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:

If you make this crispy baked tofu, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers. 

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

Crispy Baked Tofu


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4

Description

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. 


Ingredients

  • 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

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment.
  2. Cut drained and pressed tofu into 1/4-1/2 inch cubes and add to a large container. Drizzle on olive oil.
  3. 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.
  4. 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.
  5. 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.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 161
  • Sugar: 0g
  • Fat: 8g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 13g

Keywords: baked tofu

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    19 comments
    1. Bri
      December 19, 2020 AT 5:55 pm

      This recipe is SO GOOD. Have made it several times. Can’t get enough of it and how much it tastes like chicken nuggets. 5+ Stars all the way! Thank you!

      1. Brittany Mullins
        December 20, 2020 AT 11:44 pm

        Woo!! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!

    2. Brooke Varga
      December 4, 2020 AT 6:10 pm

      Love, Love, Love this recipe!!

      We make it almost once a week. We always cover the tofu bites in some type of asian style sauce and do asian bowls with either broccoli or green beans and brown rice.

      1. Brittany Mullins
        December 4, 2020 AT 6:21 pm

        Ahh yay!! So glad you’ve been loving this recipe, Brooke. 🙂 Thanks for coming back to leave a review!

    3. Sara
      August 31, 2020 AT 9:20 pm

      Oh. My. Goodness. This recipe makes tofu taste like chicken nuggets and I am here for it! Seriously, it’s fantastic and is good enough to make even the pickiest of eaters like tofu.

      1. Brittany Mullins
        September 1, 2020 AT 9:52 pm

        Yay!! So glad you’re loving this recipe, Sara! Thanks for coming back to leave a comment + star rating. It means the world to me. <3

    4. bre giordano
      January 13, 2020 AT 4:42 pm

      literally the only time i’ve ever successfully made tofu was using your recipe! i’ve been vegetarian for 7 years. this is definitely gonna be a staple for me now, i love tofu but i could never get the texture right. thank you for this! obsessed

      1. Brittany Mullins
        January 15, 2020 AT 1:14 am

        Ahh yay!! I’m so glad this recipe worked for you, Bre. Thanks for trying it and for coming back to leave a comment and star rating, I really appreciate it. <3

    5. Marne
      January 5, 2020 AT 10:47 am

      We liked the texture and flavor of this but we found it to be too salty. The nutritional yeast is salty on its own and the addition of a tsp of sea salt (I used a coarse grain salt) was too much for us. I Will try it again without added salt. Thank you for the recipe.

      1. Brittany Mullins
        January 6, 2020 AT 12:51 pm

        Hey Marne, I’m glad you enjoyed this recipe! Thanks for coming back to leave a comment and star rating. I so appreciate it! And feel free to limit how much salt you add based on your taste preferences. 🙂

    6. Joanna
      October 27, 2019 AT 10:46 am

      This sounds yummy. I have never cooked tofu so I am excited to try this. I don’t have nutritional yeast in my pantry, is this essential for the tofu to crisp?

      1. Brittany Mullins
        October 27, 2019 AT 4:33 pm

        It’s not essential for the crisp, but I think it makes this recipe extra delicious. I highly recommend finding it if you can!

    7. Anne
      July 19, 2019 AT 6:19 pm

      I eat tofu *all the time* but this is one of the best-sounding baked tofu recipes I’ve seen! Can’t wait to try it!

    8. bri
      June 24, 2019 AT 9:37 pm

      Can you use regular flour?

      1. Brittany Mullins
        June 25, 2019 AT 11:32 am

        I haven’t tried it, but I don’t see why regular all-purpose flour wouldn’t work! Oat flour is good for gluten-free! 🙂

        1. Nicole Fry
          February 26, 2020 AT 12:26 pm

          I tried this with regular flour and it turned out great!

          1. Brittany Mullins
            February 28, 2020 AT 2:06 pm

            I’m so happy to hear that, Nicole!! Thanks for letting me know. 🙂

    9. Lisa Chung
      June 24, 2019 AT 5:08 pm

      quarter inch sounds tiny….

      1. Brittany Mullins
        June 25, 2019 AT 11:32 am

        Agreed. They are actually about 1/2 inch. Updated the recipe to reflect that. 🙂

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