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Updated: Oct 11, 2020

I love tofu. Love, love, LOVE tofu. I can't get tired of trying out new recipes and new flavor combinations with my tofu. Like these BAKED SRIRACHA TOFU TRIANGLES. They are so easy to make, and so good, you're going to want to eat them every day! This is the tofu recipe that you didn't know you needed.

Over greens, in a sandwich, on a grain bowl... these tofu triangles are the perfect main to your side!

Soy, especially in tofu form, gets a bad rap from many people. Did I mention I love tofu? I'm a big tofu advocate. The fact that it's made from soy triggers a bunch of theories from a bunch of people with a bunch of opinions. My answer to anyone who questions the consumption of soy is the following: unless you are allergic to soy, if you stick to organic, non-GMO soy products and you should be fine. And, once you try this recipe, you'll become a tofu lover as well!



  • 1 block Extra Firm Tofu

  • 1/4 Cup ketchup

  • 2 Tbsp Liquid Aminos (or sub with low sodium soy sauce)

  • 1 Tbsp sriracha

  • 1 Tbsp olive oil


  1. Preheat oven to 400°F and line a baking sheet with parchment paper.

  2. Drain and press your tofu to eliminate excess water.

  3. While pressing the tofu, mix the rest of the ingredients in a shallow bowl until well incorporated.

  4. Cut the tofu block in half lengthwise, then cut both pieces in half width-wise so you end up with four halves. Then cut each piece diagonally so you end up with 8 triangles.

  5. Dip each triangle into the marinade and make sure to cover all sides well. Place each triangle on the lined baking sheet.

  6. Bake in the bottom rack for 20 minutes. Then, flip the triangles and bake for an additional 15 minutes. If you have any marinade left over, you can brush some more on the triangles when you flip them over.

  7. Serve immediately with your favorite side. Enjoy!

Recipe adapted from

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