Crispy Baked Tofu

I may convince you with this take on crispy baked tofu to actually start liking and enjoying this vegan staple. While I am not vegan or vegetarian, I love a good tofu recipe. I treat it like protein-packed, nutrient-dense croutons, and when you prepare it right, it’s so good you can’t get enough.

Once you try making super-crunchy, crispy tofu, you will be hooked. When I meal prep, I make a large batch and snack on it after my workouts, or add it to an Asian tofu salad for instant flavor and a protein boost, or toss it into a bowl of salmon rice for extra satiety.

Baked tofu is simple to prepare, with a perfectly crispy exterior and a soft interior. It is also full of flavor from spices that enhance the mild soy flavor. I love how versatile this recipe is and how easy it is to switch seasonings based on personal preference. Tofu is like a blank canvas; it’s so easy to adapt to your own liking. Make a double batch and use it in other stellar dishes. Add it to salads, in fajitas, wraps, sandwiches – the possibilities are endless!

Why you will love this recipe 

• Less mess: I like to bake my tofu instead of frying because it’s less messy, and I don’t have to worry about getting splattered with hot oil. The result is crispy, crunchy tofu that’s healthier and not drenched in oil.
• Hands-off: In fact, I don’t have to get my hands dirty at all with this recipe. I toss the Tofu in a bowl or bag and then put it on a parchment-lined pan. Then slide them into whatever salad or rice dish I’m serving it with.
• Flavor absorption: tofu absorbs the flavors better when baked because it isn’t soaked in oil. With just a bit of extra virgin olive oil to help the spices stick, these cubes hold onto the soy sauce, garlic, and onion and stay full of flavor. 
• Perfect for vegan meals: I can use this crispy Tofu to replace meat in any meal, adding texture and rich flavor. It’s perfect for Asian meals like this chicken-and-broccoli stir-fry recipe; swap the meat for tofu.

What you will need

• Dry ingredients: I use extra-firm tofu; it holds the least water, so it’s easier to press dry and get crispy edges. It also means less steam in the oven, so that the Tofu won’t get too soggy. Cornstarch is essential for creating a crispy crust while keeping the interior soft and fluffy.
• Wet ingredients: Extra virgin olive oil adds tofu flavor and seals the exterior to prevent drying out or absorbing extra moisture, while onion powder, garlic powder, cayenne pepper, and cornstarch bind it all together. Together, soy sauce adds deep umami and a salty base, plus a caramelized brown coating.
• Seasonings: Garlic powder adds concentrated garlic flavor without added moisture. Onion powder provides a savory, sweet depth in dry form. A tiny bit of cayenne pepper adds a clean, sharp warmth without too much spiciness. 

How to prepare

Preheat the oven: Preheat the oven to 400°FF and line a large baking sheet with parchment paper.

Prepare the tofu: Once the oven is hot, I use a tofu press to squeeze out the water, then place the tofu on 2 towels. Then, I cut the tofu into cubes and arrange them in one layer on a towel to squeeze out the water again. Afterward, I let them sit for 30 minutes. 

Toss the tofu: Toss the tofu in a bowl. Drizzle with olive oil and soy sauce, then toss to coat. Mix the cornstarch, onion powder, garlic powder, and cayenne pepper in a small bowl, then pour over the tofu to coat evenly. 

Bake the tofu: Arrange tofu on a baking sheet, leaving plenty of room, and bake for 25 to 30 minutes, shaking halfway through. 

Rest and serve: After they are golden brown, I remove them and let them rest for 5 minutes before serving in my favorite tofu dish.

Expert tip

How to make sure that tofu is crispy

Because tofu is mostly water, drain it thoroughly before cooking. The best way is to use a tofu press. If it isn’t fully drained, it will steam in the oven instead of roast, leaving it soft and rubbery instead of crispy. But first, choose the right tofu. I always use firm tofu because soft, medium, and silken types have too much water. Then I press it with a tofu press until I am sure I cannot get any more water out. After that, I pat it with paper towels and let it stand for 30 minutes. 

More tips to consider:

• Another way to ensure the tofu is crispy is to cut it so the edges aren’t sealed.
• Coating the tofu with a bit of tofu sauce and cornstarch will also create a crunchy coating. 
• Keep the oven hot and don’t add the tofu until it is preheated. 
• Also, don’t crowd the pieces. They need plenty of space to get crispy. Otherwise, they will steam instead of roasting. 
• Toss the tofu halfway through to ensure it cooks evenly on all sides.

Recipe variations and add-ins:

• No soy sauce: Use tamari for a gluten-free substitute, or coconut aminos for a soy-free option.
• Cajun tofu: To give these crispy tofu squares a Cajun flavor, sprinkle them with some homemade Cajun seasoning. 
• Ranch-style tofu: For something tangier, use my homemade ranch seasoning mix. This pairs especially well with cheddar cheese and bacon in salads.   
• Teriyaki tofu: The kids love it when I use some of this teriyaki sauce instead of soy sauce. 
• More herbs: Make this tofu taste any way you like by switching up the herbs. It can be warm and sweet with cinnamon and nutmeg, or extra meaty with oregano, rosemary, and smoked paprika.

Serving suggestions:

I usually serve these crispy tofu squares in rice bowls with my favorite coconut rice. I use jasmine rice because it’s flavorful and aromatic, and I cook it with coconut milk and sugar for a bit of sweetness and stickiness. The whole recipe takes about 30 minutes and comes out tangy-sweet, which pairs well with this tofu. I usually toss in some steamed broccoli. With just a few ingredients and 10 minutes, this easy recipe goes with anything. 

 The kids like it when I serve it with my rich garlicky soba noodles. It has brown sugar and ginger with hints of sesame oil and soy sauce, so it pairs well with the tofu and takes only 10 minutes from start to finish. Of course, tofu always goes great in any stir-fry. Toss it into this honey-garlic chicken stir-fry for extra protein, or use it to replace the meat for a vegan meal. For dessert, these chocolate crinkle cookies are easy to make but look fantastic. They taste like fudgy brownies, but they’re cookies! This is one of my favorite cookie recipes.

How to store leftovers:

• Refrigerate: Store leftover tofu in the fridge for up to 4 days in a sealed container or baggie.   
• Freezing: You can also freeze them for up to 3 months in a freezer bag. However, they may not be as crispy after defrosting. 
• Defrost: Thaw in the refrigerator overnight before reheating.
• Reheating: I reheat leftovers in the oven at 400 degrees F for 10 minutes or in the air fryer at 400 degrees F for 5 minutes, tossing halfway. 

Frequently asked questions

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