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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! This is oh so yum, and so easy. I had it on sushi rice with stir fried veg, and a sweet and sour dipping sauce (Deborah Madison, This Can’t be Tofu, 2000).
Sounds delicious!
Loved this tofu!! I followed the recipe exactly except my pieces were a little smaller so I didn’t bake as long. The texture and flavor were excellent. I will never make crispy tofu any other way again!
So happy you enjoyed, Lisa!
Hey Lisa Lou,
That’s my niece’s nickname! I was wondering if you live in Orange County, CA? I make this all the time. It’s so tasty!
Annie
This is the gold standard for making tofu, So easy and so delicious!!! and it smells amazing as it bakes. I don’t even flip the cubes halfway. I just make sure none of the cubes are touching each other and bake at 400 degrees F for 40 minutes. I like it best hot out of the oven, but also great leftovers if there are any!!!! in wraps, salads cold noodle bowls etc. Thank you so much for this recipe, I am a tofu convert!!
Thank YOU so much for the kind review Jane!
Wow…just Wow!
So happy you enjoyed, Medee 🙂
Super simple and deliciously crispy. Love the addition of nooch for the flavour and health benefits. Didn’t need to cook it quite as long. Saved this recipe as my go to. Thanks
Thank you so much Deb! It’s a staple in my house too 🙂
Are you sure the numbers/timings are right for this? I turned the oven down after 20 minutes and off after 30 and still found a lot of pieces were beyond crispy and now hard and a rather burned.
It might be your oven temperature being different from mine! Different ovens run hotter/colder. You can try baking it at a lower temp next time and seeing if that works better!
First time tofu user here! This turned out very well indeed! Thank you!
So glad!
Thank you for sharing your recipes. We are most appreciative.
Is there perhaps another liquid ingredient we can use…perhaps lemon juice or water or anything that does not have salt like soy sauce or tamari? We are assuming you need the liquid ingredient to ensure the nooch and or seasonings adhere? Or is it possible not to use any liquid?
Thank you for your assistance.
Hi there! You could use coconut aminos or diluted vegetable broth for a lower sodium option, or just water if you prefer, but I’d definitely recommend using salt in this recipe
This tofu is so good! It’s quick, simple, and delicious!
So glad you love it, Taylor!
This is the first time tofu has ever come out the way I wanted, thank you!!! As good as my local Chinese takeaway 😧
So glad, Mik!
I love this, Caitlin. Thank you.
Quick, simple, tasty, healthy, versatile … perfect.
So happy you loved the recipe, Rose Anne!
This tofu hits every time. So delicious, crispy and I love the versatility of it’s use through all the recipes I make.
Glad you enjoy it, Amy! Thank you for the five-star review. ♥
I make this at least once a week. My go to after playing tennis since it’s light and crunchy and hits the spot! Plus, it’s so quick and easy. Delicious way to get to get your protein! Thank you!!
I tried this on a whim, and it’s SO GOOD! This is my first time cooking tofu and I’m excited to add this to my regular rotation. Thank you!
So happy you found it delicious, Melissa!
My wife has some sort of intolerance reaction to nutritional yeast. Is there anything that you would recommend to substitute, as this was the type of recipe I was seeking.
Since your wife has an intolerance to nutritional yeast, you can easily substitute it with other ingredients to maintain the flavor and texture of the dish. Here are some options for substituting nutritional yeast in the Crispy Tofu recipe:
Miso Paste: Miso paste adds a rich, savory flavor similar to nutritional yeast. Use about 1-2 tablespoons of miso paste instead of the nutritional yeast. Mix it with the tamari before tossing the tofu cubes.
Soy Sauce or Tamari: Increase the amount of tamari or soy sauce used in the recipe to enhance the savory flavor. You can also add a pinch of garlic powder and onion powder for extra flavor.
Tahini: Tahini adds a creamy texture and nutty flavor to the tofu. Mix 1-2 tablespoons of tahini with the tamari before tossing the tofu cubes.
Sesame Oil: Drizzle a small amount of sesame oil over the tofu cubes before baking to add depth of flavor and richness.
Herbs and Spices: Experiment with different herbs and spices such as garlic powder, onion powder, smoked paprika, or cumin to enhance the flavor of the tofu.
Choose one or a combination of these substitutes based on your preferences and dietary restrictions. Enjoy your crispy tofu without compromising on flavor!
Hi! Is it possible to substitute nutritional yeast with corn starch mixed with soy sauce and oil? If so, should I use equal amounts for the substitution.
Hi! Yes, you can also use corn starch and oil. I use a similar method with other tofu recipes – I’d recommend first mixing the tofu in 1 tablespoon each of oil and soy sauce, then sprinkling 2-3 tablespoons of cornstarch on top and mixing again.
Great recipe
I’ll try it
Thank you, Leslie!
Thank you so much for this recipe! I’m glad I took a chance to read it as I was sure it must be deep fried. I can’t wait to buy some tofu. I’m sure it will freeze OK (right?) so I will bake a few packages.
I’m glad you found the recipe helpful. Yes, tofu freezes quite well. Just make sure to store it in an airtight container or freezer bag to prevent freezer burn. When you’re ready to use it, simply thaw it in the refrigerator overnight before pressing out the excess liquid and following the recipe. Enjoy!
I’ve tried A LOT of different tofu recipes and this one is the best. My family loves it. I make this recipe for Buddha bowls once a week.
Thank you so much, Mindy!
My extra firm tofu can not be cubed it just crumbles what to do?
If your extra firm tofu is crumbling when you try to cube it, try pressing it to remove excess moisture, freezing and thawing it, using a sharper knife, trying different cutting techniques, or using a different brand or type of tofu.
Looks great I love how easy the recipe is! Can you freeze these after making them to save? Then reheat in an airfryer?
Sure! You can freeze the crispy tofu after making it. Allow it to cool, then freeze it in a single layer on a baking sheet before transferring to a freezer-safe container. To reheat, place the frozen tofu cubes in an air fryer preheated to 375°F (190°C) for 8-10 minutes until heated through and crispy. Enjoy!
Thank you! FINALLY I can make CRISPY tofu!!!! So many recipes previously ended up being mushy!!!
Ta da! You’ve cracked the code!
Happy you love it, Mandy!