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Baked Tofu with Maple Blackberry Ginger Glaze

Easy baked tofu with Maple Blackberry Ginger Glaze is simple but loaded with delicious flavors that will make anyone think you bought this!
Course Main Course
Cuisine American
Keyword vegan dinner, vegan main course
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 217kcal
Author LarishaBernard


  • 12 oz blackberries fresh (in season) or frozen
  • 1 cup water
  • 1 inch ginger, sliced into coins
  • 1 tbsp lemon juice (about 1/2 a lemon)
  • 1/4 cup maple syrup (see notes above for substitutions)
  • 2 tbsp olive oil (see notes if oil free)
  • 16 oz extra firm tofu, pressed
  • salt, to taste
  • pepper, to taste


  • Preheat oven to 425 degrees F.
  • Over medium-high heat, add blackberries, water, ginger, and lemon juice to a small pot. Mix together and bring to a boil.
  • Once boiling, reduce to simmer and cook for 3-5 minutes or until blackberries begin to break down.
  • Remove from heat and pour through a sieve. Push down on the berries with the back of a spoon until you get as much juice as possible out.
  • Pour the mixture back into your pot, add the maple syrup, and bring to a boil. Then reduce to simmer until mixture has reduce by half (about 15-20 minutes - may need longer).
  • Remove from heat and let cool. Will thicken more as it cools.
  • Slice tofu in half and half each again to end up with 4 tofu fillets.
  • Lighly coat a baking sheet or oven safe pan with oil. Lightly coat each piece of tofu with oil. Sprinkle each side of tofu with salt and pepper to taste.
  • Brush cooled blackberry sauce over all sides of the tofu. Bake for 8-9 minutes. Remove, brush with mixture again and then broil for 3 minutes.
  • Remove from heat and serve.



*See notes in post about substitutions, allergy friendly recommendations, cooking tips and more 


Serving: 1piece | Calories: 217kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 369mg | Fiber: 5g | Sugar: 17g | Vitamin A: 182IU | Vitamin C: 19mg | Calcium: 84mg | Iron: 2mg