crispy baked tofu

Crispy tofu that tastes like pizza! A simple, endlessly versatile, and protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!

Crispy Baked Tofu with Italian Herbs

(14-oz.) package extra-firm tofu

½ Tbsp tamari ((or soy sauce

olive oil

Tbsp balsamic vinegar ((NOT glaze))

½ Tbsp tomato paste

basil

oregano

thyme

tsp sea salt ((omit

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.

Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.

In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme, and salt). Pour over the tofu and toss to coat.

Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.

Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps (recipe coming soon!), risotto, polenta, creamy pink pasta, pasta arrabiata, or on pizza or paired with roasted vegetables.

Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.

https://www.youtube.com/watch?v=KlngUPS96tM

Crispy tofu that tastes like pizza! A simple, endlessly versatile, and protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!

Full Recipe: https://minimalistbaker.com/italian-herb-crispy-baked-tofu/
 
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Crispy Baked Tofu with Italian Herbs | Minimalist Baker Recipes

This spicy baked tofu recipe will give you that perfect crispy texture.

Spicy Baked Tofu - Crispy!

block extra firm tofu (14 oz)

tbsp extra virgin olive oil

cornstarch

tsp chili powder

paprika

tsp cumin

garlic powder

tsp pepper

tsp salt

cayenne (optional)

Press the block of tofu to drain it of excess liquid. To do this, place the block on paper towels. On top of it, stack more paper towels, then a small cutting board (or other flat surface), and finally something of weight (like a soup can). Let it sit and drain for about 15 minutes.

When tofu has drained, cut block into small cubes (about 1&#8243;). Toss in a large mixing bowl with olive oil. Then toss with the spice mixture. Finally, toss with the cornstarch so that everything is evenly coated.

Spread the tofu cubes on a parchment paper-lined pan in a single layer, not touching.

Bake for 15 minutes. Flip the tofu cubes. Bake for an additional 15 minutes. Remove from oven and let cool for a couple minutes.

For best taste and texture, enjoy right away. Can be stored in the refrigerator for up to a week, but baked tofu is never as good reheated as it is right out of the oven.

In this 3-ingredient baked tofu recipe, everyday tofu is transformed into golden, satisfyingly crunchy nuggets using simple seasonings and the oven! It’s one of the best tofu recipes you can turn to whenever you want to add a simple and delicious plant-based protein to your meals.

Simple Baked Tofu

400 grams) block of extra-firm tofu

olive oil oil

salt

black pepper

potato starch ((can sub with arrowroot powder))

Preheat the oven to 425ºF/218ºC and arrange an oven rack in the top ⅓ of the oven. Line a rimmed sheet pan with parchment paper for easy cleanup.

Slice tofu block into 4 slabs, lengthwise. Wrap the slabs in a thin dish towel or several paper towels. Place your heaviest cookbook on top and press for 10 to 15 minutes.*If your cookbook isn’t that heavy, you can weigh the book down with a few cans of beans/tomatoes or a skilletNOTE: If you are using a tofu press, just press the entire tofu block (don&#39;t slice it into 4 slabs). *I don&#39;t recommend pressing the tofu for more than 15 minutes, as it can dry out too much in the oven.

Cube the tofu. I like to slice each of the four slabs in half vertically, then slice each of the 8 slabs into ½” to ¾” (1.25 to 2 cm) cubes.

In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch and, as gently as possible, toss to coat the tofu.

Arrange tofu on the pan in a single layer, spreading out the pieces so they don’t touch.  Bake for 15 minutes. Flip with a spatula or carefully turn the tofu with your hands, working quickly*. Bake for another 15 minutes, or until the tofu is golden and crisp.*I work quickly when flipping with my hands, and it&#39;s fine/I don&#39;t burn myself, but use a spatula if you&#39;re new to this.

This easy baked tofu comes out irresistibly crispy and seasoned to perfection! Use in stir fries, bowl meals, and more.

Easy Baked Tofu

soy sauce

liquid smoke

Sriracha (or other hot sauce)

cornstarch (or arrowroot starch)

Preheat an oven to 425 degrees Fahrenheit. 

Cut the tofu into 3/4-inch cubes (slice the tofu in half into two large rectangles, then into 6 long slices and across 5 times, for 60 pieces total; the exact size may vary based on brand). Place the cubes on a clean dish towel, then gently pat them with a second towel to remove excess moisture.

In a large bowl, whisk together the olive oil, soy sauce, garlic powder, liquid smoke, Sriracha and salt. Add the tofu cubes and gently toss with a spatula until coated. 

