Baked tofu. For me it is one of the most important foods when it comes to vegan cooking. When made correctly, it is crispy and has a slightly dense yet chewy texture which makes it a superb meat-replacer.

If you are a person that is used to reaching for chicken in order to have a lean protein source, tofu is a great alternative and when it is baked it will give you that meaty texture that you are looking for and will keep you full for hours.

Some people swear by cooking tofu in a pan in order to get a crispy texture, but I have tried many times and it never holds a candle to the texture that you achieve in the oven. Plus, it requires a decent amount of oil to ensure that it does not stick and it always splatters all over the place (for me at least!). There are, however, other occasions where I quickly pan-fry tofu to throw in a salad or bowl when I need a quick-fix, but if I am looking for a “meaty” texture in a dish, I throw it in the oven for sure!

What is tofu, anyway?

I used to ask myself this question when I was a meat-eater and vegan skeptic. Frankly speaking, tofu is a by-product of soybeans. It is made from condensed soy milk in a process that is similar to cheese making. The soybeans are soaked in water, crushed, and boiled. Then it is strained and the solids (the soybean pulp) is separated from the liquid. The remaining liquid makes soy milk and the solids are used to form tofu.

Health benefits of Tofu

High in protein and low in fat, tofu is one of the leanest vegan protein sources out there and will keep you full for a long time. Just a quarter cup of tofu (81g) provides 14g of protein! It also considered a “complete” protein as it contains all of the 9 essential amino acids that the body doesn’t produce on its own.
Soy consumption is also healthy for kidney function. After eating meat, your kidneys are strained as they work much harder to filter out acid that is generated by the meat. Soy, on the other hand, places no additional strain on the kidneys.
Tofu also has been shown to lower cholesterol levels of the LDL “bad cholesterol by 5% if you eat 10 or more ounces per day.

While I have TONS of tofu recipes in my bag of tricks that I am excited to share with with you all, the ones that I currently have on my blog which I love are Marinated Miso Ginger Tofu and Silky Mushroom Pasta. Both are definitely worth checking out!

How to make baked tofu

Before we jump into the process, to bake tofu you need to be using a firm or extra firm tofu. Silken tofu is much softer and is not meant for baking.

Step 1: Press the Tofu

The first important step when baking tofu is to press the tofu in order to get as much water out as possible. When you buy tofu, it is full of water, therefore there is no room for the tofu to soak in flavorful sauces OR become crispy. When the tofu is drier, it is more porous, and therefore can soak in marinades and crisp up like a champ.

There are a few methods in pressing tofu. Both methods that I list below are the ones I use the most and both call for wrapping the tofu in a clean kitchen towel. Some people use paper towels instead, but you have to use A LOT of them and there is a chance of leaving little fuzzies on the tofu from the paper towels! I have found that using a clean kitchen towel is the easier, more zero-waste option.

Tofu Pressing Method 1: Press the tofu with a towel and heavy pot:

Cut block in half or thirds – 3/4 inch pieces

Tofu Pressing Method 2: Press the tofu with your hands (pictures coming soon):

I find myself using this method most often as it is the fastest. I simply slice the tofu block in half, widthwise (same as the picture in method 1), wrap each piece in a kitchen towel one at a time and press the tofu together with both of my hands so that the water presses into the towel. I do this a few times with different sections of the towel until barely any liquid is coming out. If you want bonus points, you can repeat this process after cutting the tofu in cubes and give each tofu cube a squeeze individually. It kind of feels like you are giving those little tofu cubes a handshake before they go in the oven!

Step 2: Prepare and bake the tofu

In a shallow dish, add 3tbs soy sauce and corn starch and mix well

Now you are ready to toss that perfectly crispy tofu in a curry, salad, bowl, or even just to eat as a snack!

Print Recipe

Crispy Baked Tofu

The crispiest bake tofu, every time!

Prep Time20

Cook Time30

Total Time50

Course: Protein, Side Dish

Cuisine: Asian

Keyword: Vegan protein

Servings: 2

Ingredients

12-15 oz extra-firm tofu (250-280g) 1 block
3 tbs soy sauce
1 tbs cornstarch
2 tbs olive oil can omit if using parchment paper

Instructions

Preheat oven to 400° F/ 205°C
Slice your tofu block in half, or in thirds if your block is especially thick. You want each slice to be about 3/4 inches thick.
Press your tofu: One at a time, wrap the tofu slices in a kitchen towel and press together in between your hands so that the moisture from the tofu transfers to the towel. Repeat, using a dry piece of the towel every time, until no more water comes out of the tofu.
Cut into evenly-sized cubes. If you want bonus points, you can individually squeeze each tofu cube with the towel to press out extra moisture. It's like giving the little cubes a handshake before they go in the oven!
In a shallow dish that allows all of the tofu to lay evenly, place the tofu so that it is all touching the bottom. Pour the soy sauce on top and coat evenly.
Add the cornstarch or arrowroot starch on top and mix together so that all of the totu is coated.
Coat a baking sheet with 2 tbs of olive oil or line with parchment paper. Parchment paper does a better job of preventing sticking.
Line the tofu evenly on the baking sheet and bake for 30-35 minutes, flipping halfway, until brown and crispy on the edges. When you flip them, you may need to use a spatula to gently lift them off of the pan if they get slightly stuck. Don´t let that crunchy goodness separate from the tofu!
Enjoy! This tofu will stay good for several days in the fridge.