Crispy Baked Tofu

After my success with Air Fryer Tofu, I knew I needed to master baking it in my oven, too. Enter this crispy baked tofu! It’s perfectly seasoned, and has a lightly crispy texture you’ll love.

Benefits of Tofu

Why would you want to add tofu to your week?

• Soybeans contain a plant compound called isoflavones, which may help to reduce blood vessel inflammation and promote vascular health.
• Eating soy may have a positive effect on reducing the risk of breast cancer.
• A diet higher in soy has been linked to a lower risk of digestive cancer in both men and women.
• Soy isoflavones may also help lower the risk of prostate cancer.
• The isoflavones in soy may also help to lower blood glucose levels.
• In one study, supplementation of soy isoflavones was shown to promote weight loss compared to a control group.

Once you try this recipe, I think you’ll want to eat more tofu each week, too!

How to Cook It

What is the best way to cook tofu? After pressing it, toss the tofu with seasoning, and bake in the oven until crispy. (The air fryer also works!)

Preheat the oven to 400ºF and line a baking sheet with parchment paper. After you press the tofu, cut it into 1-inch cubes and toss it with sesame oil, to help the seasoning stick.

Stir together the seasoning blend, and season the tofu.

Then, add in the tablespoon of arrowroot powder, and stir until you can’t see the white powder anymore.

Transfer the tofu to the prepared baking sheet, and arrange the cubes in a single layer to promote even crisping. Bake at 400ºF for 20 minutes.

When the timer goes off, flip the tofu cubes so the other side can crisp up, and return the pan to the oven for 15 more minutes.

The tofu should look nice and golden on the outside when it’s done. Serve it with my favorite peanut sauce (recipe coming next!) as a dip. This combination is also delicious over a bowl of salad greens.

How to Serve It

Baked tofu is a delicious appetizer on its own, but I also love to add it to meals as a source of vegetarian protein. (It has 10 grams of protein per 1/2 cup serving!)

Try adding it to the following recipes for extra protein:

• Peanut Noodles
• Vegan Pad Thai
• Sesame Lime Cabbage Salad
• Asian Coleslaw
• Cauliflower Fried Rice
• Egg Roll in a Bowl

However you serve it, I can’t wait to hear how you like this crispy baked tofu!

Add to Collection Go to Collections

Print Pin

5 from 10 votes

Baked Tofu (Perfectly Crispy!)

Baked tofu turns out perfectly crispy every time, and is a great source of vegetarian protein. Serve it over salads, in pasta, or with peanut sauce as an appetizer!

Course Appetizer

Cuisine vegan

Keyword baked tofu

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 2

Calories 188kcal

Author Megan Gilmore

Ingredients

• 1 (14 oz.) block extra-firm tofu
• 1 tablespoon toasted sesame oil
• 1 teaspoon fine sea salt (I use Real Salt brand; use less to reduce sodium)
• 1/2 teaspoon garlic powder
• pinch of cayenne pepper
• 1 tablespoon arrowroot starch

Instructions

• Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Drain the tofu, then cut it in half lengthwise, making two thinner pieces.
  
• Set a towel down on the counter, then place the two tofu pieces on one side of the towel. Fold the other side over, sandwiching the tofu in the middle of the towel. Place something heavy on top of the towel, like a cast iron skillet, to help "press" the moisture out of the tofu. Let it rest for 10 minutes.
  
• Remove the tofu from the towel, cut it into 1-inch cubes, transfer the cubes to a bowl, and toss them with the sesame oil. In a separate small bowl, stir together the salt, garlic, and cayenne, then sprinkle it over the tofu. Stir well to season.
  
• Sprinkle the arrowroot starch over the tofu, and stir until the powder is no longer visible. Pour the tofu onto the prepared baking sheet, and arrange it so that none of the cubes are touching each other. Bake at 400ºF for 20 minutes.
  
• Remove the pan from the oven, flip the tofu pieces over, and bake for 15 more minutes, or until the tofu is golden on the outside. Serve it warm right away, with your favorite dipping sauce, or add it to your favorite meal for extra protein. Leftover tofu can be stored in an airtight container in the fridge for up to 5 days.
  

Video

Notes

Nutrition information is for 1 of 2 total servings. This information is just an estimate, and not a guarantee.

Feel free to use any other seasonings you like for this recipe. I use a full teaspoon of salt to make sure the tofu has plenty of flavor (the saltiness pairs really well with the peanut sauce!) but you can always use less if you would prefer.

Nutrition

Calories: 188kcal | Carbohydrates: 8g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Sodium: 1288mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

If you try this Baked Tofu, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear how that goes for you, too. We can all learn from your experience.

–

Reader Feedback: What’s your favorite thing to do with tofu?