If you think you don’t like tofu, I bet this 30-minute crispy baked tofu recipe will change your mind! You can add this delicious crispy tofu to tacos, wraps, salads, pasta, and more! Easy to make, protein-packed, and being absolutely delicious are just a few reasons why you should try this simple tofu recipe! Vegan, gluten-free, and oil-free.
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I promise that this baked tofu recipe is going to make you love tofu! It’s got the best texture, the edges get so perfectly crispy (without using any oil!), and the seasonings are spot on!
Basically, it’s addicting and you’re going to have to stop yourself before you eat the entire tray of tofu before you even make your dinner…not that I’ve ever done that or anything.
This crispy baked tofu is so ridiculously easy to make! You won’t believe how only a few simple ingredients make the tofu taste so dang good! Every time I make it, I’m still surprised how delicious it is. You have to try this tofu recipe to believe how truly tasty it is!
There’s no freezing for hours, no cornstarch coating, no breading, no frying in unhealthy oil, and you don’t have to remember to marinate the tofu before cooking it. Sometimes the easiest recipes really are the best! Keep reading to see how to prepare crispy, oil-free tofu in just a few easy steps!
How Do You Make Easy Tofu?
This is the best (and my favorite!) way to make easy tofu! Press it for 30 minutes, season it, and then bake it at 350 degrees for 30 minutes. Besides that option, you could also bake it and toss it in savory almond butter ginger sauce or make scrambled eggs with lots of veggies.
How Do You Cook Tofu in the Oven Without Oil?
When cooking tofu in the oven, oil is traditionally used because it makes the tofu crispy. However, oil is not necessary and it just adds calories to your healthy tofu! By tossing the tofu cubes in tamari instead of oil, it will make the seasonings stick to the tofu and the tofu will get perfectly crispy all on its own when you bake it. It’s like magic!
How Do I Bake Tofu – Step by Step Instructions
Step #1 – Begin by pressing one block of firm tofu in a tofu press over a plate (to catch the water) for 30 minutes (Photo 1).
Step #2 – Preheat the oven to 350 degrees. After 30 minutes, drain the tofu and lay the block of tofu on a parchment paper-lined tray (Photo 2 & 3). Use a sharp knife to cut the block of tofu into 4 slices that are 1-inch wide. (For bigger cubes, cut the tofu into 4 slices. For smaller cubes, cut the tofu into 5 slices.)
Step #3 – Next, cut the tofu block into 4 slices the other direction. Then, lay the slices down and cut them into 3/4-inch cubes. You should end up with 32-40 cubes, depending on how many slices you cut (Photos 4-6).
Step #4 – Sprinkle 1 tbsp of low-sodium tamari evenly over the tofu cubes and use a large spoon to quickly toss the tofu cubes around the tray to absorb all of the tamari (Photos 7 & 8). This light coating of tamari seasons the tofu and it makes it wet so the dry seasonings will stick without using oil.
Step #5 – Sprinkle 1 tbsp each of nutritional yeast and taco seasonings over the tofu cubes (Photos 9 & 10). Toss to coat each piece in the seasonings and arrange the tofu cubes into even rows on the tray (Photo 11). Bake the seasoned tofu for 30 minutes.
Step #6 – Remove the tray of tofu from the oven and let it cool for 1-2 minutes so you don’t burn your mouth (Photo 12). Serve the crispy tofu cubes in tacos, wraps, burritos, or you could add it to taco salad or to pasta.
Why Do You Press Tofu?
You press tofu to get rid of the excess water that the tofu is sitting in inside of the package. You want the tofu to have a firm texture. Tofu won’t taste like a squashy sponge if has been pressed properly.
What to Do With Leftovers?
You can store leftover cooked tofu in an airtight container in the fridge for 4-5 days.
Is This Recipe Allergy-Friendly?
Yes, this simple tofu recipe is dairy-free, gluten-free, and nut-free. It’s also plant-based, whole food plant-based, vegetarian, and vegan.
What Meals Can You Make With the Tofu?
It’s more like what can’t you make with these delicious crispy tofu bites?
Hands down, my favorite way to enjoy this savory tofu it to add it to tacos with romaine lettuce, diced tomatoes, green onions, vegan sour cream, and a drizzle of sriracha! It’s the perfect protein boost and it takes the tacos to another level!
