Crispy Baked Tofu
Make this easy crispy baked tofu in the oven. Serve it on salads, in veggie rolls, over noodles, or even as a snack with some dipping sauce.
Servings 4 servings
Calories 102kcal
Equipment
Ingredients
- 15 ounce block extra firm tofu
- 1 tablespoon olive oil (substitute tahini or vegetable broth)
- 1 tablespoon tamari
- 1 tablespoon cornstarch (substitute almond flour)
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
Instructions
- Press the Tofu: Drain the tub of tofu of all the packing liquid. Then press tofu by wrapping in a kitchen towel and topping with something heavy like a can of beans. Alternatively, use a tofu press. Once pressed, cut tofu into 3/4 to 1-inch cubes.
- Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Transfer tofu cubes to a bowl. Toss with olive oil and tamari (or soy sauce).
- Combine cornstarch with spices. Sprinkle over tofu and toss gently to combine.
- Arrange tofu on the prepared pan in a single layer. Bake for 25 to 30 minutes, tossing the tofu about halfway through cooking to ensure crispy golden edges on all sides.
- Remove from oven and allow it to cool slightly before serving. Serve with noodles and your favorite sauces.
- Storage: Transfer any uneaten tofu to a sealed container and refrigerate for up to 5 days.
Notes
You can add a teaspoon or two of maple syrup to create a savory sweet tofu.
If you prefer a slow-baked tofu, heat oven to 200F and bake tofu for up to 2 to 4 hours.
Nutrition
Calories: 102kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 319mg | Potassium: 181mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg