Crispy Baked Tofu

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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.

baked tofu dipped in sauce

Benefits of Tofu

Why would you want to add tofu to your week?

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

Tips for Crispy Results

It’s not always easy to get crispy tofu, but this method is the most fool-proof version I’ve tried! Plus, I love that you don’t need any special equipment.

Tip #1: Use extra-firm tofu. Just as the name suggests, this is the most firm tofu, and tends to bake up best. Firm tofu also works! Just avoid “silken” tofu, which is too soft and crumbly.

Tip #2: Press it. Cut the tofu block in half, then sandwich the slices between a towel. Place something heavy on top, and let it rest for 10-15 minutes. (You can watch me do this in the video below!) The moisture in the tofu will be absorbed in the towel, making the final baked tofu crispier.

Tip #3: Don’t skip the coating. I coat the tofu in seasonings + arrowroot powder, which creates a lightly crispy coating on the outside of the tofu. You can use tapioca or corn starch instead of the arrowroot, but if you leave this out, the tofu won’t be quite as crispy.

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!)

tofu sliced and pressed with skillet

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.

tofu cubes seasoned in bowl

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.

before and after baked tofu on pan

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.

baked tofu on lined pan

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:

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

baked tofu dipped in sauce
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5 from 14 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


  • 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


  • 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.
    tofu sliced in half
  • 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.
    tofu pressed with cast iron skillet
  • 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.
    seasoned tofu spread out on baking sheet
  • 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.
    crispy baked tofu served on black plate



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.


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?

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I air fryed this and it was SO GOOD! Where is the sesame oil used? I see it listed but I read it 3 times (maybe I missed it).


Looks delish! What is your peanut sauce recipe from the photo?


We love having appetizers instead of dinner sometimes, and this was a perfect addition to our appetizers last night–so flavorful and delicious. We didn’t even use a dip!


    I forgot to add a star rating with my last comment: 5 stars.

Sarah PDX

I made this tofu last night and am obsessed. I didn’t realize how long it needed in the oven (gotta remember to read the whole recipe first), but as a testament to how delicious it was, I was hunched over the stove popping hot crispy tofu into my mouth at 11 pm as it cooled.

I’ll absolutely be making this again. Thank you!

Kris Siebert

Love this recipe, so easy and great to eat during the week. I have been using Tapioca Starch instead of Arrowroot as I have that on hand. I made the peanut sauce too and love that. One batch of peanut sauce as made it through 3 batches of tofu. Thank you!

Leigh Morant

This so beats messy, oily frying! The cubes were a hit. I just tried julienne style cutting it into ‘Tofu Fries’ and that was awesome too.

    Megan Gilmore

    Ooh, I love the idea of cutting them into fry shapes, too. Thanks for sharing!

Sandy thompson

I just tried this tonight – it was delicious! I think next time I will cook it at a slightly lower temp for a little less time (only because I have a Hot Air/convection oven). Your peanut dipping sauce is bang on and the perfect match for the tofu!! Thanks Megan!!

Stacey Ryan

I may be making this every week. So easy and healthy and delicious when paired with the peanut dressing!


I made this last night with Pad Thai. It was great! Fast and easy, tasted great.


deeeee-LISH. my husband and i had to fight our 4-year-old for it. we all love it!


I use this recipe to prepare tofu every time a recipe calls for it to be fried. It’s the easiest to do and the tofu holds up the best.


This was so good! Finally, a way to get my 5-year-old to eat tofu. I added this to the Rainbow Lomein recipe for extra protein!

Andreea T Thomas

just made this and its so good! crispy and delicious.


We love this recipe with your peanut noodles but I will definitely be using in other recipes, too. Really delicious and we aren’t big tofu lovers.


I added 2 T nutritional yeast to the spices. Bake as directed and served with your amazing cheese sauce from the Brocolli & Quinoa cheesy bake. It’s almost like eating tater tots with cheese!! Thanks for the fabulous recipe!


this is very good my husband the skeptic even ask me to make it so he can put it in his salad instead of chicken. 2 thumbs up!


I have never really enjoyed cooking, but this recipe is so easy, even I can do it. The results are delicious (even if mine aren’t as visually beautiful as Megan’s). I start with pressed tofu, so I just have to pat it a bit with a paper towel and save some time.


I’ve made this several times and it is so good! I love it with the peanut sauce and it’s also really tasty in summer rolls.

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