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(affiliate link) 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.
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.
Scale
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
Preheat oven to 400°F and line a large baking sheet(affiliate link) 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.
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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! 🙂
quarter inch sounds tiny….
Agreed. They are actually about 1/2 inch. Updated the recipe to reflect that. 🙂