As an Amazon Associate I earn from qualifying purchases.
This crispy Baked Tofu recipe will convert skeptics into absolute tofu lovers. Perfectly crispy outside and pillowy soft inside, it is perfect to add a punch of plant-based protein and flavor to any meal.
While I don’t consider myself as vegan, most of my diet consists of plant based foods. Dishes like Buddha bowls and loaded baked sweet potatoes make up most of our weekly menu. On any cold Winter day I would rather enjoy a creamy Tuscan white bean soup or a chickpea soup rather than a chicken soup.
I have to admit that Matteo – aka me – is a huge fan of plain tofu, I sometimes eat a whole block straight from the fridge without seasoning. My girlfriend does it too, which is why we’re a great couple. But sadly tofu has a bad rap for being a boring food, especially among my Italian family.
This oven baked crispy tofu is my foolproof recipe to turn even the most skeptical into a tofu fan. Picky eaters and kids will love it too, with so much flavor and a crispy outside it will feel like eating veggie nuggets. The best thing is, it’s made with pantry staples in just 35 minutes.
Ingredients
In this section you will find a detailed ingredient list, along with tips and replacements. I have included the precise quantities in the recipe card at the bottom.
- Extra-firm tofu. There are two main types of tofu, silken and firm. For the crispiest result, use extra-firm tofu as it better holds its shape without breaking into pieces. I recommend purchasing non-GMO organic tofu, you can usually find it in the refrigerated section of most grocery stores.
- Cornstarch. Coating the marinated cubes into cornstarch is the secret for the crispiest tofu result. As a replacement you can use arrowroot starch, although it may add a slight aftertaste.
- Soy sauce. I prefer low sodium soy sauce, but you can use regular or gluten-free soy sauce if desired. You can substitute with tamari, liquid aminos, or simply omit it.
- Olive oil. Little olive oil adds flavor and helps it crisp up in the oven. Avocado oil or sesame oil are great replacements.
- Seasonings. This easy baked tofu recipe uses just soy sauce plus a pinch of sea salt, black pepper and garlic powder. It’s more than enough to provide plenty of flavor, but you are free to customize it with other seasonings such as smoked paprika, onion powder or chili flakes.
How to make baked tofu crispy
Step 1- Prepare for baking. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2- Press tofu. Drain the tofu, then slice into slabs before pressing. Wrap the tofu slabs in a clean kitchen towel, place on a clean flat surface such as a cutting board, and put a heavy object (like a skillet) on top for 15 -20 minutes to remove excess water. Dice it into cubes, then place them in a medium size bowl.
Step 3- Season tofu. Add soy sauce, olive oil, salt and seasonings to the bowl. Mix until all cubes are fully coated, then sprinkle with cornstarch and gently toss using a rubber spatula or your hands.
Step 4- Bake. Line the cubes on the prepared baking sheet, on a single layer without overlapping. Bake in hot oven for 15 minutes, then flip and cook on the other side for 15-20 more until crispy.
Recipe variations
This oven tofu recipe is incredibly customizable and versatile. Whether with sauces or seasonings, there are so many ways how you can adapt it to your likings. Before experimenting, you should keep in mind that sauces must be added only after baking. If tossed with sauces ahead, the baked tofu bites will be soggy.
- Peanut sauce. After baking, toss the cubes in a peanut sauce made with peanut butter, little soy sauce, lime juice, and a touch of maple syrup or honey. Add a pinch of hot chili for extra spiciness.
- Sesame. Swap olive oil for sesame oil and serve with a sprinkle of toasted sesame seeds for a nutty Asian flavor.
- Teriyaki. Glaze the tofu with teriyaki sauce after baking and return it to the oven for 5 minutes to caramelize.
- Miso. When seasoning, toss the cubes in about 1 tablespoon of miso paste. Use miso as a substitute for soy sauce and salt, it already provides a quite savory umami flavor.
- Spicy Sriracha. Add a mix of sriracha and maple syrup to the marinade for a sweet and spicy kick.
- Lemon herb. Toss the tofu in olive oil, lemon juice, garlic powder, and dried herbs such as Italian seasoning. I also recommend including a couple tablespoons of nutritional yeast as a vegan replacement for Parmesan cheese.
- Mexican. Season with a touch of hot chili, cayenne pepper and hot sauce. After baking, you can brush with your favorite barbecue sauce and roast an additional 5 minutes.
