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!
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.
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.
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!
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.
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.
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.
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
Last time I made this recipe I used arrowroot powder instead of oat flour and forgot the pepper. This time I used the oat flour and pepper. Too peppery for me and found tofu was crispier with the arrowroot. Love your blog and recipes. I have a baked oatmeal with blueberries and some canned organic peaches a friend gifted me at Christmas. Snowy day here in NJ so May bake one of your cookie recipes later. Thank you Brittany! 💜
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!
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.
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.
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
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
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.
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. 🙂
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?
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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
★★★★★
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!
Last time I made this recipe I used arrowroot powder instead of oat flour and forgot the pepper. This time I used the oat flour and pepper. Too peppery for me and found tofu was crispier with the arrowroot. Love your blog and recipes. I have a baked oatmeal with blueberries and some canned organic peaches a friend gifted me at Christmas. Snowy day here in NJ so May bake one of your cookie recipes later. Thank you Brittany! 💜
★★★★★
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!
★★★★★
Woo!! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
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.
★★★★★
Ahh yay!! So glad you’ve been loving this recipe, Brooke. 🙂 Thanks for coming back to leave a review!
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.
★★★★★
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
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
★★★★★
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
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.
★★★★
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. 🙂
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?
It’s not essential for the crisp, but I think it makes this recipe extra delicious. I highly recommend finding it if you can!
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!
Can you use regular flour?
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! 🙂
I tried this with regular flour and it turned out great!
★★★★★
I’m so happy to hear that, Nicole!! Thanks for letting me know. 🙂
quarter inch sounds tiny….
Agreed. They are actually about 1/2 inch. Updated the recipe to reflect that. 🙂