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Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.
Tofu: some people love it, some people hate it. I, however, believe that the people who hate it just haven’t had it prepared in the right way.
But no worries, friends – what if I told you that you could have the best, easiest, and crispiest Tofu EVER…with only 3 ingredients total and super simple steps?! Well, I’m tellin’ ya. This crisp-on-the-outside, soft-on-the-inside Tofu is about to change. your. life. And become a regular staple in your recipe rotation. 😉
Tofu can be bland, and it can be mushy – but it all comes down to the way you prepare it. As a vegetarian since birth, I’ve had more than my fair share of this soy-based protein. I’ve experimented with countless different ways to prepare it, and this method is by far my favorite.
I’ve included my basic recipe for Crispy Tofu in a few other recipes on this blog, but wanted to make a complete run-down of the steps + method for you all, including my tips and tricks. So, shall we?
Step One: Press and Cube your Tofu
You’ll need one 14 oz. block of Extra Firm Tofu for this recipe. Firm will work too, in a pinch. Remove the Tofu from it’s package and drain any extra liquid off, then gently press as much liquid out of it as possible. I like to use a Tofu Press, but you can also use a couple of towels and a heavy object if you don’t have one.
Then, cube your Tofu – I like to cut the thickness of the block in half, then cut each half into 16 “cubes.” These are the perfect bite-sized pieces for your Crispy Tofu!
Step Two: Toss with Tamari, then Nutritional Yeast
Place the Tofu cubes in a large glass bowl, then drizzle 1 tbsp of Tamari over them. Now that the Tofu has been pressed, it’s much more likely to absorb the Tamari flavor (and taste less bland). I like to use a large spatula to gently toss the Tofu, so the cubes don’t break. I prefer the flavor of Tamari in this recipe, but you can also use Liquid Aminos or Soy Sauce.
Finally, we can’t forget about our third and final ingredient – Nutritional Yeast! Coating those cubes in at least 2 tbsp of those golden flakes helps to (1) absorb any extra liquid and give a nice, crispy crust, and (2) adds a ton of Umami + depth of flavor to the recipe. Honestly, the more “Nooch” you toss in there, the merrier!
Step Three: Bake Until Crispy!
Spread your Tofu on a Silicone Baking Mat, leaving enough space between each cube. Bake at 425F for 20 minutes, then carefully flip the Tofu and bake for an additional 20-30 minutes, depending on how crispy you like it. I strongly recommend using the Silicone Mat here – it adds an extra layer of caramelization that you just can’t get with parchment paper!
After your Tofu comes out of the oven, it’s all nice, crispy, and ready to devour. I mean….can we look at those golden cubes?
This Crispy Tofu tastes so delicious that I can (have, and will) eat it plain, but it’s also great dipped in to sauce or used as a bowl-topper! If you’re looking for more ways to use it, you’ll also love these Orange Tofu Buddha Bowls, these Banh Mi Bowls, and this Thai Red Curry Soup!
A Few Final Thoughts:
- I strongly recommend using a Silicone Mat for this recipe; otherwise, your Tofu will not become as crispy.
- Prefer extra-firm Tofu? Freezing (and then thawing) your Tofu will provide a spongier, chewier texture.
- Feel free to add in extra seasonings with the Nutritional Yeast! Some of my favorites include Smoked Paprika, Garlic Powder, Black Pepper, or Toasted Sesame Seeds.
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
The EASIEST Crispy Tofu Recipe
Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: 2-4 Servings 1x
- Category: Main
- Method: Oven
- Cuisine: American
Ingredients
- 1 14 oz. block Extra Firm Tofu
- 1 tbsp Reduced-Sodium Tamari
- 2 tbsp Nutritional Yeast, plus more to taste
Instructions
- First, preheat the oven to 425F. Drain the liquid from the Tofu and “press” the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible!
- Cut the Tofu into even cubes. I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes. (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)
- Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.
- Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
- Serve as desired; leftovers will last in the fridge for up to one week.
Notes
- Tamari may be substituted for Liquid Aminos or Soy Sauce (not GF). I do not recommend Coconut Aminos as I find it to be too sweet.
- I strongly recommend using a Silicone Baking Mat for this recipe; otherwise, your Tofu will not become as crispy.
