vegan tofu

Crispy on the outside, soft on the inside and perfect for dipping. Make in the air fryer or in the oven at a high temperature.

Vegan Air-Fried Tofu Nuggets (oil-free)

block high protein tofu (or VERY firm pressed and drained)

tsp smoked paprika

tsp black pepper

tsp salt

garlic powder

ketchup

Cut the tofu into bite size cubes and then use a bowl or bag and shake it with the spices.

Add into the air fryer and cook for 10-15 minutes at 400 degrees F, shaking halfway through. For the oven route, bake at 475 on a baking sheet with parchment for 15 minutes on each side or until desired crispiness.

Serve with dipping sauce and enjoy fresh!

A vegan spin on my mom’s 1-2-3-4-5 pork ribs, this 1-2-3-4-5 Tofu is a delicious, extra saucy way to cook up tofu with a perfect balance of sour and sweet.

Vegan 1-2-3-4-5 Tofu

firm tofu ((1 1/2 containers, 600 grams;

ginger

Shaoxing wine

Chinese black vinegar

soy sauce

sugar

water

Preheat a wok (or cast iron pan) until it starts to smoke lightly. This is very important to prevent the tofu from sticking.

Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the tofu, and take 10 minutes to brown the tofu on at least 2-3 sides.

When the tofu is lightly browned (or to your liking), add in 1 tablespoon Shaoxing wine, 2 tablespoons Chinese black vinegar, 3 tablespoons light soy sauce, 4 tablespoons sugar, and 5 tablespoons water. Stir and mix everything well. Turn up the heat to bring it to a boil.

Cover and reduce the heat to medium/low. Simmer for 15 minutes. Halfway through, check to make sure the liquid is not drying up. If so, reduce the heat further and add in a little more water if needed.

After 15 minutes, remove the lid. The sauce should be mostly cooked down. With the heat on high, gently toss the tofu to ensure every piece is coated in glistening sauce. This process takes a couple of minutes. Reduce the liquid until there is ¼ cup of liquid left and the tofu is gleaming with sauce. Serve immediately.

This Teriyaki Tofu is easy to make with crispy tofu coated in a sticky sweet and savory homemade teriyaki sauce. Served over cauliflower rice with sautéed veggies for an easy and flavorful dinner that the whole family with love. Gluten-free, grain-free, low carb and vegan.

Teriyaki Tofu

unsweetened plant milk (, I used unsweetened almond milk)

apple cider vinegar (,

arrowroot starch

fine sea salt

black pepper

grain-free crackers

coconut aminos (,

tbsp apple cider vinegar

tbsp coconut nectar syrup

tsp toasted sesame oil

tsp ginger

garlic (, minced)

tbsp arrowroot starch (,

orange juice (, about half an orange)

water (, as needed to thin out sauce)

salt (,

green onion, freshly chopped parsley and toasted sesame seeds

Cauliflower rice (, zoodles or Jasmine rice if not grain-free)

Prepare Tofu: Tear or cut the tofu into 1-inch chunks. (Tearing the tofu makes them resemble chicken nuggets).

Make the Batter: Mix together all the ingredients for the batter. Toss the tofu into the batter. 

For an extra crispy coating: Dip each piece of tofu into a bowl of finely crushed crackers, making sure each piece is evenly coated.

Bake tofu in the oven: Preheat the oven to 400F. Line a large baking sheet with parchment paper. Bake for 22-25 minutes, or until golden and crispy, flipping each piece halfway through.

Air fry tofu: Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Air Fry at 375F for 15 minutes, or until golden and crispy, flipping halfway through.

Pan fry tofu: Heat 3 Tbsp avocado oil in a large nonstick skillet over medium-high heat. Once the pan is nice and hot, add tofu, in a single layer (you may have to cook in batches) and cook for 4-5 minutes on each side, until golden brown and crispy.

