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This Crispy Rosemary Garlic Tofu is coated in savory herbs and spices and baked to crisp, juicy perfection! Vegan, Gluten-Free, Grain-Free.
This Rosemary Garlic Tofu is soft and fluffy on the inside with a crispy, herby outside and spicy umami coating. Ready in just 30 minutes, using only 6 ingredients, this rosemary garlic tofu is the perfect protein to add to all of your savory meals this season! 😊
CRISPY BITES OF GARLICKY ROSEMARY TOFU
Fall is the season for herby rosemary, and this garlicky rosemary tofu is the perfect way to let its umami flavors shine! While rosemary grows year-round, fall and winter are the most iconic seasons for its cozy flavors – piney, peppery, lemony, and umami elements make this herb one of the most aromatic fall spices. Every bite of this Rosemary Garlic Tofu is coated in buttery avocado oil, freshly chopped rosemary, garlic powder, nutritional yeast, and black pepper, then baked to crispy perfection.
WHAT YOU NEED FOR ROSEMARY GARLIC TOFU
This 30-minute recipe is made with just 6 simple ingredients that are jam-packed with flavor!
Herby rosemary pairs perfectly with cheesy nutritional yeast, spicy garlic, and freshly cracked black pepper for the ultimate cozy flavor profile! Nutritional yeast and cornstarch absorb extra moisture from the tofu and react with the oil while baking to give the tofu extra crispy edges.
HOW TO MAKE ROSEMARY GARLIC TOFU
- Toss the diced tofu and oil in a bowl, then add the cornstarch, nutritional yeast, rosemary, garlic, pepper, and salt, and toss to coat.
- Spread the cubed tofu out onto a baking sheet and bake until golden and crispy, flipping midway.
- Enjoy warm!
CAITLIN’S COOKING TIPS
- Press your tofu: This helps draw the extra moisture out of the block of tofu, allowing it to crisp up more in the oven! If you don’t have time to press your tofu, pat it dry with a clean kitchen towel as best you can.
- Chop your rosemary finely: This will help to evenly distribute the flavors in the rosemary so that every bite of crispy tofu is coated in herby goodness!
- Use freshly ground black pepper: I highly suggest using freshly cracked black pepper, rather than pre-ground for the best possible flavor. Trust me, the difference is incredible!
SERVING SUGGESTIONS
This versatile garlic rosemary tofu is perfect for salads, stir fries, grain bowls, wraps, pasta, and so much more. Honestly, the crispy cubes of tofu are so irresistible right out of the oven that I can’t ever stop myself from popping a few in my mouth straight off of the pan! This Rosemary Garlic Tofu will stay crispy and delicious in the fridge for up to 5 days in a sealed container; simply pop them in the oven or cook them on the stovetop to reheat when you’re ready to enjoy.
If you’re looking for more crispy, juicy tofu recipes, you’ll love this Better Than Takeout Crispy Orange Tofu, this Baked Sweet Chili Tofu, this Garlic Ranch Tofu, and this super versatile Easy Crispy Tofu Recipe!
FAQ:
- Do you need to press tofu before baking? Yes, pressing the tofu removes a large amount of water from the block which helps it to absorb more flavor and get crispier in the oven.
- What does baked tofu taste like? Tofu itself has a mild, slightly nutty flavor, which makes it perfect for seasoning! When you bake it, the outsides become more chewy while in inside stays soft and juicy.
- Is tofu good for you? Is it a good source of protein? Yes! Tofu is packed with plant-based protein, fat, and fiber. It also contains 66% of your daily calcium needs, 65% of your daily manganese requirement, and almost 40% of your necessary selenium! And it doesn’t stop there–it’s also a good source of iron, zinc, phosphorus, and magnesium.
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 😊
PrintRosemary Garlic Tofu
This Crispy Rosemary Garlic Tofu is coated in savory herbs and spices and baked to crisp, juicy perfection! Vegan, Gluten-Free, Grain-Free.
- Prep Time: 5 Minutes
- Cook Time: 27 Minutes
- Total Time: 32 minutes
- Yield: Serves 2 to 4 1x
- Category: Side
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 14 ounce (396 g) block extra firm tofu, pressed and cubed
- 1 tablespoon avocado oil
- 1 1/2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon nutritional yeast
- 1 teaspoon finely diced fresh rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Prep: Preheat the oven to 420F and set a baking sheet aside.
- Season the Tofu: add the diced tofu to a medium bowl, pour the oil over it, and toss gently with a spatula. Add the cornstarch, nutritional yeast, rosemary, garlic powder, black pepper, and salt to the bowl and toss again until the tofu is evenly coated
- Bake: Transfer the tofu to the baking sheet and spread it out evenly so it does not touch. Bake on the top rack of the oven for 15 minutes, then remove and flip the tofu. Return the tofu to the oven and bake for an additional 12 to 15 minutes, until golden and crispy
- Serve: serve warm. Leftovers can be stored in the refrigerator, in a sealed container, for up to 5 days.
