Southwestern Style Baked Tofu Steaks

5 from 5 reviews

A recipe for spiced tofu steak you can serve at your next tex mex dinner!


  • 1 package firm tofu

Southwestern spice mix:

  • 1 tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons water

Creamy lime dressing (optional):

  • 3 tablespoons fresh lime juice
  • 3 tablespoons mayonnaise or vegenaise
  • 2 teaspoon red wine vinegar
  • 1 teaspoon 100% pure maple syrup
  • 2 tablespoons cilantro (finely chopped)
  • 1 tablespoon jalapeno, finely chopped (use less or entirely omit it if you don’t like spicy)

Additional ingredients for baked tofu bowl (optional):

  • black beans
  • corn
  • quinoa
  • fresh cilantro leaves
  • sliced jalapenos
  • corn tortillas


  1. Preheat oven to 400ºF.
  2. Drain and wrap tofu in a tea towel or paper towel to remove excess water. Very gently (be very careful not to break to tofu block) press to let out some water and repeat 4-5 times. Slice tofu horizontally in half and in half again widthwise. You should have 4 tofu steaks.
  3. Cover a small baking tray with parchment paper and lay tofu on top.
  4. In a small bowl mix all the ingredients for the southwestern spice mix.
  5. Using the back of a spoon, spread southwestern spice mixture on both sides of tofu steaks and set aside for 30-45 minutes to marinade.
  6. Baked tofu in the oven for 15 minutes, flip the steaks and bake for another 15 minutes. Season with salt and pepper and serve.


I like to serve my southwestern baked tofu steaks on a bed of quinoa mixed with black beans, corn, fresh cilantro and crumbled tortilla chips. A couple of spoonfuls of creamy lime dressing pairs extremely well with this dish, it brightens it up and tastes super refreshing!


Keywords: recipe, bean curd, vegetarian, vegan, plant based, meatless, main

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