Baked Lemon Tofu “Fish” Bites

I’ve been making baked tofu for a while, and it’s always a satisfying treat.

Sometimes I pair it with a meal or sometimes it’s just an afternoon snack. It gets eaten up faster than I can take photos.

There were only three pieces left when I remembered to photograph this dish!

This time, I tried finishing it a squeeze of lemon, and was surprised to discover that it tastes pretty close to fish, like a fish & chips kind of deal.

I hope you enjoy this as much as we do!


  • 1 12 oz block extra-firm tofu, drained and pressed
  • 1 Tbsp olive oil
  • 1 Tbsp tamari
  • 1 Tbsp cornstarch
  • 1 tsp garlic powder
  • 1 lemon


Drain the tofu and press it between several paper towels to squeeze out as much water as possible.

Cut the tofu into small cubes.

Mix the olive oil, tamari, cornstarch, and garlic powder in a small bowl, then pour it over the tofu and toss gently to coat all the tofu without breaking it up too much.

Spread the tofu out on a parchment-lined baking sheet and bake at 425 F for about 25 minutes until it’s nice and crispy.

Serve hot with a squeeze of lemon. We eat it right off the baking tray!


For today’s inspiration, here’s a quote I read on Tamara Levitt’s inspiring Instagram account:

“So many doors will open for you when you decide it’s okay to start over.”

May your new beginnings be filled with courage, brightness, and ease.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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