Keywords: rosemary tofu, vegan garlic tofu
This was so delicious! For some reason, my cornstarch didn’t coat the tofu as evenly as in the video, but it was super tasty and crispy anyway. This is such a great way of making tofu that is full of flavour, but is also versatile enough to be paired with things other than stir fry/fried rice/curry type flavours, which is what I use my soy sauce type marinades for most of the time. I’m sure I’ll make this regularly. Possibly in a creamy white pasta type dish….
★★★★★
Yum. This was great. I’m thinking it could make a good main for thanksgiving- just serve it in steak form!!!
Whenever I make tofu in the oven it tends to stick to the pan. Not with this technique!!! Makes me realize I am maybe not roasting my tofu at a high enough temp or long enough.
★★★★★
Amazing recipe! Loved the complex flavors from rosemary and nutritional yeast!!
★★★★★
Looks delicioius! Would it be okay to substitute chickpea flour for the cornstarch or arrowroot powder?
★★★★★
Hi Dee! The chickpea flour would work, but will definitely leave more of a bread-y coating.
Any tips for cooking this in the air fryer? My oven is broken 🙁
I’d reduce the temp by 50 degrees and start checking for doneness after around 20 minutes!
Just tried this using Burmese/Shan tofu, and it’s soo good. Why have I waited so long to try?
★★★★★
Glad you finally gave it a try, Jessie!
Very tasty! Came together pretty quick (longest thing was pressing the tofu lol) and was nice to just stick it in the over and forget about it for a while. I added some tamari together with the oil, probably a similar amount, and that gave a really nice flavor to it, I almost always add that to tofu. I also increased the nooch by about a teaspoon, but might even add more in future!
★★★★★
Oops missed the rating!
★★★★★
Made this tonight and put it in a sandwich. Yum! Will be glad to have some easy meals ahead using up the rest of this!
Made this and it was delicious! A little too garlicky for me (it is a GARLIC tofu though) so the next time I made it, I just used half the recommended amount of garlic powder and it was perfect for my tastes! Thank you so much for this recipe. It’s quickly becoming a staple in my diet. And it taught me how to bake tofu. 🙂
★★★★★
You’re so welcome, Sam!
This was amazing! I could never figure out how to get tofu crispy enough for my liking, but this recipes was perfect! Thank you for sharing!
You’re so welcome, Cali!
So easy, so good, and smells divine while it’s baking!
★★★★★
Totally agree with you! Thank you so much for making it. ♥
Do you have to use cornstarch?
Yes, cornstarch gives these their amazingly crispy texture 🙂
I just made this for the first time. I only wanted a single serving so I halved the recipe for just me. To make a quick dinner I did half the pan of tofu and the other half a simple roasted sweet potato on the side and it was divine! I love this as a staple tofu dinner for myself moving forward that can be verdal it with different dinner sides 😍 I wish I made a dipping sauce for it but was short on time. I would love to hear some recommendations on a good sauce to dip it in!
These are so good, we just eat it without a dipping sauce! Glad you love the recipe, Alicia. We’re opening this comment up for more suggestions from our readers. ♥
I made this tonight. I did not use rosemary or nutritional yeast but added Trader’s Joe Everyday seasoning. I turned the tofu about every seven minutes to get it crispy on all sides. Delicious!
That’s great, Debbie!
I just made this along with your pumpkin mac & cheese for dinner and it’s SO good! Definitely adding it to my tofu repertoire. Thanks for another great recipe! 🙂
★★★★★
You’re always welcome, Hanusia!
These are delicious. I pre made for dinner and had to stop myself from eating them all lol.
★★★★★
They’re undeniably irresistible! Thank you, Megan!
Seriously so tasty! Just made my second batch and already planning to make more.
★★★★★
So, so delicious!!! Very much a “comfort food”. My whole family loved it. Going to print this recipe and make it again for sure…
Thank you so much, Bianca!
Caitlin did it again because this tofu is fabulous!! I popped them in the air fryer for a quicker cook time and they were a hit at dinner. I will be making more for lunch tomorrow!
★★★★★
Glad you loved it, Kasey!
Just made this it is fabulous
I’m oil feee so I skipped that
I may cut back on the cornstarch and up the nooch next time
I use a crisper tray in the oven so good!
Fresh roseMary is definitely key
Thanks I can’t wait to make this again!
★★★★★
This was so good! I’m obsessed
★★★★★
Glad you liked it!