Super Crispy Tofu (Oven Baked)

Ingredients

• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)black pepper
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)paprika
• 15 ml (1 tablespoon)cornflour
• 15 ml (1 tablespoon)nutritional yeast
• 1 block (400 g)extra-firm tofu, pressed
• 15 ml (1 tablespoon)olive oil
• as needednon-stick cooking spray

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Mix the seasoning

   In a bowl, combine the salt, pepper, paprika, garlic powder, onion powder, cornflour and nutritional yeast.

3. 3

   Coat the tofu

   Put the pressed, diced tofu in a bowl and drizzle it with the olive oil, turning to coat. Add the seasoning mixture and toss until the tofu is evenly covered.

4. 4

   Arrange on tray

   Spray a baking tray with non-stick spray. Transfer the tofu cubes to the tray, spacing them evenly in a single layer.

5. 5

   Bake until crisp

   Bake for 30 minutes, turning the tofu with tongs halfway through. Leave to cool, then serve.

What is crispy baked tofu?

Tofu is made from soya beans and has long been used in East Asian cooking. This baked version turns pressed tofu into savoury cubes with a crisp, seasoned exterior.

Cornflour helps form the coating, while garlic, onion, paprika and nutritional yeast add flavour. Baking the cubes in a single layer gives their surfaces room to dry and brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 9g protein, 6g carbs, 6g fat.

The tofu supplies most of the protein, while the small amount of cornflour contributes some carbohydrate. Olive oil is the main source of fat; serve a portion with vegetables and rice or another grain to make a more rounded plate.

Why press the tofu?

Less moisture: pressing the extra-firm tofu helps the oil and seasoning cling to it, and makes it easier for the outside to crisp in the oven.

Even cubes: cut the tofu into similarly sized pieces so they cook at about the same rate.

Getting the coating right

Dry mix: stir the seasonings, cornflour and nutritional yeast together before adding them, so each cube can pick up a balanced coating.

Oil first: coat the diced tofu with olive oil, then toss it with the dry mixture. Turn gently to cover the pieces without breaking them up.

Bake for crisp edges

Room to brown: spread the cubes in one layer with space between them; crowded tofu can steam rather than crisp.

Turn halfway: flip the cubes after 15 minutes of the 30-minute bake so more than one side gets a chance to brown. Let them cool briefly before serving.

How to serve it

Pair the tofu with rice or noodles and vegetables for a straightforward meal. It also works as a topping for salads or grain bowls.

Add a sauce at the table rather than coating the tofu before baking if you want to keep its exterior crisp.

Seasoning choices

Paprika and pepper: these bring gentle warmth, while garlic and onion powder give the coating a savoury base.

Nutritional yeast: it adds a savoury, slightly nutty note. Keep the listed amounts balanced so it complements rather than overwhelms the tofu.

Recipe notes & tips

• Press the tofu before dicing it so excess moisture does not dilute the coating.
• Mix the dry seasonings thoroughly before tossing them with the tofu.
• Use a baking tray large enough to leave space between the cubes.
• Turn the tofu carefully halfway through the bake to keep the cubes intact.
• Let the tofu cool briefly before serving so the coating can firm up.

Variations

• Smoky paprika: use smoked paprika in place of regular paprika for a deeper smoky flavour.
• Chilli heat: add a pinch of chilli powder to the seasoning mixture.
• Herby coating: add dried oregano or thyme to the dry seasonings.
• Citrus finish: squeeze a little lemon over the tofu just before serving.
• Bowl topping: serve the cubes over rice with vegetables and a sauce on the side.

Common mistakes to avoid

• Skipping the pressing: excess water can make the coating less effective; press the tofu before cutting it.
• Crowding the tray: close-packed cubes can steam; spread them out in a single layer.
• Uneven pieces: very different cube sizes cook at different rates; cut them to a similar size.
• Adding the dry mix before the oil: the coating may not cling as well; coat the tofu with oil first.
• Forgetting to turn: one side may brown more than the other; flip the cubes halfway through.

How to store

Keep leftover tofu in an airtight container in the fridge for up to 3 days. Reheat it on a baking tray in a hot oven until warmed through; it may be less crisp after storage.

Frequently asked questions