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!
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.
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.
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!
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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.
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!
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!