Cook tofu using your preferred method below:

Meanwhile, in a large pot or wok, whisk together all the ingredients for the sauce. Bring to a boil over medium-heat, allowing to boil for 1 minute. Once boiling, bring the heat down to medium and cook until the sauce is thick and glossy, about 2-3 minutes. Season with salt to taste and add more water, as needed to thin out sauce to desired consistency.

Coat tofu with sauce: Once the tofu and sauce are done, add the tofu to the pot and heat on medium. Use tongs or chopsticks to toss gently, until every piece is coated and heated through.

Serve with Rice &amp; Sesame Seeds: Remove from the heat, sprinkle with green onions, parsley, sesame seeds and serve with cauliflower rice, zucchini noodles, or Jasmine rice, if not grain-free.

Make sauce

A delicious crispy tofu coated in orange sauce that is completely vegan and gluten-free!

Orange Tofu

tofu,

cornstarch

sunflower oil

garlic cloves, finely chopped

2-ich cube ginger, finely chopped

orange juice

tsp orange zest

tbsp tamari (can sub soy sauce)

tbsp rice vinegar

tbsp coconut sugar (can sub brown sugar)

Rice or noodles

green onions

sesame seeds

Toss the tofu in cornstarch then fry in a pan with sunflower oil on medium-high heat for 2-3 minutes on each side until golden brown.

Mix all the sauce ingredients together in a bowl until well combined. 

Once the tofu is cooked, remove from the pan and place onto a plate with paper towel. Pour out any excess oil from the pan. 

Add the sauce to the pan on medium heat and allow it to cook down just slightly, then add the tofu and toss everything together until well coated.

The tofu comes out crispy on the outside and soft on the inside. The sauce is absolutely delicious, not too sweet. I would double the quantity of sauce if you want to put it over rice or feed more than 2 people.

This dish is delish!  One of the best I've come across.

Delicious! I took a few shortcuts with using orange juice instead of fresh-squeezed, Maggi seasoning instead of soy sauce (only 2/3 of what was asked), and 3 tbsp of honey instead of coconut sugar. It still ended up fantastic and would do again.

This was so delicious and easy to make!! Thanks for this great recipe!

Wonderful recipe.  Only change I made was baking the tofu vs. pop an frying.   Thanks for the easy and simple but delicious recipe

I baked the tofu and was really happy with how crispy it came out. 
The sauce was way too tangy for me, I even added more sugar during cooking to tone it down. Perhaps my oranges were not very sweet.  Note: I used palm sugar initially, then raw sugar during cooking. I also added some red pepper flakes which added a nice kick. 
I would reduce the amount of vinegar and increase the sugar next time. Overall, I was pleased with this and would make it again.

I love this recipe! Very tasty and the ingredients are simple!

Best recipe! So good that there were no left overs the first night, so we made a fresh batch the next night! 

So I didn't have quite enough orange juice for this recipe, so I added a bit of water. I wasn't sure if that's why my sauce wouldn't thicken, or if I just wasn't patient enough, BUT I just looked at the recipe again and realized I didn't add the cornstarch. D: 

It was still tasty, so I'll definitely give this another shot, hopefully w/o screwing it up!

We love love love this recipe! I am making it for more people today (1/2 tofu, 1/2 chicken for the carnivores that won't eat tofu) and will make a double batch of sauce. I am going to make it this morning (for dinner tonight) to minimize what I have to do once family (all vaccinated) is over. I think I will wait to add the corn starch till dinner time. Hope it goes well!

https://content.jwplatform.com/videos/lwJQeXeU.mp4

This Orange Tofu recipe comes together in under 30 minutes and is perfect for those busy weeknights! This recipe is vegan, gluten-free and even non-tofu lovers will love this dish!

Orange tofu

Food for the soul: Crispy fried tofu coated with an amazing Korean-style sweet &amp; spicy sticky sauce. Makes a perfect weeknight dinner along with freshly steamed rice. 

