This baked tofu recipe is has a delicious seasoning and gets golden and crispy as it bakes up. Delicious as a snack or entree, and so easy to prepare! Vegan & gluten-free.
When it comes to tofu, we're all about that crispy texture! Whether we broil it before making tofu tacos, or get it ultra crispy in the air fryer, I love the contrast between crisp edges and the soft interior.
Tossed in a savory spice blend, then baked up to crispy, golden perfection, this baked tofu is great served up as is, or you could take it a step farther and dunk it in a sauce.
Regardless, it is simple, flavorful, and a great way to enjoy tofu.
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Reasons you'll ♡ this recipe
- the tofu gets crisp on the edges and is soft on the inside
- the spice blend is so simple and adds a ton of flavor to the tofu
- it's so simple to prepare- no sauce or marinade!
- tofu- you'll want to select either firm or extra firm tofu for this recipe; soft or silken tofu will not work in this recipe.
- oil- we've used extra virgin olive oil, but avocado oil is another good bet
- cornstarch- helps to dry the surface of the tofu, getting it nice and crispy. In a pinch, you could try using arrowroot starch
Step by step directions
1. Press tofu- Pressing the tofu helps remove the flavorless liquid from the tofu, which improves the flavor and helps it crisp up in the oven. To press the tofu, sandwich the tofu between 2 layers of paper towel and plates. Place a heavy object such as a can on top and let it sit for 30 minutes.
2. Cube tofu- After pressing the tofu, cut it into 3-4 horizontal slices to create ¾ inch wide slabs. Next, cut the slabs to create ¾ inch cubes.
3. Toss in seasonings- Toss the tofu cubes in oil, then in the cornstarch (1 tablespoon at a time). Once the tofu is completely coated in cornstarch, add the salt, pepper, paprika, onion powder and garlic powder, and toss to coat.
4. Bake tofu- Arrange tofu on a parchment-lined sheet pan, ensuring that there is space for air flow between the cubes. Bake at 350 °F for 45 minutes to 1 hour, turning once halfway through.
Pressing the tofu helps remove the flavorless liquid from the tofu, which improves the flavor and helps it crisp up in the oven. I do not recommend skipping this step, as unpressed tofu can be spongey and unpleasant in taste.
The good news- you can press tofu up to 4 days ahead, storing it in a meal prep container, wrapped paper towel, in the fridge
I love cutting the tofu into triangles (as in this teriyaki tofu recipe). Cutting into triangles may alter the cook time for this recipe. I do not recommend sticks or slabs because you don't get as much coverage with the spice blend and it's just not as flavorful.
Yes, after baking through, you could toss the tofu in a sauce. Try one of these 7 stir fry sauces, and make sure it is thickened before tossing the tofu in it.
Yes, you can store it in the fridge after baking; however it will not stay crispy.
How to serve baked tofu
- Kale Caesar Salad
- Autumn Apple Farro Salad
- Loaded Mexican Kale Salad
- Southwestern Sweet Potato Wild Rice Salad
As an entree paired with
As a protein-packed snack served with
Storage & meal prep
More tofu recipes
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Press tofu: sandwich between paper towels and two plates. Place a heavy object (like a 28 oz can) on the top plate. See photo in post for a visual. Press for 30 minutes or more.
- Heat oven to 350°F.
- Cut tofu into ½ inch or ¾ inch cubes.
- Toss tofu in olive oil, then in cornstarch 1 tablespoon at a time.
- Toss tofu in all remaining ingredients, then arrange on a large baking sheet. Bake for 45 minutes - 1 hour, until cooked to your liking.
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