Crispy Baked Tofu Recipe

Introduction

This crispy baked tofu recipe transforms simple tofu into a flavorful, golden-brown delight that’s perfect as a protein-packed addition to any meal. With a blend of savory spices and a touch of sweetness, it offers a wonderful balance of meaty and crispy textures without frying.

Ingredients

• 14 oz block extra firm tofu
• 2 Tbsp Shoyu or Tamari
• 2 Tbsp olive oil, plus more for drizzling
• 2.5 tsp granulated onion
• 1 tsp granulated garlic
• 2 tsp sweet smoked paprika
• 1.5 Tbsp nutritional yeast
• 2 tsp fennel seeds
• 1/2 tsp oregano
• 1 rosemary sprig (chopped leaves only or a pinch of dry rosemary)
• 2 tsp maple syrup
• 1 pinch red pepper flakes
• Black pepper to taste, freshly cracked
• 1 pinch flaky salt

Instructions

1. Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Step 2: Drain the tofu block without pressing. In a large mixing bowl, break the tofu into bite-sized pieces about 1/2 inch each with your hands.
3. Step 3: Add the shoyu and 2 tablespoons of olive oil to the tofu and toss gently to coat.
4. Step 4: Sprinkle in the granulated onion, granulated garlic, smoked paprika, nutritional yeast, fennel seeds, oregano, chopped rosemary, maple syrup, red pepper flakes, and freshly cracked black pepper. Toss well to evenly coat all pieces. It’s okay if some smaller pieces break off; these will crisp up nicely.
5. Step 5: Transfer the seasoned tofu to the prepared baking sheet. Drizzle with a little extra olive oil and sprinkle with a pinch of flaky salt.
6. Step 6: Bake for 20 minutes, then shake or stir the tofu to turn the pieces for even cooking.
7. Step 7: Continue baking for another 10 minutes or until the tofu is golden brown and crispy to your liking.
8. Step 8: Garnish with fresh herbs such as Italian parsley, basil, or onion chives. Serve alongside creamy pasta, on pizza, in lasagna, or as a tasty snack.

Tips & Variations

• Use extra firm tofu without pressing to retain moisture while still achieving great texture when baked.
• Try swapping smoked paprika for regular paprika or chili powder for a different flavor profile.
• For extra crispiness, flip or stir the tofu halfway through baking.
• Add a squeeze of fresh lemon juice after baking to brighten the flavors.

Storage

Store leftover baked tofu in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350°F oven for 10 minutes or until heated through to retain its crispness. Avoid microwaving if possible, as it may soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to press the tofu before baking?

No pressing is necessary for this recipe. Breaking the tofu into pieces without pressing helps retain moisture, yielding a nice contrast between crispy edges and tender interior.

Can I use regular soy sauce instead of Shoyu or Tamari?

Yes, regular soy sauce can be used, but Shoyu or Tamari provides a richer, less salty flavor that enhances the dish. Adjust the amount to your taste if using regular soy sauce.

Crispy Baked Tofu Recipe

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4.6 from 55 reviews

This Crispy Baked Tofu recipe transforms extra firm tofu into golden, crunchy bites bursting with bold flavors from smoked paprika, fennel seeds, and nutritional yeast. Perfectly seasoned and oven-baked until crisp, it makes a versatile plant-based protein addition for pasta, pizza, or salads.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish, Snack
• Method: Baking
• Cuisine: Plant-based, Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu and Marinade

• 14 oz block extra firm tofu
• 2 Tbsp Shoyu or Tamari
• 2 Tbsp olive oil + more for drizzling
• 2 tsp maple syrup

Spices and Seasonings

• 2.5 tsp granulated onion
• 1 tsp granulated garlic
• 2 tsp sweet smoked paprika
• 1.5 Tbsp nutritional yeast
• 2 tsp fennel seeds
• 1/2 tsp oregano
• 1 rosemary sprig (chopped leaves only or a pinch of dry rosemary)
• 1 pinch red pepper flakes
• black pepper to taste, freshly cracked
• 1 pinch flaky salt

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Drain and Break Tofu: Drain the tofu block without pressing it to retain moisture. Using your hands, break the tofu into bite-sized pieces about 1/2 inch in size. Expect some smaller crumbles, which help add different textures after baking.
3. Season the Tofu: Place the tofu pieces in a large bowl and toss them with 2 tablespoons of shoyu or tamari and 2 tablespoons of olive oil. Sprinkle the granulated onion, granulated garlic, smoked paprika, nutritional yeast, fennel seeds, oregano, chopped rosemary leaves, red pepper flakes, maple syrup, and freshly cracked black pepper over the tofu. Toss thoroughly to ensure all pieces are evenly coated with the seasoning mixture.
4. Arrange and Drizzle: Transfer the seasoned tofu onto the prepared baking sheet in a single layer. Drizzle extra olive oil over the tofu pieces and sprinkle with a pinch of flaky sea salt to enhance crispness and flavor.
5. Bake the Tofu: Bake in the oven for 20 minutes. After this initial period, remove the pan and give the tofu a good shake or stir to promote even cooking and browning.
6. Finish Baking: Return the tofu to the oven and bake for an additional 10 minutes or until the tofu achieves a golden-brown color and desired crispiness and chewiness.
7. Serve and Garnish: Remove from the oven and garnish with fresh herbs such as Italian parsley, basil, or onion chives if desired. Serve the crispy baked tofu as a protein-rich topping for creamy pasta dishes, pizza, lasagna, or enjoy as a snack.

Notes

• Do not press the tofu before breaking; keeping some moisture inside helps achieve a balance of chewy and crispy textures.
• Breaking the tofu into various sizes creates a pleasant contrast between meaty larger pieces and crispy smaller crumbles.
• Use parchment paper to prevent tofu from sticking and for easy cleanup.
• Adjust red pepper flakes to taste for desired heat level.
• The recipe works well as a versatile plant-based protein for multiple dishes like pasta, pizza, salads, and grain bowls.
• Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days and re-crisp in the oven or air fryer before serving.

Keywords: crispy baked tofu, vegan tofu recipe, baked tofu snack, plant-based protein, tofu with spices, easy tofu recipe, gluten free tofu