Place 2 tablespoons cornstarch on a plate and add 1 handful tofu cubes, tossing until coated. Place the cubes onto a parchment-lined baking sheet. Continue with additional handfuls of tofu cubes until all are coated, adding the additional cornstarch as you go. This doesn&#8217;t have to be perfect: just make sure the pieces are mostly lightly coated.

Bake 30 to 35 minutes without stirring, until the tofu is golden brown and crispy on the outside. Allow to cool 3 to 5 minutes before eating. (Make it ahead or store leftovers for up to 3 days refrigerated. The texture becomes softer in the fridge and it becomes less salty over time. To crisp it up before serving, place it on a baking sheet, sprinkle with a few pinches of salt, and bake a 350 degree oven for 5 minutes until warmed through and crispy on the outside.)

I deleted the liquid smoke cornstarch, and Sriracha. Instead, I added a half 1/2 teaspoon of fresh ginger, 2 teaspoons of fish sauce.2 teaspoons tamarind. 

Also, instead of cubing it, I cut the tofu in half and made rectangles. I blended all the sauces up in a food processor with the garlic and stuck the tofu in that marinade.. Then, instead of parchment paper, I put it in a cast-iron skillet with sesame oil in the bottom And cooked it at 3:50. Bake for 10 minutes. Then I turned it over and put the rest of the marinade on top and baked it for another 10 minutes. It came out wonderful wasn’t dry and edgeburnt..  The garlic, soy fish, ginger, tamarind  and sesame oil really worked

Made this to take to a neighborhood potluck, to top a salad. I will definitely be making this baked tofu again.  I accidentally doubled the salt and- it was fine!  I also forgot to use parchment paper and so had to work to get the little baked cubes loose, but again- it was fine.  I liked the crispiness of the cubes a lot and the seasonings all worked together well.  Thanks!

This is the best tofu I have made, and I have tried a lot of recipes. Thank you! It’s definitely best fresh.

Easy to make and delicious. I'll use this tofu recipe often as a base for all kinds of tofu dishes.

Super tasty!  I used smoked paprika in lieu of liquid smoke and Tabasco chipotle instead of sriracha.  Great flavors.  Love the crispiness.  I baked in a toaster oven at 425 and 35 minutes was perfect.  I was surprised that the tofu cubes didn't stick to the parchment paper.  Thanks.

This was the most delicious tofu! I omitted the liquid smoke, as I did not have any on hand. I also accidentally left in the oven longer than my 35 minute timer due to getting side tracked by someone for our deck, however the end result was still amazing! Super crispy and flavorful! Another great recipe from you!! Thanks!

I had already pressed the water out of the tofu, but decided to go with this recipe. Very simple and quick, and they do turn out nicely crisped. Cooking time for me was 20-25 minutes.

This worked out great! I’m used to baking tofu at 400 F with less oil. The higher temp and extra oil content made a big difference for improving crispness without the tofu drying out. I used the sprouted Trader Joe’s tofu brand and followed the recipe to the letter. I wonder about the accuracy of the caloric value however as I lost much of the marinade and cornstarch in the cooking process.

This Crispy Baked Tofu with Broccoli is a wonderful vegetarian main course that can easily be made vegan and gluten-free!

Crispy Baked Tofu with Broccoli

block extra firm tofu

extra virgin olive oil

soy sauce ((use tamari

honey ((use light agave

broccoli

garlic, (sliced)

sesame oil

water, (plus more as needed)

rice vinegar vinegar

brown sugar

garlic, (minced)

scallions, (sliced on the bias (approximately 3))

sesame seeds

Cooked grain of choice ((such as rice, farro or quinoa))

Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you’ll want to remove as much excess water as possible. To do this, place the tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes (see notes).

Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil or parchment paper. Lightly grease with cooking spray or olive oil.

Slice the tofu into approximately 1-inch cubes. Place in a medium-sized bowl, then toss with the cornstarch until evenly coated. In a small bowl, whisk together the olive oil, soy sauce and honey. Pour over the tofu and gently toss until evenly combined, then spread in a single layer over half the baking sheet.

On the other half of the baking sheet, toss together the broccoli, olive oil, and garlic. Spread into a single layer and sprinkle with salt. Bake for approximately 30-35 minutes, gently stirring and flipping the tofu and broccoli midway through to ensure even caramelization on both sides, and to prevent the tofu from sticking to the pan.

Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small bowl or ramekin and whisk in 2-3 tablespoons of the sauce, then add back to the bowl along with the brown sugar and garlic. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. It will have a strong flavor; add a bit more water if desired to lessen the intensity (but keep in mind that the sauce is meant to be used sparingly).

Serve the tofu and broccoli over cooked grain of your choice along with a drizzle of the sauce, some scallions and sesame seeds.

This spicy garlic crispy tofu recipe is so easy to make, baked in the oven (or air fryer!) and then tossed in a delicious spicy chili garlic sauce. This vegan tofu recipe is gluten free and perfect for a simple family dinner.

Spicy Garlic Crispy Tofu

breadcrumbs

sugar

water

rice vinegar

chili garlic sauce

sriracha

garlic

red pepper flakes

drain tofu

Remove the tofu from the package and drain off the excess liquid.

cut tofu

press tofu

Place on a flat serve with a towel on top and place a heavy object on top. Press for 20-30 minutes.

preheat

Preheat the oven to 400 degrees Fahrenheit.

toss

Toss with the soy sauce/tamari, then the cornstarch and garlic, then the breadcrumbs.

add to baking sheet

Place on a baking sheet lined with parchment paper. Try to keep each piece evenly space to ensure they&#39;re all able to get crispy.

bake

Bake for 25-30 minutes or until golden brown and crispy.

whisk sauce

Meanwhile, whisk together all ingredients for the sauce in a small pan on the stove.

boil

Bring to a low boil, then let simmer, whisking occasionally, until thick.

cool

add sauce

Let the tofu cool for a few minutes once it has baked, then toss with the sauce and serve immediately.

serve

I served with jasmine rice, steamed broccoli, avocado and carrots. Enjoy!

The spicy tofu was delicious,  wouldn't change a thing😋

The tofu is delicious. The sauce was a bit heavy on the soy sauce.

I prefer to cut the sugar in sauce by half! Loved the sauce otherwise

When I mentioned to my love eating meat husband that we were having tofu for dinner the look on his face was priceless.  However he loved it, we both did. I cooked the tofu in the airfryer and halved the sugar. Served on cauliflower rice with stir fry veg.  Thank you for the recipe, we will definitely cook again.

Great recipe.  Trying to eat more plant-based diet and this is a really good  one.  Haven't cooked much with tofu and your directions really helped make it crispy.  Will definitely make this recipe again and again.

great tofu and sauce recipe. wholesome and easy. virtually no prep, just throw it together and enjoy. 

modifications I made: 
- frozen tofu for extra texture
- tofu in the air fryer for 10 mins at 400F, then toss in the reduced sauce on the stove. 

will refer back to this, thank you!!

I have made this several times now. I do now let the tofu marinade in the soy sauce and garlic before baking. This is now part of my monthly repetoire! Love it!

Restaurant quality chinese food. The sauce is everything. So good. This site is becoming one of my favorites.

Haven't made this yet.    Been looking for a easy, great tasting dish
And easy  Kuddos for this
Regards

This easy and super crispy tofu recipe can be air-fried or oven-baked. Made with just 6 simple ingredients, this foolproof recipe is ready in under 15 minutes. It&#39;s a healthy, high-protein option perfect for dinner, lunch, meal prep, or as a nutritious addition to salads.

Super Crispy Tofu (Air Fried or Oven Baked)

tofu

onion powder

salt (or

½ tsp black pepper

Press Tofu: Drain the tofu from its package and wrap the block in paper towels or a clean, absorbent dish towel. Place it on a flat surface and press it down firmly for at least 30 minutes. You can do this by placing the wrapped tofu on a plate with folded paper towels on each side and adding a weight on top, such as a cutting board. Alternatively, use a tofu press if available.

Preheat: Preheat your oven to 425°F (218°C) or your air fryer to 400°F (200°C).

Cut Tofu: Cut the pressed tofu into bite-sized cubes, aiming for approximately 3/4 inch each. You should get about 40 cubes from one block.

Season Tofu: In a large bowl, gently toss the tofu cubes with olive oil until they are evenly coated. Add the cornstarch or arrowroot starch, garlic powder, paprika, onion powder, salt, and black pepper to the bowl with the tofu cubes. Gently toss until the tofu is evenly coated with the seasoning mixture.

For Air Fryer Cooking (15 minutes): Preheat your air fryer and evenly space out the tofu cubes in the basket, ensuring they do not overlap. Depending on the size of your air fryer, you may need to cook the tofu in batches. Air fry at 400°F (200°C) for 15 to 18 minutes, or until the tofu reaches your desired level of crispiness and turns golden brown.

