Recipe Overview
Why you’ll love it: Crispy cubes of baked tofu are a tasty addition to salads, your favorite stir fry, or just to snack on. Baked tofu is a fool-proof way to make crispy tofu cubes.
How long it takes: about an hour, including time to press the tofu
Equipment you’ll need: knife, rimmed baking sheet, clean towels or paper towels, mixing bowl, oven
Servings: 4
See ya Later, Mushy Tofu!
Bye-bye, mushy white bland tofu! Hello, brown crispy cubes of creamy tofu! Baked tofu will make you rethink this healthy plant protein. Baking tofu is easy and delicious, with very little added oil.
There are so many ways to enjoy crispy baked tofu; the possibilities are almost endless (keep reading for suggestions!). And why eat tofu, anyways? Tofu is a plant-based protein which is low in calories, contains many valuable nutrients, and has proven health benefits (Healthline).
What makes it special:
- The “Goodbye Mush” Technique. This method ensures a firm, crispy exterior and a creamy interior without needing a vat of frying oil.
- Only Four Ingredients. You don’t need a massive spice rack to make this work; it’s all about the process, not the complexity.
- Ultra-Versatile. Once you have these crispy cubes ready, you can throw them into stir-frys, tacos, salads, or just dip them in your favorite sauce (may I recommend bang bang sauce?).
Serving Ideas
Add it to salads, stir-fries, bowls. Baked tofu is perfect on salads, like this roasted cauliflower salad with arugula & sweet potato. Stir it into your favorite stir-fry, or any vegetable sauté. Add it to your favorite meal bowl instead of meat.
Snack on it. Sprinkle baked tofu cubes with a little extra salt and enjoy a protein-packed healthy snack. You can add any seasoning you like! My popcorn seasonings work perfectly for tofu, too.
Make a sandwich. Chop baked tofu finely and use it to replace tuna or chicken in your favorite sandwich spreads. Replace the chicken with tofu in this curried chicken salad or this chicken salad with tangy avocado dressing.
Add it to a wrap. Baked tofu is so good on this roasted vegetable wrap with feta and pesto or a vegetarian wrap with provolone and roasted red pepper hummus.
More ideas! Substitute baked tofu for meat in pasta dishes or add it to pasta salads. Make a tofu fajita, stuffing it into a tortilla with sautéed onions and peppers. Add it to tacos with your favorite toppings. Top your pizza with baked tofu.
Ingredient Notes
- Extra-firm tofu: Block tofu comes in a variety of types: soft, medium, firm, extra-firm. The firmness depends on how much whey has been pressed out in the manufacturing process. For this recipe, extra-firm tofu works best.
- Olive oil or avocado oil: Any cooking oil will do but we recommend choosing one that tastes good. The type of oil you choose will enhance the final product.
- Soy sauce: We prefer low-sodium soy sauce or tamari. Coconut aminos will also work.
- Cornstarch: A light coating of cornstarch helps crisp up the tofu. If you prefer to make it without cornstarch, arrowroot powder can be substituted. It can also be left out completely, but your tofu won’t be as crispy.
How to Press Tofu
Press the tofu. For best results, the excess whey (moisture) has to be removed from the tofu. Too much moisture means the tofu won’t be crispy. I use my tofu press but don’t worry if you don’t have one. All you need is already in your kitchen: paper towels (or clean dish towels), a couple of flat pans, and something heavy, like canned goods or a cast iron skillet.
Tofu Press
Want to invest in a tofu press? It’s not a big investment and makes pressing tofu very easy. I have a tofu press very similar to this one. It has great reviews and is under $20.
After you’ve removed the tofu from the package, pat it dry and cut it into ½-inch squares.
Line a sheet pan with paper towel or a lint free cloth towel. Arrange the tofu in a single layer on the towel.
Put another towel on top of the tofu and gently place another sheet pan or cookie sheet on top. Set something heavy (a pan, books, canned goods) on the very top. The weight will press the moisture out of the tofu. Give it about thirty minutes, or up to an hour.
How to Bake Tofu
Season the tofu. After the pressing is finished, carefully transfer the tofu to a bowl. It may break up a little bit but that doesn’t matter. Those little pieces make nice crispy bits. Pour the olive oil and soy sauce over the tofu and gently toss it around so the little squares are coated.
Sprinkle the cubes with cornstarch and again, toss gently. It will look kind of sticky and messy but that’s okay. It will turn out.
Arrange in pan. Line a sheet pan with parchment paper and arrange the squares in a single layer on the parchment.