Korean Spicy Fried Tofu

(400 g) block medium -firm tofu, twice frozen-and-thawed

scallion, segmented

white sesame seeds,

vegetable oil,

sesame oil

ginger,

garlic, finely minced

mirin

sriracha

tamari soy sauce

rice vinegar

maple syrup

chili paste

gochugaru, chili flakes

Prepare the Tofu. For this recipe, we’re working with twice frozen and thawed tofu. As the name suggests, the tofu has been frozen, thawed, frozen again, and completely thawed again. Using a heavy object or a tofu press, press the tofu down for at least 15 minutes, pressing out as much liquid as possible. At the end of the pressing, the height of the tofu should have halved. Using your fingers, pull away chunks of the tofu. You should get chunks that aren’t completely even and look naturally pulled. Carefully place the tofu pieces in a ziplock bag along with cornstarch. Shake the bag to evenly coat all the tofu pieces.

Fry the Tofu. In a pan, heat up a generous amount of vegetable oil on medium-high heat (think about shallow-frying). Once the oil is hot, fry the tofu pieces until each side becomes golden-brown and crispy. Remove from the oil and drain on a kitchen towel to remove excess grease. Set aside.

Make the Sauce. In the same pan (there should still be a little bit of oil), fry ginger and garlic on medium heat until aromatic, about 1 minute. Add in all the remaining sauce ingredients, combine well, and bring to a boil. Once the sauce reaches your desired consistency (for me, this usually takes no reduction at all), taste for seasoning, and remove off the heat.

To Finish. Remove the pan from the heat and add the tofu back into the sauce. Add the scallion segments as well. Stir to coat evenly. Finish with a sprinkle of white sesame seeds. Enjoy warm with rice.

<em>Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free. </em>

The EASIEST Crispy Tofu Recipe

14 oz. block Extra Firm Tofu

tbsp Reduced-Sodium Tamari

tbsp Nutritional Yeast,

First, preheat the oven to 425F. Drain the liquid from the Tofu and &#8220;press&#8221; the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible!

Cut the Tofu into even cubes. I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes.  (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)

Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.

Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools. 

Serve as desired; leftovers will last in the fridge for up to one week.

This is an AMAZING recipe!! Incredible! Problem - it's so addictive I ate most of the tofu before I could add it to the pad thai I was making it for. I have a vintage gas oven and am at 5600' elevation, so I found my cooking times to be a little shorter - 20 mins on the first side, and then definitely plenty crunchy by 15 mins on the other side. I cut the block of tofu into four flattish pieces and pressed those with paper towels several times (since I didn't want to dirty a dish towel and dont have a tofu press), and that seemed to work well. After further cutting into cubes, they absorbed the tamari right away and I even added a dash more to make sure each was coated before tossing in the amazing "nooch"! Thank you for this recipe!

I make a lot of Caitlin's recipes but this is hands down my favorite. In the last 2 years (it has been published 2 years ago) I make this crispy tofu at least once a week. My 3 year old eats this tofu like candy. I think is his favorite food besides avocado. If you don't like tofu try this recipe and you might start loving it.

Seriously, this recipe is perfect! And it couldn’t be easier. It’s so delicious, not much is leftover by the time it cools! This is a weekly staple for me. I make it with liquid aminos instead of tamari or soy sauce. This tofu is good in just about anything. 

Thank you for another amazing, healthy recipe, Caitlin!

I added garlic &amp; onion powder, salt and pepper and air fried them at 390 for 13 minutes - PERFECTION! Thank you for sharing, I never used or honestly heard of nutritional yeast and it made a huge difference in the texture, wow!

I love making this for lunch for me and my kiddos!  I pop them into the air fryer and they’re just perfect!