- Prefer extra-firm Tofu? Freezing (and then thawing) your Tofu will provide a spongier, chewier texture.
- Feel free to add in extra seasonings with the Nutritional Yeast! Some of my favorites include Smoked Paprika, Garlic Powder, Black Pepper, or Toasted Sesame Seeds.
Want to save this Crispy Tofu recipe for later? Pin the recipe to your Pinterest boards:
Finally! an easy recipe that truly delivers CRISPY tofu! Thank you. The silicone baking mat is a great asset to this recipe.
Yay! So glad you liked it! Silicone baking mats are a must if you bake even semi frequently.
This is so easy and perfect for meal prep. Thank you so much Caitlin
Thanks so much!
I love crispy tofu (I usually order it). I made these, substituted TJ’s Island Soyaki for Tamari), then served them with 2 different dipping sauces, garlic chili and more soyaki. LOVE this recipe.
Ooh that sounds great! Thanks for sharing and happy to hear you liked it!
I REALLY enjoyed this. I made it as an extra add-in to an Asian bowl supper, and even my five-year-old loved it!
That’s so great! Thank you!
This is the best recipe for crispy tofu it tastes phenomenal! Finally… it’s such a revelation for the non-vegans in my family which is everyone but me lol. I will use this recipe everytime! Thank you Caitlin!
Woohoo! Thanks and happy to hear that everyone likes it!
I’m experimenting with this in my air fryer. Mine only goes up to 400* (not 425*) so that’s what I set it at, baked this for 20 minutes and it was too much. The results were rather too hard. I backed it down to 15 minutes and it’s pretty near perfect. So all of you can start in your air fryers with 400* and 15 minutes only, and let’s compare notes. 🙂
Hi Darlene! I would actually recommend cooking in the air-fryer at a lower temp to start – around 375 for 15-18 minutes, so it doesnt get as hard!
This is the best tofu ever. I’m embarrassed to say that I ate the entire block of tofu myself, in one sitting. I couldn’t stop eating it, it makes a great snack.
Haha, no need to be embarrassed! Thanks!
Still delicious even if you burn them by having them be in the over for way too long <3 Thank you for this recipe, it's lifesaving for me as someone who's just recently started eating vegan 🙂
Glad to hear you liked them even if they got a little toasty, haha.
I have just made this and wow it turned out amazing and I’m not even a huge fan of nutritional yeast.
That makes us so happy to hear !:)
Do you think I could substitute tempeh for the tofu?
I don’t think that will work in the same way – I’d have to do some experimenting!
This looks delicious but does it have a strong Nutritional Yeast flavor? I’m looking for some good crispy tofu to make with a coconut stir fry and am wondering if the Nooch would be too over powering?
Personally I love the Nutritional Yeast flavor! I use it all the time in asian stir frys 🙂
Hi Caitlin, I’ve made this recipe multiple times and it is awesome, definitely a staple in my life. I have a question about the freezing/thawing technique for the extra firm tofu. Should I remove the tofu from its package, place in the freezer and then remove to thaw and then press, or should I remove the tofu from its package, place in the freezer and then thaw while pressing?
I have done both ways, with different results. What do you think is best?
Personally I like to remove it from the package, as it thaws faster!
I made this and WOW!! Don’t think I’ll ever need another recipe for crispy tofu again! Finding a recipe that actually gets the tofu crispy enough with no oil has been tricky but this recipe absolutely nailed it. Thanks so much for amazing the recipe Caitlin, this will certainly become a staple for me!
Yay!!!! I’m so happy to hear that, Scarlet. It’s definitely a staple in my house!
I made this recipe for the second time last night, this time with the silicone mat. The tofu turned out so so delicious and I usually don’t have very strong feelings on tofu either way. I still can’t believe such a simple recipe yielded such good tofu. Initially it seems like a long bake time, but leaving it in even after it begins to crisp until the cubes start to puff a bit is very worth it – creates those air pockets inside that really change the texture of tofu overall in my opinion. Thank you!
Yes! Totally agree with you Julia 🙂 and it’s the perfect recipe to bake in the oven while you prepare other food for the meal!
I’m not vegan yet but I just try to incorporate more plant-based and real vegetables in my life. I tried your recipe today and I am really pleased! So easy, so simple yet so yummy!!!