Tips for crispy tofu
- Start with extra firm tofu. There are different types of tofu: silken, soft, firm and extra firm. For this recipe you will need it extra firm, as it contains less water and moisture.
- Press the tofu well. Squeezing out any excess liquid ensures that the bites remain crispy outside without turning plain and soggy. I find that slicing the block into slabs before pressing works better.
- Add sauce after baking. Make sure that you do not coat it with sauce from raw because sauces add extra moisture and prevent the bites from crisping up. Do it when it’s still warm straight from the oven.
- Do not overcrowd the baking sheet. Space the tofu pieces evenly to allow proper airflow and even cooking. You should also flip them halfway through, after about 15 minutes.
Storage directions
To best store them, you’ll need to let the crispy cubes cool to room temperature first. Once they have cooled, place in an airtight container and refrigerate. In the fridge, leftovers will last for up to 3 days. Re-crisp for a couple of minutes in the oven, a skillet, or in the air fryer before serving.
To freeze, allow it to cool then pack in sealable zipper bags and freeze for up to 3 months. Thaw in the fridge overnight and reheat in hot oven or air fryer before serving.
Serving ideas
- In stir-fries and Bowls. Toss into stir-fries or pair it with quinoa, roasted veggies, baked sweet potato, and a drizzle of tahini sauce for a satisfying Buddha bowl. As a low carb alternative, swap rice for a serving of keto cauliflower rice.
- In a sandwich. Use as a filling for sandwiches, together with sliced tomatoes, fresh lettuce and spreads like hummus or avocado mayo. I like having it with my homemade oat bread or protein bread as a more filling and nutritious lunch or snack.
- On top of salads. Add the crispy bites to your salads such as a spinach salad, a Mediterranean chickpea salad or a cucumber salad for extra protein, flavor and texture. To make it a more satisfying meal, include some healthy carbs such as quinoa, brown rice or potatoes.
- With dipping sauces and sides. Serve with some air fryer sweet potato fries or carrot fries, lentil patties or veggie nuggets for a vegan fast food meal at home. The crispy tofu will taste delicious dipped in some keto BBQ sauce, avocado mayo, or healthy mayonnaise.
Frequently asked questions
Tofu is a plant-based source of protein made by pressing condensed soy milk into blocks. You will usually find it in main grocery store chains such as Walmart, Whole Foods and Trader Joe’s in the refrigerated section, often near vegetarian items and diet foods.
From tofu choice to baking methods, there are many reasons why it may turn out rubbery and soggy. Here are some tips. First of all, start with extra-firm tofu, as it contains less water and moisture compared to other types. Press the tofu well, then season avoiding any sauce before baking. You’ll need to roast it in an hot oven, flipping halfway through.
Absolutely! Tofu is packed with protein, relatively low in calories, and rich in essential nutrients like iron and calcium. It is also naturally vegan and gluten-free. For the healthiest benefits, prefer tofu from non-GMO soy sources.
More vegan comfort foods
- Air fryer tofu
- Air fryer sweet potato fries
- Lentil patties
- Crispy air fryer chickpeas
- Sweet potato chips
- Air fryer zucchini fries
- Carrot fries
- Low calorie fries
Baked Tofu
Ingredients
- 1 block (14 oz.) extra-firm tofu
- 1 tbsp soy sauce, replace with liquid aminos
- 1 ½ tsp olive oil, replace with avocado oil or sesame oil
- ⅓ to ½ tsp sea salt, to taste
- ½ tsp garlic powder
- a hint of ground black pepper
- ½ tbsp cornstarch
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain the tofu, then slice into slabs before pressing.
- Wrap the tofu slabs in a clean kitchen towel, place on a clean flat surface such as a cutting board, and put a heavy object (like a skillet) on top for 15 -20 minutes to remove excess water.
- Dice pressed tofu into cubes, then place in a medium size bowl.
- Add soy sauce, olive oil, salt and seasonings to the bowl. Mix until all cubes are fully coated, then sprinkle with cornstarch and gently toss using a rubber spatula or your hands.
- Line the seasoned tofu on the prepared baking sheet, on a single layer without overlapping.
- Bake in hot oven for 15 minutes, then flip and cook on the other side for 15-20 more until crispy.
- Serve warm as part of a dish or enjoy as a snack.