WOOOOOOOOOW. I’ve made tofu for YEARS. Finally used this recipe and wow, this was my best outcome thus far. Thank you Caitlin!!! The only downside is that I ate the tofu before the rest of my meal was ready! :D :D

Hi Caitlin,
Loved this recipe!! (And....your book as well!)
For this recipe I used Nasoya organic super firm tofu (16 oz) and prepared as written.  Added a bit more tamari and NOOCH.   Was going to bake in oven on a silpat, but decided to try it in my Ninja air fryer. 
Decided on 375° for 15 minutes.  Checked it a few times to rearrange the tofu, ensuring that each piece had a fair chance at getting crispy.  (There was tofu shrinkage....😉)
Shut air fryer off at 14 minutes because the crispy cheesy tofu looked perfect.
Was planning on using the tofu for tonight’s dinner, but we ate is this afternoon!
Thank you for this quick &amp; easy recipe!!!🥰
Have a peaceful evening,
Denise

Newbie to tofu here... and recent convert to vegan. And this was literally the very first time I ever had tofu. I was skeptical but willing to try it to get some protein. I REALLY enjoyed it. Kind of reminded me of potato on the inside, but with a great crunch on the outside. Served it with quinoa and red bell peppers - color me happy :) I was surprised how much tofu shrinks when cooked, guess I'll just have to buy more! Thanks for a great intro to this protein source.

Wow, this is DELICIOUS. I wish I had come across this years ago! i was skeptical because i have tried other recipes that only have a few ingredients and they were terrible. But THIS is just great. I am making a second batch now after loving the first one. Thank you!

This is the recipe that made me crave tofu! We’ve created so many variations over the years:
Add lime juice if using in pad Thai 
Add garlic for extra zing 
Add hot sauce in Mexican inspired dishes 
Add lemon juice if using in risottos or pastas 
I have to make multiple blocks of tofu whenever I make it because we eat it so fast!!

Truly the best tofu recipe I've tried. This one gets the tofu perfectly crispy on the outside yet nice and tender on the inside. The healthy addition of nutritional yeast is a huge plus. I love that I can add more spices to this to make it more flavorful if I want to eat it plain or saute it in some sauce after baking. Thanks for a great recipe!

Oh my goodness thank you so much for this recipe!  They taste very much like the tofu at Whole Foods on their food bar!  I was also baking french fries and put the tofu on the parchment paper pan instead of my silicone mat, but they still came out wonderful!  I will be making them often.

Absolutely fabulous tofu! Love it so much it so much that it's become a staple around our house. Thanks for sharing such deliciousness! As a new subscriber, I look forward to finding more great recipes.

This is my go to crispy tofu recipe! It is easy and tasty. It is very versatile too. I have spooned on BBQ sauce for the last 10 minutes of cooking and it worked out super. I also add this on top of stir fries, to salads, and yup just plain eat it as is. Oh, when making this, always increase the amount you make because you will find it disappears fast!

This recipe is definitely IT! We've moved significantly to vegetarian meals and while I thought I was pretty capable @ working up tofu, I spent too much time on maintaining the crunch crust. The yeast w/tamari (Ihad to use soy for my first try - and it was perfect). The pile of crunchy cubes with tender inside dip wonderfully for any meal. Great with seafood salad etc. Thank you hugely!

Every crispy tofu recipe I've ever tried calls for oil. This was an absolute revelation! No oil, and it ended up being the best, crispiest, most delicious tofu I've ever made!

Amazing recipe!!! Made it with roasted veggies and served it with a lemon tahini dressing from the Simply Delicious cookbook:)

Loved this! Thank you for sharing Caitlin 😊

https://content.jwplatform.com/videos/s1YRRnzh.mp4

Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.

Top 6 vegan tofu recipes from across the web

The most viewed vegan tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Air-Fried Tofu Nuggets (oil-f...

Vegan 1-2-3-4-5 Tofu

Teriyaki Tofu

Orange Tofu

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The EASIEST Crispy Tofu Recipe

Top 6 vegan tofu recipes from across the web

The most viewed vegan tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Air-Fried Tofu Nuggets (oil-f...

Vegan 1-2-3-4-5 Tofu

Teriyaki Tofu

Orange Tofu

Korean Spicy Fried Tofu

The EASIEST Crispy Tofu Recipe

The most viewed vegan tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine