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If you haven’t jumped on the tofu wagon, this recipe for crispy baked tofu is about to blow your mind. Seriously crispy on the outside, soft on the inside and insanely delicious. Oven baked tofu is low carb, high protein and awesome as an appetizer, snack or part of a healthy dinner.
Oh, you don’t like tofu?
Yeah, neither do my kids.
EXCEPT….if I make my crispy baked tofu. They love this tofu recipe so much it rarely makes it from the baking tray to the bowl.
I ALWAYS make a double batch…if I want to actually have any to serve this healthy tofu as part of….well, anything. Our favorite is crispy baked tofu bowls. Everyone makes their own, so they all come out perfect!
Crispy tofu is delicious inside of soup, on top of salad or part of a veggie teriyaki stir fry. And, let’s not forget that this simple tofu recipe stands on its own as a super tasty snack or healthy appetizer.
Let me show you the EASY way to make tofu that is soft on the inside, with perfect crunch on the outside. Say goodbye to mushy tofu with a weird texture and flavor and say hello to delicious, crave-worthy crispy tofu.
How to make Crispy Tofu
- PREP TOFU TO PRESS: Cut tofu block into 3 slabs, approximately ¾″ thick.
2. PRESS TOFU TO REMOVE EXCESS WATER: Lay slabs of tofu in single layer on top of tea towel. Cover with another towel and then place a baking sheet on top of towel. Load baking sheet with something heavy. I used a cast iron skillet. You could also use cans of food or a few heavy books.
3. CUT TOFU INTO SMALL PIECES: Once all the water has been pressed out of tofu, cut into cubes, triangles or rectangles.
4. MARINATE TOFU: Whisk together toasted sesame oil and tamari in a medium sized bowl. Add tofu pieces and toss with your hands. Mix together arrowroot and spices. Sprinkle over tofu and toss again.
5. BAKE TOFU: Place marinated tofu pieces in a single layer on parchment lined baking sheet. Bake at 425 for 30 minutes total, flipping midway, until browned and crispy.
6. ENJOY YOUR CRISPY TOFU
What are the health benefits of Tofu?
- Complete plant-based protein. Tofu contains all the amino acids!
- Good source of Calcium
- Anti-inflammatory
- Contains antioxidants
- Tofu also has fiber, magnesium, potassium, iron.
What can you do with Crispy Baked Tofu?
Eat it straight out of the oven! No kidding…it’s that good.
Cut into triangles and serve as an appetizer with some almond dipping sauce. So delish and it’s the perfect healthy finger food for parties.
Another idea for crispy tofu appetizers is to cut the tofu into a rectangle. Serve with marinara sauce…I kid you not, they will taste like mozzarella sticks. Seriously, the best crispy vegan mozzarella sticks you’ll ever taste…and no need for fake cheese, either!
If you love tofu appetizers, try my tofu satay recipe too. DEE-lish!
Make a dinner bowl filled with crispy tofu, your favorite grain, a combination of raw and cooked veggies and a delicious almond butter dressing.
This is a super fun idea. Make a buffet with choices and let everyone make their own. It’s the perfect family dinner because everyone gets exactly what they want. Plus, it’s an opportunity to clean out the fridge. Seriously, put leftover roasted veggies or extra grains into bowls, chop up raw veggies that need to get used up and make sure there’s a yummy sauce. Some would call it a tofu buddhah bowl….what about you?
Easy Almond Butter Sauce
I absolutely love this almond butter dipping sauce. If I use it as a dressing, I add 2-3 Tablespoons warm water as I’m whisking it together to get a pourable consistency.
It uses simple pantry ingredients and comes together in 2 minutes.
Crispy Tofu Tastes Great with
- Teriyaki Stir Fry Vegetables Recipe
- Tuscan Kale Chopped Salad
- Simple Miso Soup with Vegetables
- Vegan Nicoise Salad
If you’re new to tofu and looking for a different way to enjoy it, check out this recipe for scrambled tofu with veggies. A great plant-based breakfast
Tofu FAQs
What kind of tofu is best to buy?
Depends what you’re going to do with it. I use firm tofu to make a plant based breakfast scramble. Silken tofu is terrific for creamy vegan salad dressing, a tart filling or chocolate pudding. If you want to make crispy tofu, the best choice is EXTRA FIRM.
Always buy organic tofu and sprouted if you can find it to avoid GMOs.
Why is my tofu not crispy?
Watery tofu never gets super crispy. If your tofu isn’t crispy you either didn’t get out enough water or you didn’t use the right cooking technique.
Do you have to press tofu before cooking?
If you want your tofu to be crispy, you must press as much water out as possible.
How do you keep tofu crispy?
Keep crispy tofu in a sealed container in the fridge for up to 3 days. Reheat in a 400 degree oven for 15 minutes.
How to press tofu without a tofu press?
Place tofu on a clean kitchen towel, folded into ⅓s. Cover with another towel and then place a cutting board or baking sheet on top of towel. Place a heavy object like a cast iron skillet or books on top and leave it for a minimum of 15 minutes to press out the moisture.
What does tofu go well with?
Side dishes like roasted veggies, cooked grains or salad all go well with tofu. You can also serve crispy tofu as an appetizer with a dipping sauce.
How do you make tofu not soggy?
If your tofu is coming out soggy, it’s because you didn’t press out enough moisture before cooking it. Coating it in arrowroot powder before baking in a hot oven will also help.
What’s the best way to cook tofu for beginners?
Baked crispy tofu is easy to make and super tasty. It’s a great way to begin your tofu journey. Tofu scramble is another easy way to prepare delicious tofu.
Where do I find tofu in the grocery store?
Tofu is kept in a refrigerated case. Usually it’s in the produce aisle. Sometimes you can find it near the dairy section, even though it’s vegan.
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📖 Recipe
Crispy Baked Tofu
Author: Debra Klein
Seriously crispy on the outside, soft on the inside and insanely delicious. Crispy baked tofu is low carb-high protein and awesome as a snack or part of a healthy dinner. Serve it with a dish of marinara sauce for an appetizer everyone will love.
4.93 from 40 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer, Main Course
Cuisine American
Servings 4 servings
Calories 226 kcal
Ingredients
- 1 block 14-oz extra firm tofu
Marinade
- 1 Tablespoon toasted sesame oil*
- 1 Tablespoon tamari
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon coarse sea salt
- ⅛ teaspoon cayenne pepper
- 2 Tablespoons arrowroot powder
Almond Dipping Sauce
- ¼ cup creamy almond butter*
- 2 Tablespoons tamari
- 2 Tablespoons lime juice*
- 1 ” knob fresh ginger* finely diced
- 1 clove garlic pressed
- 2 teaspoons pure maple syrup
Instructions
Prepare for pressing water out of tofu. Gather 2 clean dish towels, one cutting board, one rimmed baking sheet and something heavy (like a cast iron skillet) to place on top to weigh it down.
Start by slicing your block of tofu into 3 slabs (each will be around ¾" thick). Then, place slabs side by side on top of a clean tea towel (several paper towels can also be used). Cover with another layer of towel and then place a cutting board on top, followed by a heavy pot or some heavy cans. Set aside for 15 minutes.
Preheat oven to 425. Line small rimmed baking sheet with unbleached parchment paper.
MAKE MARINADE FOR TOFU: In a medium sized bowl, whisk together sesame oil and tamari. In a small dish, mix together arrowroot, garlic powder, ginger, salt and pepper.
After water has been pressed out of tofu, cut into bite sized cubes or triangles. Place tofu pieces into bowl with marinade and gently toss with your hands.
Sprinkle tofu with arrowroot mixture and mix again.
Place tofu pieces on prepared baking sheet and bake for a total of 30 minutes, flipping halfway through, until browned and crispy.
While tofu is baking, MAKE ALMOND BUTTER DIPPING SAUCE: Place all ingredients into a small bowl and whisk together. For a smoother dressing, use a microplane to zest ginger and garlic. OR, use an immersion blender. Set dressing aside.
Serve warm with dipping sauce for a fun appetizer. Serve on top of a salad and thin dipping sauce with 2 Tablespoons water to use as a salad dressing. Add to simple miso soup or teriyaki stir fry. Or use as the protein for a grain bowl.
Store any extra tofu in the fridge for up to 3 days. Reheat at 375 for 15 minutes to re-crisp.
Notes
Toasted Sesame Oil: Olive oil or avocado oil will also work well.
Lime juice: if no lime juice, substitute unseasoned rice vinegar.
Ginger: If no fresh ginger, substitute ½ teaspoon ground ginger. Try storing your fresh ginger in the freezer so you’ll always have some.
ALMOND BUTTER DIPPING SAUCE: optional: add a squirt of sriracha or a pinch of crushed red pepper for a bit of heat. Almond butter: Ok to substitute sunflower butter or tahini, if allergic to almonds. Peanut butter is another great choice.
Nutrition
Serving: 1servingCalories: 226kcalCarbohydrates: 15gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 7mgSodium: 1298mgPotassium: 336mgFiber: 2gSugar: 6gVitamin A: 60IUVitamin C: 2mgCalcium: 263mgIron: 1mg
Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!
