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Plate of crispy baked tofu pieces served with a side bowl of yogurt sauce and lemon wedges.

How to Make Crispy Baked Tofu

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  • Author: Catherine Perez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 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

Scale

Tofu Nuggets

  • 1, 16oz block super firm tofu or extra firm tofu (see notes if using extra firm tofu)
  • 1 vegan “chicken” or vegetable bouillon cube
  • 1 tbsp tamari
  • 1 tbsp rice vinegar
  • 1/2 tsp ground coriander
  • 1/4 tsp white pepper
  • 2 tsp light brown sugar
  • 2 tbsp potato starch or corn starch
  • 2 tbsp avocado oil
  • Flaky salt for serving, optional

Smoky Maple Dijon Dipping Sauce

  • 3/4 cup plain unsweetened yogurt
  • 1 tbsp Dijon mustard
  • 1 clove of garlic, grated
  • Juice and zest of half a lemon
  • 1 tbsp maple syrup
  • 1 tbsp hot sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt


Instructions

For the Tofu

  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. For super firm tofu, remove it from its packaging and pat dry with a paper towel, then tear the tofu into 1-inch chunks. If using extra firm tofu, press it for 15 minutes to remove excess water, then continue with the recipe.
  3. Transfer the tofu pieces to a heat-safe bowl or container and crumble your bouillon cube over the tofu. Boil water in a tea kettle and pour it over the tofu until completely covered. Stir the tofu carefully to make sure the bouillon cube dissolves, then cover and let the mixture sit for at least 10 minutes.
  4. Drain the tofu through a fine-mesh sieve, ensuring most of the liquid has drained off, then transfer to a large bowl or resealable bag.
  5. To the bowl or bag, add the tamari, vinegar, coriander, white pepper and brown sugar. If using a bowl, toss gently with your hands until the tofu is evenly coated. If using a bag, seal it and gently toss until evenly coated.
  6. Add the starch and oil, tossing again with your hands or sealing the bag and tossing until the tofu is evenly coated.
  7. Dump the contents of the bowl or bag onto the prepared baking sheet, spreading the tofu out so that there is a little space between each piece.
  8. Place the tofu on the bottom rack of the oven and bake for 18 minutes. Flip the tofu pieces, then return them to the bottom rack and bake for an additional 10-12 minutes, or until the edges have crisped up to your liking.

For the Sauce and Serving

  1. While the tofu bakes, make the sauce by adding the yogurt, mustard, garlic, lemon, syrup, hot sauce, paprika, and salt to a blender cup. Blend until completely smooth, then refrigerate until ready to use.
  2. Serve the tofu topped with a pinch of flaky salt. Enjoy the tofu alongside the dipping sauce or use the tofu to compliment other recipes when in need of some extra protein.


Notes

Save time and clean up by using a resealable bag. I find the easiest and less messy way of setting up your tofu is to do it all in a large resealable bag. If you want to minimize your plastic use, you can also use a glass storage container. Ideally, start by adding all the seasonings to the bag to coat your tofu with, open the bag add the starch and oil then seal and shake to evenly coat before dumping on the tray.

Tear vs Cubing. You can use the method you love best depending on what you are using the tofu for. I do find that torn tofu gives you more of a crispy texture versus cubing, as the rough texture gives a better crisp when baking.

Avoid overcrowding your pan. Your pan should be big enough to allow the tofu pieces to have space between them. This allows for the tofu to achieve the proper heat and air circulation to properly crisp up around the edges.

Know the difference between recipes that call for super firm tofu vs extra firm tofu. There is a massive difference between both. If using extra firm tofu I’d suggest pressing it first before using. Packages marked as super firm tofu are often found in vacuum sealed packaging are much denser in consistency and do not require you to press it.

Tofu brands do matter. If you struggle with a certain variety of tofu being to soft even though it says it is extra firm, try a different brand. I use the super firm tofu either from Nasoya, Trader Joe’s and WildWood Farms. For extra firm, I’ve had the most consistent success using the brand House Foods.

Give it a broil. If you want an extra touch of crispiness, feel free to broil your tofu at the very end for 1-2 minutes.