• Skip to main content
  • Skip to primary sidebar

The Crooked Carrot logo

  • Home
  • Work with me
  • Nutrition Coaching
  • Group Program
  • Blog
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Work with me
  • Nutrition Coaching
  • Group Program
  • Blog
  • About me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian

    Published: Dec 22, 2018 · Modified: May 7, 2020 by Libby Bloom · This post may contain affiliate links · 1 Comment · 1171 words. · About 6 minutes to read this article.

    Crispy Baked Tofu

    Jump to Recipe

    Crispy Baked Tofu - crispy, crunchy, plant-based protein and delicious! 

    crispy baked tofu

    If you follow The Crooked Carrot at all, you know my first experience with tofu was less than ideal. In fact, I mistook the tofu for feta cheese and sprinkled it over my salad. Needless to say, I was far from thrilled by this plain, flavorless, spongy cube on my salad. 

    As we started incorporating more plant-based proteins, I thought I should give tofu another try. And guess what? Now we absolutely love the stuff and use it all the time in the The Crooked Carrot kitchen! The preparation of tofu is the key to making it taste great....Here comes crispy baked tofu. 

    This crispy baked tofu is budget-friendly and is the perfect plant-based protein addition to so many meals like Honey Sesame Tofu with Roasted Asian Vegetables, Black Bean Tofu Bowl, or Spicy Cashew Zucchini Noodles. 

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

    crispy baked tofu

    Ready to make Crispy Baked Tofu? Let’s do it!

    1 - Press the tofu. It’s essential to get as much liquid out of the tofu block as possible. Wet tofu just won’t crisp up. Drain the liquid and press the tofu for at least ten minutes (I often let it press for closer to 30 minutes). You can press it out with a towel by hand, or simply wrap the tofu in a towel and place something flat and heavy on top (like a cookie sheet with jars on top), which will gradually press the tofu for you - my favorite method!

    Check out our Tofu 101 post for more tips on making tofu!

    2 - Preheat the oven to 425 degrees F and line a baking sheet with reusable silicone baking mats.

    3 - Cut the tofu into cubes. First cut the tofu into slabs, then cut each slab in half, and dice each half until you have ½-inch cubes. Transfer the tofu to a medium bowl. 

    4 - Drizzle olive oil over the tofu and stir to coat. This is where you’ll add in any other seasonings like spices or soy sauce or marinate the tofu. Then coat the tofu in cornstarch or arrowroot powder (this is the key to its crispiness).

    5 - Arrange tofu in a single layer on a lined baking sheet and bake for 15 minutes. Make sure to give them some room so they crisp up. After 15 minutes, flip the tofu and bake for another 15 minutes or until they reach your desired crispness. 

    • crispy baked tofu
    • crispy baked tofu

    Crispy Baked Tofu: Tips, Tricks and Tools

    Tools needed: Quality baking sheet and a silicone baking mat so the tofu doesn’t stick and it makes clean-up a breeze.

    Quality ingredients: I like to use organic tofu to ensure it’s not made with any GMO ingredients. Though the verdict is still out on the impacts of GMO foods, most non-organic soybeans are GMO so I like to purchase tofu organically. For Crispy Baked Tofu, I like to use firm or extra-firm. One block is usually sufficient for 4 servings. 

    Soy sauce is high in sodium, so it’s important to be mindful of how much you use. I like to use either aged soy sauce (so delicious), low-sodium soy sauce, or an alternative like amino acids or tamari. 

    Cornstarch/arrowroot powder is the secret ingredient that makes baked or sautéed tofu extra crispy!

    Seasoning ideas: Salt, pepper and garlic powder are the basics, but I also like to marinate tofu in a soy sauce mixture like in our Black Bean Tofu Bowl. You can adjust the seasonings depending on what type of dish you’re making – curry powder, taco seasoning, Italian seasoning, etc.

    Check out our Tofu 101 post for more information about tofu!

