Crispy Baked Tofu (Oil-Free!)
A simple method for golden, crispy tofu without using any oil! Enjoy it as a protein-rich snack, with your favorites sauces, or in a variety of dishes.
Servings: 3
Ingredients
- 14 oz. block extra-firm tofu (pressed well*)
- 1 Tbsp. tamari
- 1 Tbsp. cornstarch
- 2 Tbsp. nutritional yeast
Optional seasoning:
- 1/4 tsp. onion powder (or more)
- 1/4 tsp. garlic powder (or more)
Instructions
- Preheat oven to 400°F (200°C). Line a baking pan with parchment paper or silicone baking mat.
- Cube the pressed tofu. Place in a medium bowl. Add tamari and any optional seasonings if desired. (I enjoy onion and garlic powder.) Gently toss with a spatula to coat.
- Then sprinkle cornstarch on top, evenly dispersing it so it doesn't clump in one spot. Then sprinkle on the nutritional yeast. Gently toss well to evenly coat the cubes. (Some may break a little, that's okay.)
- Place coated tofu spaced apart on a lined baking pan. Bake for 20 minutes. Flip the cubes, then bake for 18-20 more minutes.
Notes
*Pressing tofu: Use a tofu press for several hours or overnight. (If you don't have a tofu press, then press between paper towels or kitchen towels to remove as much excess moisture as possible.)
Optional seasoning: Adding garlic and onion powder is my favorite, but you can add 1/2 tsp. Italian seasoning, smoked paprika, curry powder, or anything else that sounds good!
Tofu shape: Instead of cubes, you could also tear the tofu in small bite-sized pieces.
Recipe adapted from Cookie + Kate.
Nutrition Per Serving (Estimate)
Calories: 105 kcal | Carbohydrates: 7 g | Protein: 13 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.5 g | Potassium: 317 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 42 mg | Iron: 2 mg
