Easy Crispy Baked Tofu

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This easy baked tofu is crispy, flavorful, and ready in under 30 minutes! I started making it when I needed a quick, healthy protein for bowls and stir-fries. After a few trial-and-error batches (some too soft, some stuck to the pan!), I figured out the simple steps that actually work.

If you’re new to tofu, don’t worry—I’ll guide you through it. No fancy tools or marinades needed—just a few pantry basics and one sheet pan.

Ingredients

• Choose the right tofu – This is non-negotiable if you want that chewy, crispy finish. Look for a 14 oz block labeled extra firm. It holds its shape best and gets the crispiest edges.
• Olive oil – Helps the tofu brown in the oven. You can use avocado or neutral oil too.
• Cornstarch – The secret to that light, golden crust!
• Salt – Start with a teaspoon, then adjust to taste after baking. Don’t add any sauces because tofu won’t crisp up, just dry seasonings.

How To Bake Tofu

1. Press the tofu – Drain the tofu and slice into 2 or 3 thick slabs. Lay them on a clean towel or paper towels. Cover with another towel and place something heavy on top (like a few cans). Let it sit for 15–30 minutes while you preheat your oven to 400°F.
2. Cut into cubes – Remove the towels and cut the tofu into bite-sized cubes, rectangles, or triangles—whatever you like.
3. Season and coat – Place the tofu in a large bowl. Drizzle with olive oil, then sprinkle on the cornstarch, salt, garlic powder, onion powder, and black pepper. Gently toss until every piece is evenly coated.
4. Arrange on a baking sheet – Line a sheet pan with parchment paper. Spread the tofu in a single layer so the pieces don’t touch.
5. Bake until crispy – Bake for 20 minutes. For extra crispy tofu, either broil for 2 minutes at the end or flip the cubes and bake for another 10–15 minutes.
6. Serve – Enjoy immediately or toss into bowls, salads, wraps, or noodle dishes!

Tips

• Press the tofu really well – I used to rush this step and wonder why my tofu wasn’t getting crispy. Press for at least 15–30 minutes, or longer if you can. Even a little extra moisture can mess with the texture.
• Toss gently but thoroughly to avoid tofu crumbles!
• Don’t overcrowd the pan – This is a common beginner mistake (been there). If the tofu touches, it’ll steam instead of roast. Use a second tray if needed.
• Switch up the spices – I love adding smoked paprika or a little curry powder when I want something different. Even a pinch of cayenne for heat can make a big impact (tofu needs lots of flavor!).
• Let it rest for a few minutes after baking – This helps it firm up even more and crisp on the edges. It also helps when adding to bowls so it doesn’t fall apart.
• Double the batch for meal prep – I almost always regret making a single block—it disappears fast. Baked tofu keeps well, so go ahead and bake two!
• Cornstarch is the secret – It’s the #1 tip for crispiness. I forgot it once, and the difference was obvious. Arrowroot powder works too, but cornstarch is my go-to.

More Vegan Recipes

• Low Carb Broccoli Stir Fry
• Vegan Bolognese
• Cauliflower Rice
• Black Bean Potato Tacos

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