For Oven Cooking (30 minutes): Line a baking sheet with parchment paper and evenly space out the seasoned tofu cubes. Make sure they are distinct. Bake at 425°F (218°C) for 15 minutes. After 15 minutes, flip each tofu cube over using tongs and return the baking sheet to the oven for another 15 minutes or until the tofu is golden brown and crispy.

Once cooked, serve the crispy tofu in a salad or bowl or with your favorite roasted vegetables, rice, or carb. Enjoy!

My first time making crispy tofu and my goodness I am hooked! So easy! Where have I been?!!

Best recipe for crispy tofu! It really does work!! Just haven’t tried reheating yet… :)

Too much paprika, i will use1/2 tsp next time!

I prepared the crispy tofu for a dish in which I combined it with a spicy cashew/peanut sauce, steamed spinach, and whole wheat noodles.  I just omitted the paprika from the tofu recipe. The crispy tofu is tasty and highly versatile.

What is the sauce in your photo? I'm curious what would make a good dip for this?

Excellent recipe!

I had a question: once the 14oz of extra-firm tofu is cooked, it seems like there is only enough for three 2.2oz servings, rather than four.  I understand that some of the weight of the tofu is initially from the water that gets squeezed out, but I was wondering how your servings compare in weight, and what i might do differently. Thanks!

So crispy it’s crazy! Love it and make it weekly now!!

Love this recipe!! I’m new to tofu and don’t think I need to try it any other way.

Another delicious and easy air fryer recipe! Perfect amount of crisp to these babies !

I struggle with getting my tofu to crisp up, but this recipe gives it the perfect crunch every time!

So easy, flavorful, and crispy!! Tofu is usually such a pain, but this recipe is AMAZING!

One of the BESTTTTTT tofu recipes I have tried!

The ultimate guide for perfectly Crispy Baked Tofu. Easy to make and a great high protein vegetarian or vegan option to add to any meal.

How to Make Crispy Baked Tofu

block super firm tofu

vegan “chicken” or vegetable bouillon cube

tamari

tbsp rice vinegar

tsp coriander

tsp white pepper

potato

tbsp avocado oil

Flaky salt for serving, optional

yogurt

Dijon mustard

lemon

maple syrup

hot sauce

tsp smoked paprika

tsp kosher salt

Preheat oven to 425F and line a baking sheet with parchment paper.

For super firm tofu, remove it from its packaging and pat dry with a paper towel, then tear the tofu into 1-inch chunks. If using extra firm tofu, press it for 15 minutes to remove excess water, then continue with the recipe.

Transfer the tofu pieces to a heat-safe bowl or container and crumble your bouillon cube over the tofu. Boil water in a tea kettle and pour it over the tofu until completely covered. Stir the tofu carefully to make sure the bouillon cube dissolves, then cover and let the mixture sit for at least 10 minutes.

Drain the tofu through a fine-mesh sieve, ensuring most of the liquid has drained off, then transfer to a large bowl or resealable bag.

To the bowl or bag, add the tamari, vinegar, coriander, white pepper and brown sugar. If using a bowl, toss gently with your hands until the tofu is evenly coated. If using a bag, seal it and gently toss until evenly coated.

Add the starch and oil, tossing again with your hands or sealing the bag and tossing until the tofu is evenly coated.

Dump the contents of the bowl or bag onto the prepared baking sheet, spreading the tofu out so that there is a little space between each piece.

Place the tofu on the bottom rack of the oven and bake for 18 minutes. Flip the tofu pieces, then return them to the bottom rack and bake for an additional 10-12 minutes, or until the edges have crisped up to your liking.

For the Tofu

While the tofu bakes, make the sauce by adding the yogurt, mustard, garlic, lemon, syrup, hot sauce, paprika, and salt to a blender cup. Blend until completely smooth, then refrigerate until ready to use.

Serve the tofu topped with a pinch of flaky salt. Enjoy the tofu alongside the dipping sauce or use the tofu to compliment other recipes when in need of some extra protein.

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Top 8 crispy baked tofu recipes from across the web

The most viewed crispy baked tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Baked Tofu with Italian Herb...

Spicy Baked Tofu - Crispy!

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Crispy Baked Tofu with Broccoli

Spicy Garlic Crispy Tofu

Super Crispy Tofu (Air Fried or Ove...

How to Make Crispy Baked Tofu

The most viewed crispy baked tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine