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Learn how to make the best Crispy Tofu with only 3 ingredients! With crisp edges and a tender, meaty center, it’s a savory and umami-packed plant protein that goes with pretty much anything. Vegan and Gluten-Free, Oil-Free Option.
This Crispy Baked Tofu Recipe will forever change how you feel about tofu. It’s crispy on the outside, soft on the inside, and packed with mouthwatering umami flavors. Make it with or without oil—it’s delicious either way! One try, and it’ll become a regular staple in your kitchen – it’s probably the recipe I make the most in my own home.
Table of Contents
Tofu That Doesn’t Suck
As a vegetarian since birth, I’ve eaten more than my fair share of tofu. These 30+ Amazing Vegan Tofu Recipes barely scratch the surface of my lifelong obsession, but I know not everyone is a fan. A lot of tofu haters think it’s bland, mushy, or tastes like cardboard—but those are the people who haven’t had it prepared the right way.
I’ve cooked, marinated, prepped, and seasoned tofu countless different ways, and the method in my 3-Ingredient Crispy Tofu Recipe is my absolute favorite. Plus it’s the easiest, so that’s a win-win! The crisp-on-the-outside, soft-on-the-inside texture will change. your. life.
This is a super basic recipe, and all you need to do is press the tofu in advance, coat it in a light layer of tamari and nutritional yeast, and bake it in the oven. You can make the tofu extra crispy by tossing it in oil, but it isn’t totally necessary.
These simple steps and 3 easy ingredients give you life-changing tofu you can top on a colorful, fully loaded nourish bowl, toss in a tasty sauce and serve over rice, fold into a comforting curry, and so much more. Honestly, these crispy nuggets go well with almost everything!
Ingredients for Crispy Tofu
Technically, the best, easiest, and crispiest tofu can be made with 3 simple ingredients. Oil is optional, so feel free to leave it out if you want.
- Extra Firm Tofu: the ultimate tofu for that amazing crispy yet tender texture. New to the tofu aisle? My Guide to Tofu breaks down all the different types! You can substitute firm tofu here if that’s what’s available, but stay away from super firm tofu, as it can easily become too dry or dense.
- Tamari or Soy Sauce: the tofu cubes absorb the tamari (or soy sauce) to help them taste a little less bland.
- Oil: you can make this recipe with or without oil. The tofu gets crispy in the oven either way, so it’s all about personal preference. I like using olive oil or avocado oil, but any high-heat oil works.
- Nutritional Yeast: coating the tofu cubes in at least 2 tablespoons (or 4 tablespoons for the oil version) of these golden flakes helps to (1) absorb any extra liquid for a nice, crispy crust, and (2) add a ton of umami and depth of flavor. Honestly, the more “nooch” you toss in there, the merrier!
How to Make Crispy Tofu Without Oil
You can make delicious crispy tofu with NO oil as long as you use a silicone baking mat or a nonstick baking sheet. This is my go-to way to prepare my crispy tofu; the outside has more of a dry and crispy texture (not like a breading), and the inside is still nice and tender.
- Drain the liquid from the tofu, then press the block in a tofu press for 10 minutes.
- Cube the tofu into 16 even cubes. Place them in a large bowl.
- Drizzle the tamari over the tofu and toss to coat. Sprinkle 2 tablespoons of nutritional yeast over the tofu and toss again.
- Bake the tofu as normal. The cubes will be lighter than the version made with oil, but will still be crispy.
- Serve warm and enjoy!
How to Make Crispy Tofu (With Oil)
You can also make this recipe with oil if you prefer your tofu to have more of a crisp, breaded texture! This variation of the recipe makes an outer layer that’s still crispy, but has more of a lightly battered texture (without the deep frying, of course). If you are cooking your tofu with oil, you’ll need to add a little more nutritional yeast or cornstarch to absorb the extra wet ingredients.
- Repeat steps 1 and 2 above. Line your baking sheet with a silicone baking mat.
- Drizzle the tamari and oil over top and toss to coat. Sprinkle 4 tablespoons of nutritional yeast over the tofu and mix again to coat.
- Bake the tofu for 20 minutes, then flip the cubes. Continue baking until the tofu is crispy.
- Serve warm and enjoy!
Caitlin’s Cooking Tips
- How to press tofu without a tofu press: Wrap the block of tofu in a clean kitchen towel, transfer it to a plate, and place a heavy skillet or a few cookbooks on top. Set it aside to drain for 20 to 30 minutes. I also like to lightly press the tofu cubes with the dish towel if I have extra time/patience.
- Oil vs. no oil: You get a great crunch either way! Oil-free crispy tofu has crisp edges that are a little drier, whereas the tofu made with oil has a slightly more “breaded” texture.
- A silicone baking mat is a must for the oil-free version. The tofu won’t get as crispy without it.
- Want a spongier, chewier texture? The secret is to freeze the tofu. Freeze the block while it’s still in the package, then thaw it overnight in the refrigerator and press out the extra liquid as normal. Continue with the recipe, then enjoy your extra chewy, crispy tofu!
Serving Suggestions
These crispy, golden cubes taste so delicious that I usually can’t resist eating them straight off the baking sheet. I love dipping them in a sauce for a quick snack! And when I’m not snacking, I’ll use the cubes as a bowl topper, fold them into a curry or stir fry, or add them to any meal that could use a protein boost.
I always whip up a batch of crispy tofu right before making these Vermicelli Noodle Bowls or these Black Rice Bowls for lunch. They add a great crunchy texture next to the refreshing vegetables and soft rice or noodles.
When I want a simple but flavorful dinner, I’ll toss the nuggets in a homemade sauce and serve them over rice. The orange sauce from my Crispy Orange Tofu is one of my favorites, but the teriyaki sauce from my Teriyaki Tofu is a close second.
If you’re looking for more ways to use crispy tofu cubes, you’ll also love these Vietnamese-Inspired Rice Bowls, this Thai Red Curry Noodle Soup, and this Garlic Green Bean Stir Fry!
Or, if you want more crispy tofu recipes, you’ll also love these Dill Pickle Tofu Bites, this Rosemary Garlic Tofu, and this Baked Sweet Chili Tofu.
How to Store Baked Tofu
Wait for the cooked tofu to cool completely before packing it into an airtight container. It will keep for up to 5 days in the fridge.
The cubes also freeze well for about 3 months. To prevent them from sticking together, freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag. They reheat well from frozen, so there’s no need to thaw the leftovers ahead of time.
To revive the texture, I recommend reheating the leftover tofu in a toaster oven or air fryer at 375ºF for 8 to 10 minutes or until the edges are crispy again.
Substitutions and Variations
- Gluten-Free Option: Use gluten-free tamari or soy sauce to keep this recipe gluten-free. Coconut aminos also work, but it tastes sweeter, so I personally would not use it.
- Lower-Sodium Option: If you’d rather skip the tamari or soy sauce, toss the tofu with 1 tablespoon of diluted vegetable broth or water instead. I’d still recommend adding a pinch of salt, though!
- Nutritional Yeast Substitute: You can replace the nutritional yeast with 1 or 2 tablespoons of miso paste or tahini (mixed with the tamari), an extra splash of tamari/soy sauce, sesame oil, or other herbs and spices.
- More Seasoning Options: Feel free to combine the nutritional yeast with more seasonings, like smoked paprika, garlic powder, black pepper, cumin, or toasted sesame seeds.
Recipe FAQs
Sure. Lay the seasoned tofu in an even layer in the air fryer basket and air fry at 400ºF for 20 to 30 minutes, shaking the basket halfway through.
Nope. The tofu is ready to bake as soon as it’s tossed in the tamari and seasonings.
You don’t need to; however, cornstarch can be used as a substitute for the nutritional yeast. I’d recommend tossing the tofu in 1 tablespoon each of oil and tamari/soy sauce, then sprinkling 4 tablespoons of cornstarch on top and mixing again.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
The EASIEST Crispy Tofu Recipe
Ingredients
- 1 14 ounce block Extra Firm Tofu
- 1 tbsp Tamari
- 2-4 tbsp Nutritional Yeast plus more to taste
- 1 tbsp oil optional, see notes
Instructions
- Prep: Preheat the oven to 420F and line a baking sheet with a silicone mat.
- Press the Tofu: Drain the liquid from the tofu and use a tofu press, or “press” the extra liquid out by wrapping it in a clean dish towel. Try to get it as dry as possible! If using a press, I like to let it sit for at least 10 minutes.
- Cube the Tofu: 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)
- Season: Add the tofu to a large bowl and drizzle the tamari and oil (if using) on top. Use a spatula to mix well; I find that pressing the spatula into the sides of the bowl to toss the tofu (rather than trying to cut through it) results in less broken cubes. Sprinkle 2 tablespoons of nutritional yeast over the tofu, or 4 if you used oil. Mix again and add more nutritional yeast or additional seasonings to taste, if desired.
- Bake: Place the tofu on the prepared baking sheet, spreading them out so each cube has some space around it. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 15 to 20 minutes, depending on how crispy you like your tofu. The tofu will also get slightly crispier as it cools.
- Serve & Store: Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 5 days. This tofu is best reheated in a toaster oven or air fryer if you’d like it to get crispy again!
Recipe Notes
- Gluten-Free: Use gluten-free tamari or soy sauce to keep this recipe gluten-free. You can also use coconut aminos, but I find it has a slightly sweet taste to it so personally I would not use it.
- Nutritional Yeast: Nutritional yeast adds a rich umami flavor to this baked tofu, but you can also substitute it with the same amount of cornstarch or arrowroot powder for a similar crispy texture
- Extra Seasonings: If you would like to add extra dry spices to your tofu, sprinkle them in with the nutritional yeast in step 4. Some of my go-tos include garlic powder, smoked paprika, black pepper, or sesame seeds. ”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 the oil-free version of this recipe; otherwise, your tofu will not become as crispy.
Thank you for this recipe and the details, my efforts yielded an end product that was just like your photos.
I chose to use my air fryer, no oil, preheated to 400, added a perforated parchment sheet when I loaded the cubes. Cooked in 2 batches. First side for 8 minutes, turned each piece over and cooked for another 5 minutes or so; perfection.
Awesome! Thanks for your notes on what you did with the air fryer!
I’m planning on making this tonight, but I only have nutritional yeast seasoning. Would that work the same as nutritional yeast?
They’re the same!
This is on constant rotation at my house. It works well with almost anything I make. So easy, healthy and delicious. Thank you!!
So happy to hear that! Thanks so much!
Made these tonight and they are delicious!! Thanks for the tip about the silicone mat. They are so crispy and yummy. Definitely going on my rotation. 🙂
They really do make a big difference for cooking!
This was absolutely delicious. Best I’ve made and easiest too. Will be my go to baked tofu recipe 🙂
Yay! Thanks so much for trying it!
This is the best and easiest tofu recipe. SO DELICIOUS! Everyone loves this recipe. Love that it is oil-free also!
Yay! So glad it’s a hit!
Absolutely delicious and a wonderful protein addition to any meal! Thank you for sharing
Thanks for making it!
It seemed way too simple. I seriously contemplated adding extra seasonings but thought “nope, just try it as written first”. WOW! I LOVE THIS!
Yay! Isn’t it strange how sometimes super simple things just work out so well?
Wow… so simple yet so amazingly good! One issue though – it’s kind of addicting!
We’ll have to look into that issue! Haha.
Thank you so much! I just tried this (with soy sauce since I didn’t have tamari) and it turned out so well. 🙂
Awesome! Soy sauce and tamari can be substituted just as easy as that!
Idk why I haven’t left a review for these with how much I make them. Such an amazing recipe! I whip these up whenever I need to eat something quick and don’t have any other meal planned. This tofu, rice, roasted fall veggies and any type of sauce to go over it is the easiest meal to prepare and so delicious too! My bf (not vegan) always steal these off my plate whenever I make them :p I make them in the air fryer on 400 degrees for 15 minutes and they come out sooo crispy. I use the freezer method to make them turn out great. Will forever use this recipe for tofu! Thank you Caitlin!
So happy you’re getting all the uses out of the recipe! Agreed that you can just incorporate it with anything, especially bowl type meals! Glad you’re also willing to share them with the BF as well.
Not a fan of tofu, but recently started a vegan diet and came across one of your videos with this tofu. WOW! It is seriously so good and it was super easy to make. I had it tonight with your Asian slaw recipe and some brown rice. Yum!! Will definitely make again. Thank you!
Glad you liked it! Our goal is to slowly get you to liking tofu as much as we do. Ha!
First, I’m VERY new to tofu so this is only the second time I’ve ever made it. That being said, I love how crispy it came out and how easy it was. I followed the recipe exactly. When I make it again, and I plan to make it again as soon as I buy more tofu, I’ll experiment with more spices. Thank you for an easy recipe for me to try!
Tofu is great! Hope you enjoy using it, it’s pretty diverse!
Tried this recipe tonight. It was fantastic!!!!!! Thank you for sharing.
That’s so kind! Thank you!
I have been eating tofu for years, and omg this was the best recipe ever! So easy and delicious! I used Bragg’s Liquid Aminos instead of Tamari since that’s what I had, and I don’t have a silicon mat so I used parchment paper, and they turned out awesome! I think I’ll be making this very often! Thank you so much!
Awesome! Yes, aminos are a great tamari substitute!
I usually pan fry tofu when I want it crispy, but this was really good (and really easy)! I added it to fried rice. I ended making a second batch right after because it was so good (added a little paprika). It’s even good cold. Husband said it tasted like chicken! Hard to believe there is no oil.
Glad you guys liked it and that you were putting it into fried rice, which sounds great!
Best tofu recipe I’ve tried!
Thanks so much!
Finally managed to try this at my moms place who has a silicon baking mat and Caitlin is totally right it makes a huge difference when it comes to the crispness of the tofu! Definitely invest in one if it is available to you 🙂 I changed up the marinade a bit but the base recipe is great, thank you Caitlin! Love you and your youtube channel also, longtime watcher x
Thanks so much for all the kind words! Glad you’re enjoying the recipes and channel!
I have never commented on an online recipe before, but was compelled to for this one because it was so easy and SO UNBELIEVABLY DELICIOUS. A borderline-religious tofu experience. I only had light soy sauce, so subbed that for the tamari, but it came out great. I’ve sent the recipe to loads of friends already! THANKS SO MUCH!
So glad you liked it! And thanks for sharing it with everyone.
I’ve been looking for a cornstarch free, baked tofu recipe and I’m so happy I found yours! I love tofu, but when I was younger I didn’t because my mom didn’t like it. My mom tried this tofu because she was curious and loved it! I was so surprised, a tofu recipe that a tofu hater approves of! Thanks so much for the awesome recipe!
Well I’m happy this recipe converted your mom! That’s awesome!
Great recipe! I make it on a weekly basis to top salads, rice bowls, fries and even pasta.
Ah yay – that’s awesome! Thanks!