If you haven’t jumped on the tofu wagon, this recipe for Crispy Oven Baked Tofu is about to blow your mind. Seriously crispy on the outside, soft on the inside and insanely delicious. Oven baked tofu is easy to make, low carb, high protein and awesome as an appetizer, snack or part of a healthy dinner.
Jump to:
Oh, you don’t like tofu?
Yeah, neither do my kids.
EXCEPT….if I make my crispy baked tofu. They love this tofu recipe so much it rarely makes it from the baking tray to the bowl…
I ALWAYS make a double batch…if I want to actually have any to serve this healthy tofu as part of….well, anything. Our favorite is crispy baked tofu bowls. Everyone makes their own, so they all come out perfect!
Crispy tofu is delicious inside of soup, on top of salad or part of a veggie teriyaki stir fry. And, let’s not forget that this simple tofu recipe stands on its own as a super tasty snack or healthy appetizer.
Let me show you the EASY way to make tofu that is soft on the inside, with perfect crunch on the outside. Say goodbye to mushy tofu with a weird texture and flavor and say hello to delicious, crave-worthy crispy tofu.
What are the health benefits of Tofu?
- Complete plant-based protein. Tofu contains all the amino acids!
- Good source of Calcium
- Anti-inflammatory
- Contains antioxidants
- Tofu also has fiber, magnesium, potassium, iron.
New to tofu? Try BBQ Tofu Steaks or Tofu Shawarma.…even meat eaters adore those delicious tofu recipes.
Prep Tofu
The key to CRISPY tofu is proper prep. If you’ve purchased tofu stored in water, you need to press and dry before marinating.
Remove tofu from packaging, leaving water behind.
Turn block of tofu onto it’s side to cut into 3 slabs, approximately ¾″ thick each.
Now you’re ready to press tofu to remove excess water. Lay slabs of tofu in single layer on top of tea towel. Cover with another towel and then place a baking sheet on top of towel. Load baking sheet with something heavy. I used a cast iron skillet. You could also use cans of food or a few heavy books.
You can wait 5 minutes or 30 for the towel to absorb the moisture from the slabs of tofu. Once all the water has been pressed out of tofu, cut into cubes, triangles or rectangles. Long strips work well for appetizers you’d like to dip, other bite sized shapes are perfect to add into soups, salads or bowls.
Marinate Tofu Pieces
Whisk together toasted sesame oil and tamari in a medium sized bowl.
Add drained tofu pieces to marinade and gently mix so each piece has absorbed some.
Mix together arrowroot and spices and sprinkle onto bowl with marinated tofu.
Toss again. I use my hands to be sure tofu pieces don’t crumble.
Bake in Single Layer
Spread prepared tofu pieces onto parchment lined baking tray. It’s important they have enough space, not to overlap, to ensure they get crispy.
Bake in preheated 425 degree oven for a total of 30 minutes, flipping midway, until bowned and crispy.
Crispy Baked Tofu as an Appetizer
Crispy tofu makes great healthy finger food for parties!
Cut into bite sized pieces and put on a platter with almond butter dipping sauce (directions and ingredients in the recipe card).
Cut tofu into long rectangular pieces before marinated and baking. Serve with your favorite marinara sauce…they’ll taste just like mozzarella sticks (no fake cheese products needed!).
Healthy Tofu Bowls
Set up a buffet with options and let everyone make their own: Crispy tofu, your favorite grain, a combination of raw and cooked veggies and a delicious almond butter dressing.
It’s the perfect family dinner because everyone gets exactly what they want. Plus, it’s an opportunity to clean out the fridge. Bits of leftovers count too! Some would call it a tofu buddhah bowl….what about you?
Tips for making the crispiest tofu
- Buy EXTRA FIRM tofu.
- Press out all the water your tofu was packaged with.
- Include arrowroot powder (or corn starch) in your tofu prep.
- Leave enough room on your baking sheet for tofu to spread out in a single layer. Use 2 baking pans if necessary to allow extra space.
- Use a high oven temperature.
Easy Almond Butter Sauce
Peel ginger and garlic and then use a microplane to grate into a small bowl. Add almond butter, lemon juice, sesame oil and tamari.
Use a whisk and keep mixing until smooth and creamy. For a thinner consistency, add 1-3 tablespoons warm water while whisking. For a thicker, dipping sauce, leave as is.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Crispy Oven Baked Tofu
Ingredients
- 1 block 14-oz extra firm tofu
Marinade
- 1 Tablespoon toasted sesame oil*
- 1 Tablespoon tamari
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon coarse sea salt
- ⅛ teaspoon cayenne pepper
- 2 Tablespoons arrowroot powder
Almond Dipping Sauce
- ¼ cup creamy almond butter*
- 2 Tablespoons tamari
- 2 Tablespoons lemon juice*
- 1 ” knob fresh ginger* finely diced
- 1 clove garlic pressed
- 2 teaspoons pure maple syrup
Instructions
- Prepare for pressing water out of tofu. Gather 2 clean dish towels, one cutting board, one rimmed baking sheet and something heavy (like a cast iron skillet) to place on top to weigh it down.
- Start by slicing your block of tofu into 3 slabs (each will be around ¾" thick). Then, place slabs side by side on top of a clean tea towel (several paper towels can also be used). Cover with another layer of towel and then place a cutting board on top, followed by a heavy pot or some heavy cans. Set aside for 15 minutes.
- Preheat oven to 425. Line small rimmed baking sheet with unbleached parchment paper.
- MAKE MARINADE FOR TOFU: In a medium sized bowl, whisk together sesame oil and tamari. In a small dish, mix together arrowroot, garlic powder, ginger, salt and pepper.
- After water has been pressed out of tofu, cut into bite sized cubes or triangles. Place tofu pieces into bowl with marinade and gently toss with your hands.
- Sprinkle tofu with arrowroot mixture and mix again.
- Place tofu pieces on prepared baking sheet and bake for a total of 30 minutes, flipping halfway through, until browned and crispy.
- While tofu is baking, MAKE ALMOND BUTTER DIPPING SAUCE: Place all ingredients into a small bowl and whisk together. For a smoother dressing, use a microplane to zest ginger and garlic. OR, use an immersion blender. Set dressing aside.
- Serve warm with dipping sauce for a fun appetizer. Serve on top of a salad and thin dipping sauce with 2 Tablespoons water to use as a salad dressing. Add to simple miso soup or teriyaki stir fry. Or use as the protein for a grain bowl.
- Store any extra tofu in the fridge for up to 3 days. Reheat at 375 for 15 minutes to re-crisp.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Laura
These make a great snack.
Emily Flint
This sounds like an awesome snack, I never thought to bake tofu!
Sue
I tend to avoid tofu because it was never crisp. Now it’s all different. I’ll be making this again and again – thank you!
Jill
I love the texture of this tofu, super crispy on the outside but still soft on the inside. and the marinade is just delicious!
Kristina
This is so good!!
Audrey
What a wonderful way to prepare tofu!
Kaka
Love the recipe & all the details you provide!
Thank you
Debra Klein
Thank you!
Linda
Oh yum! I could snack on this tofu all day!
Kay
Loving this tofu recipe, served it up as a starter with the almond dip for my hubby but I also used sweet chilli sauce to dip in!
Capri
This turned out delicious! Thanks for the recipe!
Barbara
Love this recipe. Thank you.
Debra Klein
You’re welcome. I love it too.
Barbara
This is the best baked crispy tofu recipe I’ve ever made! I make it at least once a week. Thank you so much it’s fabulous.
Lee Sheldon
This was great, Debra. I used extra firm tofu. Even put it in a tofu press. Not sure it was necessary. I made it with your teriyaki vegetables and left it on the side. My wife and I ate it separately as well as on the teriyaki vegetables. Great marinade. Great sauce on the vegetables. Thank you!
Debra Klein
That’s a great pairing…I love the sauce from those veggies…so good on this crispy tofu too. Glad you enjoyed it.
Whack
Debra, thanks for another great way to make TOFU appitizing enough I can surprise my non vegan cohorts. I usually have a vegan queso sause for them to dip things in.
I have a question about the information in the nutrition section though. It says:
=========
NUTRITION
Serving: 1g
Calories: 245kcal
=========
Is that some kind of mistyped?
1g = 245kcal?
Thanks again
—Whack
Debra Klein
The nutrition information is calculated with a computer program, and in this recipe it’s based on 4 servings for the entire recipe. I replace the “g” with serving so it better represents that…and the rest of the information there is correct.
Debra
Linda Bundy
The tofu is simply delicious. My husband, who doesn’t like tofu, said I should put some of it away, because if I leave it out, he’ll eat it. We haven’t even tried the almond sauce yet! Tomorrow I’ll bake a second batch and make the dipping sauce.
Debra Klein
Love this for you guys. Crispy tofu is a great recipe for to turn first time tofu eating skeptics into tofu lovers!
Katy
Hi! I’d like to bring this to a party. I can use the oven where the party is but I’d rather not do all the prep there. Is there a good point to which I could prepare it and then travel with it? Would it be best to do all the steps and then re-bake it at the party?
Thank you!
Debra Klein
I would finish making it at home. Then, when you get there you can re-crisp in the oven for about 15 minutes at 375…or if you’re not sure how hot the hostess’ oven runs, put it up to 400.