Thank you for this! Posted in my IG as well. 🙂
So glad you gave it a try and enjoyed it! Thank you!
I’m half Chinese and my family has never pressed tofu. We just love it boiled and then drizzled with soy sauce (or tamari for me as it’s gf). I might try crispy tofu because it looks good. I think it’s an American thing to press tofu.
Yum! Would this be a good recipe to try out in an air fryer?
I personally have not tried it, but a lot of people have been asking me! I’ll try to test it out soon and post updates in the recipe notes 🙂
Yes! I would love some air fryer recipes!! You mentioned in one of your videos you made air fryer broccoli. I got one for Christmas and would love some healthy vegan recipes for it. I have tried tofu in the air fryer…but it wasnt as good as in the oven. Thank you for all your great recipes!
Thanks for the feedback! 🙂
I’ve made this recipe at least a couple times a week for the last year or so, and I’ve only ever used my air fryer. It takes less than half the time, and it crisps up delightfully. This is my absolute favorite way to eat tofu and my go-to recipe. I’ve only been vegan a little over a year now, and this recipe was the gateway to all things tofu. I’m obsessed. The crispiness holds up well when covered in sauces!
So happy to hear you’ve put the recipe through its paces! There’s so much you can do with crispy tofu, love that you’re using it with sauces!
It’s in the oven and smells yummy I added roasted garlic powder ????????
Sounds awesome! Hope you’re enjoying it!
This is the best tofu recipe I’ve tried. Not that I’ve tried many. I’m pretty new to the tofu world. ???? But this was so good I couldn’t wait for the leftovers the next day! Just as yummy on day 2. Thank you so much for sharing it. Easy and delicious!
Thank YOU, Robin!
Hey There!
Okay, so I gave this recipe a try, and it was a success! I followed your instructions, and I also added a few seasonings like garlic powder, some black pepper, onion powder. Even though I didn’t have silicon baking mats, I do have silicon baking pans that I snagged on clearance at Aldi for $1.99 a piece. I can imagine that this would make good bases for other recipes. Maybe in different shapes? Ooo. My mental wheels are spinning. Thank you, thank you!
Love those ideas, Nita!
Could this tofu be air fryed I have an Instant Pot Air Fryer lid.
Thank you.
We haven’t tried it personally but some others have. From what we’ve heard you CAN but it looks like people preferred the oven method more.
This looks tasty! Funnily enough, I have a block of tofu in the fridge right now and had no idea what to do with it (it was on sale at Kroger last week so I bought it on a whim). Thank goodness your e-mail came just in time! I don’t currently have any nutritional yeast and the rest of the household isn’t crazy about it. Do you think traditional panko breadcrumbs would be an okay alternative? I think I might top mine with some seaweed and sesame seed furikake I have in the fridge… Thanks for the recipe Caitlin!
(p.s. this is just a side note, but I noticed that you haven’t tagged this recipe as “nut free” or “peanut free.” I only point this out because my nephew has just been diagnosed with a peanut allergy –he’s also allergic to a mammal milk protein and egg whites, so your vegan blog is a lifesaver for my family!– and I like to search through your “nut free” tags for recipes when he’s coming over. I still go through all of your recipes –because, yum!– and just thought I’d point it out while I’m commenting anyway. Cheers!)
Hmm…I don’t think Panko Would act in the same way, as Nutritional Yeast adds a more flour-like coating as well as flavor.
Love this recipe and have made it several times!
To Ryann: I have seen other recipes that cost the tofu with cornstarch or tapioca flour maybe that would work for you. I don’t know if it would be as crispy though.
Thank you!
So here’s what I learned last year…. A celebratory moment. I have always loathed turning food over half way. Now I use cookie sheets with silicone mats AND a metal grate on top of that. That’s where I put my tofu cubes (and so many other veggies) and they come out perfectly crunchy and done on both sides. No hanging over a hot stove while turning anymore.
Just bought your book, arrives tomorrow. Thank you for sharing your joy and expertise!
When you say the top rack of the oven, do you mean as close to the top as possible as if you were going to broil something?
I would do one “rung” below the top rack 🙂
Could you make this in an air fryer?
I believe you can. Pre-heat at 375 and cook for 10-15minutes, make sure to toss around halfway through until it is golden and crispy.