How to Make Crispy Baked Tofu
The ultimate guide for perfectly Crispy Baked Tofu. Easy to make and a great high protein vegetarian or vegan option to add to any meal.
Tofu is probably one of my favorite things to eat, but I am aware that everyone’s experience with it is so different. Texture and flavor are typically the things most often complained about when it comes to tofu. One thing to remember is that tofu is a blank canvas, and if you have a better understanding of how to use it, you will likely have a much better experience with it.
This guide is here to help improve that understanding and provide you a nice crispy, chewy and tasty tofu that you can easily pair with meals to support your protein and iron needs.
Why You’ll Love This Tofu
- It’s incredibly easy to make
- Perfect to pair with a meal to bump up your protein intake
- This tofu gets a nice crust to it as it bakes thanks to the coating
- The tofu is not just crispy, it’s also really flavorful
- Easy to customize to your preference, just add the seasonings you like
- Minimal hands on time as everything bakes in the oven
Key Ingredients and Substitutions
- Tofu: Aim to use extra firm tofu. For a short cut, you can use super firm tofu, which helps remove the extra step of pressing your tofu.
- Cornstarch: Helps to make the tofu nice and crispy. You can replace the cornstarch with arrowroot starch or potato starch and still get a nice crispy coating.
- Nutritional Yeast: Helps to make the tofu crispy and also gives some extra savory, umami flavor.
- Soy Sauce: Another point of umami flavor that helps to make your tofu more enjoyable.
- Seasonings: I used garlic and thyme to help keep the flavor balanced and easy to integrate into many meals.
How to Make Crispy Baked Tofu
Extra Prep (Optional)
Freeze your tofu. Place the whole tofu container into the freezer and then allow to thaw out before using.
This step does take some extra time, so feel free to skip this if you are pressed for time. However, this method gives you a really great textured tofu that is more chewy.
How to Press Tofu
When using extra firm tofu, cut the tofu out of its container and dump any of the excess water it was sitting in. At this point, you want to press out as much excess water from the tofu as possible. You can do this 2 different ways.
- Use a tofu press. Place the tofu in the tofu press and press the tofu for at least 20-30 minutes to remove excess water.
- Without a tofu press. Wrap your tofu block in a clean kitchen towel and place on a plate. Stack another flat plate on top of the tofu and then place a heavier object on top like a couple of books and allow to press for at least 30 minutes.
Season and Bake
Once your tofu is pressed, drain the excess water, pat your tofu dry. Cube your tofu as desired and set aside to make the coating.
Place your tofu cubes into a container with a sealable lid. To the tofu, add your cornstarch, nutritional yeast, soy sauce, oil and seasonings. Seal the container and give a few gentle shakes to completely coat your tofu. Alternatively, you can place everything in a bowl and toss to coat with a spatula or your hands. Just be gentle to avoid breaking your tofu.
Place the tofu on a baking tray, and spread it out to make sure the tofu has enough space to roast. Bake until crispy, making sure to flip at least half way through.
Tips for the Perfect Tofu
- Freeze your tofu for even better texture. If you have the time, I recommend freezing your tofu and then thawing it before using. Once thawed, press out excess water as described above. Freezing and thawing will help to make the tofu more textured and even help with absorbing more flavor.
- If using extra firm tofu, make sure to press it really well and remove excess water. Extra water in your tofu will make it harder for it to crisp up in the oven.
- Allow enough space for your tofu to bake. Do not overcrowd your pan or your tofu will not crisp up.
Frequently Asked Questions
For this recipe make sure to use extra firm tofu. My favorite US brands of extra firm tofu include House Foods, Nasoya and Soy Boy Foods.
Soy is an important protein source for vegetarians and vegans and can safely be consumed on a daily basis along with a variety of other plant protein sources. It’s important to note that research points to the benefit of consuming soy when in it’s least processed forms (tofu, tempeh, soy beans, soy milks, and edamame). Benefits include reduced risk for cancer, heart disease, type 2 diabetes and hot flashes. Remember, it’s not just a single food that typically causes harm. You have to also take into account the whole scope of your eating patterns because we don’t eat foods in isolation.
Yes. Feel free to meal prep the tofu. Allow the tofu to cool and then place in an airtight container in the fridge for up to 5 days. These tofu bites can be enjoyed hot or cold. To heat back up, place the tofu pieces into a toaster oven and heat through for 4-5 minutes.
How to Serve
You can prepare this tofu and serve alongside of some different grains and vegetable options. Try some of the following combinations in case you need some ideas:
- Dominican Tabbouleh and Cilantro Lime Sauce (as pictured)
- Mexican Rice
- Moro de Guandules
- Roasted Vegetables and Noodles
- Kale Salad
More Tasty Tofu Recipes
- Lemon Pepper Tofu and Asparagus
- Peanut Red Curry Tofu
- Orange Tofu
- Tofu Broccoli Stir-Fry
- Balsamic Tofu
- Roasted Garlic Orzo Salad
How to Make Crispy Baked Tofu
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
The ultimate guide for perfectly Crispy Baked Tofu. Easy to make and a great high protein vegetarian or vegan option to add to any meal.
Ingredients
- 1 (450 g) block of extra firm tofu
- 1 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 tbsp soy sauce or coconut aminos to make gluten-free
- 1 tbsp avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp dry thyme
Instructions
- Preheat your oven to 425F. Cut the tofu out of its container and dump any of the excess water it was sitting in. Press the tofu by either using a tofu press or wrapping the tofu in a clean kitchen towel and setting some heavy objects overtop to help press out excess water for at least 30 minutes.
- Once your tofu is pressed, drain the excess water, pat your tofu dry and then cube it.
- Place the tofu in a bowl and add your cornstarch, nutritional yeast, soy sauce, oil and seasonings. Toss the tofu to completely coat and then place the tofu on a parchment lined baking sheet making sure you space out your tofu.
- Place the tofu in the oven and roast for 30 minutes, making sure to flip the tofu half way through at the 15 minute mark.
Notes
Freeze your tofu for even better texture. If you have the time, I recommend freezing your tofu and then thawing it before using. Once thawed, press out excess water as described above. Freezing and thawing will help to make the tofu more textured and even help with absorbing more flavor.
If using extra firm tofu, make sure to press it really well and remove excess water. Extra water in your tofu will make it harder for it to crisp up in the oven.
Allow enough space for your tofu to bake. Do not overcrowd your pan or your tofu will not crisp up.
To store, place cooled tofu in an airtight container in the fridge for up to 5 days. To heat back up, place the tofu pieces into a toaster oven and heat through for 4-5 minutes.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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