Easy Crispy Baked Tofu



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Easy crispy baked tofu that you can serve on its own, on a salad, in a stir-fry or in a sandwich! The options are endless with this staple tofu recipe. 

I’ve been a tofu fan for years and love eating it in a variety of ways… I’m not picky! Having said that, if you are new to tofu or the texture throws you off, you might want to try this crispy baked tofu.

I don’t know if everything is better crispy, but I love crispy foods and crispy tofu is the best!

Cubes of tofu baked on a sheet pan lined with parchment paper, and coated in oat flour and nutritional yeast.

How to Prep Tofu for Baking

One of the main things you need to know about baked tofu is that you need to buy extra firm and you need to press it to get all the liquid out. The tofu pressing process takes a little bit of time but is not labor intensive… promise.

You’ll start by draining your tofu – cut a slit in the tofu package and drain the liquid out. The next step is to press the excess liquid out. You can use a tofu press for this, but if you don’t have one there are some other easy ways to press tofu! Simply wrap the tofu block in paper towels or a clean dish towel and set it on a flat surface. Stack a few heavy items on top to press the moisture out – I typically use a cast iron skillet, canned food or cookbooks. This process can take 30-90 minutes depending on how heavy your items are.

Cubes of tofu being tossed with spices, oat flour and nutritional yeast.

How to Make Baked Tofu

After pressing out the excess moisture, your tofu is ready to absorb the flavors you season it with and crisp up!

Cut the tofu into 1/2 inch cubes and add to a large container or mixing bowl with a cover. In a small bowl, combine your seasoning mix: nutritional yeast, oat flour, garlic powder, salt, and pepper.

Drizzle olive oil on the tofu and then add the spice mixture to the container. Toss or shake all of the ingredients together until tofu is well coated. Put the tofu on a baking sheet in a single layer (making sure there is a little space between the cubes so the tofu can get crispy!) and bake for 30-40 minutes.

Cubes of crispy baked tofu on a baking sheet lined with parchment paper.

Can you Reheat Baked Tofu?

Of course! I like to reheat my baked tofu in the toaster oven or regular oven to make sure it stays nice and crispy, but if you don’t have a toaster oven or are short on time, you can pop it in the microwave or reheat in a skillet on the stovetop.

As I mentioned above, this tofu recipe can be used in a variety of ways! Serve it as a main protein (almost like chicken nuggets) with dip, as a topping on salads, in a stir-fry, or stuffed into a wrap. There are so many ways you can serve this tasty baked tofu!

More Tofu Recipes:

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4.59 from 17 votes

Crispy Baked Tofu

Easy crispy baked tofu that you can serve on its own, on a salad, in a stir-fry, or in a sandwich! The options are endless with this staple tofu recipe. 
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4


  • 16 oz extra firm tofu, drained and pressed
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons oat flour
  • 2 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper


  • Preheat oven to 400°F and line a large baking sheet with parchment.
  • Cut drained and pressed tofu into 1/4-1/2 inch cubes and add to a large container. Drizzle on olive oil.
  • Combine the nutritional yeast, oat flour, garlic powder, salt and pepper in a small bowl and toss into the container with the tofu. Toss or shake well to coat the tofu.
  • Place tofu on a baking sheet in a single layer and and bake for 30-40 minutes, turning the tofu every 10 minutes until tofu is the texture you desire, golden brown and crispy.
  • Serve tofu over salad, stuffed into a sandwich, in a stir-fry or on its own like nuggets. I love these dipped in honey mustard or ketchup.



Serving: 1/4 of recipe | Calories: 161kcal | Carbohydrates: 8g | Protein: 13g | Fat: 8g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: baked tofu
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    This was my first time making tofu- wow!! So delicious! I cut the pieces pretty small (about 1/4 inch) and baked for 40mins and they came out perfectly crispy! Great recipe

    1. Ahh yay!! That makes me so happy to hear, Lexie. So glad you loved this tofu recipe. Thanks for the review. I so appreciate it!

  2. 5 stars
    I’m always looking for a tofu recipe without soy sauce and boom, I found you. It’s GOOOOOOOOD! The seasoning is great. I did 2T garlic powder and no salt. Next time I’ll do 1/4t pepper instead of 1t. The extra seasoning that didn’t adhere to the tofu I put into a nicely seasoned bowl of cooked lima beans, quinoa, and broth. It gave it delicious zing.

    1. Yay!! Happy to hear this crispy baked tofu was a hit, Marge! Thanks for trying it out and coming back to leave a review. I really appreciate it!

  3. 5 stars
    Hi do you think you could freeze this after baking? I love crispy tofu and make my own from red lentils but I always end up with so much

    1. Hi Caitriona – This is a great question. My only concern is that after freezing, the tofu wouldn’t be as crispy. You might be able to pop it into the toaster to bring back its crispiness, but I am not how crispy they would get because I haven’t tried it. They do stay good in the fridge for up to 5 days if that’s helpful. Hope this helps, enjoy!

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