This baked tofu is the best ever. It’s super crispy and so delicious, easy to make and perfect for a high protein meal or snack.
We’re tofu super-fans in our house, and this crispy baked tofu has been given a very enthusiastic nod of approval from everyone who has tried it.
It’s crispy, it’s packed with flavor and dipped in a little sweet chili sauce or vegan bbq sauce will make all your tofu dreams come true.
And if you love tofu like we do then also check out our marinated tofu our crispy fried tofu and our crispy air fryer tofu recipes! You’ll also love our vegan chicken nuggets (made with tofu!).
How To Make Baked Tofu
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Press your tofu first. Ideally use a tofu press for this, or place your tofu on a plate, with another plate on top of it and then place something heavy on top of that like a heavy pot or a stack of books. Let the tofu press for 30 minutes so it becomes as firm as possible.
- Cut your pressed tofu into cubes and place into a container with a lid.
- Add cornstarch, nutritional yeast, garlic powder, onion powder, ground ginger, salt and ground black pepper to a bowl and mix together.
- Drizzle sesame oil over the tofu (not pictured) and then put the lid on the container and rotate it a few times so that the oil is evenly spread.
- Now add the cornstarch and seasonings mix to the tofu. Put the lid on again and rotate the bowl a few times.
- The tofu should be evenly coated with the spices.
- Spread the tofu cubes evenly on a parchment lined baking tray and place into the oven to bake at 400°F.
- Bake for 15 minutes and then flip the tofu cubes and bake for a further 15 minutes until deliciously crispy.
Pressing The Tofu
If your tofu is super extra firm then you may be able to skip this step. However, the issue is that if you think your tofu is super firm but it isn’t really, then when you rotate it in the bowl with the spices, it will break up.
A tofu press is highly recommended if you eat tofu regularly.
How To Serve Baked Tofu
It’s divine served with a sauce for dipping. In this way it works great as an appetizer or a side, but it can be a main course too if served with other things. Our vegan bbq sauce and vegan peanut sauce both work great with this tofu, or you can just serve it with some sweet chili sauce.
Storing and Reheating
This tofu is definitely at its best while hot and fresh, because that’s when it has the best crispy texture. Leftovers will keep well for 4-5 days in a covered container in the fridge, but it will lose some of its crispiness.
You can enjoy leftovers cold or you can reheat in the microwave or by tossing the tofu in a hot frying pan.
More Tofu Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Baked Tofu
Ingredients
- 16 ounces Firm Tofu (450g)
- 2 Tablespoons Cornstarch
- 2 Tablespoons Nutritional Yeast Flakes
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Ginger
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ½ Tablespoon Sesame Oil
Instructions
- Press your tofu, ideally using a tofu press, or place your tofu on a plate, with another plate on top of it and then place something heavy on top of that like a heavy pot or a stack of books. Let the tofu press for 30 minutes so it becomes as firm as possible.
- Preheat the oven to 400°F (200°C)
- Cut your pressed tofu into cubes and place into a container with a lid.
- Add the cornstarch, nutritional yeast, garlic powder, onion powder, ground ginger, salt and ground black pepper to a bowl and mix together.
- Drizzle the sesame oil over the tofu and then put the lid on the container and rotate it a few times so that the oil is evenly spread.
- Add the cornstarch and seasonings mix to the tofu and then put the lid on again and rotate the bowl a few times so that the tofu is evenly coated with the spices.
- Spread the tofu cubes evenly on a parchment lined baking tray.
- Bake for 15 minutes and then flip the tofu cubes and bake for a further 15 minutes until deliciously crispy.
Video
Notes
- Tofu: If your tofu is super extra firm then you may be able to skip the step of pressing it first. However, the issue is that if you think your tofu is super firm but it isn’t really, then when you rotate it in the bowl with the spices, it will break up. A tofu press is highly recommended if you eat tofu regularly.
- Serving: This is totally delicious served with some sweet chili sauce or vegan bbq sauce for dipping or a vegan peanut sauce.
- Prep Time: This does not include the time taken to press the tofu.
This truly is the BEST!!! The entire omni family asks me to make this. The only change I’ve made to the recipe is to cut the tofu into sticks as opposed to cubes because it is easier to handle in the oven when turning half-way through. Make this ASAP and you’ll be making it over and over again!!!!!
Thanks so much Lewis! So happy you love the recipe!
Could I use arrowroot starch or tapioca starch instead of cornstarch? I can’t have any corn products. If so, would it be the same amount or different?
I haven’t tried it Ines, so I’m not entirely sure. But I think it may work. It would be in the same amount.
I’m about to make your Vegan Buddha Bowl with this oven baked tofu for a change. Do you think the tahini soy dressing would still work with the tofu or would the flavours clash? Do love the buddha bowl recipe btw! Thanks.
I think it would be delicious!
There are so many versions of baked tofu, and I have tried nearly all of them. Many are good, but this one is spot on–this is now in my recipe notebook. You have such a way with flavors. Big thanks!
Thanks so much Gina! 🙂
Sooo scrumptious! I enjoyed this method of baking tofu as it’s crispy and delicious
Awesome! Thanks Anna!
Sounds delicious!! Could you cook this in an air fryer?
Hi Nathalie, yes I’m sure you could! I’m not sure of the timings and all that though. 🙂
Looks good, would love to try it soon. May I know the purpose of the nutritional yeast, can it be omitted from the recipe? Thanks.
Hi Angelique, it’s for flavor! You can omit it though. It might be a good idea to use extra cornstarch instead so you have enough of a crispy coating for your tofu if you’re not using nutritional yeast. 🙂