Print Recipe
5 from 2 votes

Baked Tofu with Tomatoes, Lemon, and Capers

Baked Tofu with Tomatoes, Lemon, and Capers is the one dish meal you need!  It's packed with flavor, easy to prepare, and requires minimal hands on time, leaving you time to catch up on the rest of your day!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Entree
Cuisine: American, Italian, vegan
Keyword: Christmas, main course, protein, tofu, vegan
Servings: 4 people


  • 2 14 ounce blocks tofu
  • 1 15 ounce can crushed tomatoes (see notes)
  • 1 lemon juiced
  • 1/4 cup capers chopped
  • 1 cup green olives with pimentos sliced
  • handful of parsley
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt


  • Preheat the oven to 425°.
  • Press the tofu in a tofu press, or wrap in paper towels and press between two plates, removing as much water as possible.
  • While the tofu is pressing, place ALL of the remaining ingredients into the baking dish (crushed tomatoes, lemon juice, capers, olives, parsley, garlic, oregano, and salt).
  • Chop the tofu into small 1 inch cubes.
  • Place the tofu in the baking dish with the tomato sauce mixture and give it a gentle stir to coat the tofu.
  • Place the baking dish in the preheated oven and bake for 1 hour, stirring occasionally.
  • While the tofu is baking, prepare any side dishes, such as polenta or pasta.
  • Once it has finished baking, remove the tofu from the oven and serve over polenta or pasta.


I like to use crushed tomatoes in this recipe.  You can also used canned diced tomatoes (I often blitz them in the blender to make crushed tomatoes, as my Costco sells cans of diced tomatoes, but not crushed), or tomato sauce (but don't confuse this with pasta sauce—that's different).  DO NOT use tomato paste or pasta sauce—they are the wrong consistency.