    • crispy baked tofu
    • crispy baked tofu

    We hope you love this Crispy Baked Tofu!

    • Packed with plant-based protein
    • Crispy, crunchy and delicious
    • Quick and easy for a great addition to your weeknight meal
    crispy baked tofu

    Love this simple tofu recipe? Check out our other delicious tofu recipes like this Honey Sesame Tofu with Roasted Asian Vegetables, Black Bean Tofu Bowl, or Spicy Cashew Zucchini Noodles. 

    Did you enjoy this Crispy Baked Tofu as much as we do?

    Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Crispy Baked Tofu for later by pinning it to your How-To Board and make sure to tag us at The Crooked Carrot Instagram to show us your Crispy Baked Tofu creations!

    “The mind is like tofu. It tastes like whatever you marinate it in.” – Sylvia Boorstein

    crispy baked tofu

    Crispy Baked Tofu

    Crispy Baked Tofu - this crispy, crunchy, plant-based protein is absolutely delicious!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Author: The Crooked Carrot

    Ingredients

    • 1 (14 ounce) package tofu extra firm
    • 1 tablespoon olive oil
    • 1 tablespoon soy sauce or alternative - coconut aminos or tamari
    • 1 ½ tablespoons cornstarch or arrowroot powder

    Seasoning

    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • ½ teaspoon garlic powder
    US Customary - Metric

    Instructions

    • Preheat oven to 425 degrees F. Line a baking sheet with a silicon mat or parchment paper.
    • Press Tofu: Drain the tofu and use your hands to squeeze out any liquid. Slice the tofu into ½-3/4 inch slabs and place side by side on a tea towel. Wrap the tofu in the towel and place a cutting board or baking sheet on top of the tofu. Now place something heavy (dutch oven, cans, etc.) on top to press the liquid out. Let it rest this way for at least 15-30 minutes.
    • Cut the tofu slabs into cubes (or whatever shape you’d like) and transfer to a large bowl. The thinner the cube, the crispier the tofu. 
    • Season: Drizzle olive oil and seasonings over tofu and stir to coat. This is when you can add any other seasonings or marinate the tofu. Then coat the tofu cubes in cornstarch or arrowroot powder.
    • Bake: Arrange tofu in a single layer on the lined baking sheet and bake for 15 minutes. Remove from oven and flip, then bake for another 15 minutes or until they reach your desired crispiness. Enjoy!

    Equipment

    • Silicone Baking Mats
    • Baking Sheet

    Notes

    PREP AHEAD: this crispy baked tofu is crispiest when served fresh, but it’s still delicious reheated, though it won’t be as crispy reheated in the microwave. If possible, reheat on the stovetop or oven. 
    LEFTOVERS/STORAGE: Store in an airtight, glass container separately from the rest of your meal to keep them from getting soggy. 
    NUTRITION NOTES: Tofu is a great source of plant-based protein, calcium and isoflavones. 
    SERVING SUGGESTION: Great in a stir-fry or curry, as an alternative to meat in many dishes or try in our Black Bean Tofu Bowl, Spicy Cashew Zucchini Noodles, or Honey Sesame Tofu with Roasted Asian Vegetables!

    Nutrition

    Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 778mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Calcium: 31mg | Iron: 1mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!  

    « Honey Sesame Tofu with Roasted Asian Vegetables
    Mulled Wine »

    You may also like...

    two jars of pickled red onions

    Pickled Red Onions

    yellow leaf in leaf pile

    Top 10 Fall Foods and how to use them

    Strawberries

    Top Summer Foods and How to Use Them

    chocolate tahini bliss balls on plate

    Chocolate Tahini Bliss Balls

    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

    Search categories

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

    More about me →

    Popular Posts

    • How to Conduct a Food Waste Audit
    • 15 Best Recipes to Use Up Leftover Red Cabbage
    • Roasted Red Pepper Feta Dip
    • Eco-Friendly Holiday Gift Guide

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Start Here
    • Meet Libby

    Join the Community

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Crooked Carrot