You could also add the crispy tofu to:
- Sweet Potato Black Bean Burritos
- Stuffed Vegetable Wraps
- Taco Salad
- Avocado Arugula Cherry Tomato Salad
- Vegan Taco Pasta
- Broccoli and Rice
- Lettuce Wraps
- Southwest Quinoa Salad
Notes & Substitutions
- Tofu is not created equally! In my opinion, some packaged tofu varieties have a better texture than others. Nasoya is my favorite brand of tofu from Costco. You can see my Costco vegan grocery list, here.
- Since soybeans are a heavily sprayed crop, I recommend that you buy organic tofu if you can. Organic tofu is not expensive and you can don’t have to go to a specialty store to buy it. If you can’t get it at Costco, Trader Joe’s also has inexpensive organic sprouted tofu.
- Use low-sodium tamari or coconut aminos instead of soy sauce to reduce your sodium consumption.
- You can get nutritional yeast at Trader Joe’s or I also recommend this non-GMO brand of nooch.
- You can use a pre-made taco seasoning (pick one that has no salt in the ingredient list) or you can make it yourself with this recipe.
Tips to Make the Best Baked Tofu
- I find that firm tofu has the best consistency for this baked tofu recipe. You could also use extra firm tofu, but don’t use silken tofu.
- Do not skip pressing the tofu! If you do then it won’t turn out crispy and the texture will be soggy.
- If you want bigger tofu cubes, cut the tofu block into 4 slices vertically and horizontally. If you want smaller tofu cubes, cut the tofu block into 5 slices vertically and horizontally.
- Line your baking tray with unbleached parchment paper so the tofu won’t stick to the tray and it makes clean up a breeze.
- Store leftover tofu in an airtight container in the fridge for 4-5 days.
More Vegan Tofu Recipes You’ll Love!
Roasted Cauliflower Tofu Tacos
Almond Ginger Crispy Baked Tofu (Oil-Free)
Easy Curried Tofu Scramble Recipe
If you’ve tried this oil-free crispy tofu recipe, please remember to give the recipe a star rating and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes!
This Recipe Will Make You Love Baked Tofu!
Equipment
- Large Baking Tray
- Tofu Press
Ingredients
- (1) 14 oz block firm tofu pressed
- 1 tbsp low-sodium tamari
- 1 tbsp nutritional yeast
- 1 tbsp salt-free taco seasoning
Instructions
- Begin by pressing a block of firm tofu in a tofu press over a plate (to catch the water) for 30 minutes.
- Preheat the oven to 350 degrees. After 30 minutes, drain the tofu and lay the block of tofu on a parchment paper lined tray. Use a sharp knife to cut the block of tofu into 4 slices that are 1-inch wide. (For bigger cubes, cut the tofu into 4 slices. For smaller cubes, cut the tofu into 5 slices.)
- Next, cut the tofu block into 4 slices the other direction. Then, lay the slices down and cut them into 3/4-inch cubes. You should end up with 32-40 cubes, depending on how many slices you cut.
- Sprinkle 1 tbsp of low-sodium tamari evenly over the tofu cubes and use a large spoon to quickly toss the tofu cubes around the tray to absorb all of the tamari. This light coating of tamari seasons the tofu and it makes it wet so the dry seasonings will stick without using oil.
- Sprinkle 1 tbsp each of nutritional yeast and taco seasonings over the tofu cubes. Toss to coat each piece in the seasonings and arrange the tofu cubes into even rows on the tray. Bake the seasoned tofu for 30 minutes.
- Remove the tray of baked tofu from the oven and let it cool for 1-2 minutes so you don’t burn your mouth. Serve the baked tofu cubes in tacos, wraps, burritos, or you could add it to taco salad or to pasta.
Notes
- I've found that firm tofu has the best consistency for this baked tofu recipe. You could also use extra firm tofu, but don't use silken tofu.
- Do not skip pressing the tofu! If you do then it won't turn out crispy and the texture will be soggy.
- If you want bigger tofu cubes, cut the tofu block into 4 slices vertically and horizontally. If you want smaller tofu cubes, cut the tofu block into 5 slices vertically and horizontally.
- Line your baking tray with unbleached parchment paper so the tofu won't stick to the tray and it makes clean up a breeze.
- Store leftover baked tofu in an airtight container in the fridge for 4-5 days.
