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!
Recipe video
Watch the video below to see exactly how I made this crispy seasoned baked tofu. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Ingredient notes
- 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.
cut tofu into 3-4 slabs then into sticks finally, cubes
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.
FAQ
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
On salad
- 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
- Baked tofu is safe to eat for 3-5 days if stored in an air tight container in the fridge (1)
- Reheat in a frying pan or in the microwave until steaming hot.
- You will loose the crispy texture, and may want to serve it with a sauce
- Check out my favorite meal prep containers!
More tofu recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Baked Tofu
Ingredients
- 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
Instructions
- 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.
Nutrition Information
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Megan Victoria says
Do you have to use extra firm tofu? I only have access to just firm tofu.
Jasmine @ Sweet Peas & Saffron says
Hi Megan, firm tofu should work just fine. You could even press it for a little longer (eg 40 -50 minutes) to remove more of the liquid from the tofu, making it more firm. I hope this helps! Enjoy!
Chris says
I only have access to a small toaster oven; would this work or should I adjust the temperature or time?
Denise Bustard says
Hi Chris! Unfortunately I can't say for sure as I have only made this recipe as written. If you try it in a toaster oven, I'd love to hear how it goes for you!
Lola says
Great recipe! I added cumin & 1/2 tbs of sesame oil.
Denise says
Hi Lola, so happy to hear you enjoyed it! Thanks for reporting back!
Lailla says
Made this tonight, following the recipe as written. I liked the cruchiness but felt it was a little band. Will try again using a different seasoning. Thank you for sharing.
Hashmanis says
I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent!
Denise says
So glad you enjoyed!
Veronica says
Looks so delish! Do you think it would keep if I used it for four servings of a lunch prep?
Denise says
Hi Veronica, so sorry about my late reply! It will still taste good, but won't be crispy. Hope you enjoy!