Bake. Put the pan into the preheated oven and bake for 25 minutes, stirring once. Enjoy your crispy-on-the-outside, creamy-on-the-inside baked tofu!
Recipe Variations
- Add seasoning. Use your favorite blend or match up the seasoning to go with the dish you’re preparing. Add taco seasoning if you’re adding it to tacos or fajitas, or curry powder if it’s going in a stir fry.
- Marinate the tofu. Marinate the tofu if you like, drain well, then toss it with cornstarch and bake. I’ve found that tofu really doesn’t absorb much flavor from the marinade but you can try it if you like.
- Add a sauce. Try baked sesame tofu. It has a sassy sauce that can’t be beat. You can buy a variety of sauces, too.
- Make a sheet pan dinner. Try my tofu sheet pan dinner with lots of roasted veggies and an optional creamy peanut sauce. General Tso’s tofu sheet pan dinner is another baked tofu recipe that includes vegetables and sauce.
- Not a fan of tofu? Crispy roasted chickpeas make a nutritious, protein-packed snack. You can make them in your air fryer, too.
Refrigerate/Freeze: Store baked tofu in a tightly sealed container in the fridge for up to seven days. You can freeze baked tofu, too, but you’ll find that it has a slightly chewier texture. If freezing tofu is something that interests you, try freezing a small amount the first time and see if you like it.
Head start: Dice the tofu and press it in the fridge overnight or all day. Another option is to press it on the counter for thirty minutes to an hour, and then refrigerate the pressed tofu until you’re ready to bake it.
Food prep: Baked tofu can be used in a variety of ways. Add it to stir-fries, meal bowls, or salads for extra protein. Make a batch or two of baked tofu, and keep it in the fridge, ready for action.
More food prep ideas
- Instant Pot Pinto Beans
- How to Roast Chicken Breasts (to use later)
- Instant Pot Shredded Chicken – 2 ingredients, 4 variations
- Healthy Taco Meat (in 30 minutes!)
- Can You Freeze Cooked Quinoa? [How to Freeze Quinoa]
- Instant Pot Quinoa | plain and cilantro lime recipes
- Slow Cooker Refried Beans
- Pickled Red Onions or other quick pickles, such as Refrigerator Dill Pickles, Pickled Vegetables, Pickled Asparagus, or Pickled Green Beans.
All Purpose Baked Tofu
Ingredients
- 1 block (14 ounces) extra-firm tofu
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch
Instructions
- Remove the tofu from the package, discarding the water. Pat the block of tofu dry with paper towels. Use a tofu press to press the excess moisture from the tofu for about 30 minutes (see note).1 block (14 ounces) extra-firm tofu
- Cut the tofu into ½ -inch squares (this doesn’t have to be perfect, but make sure they’re somewhat similar in size so they cook evenly).
- Preheat oven to 400ºF. Line a sheet pan with parchment paper, and set aside.
- Place cubed tofu into a medium-sized mixing bowl. Pour olive oil and soy sauce over tofu and gently toss to combine. Sprinkle with cornstarch, gently stirring to coat all the pieces of tofu with cornstarch.1 tablespoon olive oil or avocado oil, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon cornstarch
- Pour tofu onto prepared baking sheet and arrange in a single layer. Bake for 25 minutes or until tofu is golden brown and crispy, stirring once.
Notes
- Pressing tofu if you don’t have a press: Line a rimmed baking sheet with paper towel or lint-free towel, and place the cubed tofu in an even layer on top of towel. Place another towel layer on top, and then place something flat on top (like a cutting board or another baking sheet),topped by a cast iron pan or cans). Let tofu drain for 30 minutes.
- Add seasoning. You can easily season the tofu any way you like. Add the seasoning with the oil and cornstarch, or sprinkle it on after the tofu is baked.
- Storage: Store baked tofu in a tightly sealed container in the fridge for six to seven days. You’ll find that tofu that’s been frozen has a slightly chewier texture. If freezing tofu is something that interests you, try freezing a small amount the first time and see if you like it.
- Food prep: To get a head start on this recipe, dice the tofu and press it in the fridge overnight or all day. Since baked tofu keeps for up to 7 days, consider making a double batch.
- How to use baked tofu: Add it to salads, bowls, stir fries, sandwiches, or soups. Make a vegetarian taco or burrito. Refer to the post for more ideas.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I used your recipe and added sesame seeds. I have also made these and coated with taco seasoning & dried chives for a different flavor profile. They came out great. I’ll be using your recipe again and again. Thank you!
So glad you enjoyed it!