiment with different marinades, too. I’ve found that adding lime zest, minced garlic, or fresh cilantro to the salsa verde creates exciting flavor variations. If you’re watching your sodium, you can reduce the salt and add cumin or Mexican oregano instead. For a gluten-free version, replace the cornstarch with arrowroot powder – it’ll still give you that perfectly crispy exterior.
Ingredients list (with precise measurements)
Now that you’ve got some ideas for customization, let’s make sure you’ve got your shopping list ready with exactly what you’ll need. Here’s everything required for perfectly crispy salsa verde tofu triangles:
Main Ingredients:
- 1 block (14 oz) extra-firm tofu
- 1 cup salsa verde (store-bought or homemade)
- 2 tablespoons olive oil
Coating and Seasoning:
- 1 tablespoon cornstarch
- 1 teaspoon sea salt
I’ll always recommend spending a little extra on high-quality tofu – trust me, it makes a difference in the final texture. For the salsa verde, you can certainly make your own, but I’ve found that several store brands work beautifully in this recipe. Just check that it’s not too watery, as that can affect how crispy your tofu gets.
Storage Information
While your baked tofu will taste best fresh out of the oven, you can store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, don’t microwave the pieces – they’ll turn soggy. Instead, reheat them in a 350°F oven for about 10 minutes to restore their crispy exterior.
I’ve found that placing the leftover tofu triangles on a wire rack while reheating helps the hot air circulate better, keeping them crispy on all sides. If you’re packing them for lunch, store the salsa verde separately and drizzle it on just before eating. For meal prep, you can also freeze the uncooked, marinated tofu for up to a month – just thaw completely before baking.
Health Benefits or Special Features
Salsa verde baked tofu packs a powerful nutritional punch that makes it an excellent choice for health-conscious eaters. You’ll get about 15 grams of plant-based protein per serving, plus calcium and iron from the tofu. The tomatillos in salsa verde provide vitamin C and antioxidants, while adding minimal calories to your meal.
What I love about this dish is its versatility – it’s naturally gluten-free, vegan, and low in carbohydrates. If you’re watching your sodium intake, you can easily adjust the salt level by choosing a low-sodium salsa verde. The cornstarch coating creates a satisfying crunch without deep frying, making this a healthier alternative to many Asian-inspired dishes. You’ll also benefit from the heart-healthy fats in the olive oil, which help your body absorb the nutrients better.
Prep Time
Before diving into the full recipe, you’ll want to set aside about 45 minutes for prep work – though most of that time is hands-off while the tofu presses. While you’re waiting, you can gather your ingredients and prepare your workspace. I always use this time to make the salsa verde coating and line my baking sheet.
The active prep tasks are straightforward and won’t take long. You’ll spend about 5 minutes cutting the tofu into triangles, 3 minutes coating them with cornstarch and salt, and another 2 minutes brushing them with oil and salsa verde. The pressing time is essential though – don’t try to rush it! I’ve learned from experience that properly pressed tofu makes all the difference in achieving that perfect crispy exterior.
Cook Time
The total cook time for salsa verde baked tofu runs about 45 minutes, though I’ve found the results are worth every minute. You’ll want to bake your tofu triangles at 400°F in two stages – first for 25 minutes on one side, then flip and cook for another 20 minutes after adding more salsa verde.
I’ve learned through trial and error that patience is key here. Don’t rush the process by raising the temperature, as you’ll risk burning the salsa verde coating. Instead, use this time to prep your side dishes or catch up on kitchen cleanup. When the edges turn golden brown and crispy, you’ll know it’s done. Trust me, that perfectly caramelized exterior and tender interior make the waiting game totally worthwhile.
Total Time
Setting aside 75 minutes from start to finish will guarantee you can execute this recipe without feeling rushed. You’ll want to budget 30 minutes for pressing the tofu, which is a perfect time to prep your other ingredients and preheat the oven. The actual hands-on prep work only takes about 10 minutes for cutting, coating, and arranging the tofu triangles.
The baking process requires 45 minutes total, split into two stages. I love this timing because it lets me clean up the kitchen and make a side dish while the tofu bakes. Don’t try to rush the process – I’ve learned that properly pressed and baked tofu makes all the difference in achieving those perfectly crispy edges and tender centers you’re looking for.
Yield
One batch of this salsa verde baked tofu yields a generous 4 servings, making it perfect for family dinners or meal prep. You’ll get about 3-4 triangles per person, which pairs nicely with rice, quinoa, or your favorite grain bowl ingredients.
I’ve found that the yield can stretch to 6 servings if you’re serving the tofu as part of a larger spread with multiple sides. When I’m meal prepping, I’ll often double the recipe to get 8 servings, since the leftovers reheat beautifully. Just remember that the tofu triangles shouldn’t overlap on your baking sheet – you’ll want to use two sheets if you’re making a double batch to guarantee each piece gets perfectly crispy.
Final Thoughts
Creating salsa verde baked tofu has become one of my favorite ways to transform bland tofu into a zesty, satisfying meal. I’ve found that taking the time to press and coat the tofu properly makes all the difference in achieving that perfect crispy exterior. You’ll love how the tangy salsa verde adds a Mexican twist to this traditionally Asian protein.
After making this dish countless times, I can tell you it’s worth the extra effort to use high-quality ingredients and follow the preparation steps carefully. Don’t rush the pressing process, and be patient while it bakes. If you’re new to cooking with tofu, this recipe is an excellent starting point. The flavors are familiar and comforting, while the technique helps you master fundamental tofu-cooking skills.
Frequently Asked Questions
Can I Freeze the Tofu Before Pressing to Achieve a Meatier Texture?
You’ll get a meatier texture if you freeze tofu before pressing. After thawing, the ice crystals create small holes that make the tofu chewier and better at absorbing marinades.
Is It Possible to Air-Fry These Tofu Triangles Instead of Baking?
Like a golden-crusted cloud, your tofu triangles will thrive in an air fryer. You’ll need to cook them at 375°F for 12-15 minutes, flipping halfway through and brushing with salsa verde.
Which Brands of Salsa Verde Work Best for This Recipe?
You’ll get excellent results with Herdez, Frontera, or La Costeña salsa verde. If you’re looking for milder options, try Trader Joe’s version. Fresh-made salsa verde from local markets works wonderfully too.
Can I Marinate the Tofu Overnight for Stronger Flavor?
While you can marinate tofu overnight, it’s not recommended for this recipe since the cornstarch coating won’t adhere properly. Instead, you’ll get better results following the standard baking method.
What Side Dishes Pair Well With Salsa Verde Tofu Triangles?
You’ll love pairing your dish with Mexican rice, black beans, roasted corn salad, or grilled vegetables. Don’t forget fresh avocado slices and warm tortillas for a complete meal.
Conclusion
You’ll love how these crispy tofu triangles bring fresh Mexican flair to your weeknight dinner rotation. Whether you’re a vegetarian exploring new recipes or simply craving bold flavors, the combination of golden-brown edges and tangy salsa verde creates an irresistible dish. Serve them over rice, tucked into tacos, or atop a fresh salad – they’re versatile enough to become your new go-to protein option.
