This Perfectly Crispy Baked Tofu is AMAZING! Add it to salads, stir fry, or eat it by itself. So yummy! Keto, vegan, gluten-free, low-carb, dairy-free & oil-free.
If I had a dollar for every time someone told me they hate tofu, I'd be a millionaire by now!My response is always the same: "you just haven't had it prepared the right way yet!"
This Perfectly Crispy Baked Tofu recipe may be the one that can turn all of you tofu-haters out there into tofu-lovers! It is seriously. SO. good. As in, I crave this stuff. Try it out for yourself!
It's super easy to make, requiring only three simple ingredients.
Also, tofu is seriously so healthy for you. I know y'all have probably heard that there is controversy around it... but I just don't really believe that.
It is FULL of protein and iron, and I just feel so HEALTHY when I eat it! It's my favorite kind of full feeling. Do you know what I mean? I definitely feel different kinds of full when I eat different foods...
Anyway. I love tofu, and I want the world to know! Haha. Yes, I'm weird. Yes, only a vegan would say that. Ok, I think I'm done here...! Enjoy!
Crispy Baked Tofu Recipe:
Cost per serving: $0.48
Calories per serving: 98
Equipment you'll need: baking sheet & parchment paper, large mixing bowl
How To Make Perfectly Crispy Baked Tofu:
Ingredients: makes 4 servings
- 1 block extra firm tofu
- 1/4 cup Bragg's liquid aminos (or soy sauce or tamari)
- 1 Tbsp cornstarch
Method:
- Drain tofu: remove tofu from package, and wrap the block of tofu in paper towels. Gently squeeze out excess moisture, and set aside for about 10 minutes to allow it to continue draining.
- Preheat oven to 425F and line baking sheet with parchment paper.
- Once tofu is drained, cut into cubes, and place in large mixing bowl.
- Pour Bragg's and sprinkle cornstarch over tofu and toss gently until evenly coated and no dry cornstarch is visible.
- Place cubes on baking sheet, and bake for 25-30 minutes (until your tofu looks like the tofu in the pictures). Flip halfway through.
Adapted from Coffee & Quinoa.
Perfectly Crispy Baked Tofu
Ingredients
- 1 block extra firm tofu
- 1/4 cup Bragg's liquid aminos or soy sauce or tamari
- 1 Tbsp cornstarch
Instructions
- Drain tofu: remove tofu from package, and wrap the block of tofu in paper towels. Gently squeeze out excess moisture, and set aside for about 10 minutes to allow it to continue draining.
- Preheat oven to 425F and line baking sheet with parchment paper.
- Once tofu is drained, cut into cubes, and place in large mixing bowl.
- Pour Bragg's and sprinkle cornstarch over tofu and toss gently until evenly coated and no dry cornstarch is visible.
- Place cubes on baking sheet, and bake for 25-30 minutes (until your tofu looks like the tofu in the pictures). Flip halfway through.
I made this for dinner tonight. It was delicious! The tofu was perfectly seasoned and crispy on the edges. Thank you for the great recipe! I look forward to having the rest of the tofu for lunch tomorrow.
Hi Christina! So glad you liked this recipe! 🙂
Who big or how much is the portion size?
It is 1/4 of the recipe 🙂
Made this tonight. I usually fry my tofu in oil after coating with corn starch. I loved this baked version and will make this way from now on. Thank you.
So glad you liked this recipe!! Thank you for your comment!
My daughter cannot eat cornstarch could we use xanthan gum or tapioca flour or maybe a mix of the two?
Hi there! I've never tried either of those so I'm not sure how it would work in this recipe. I would try tapioca flour over xanthan gum. The tofu might just not be AS crispy, but I'm sure it will still be delicious!