The EASIEST Crispy Tofu Recipe

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.

Course Main

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 40

Servings Servings

Calories 220kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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!

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.

Nutrition