This recipe is ridiculously easy and give you the crispiest, tastiest tofu that will convert even the most skeptical critic! It's always a huge hit at my cooking classes. Try using a medium tofu if you want a softer middle texture.
- 1 block extra firm tofu
- 1 + 1 tbsp. olive oil divided
- 2 tbsp. tamari
- 1/2 tsp. sea salt
- 3 tbsp. nutritional yeast
- 3 tbsp. rice, arrowroot, or potato starch/flour they all work great
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Preheat oven to 400F and line a baking sheet with parchment paper
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Cut the block of tofu in half like you’re slicing it open for a
sandwich. -
Press the moisture out of it by placing it between paper towel on a
plate and covering it with a pot filled with cans or water for at least ten
minutes. -
Once pressed, cut into strips and then into small bite-sized cubes.
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Add to a bowl and toss in 1 tbsp. olive oil, tamari, sea salt,
nutritional yeast, and flour/starch until coated. -
Pour the remaining olive oil onto the parchment paper lined baking sheet and spread to coat.
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Spread the tofu cubes out onto the sheet so that none of them are touching.
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Bake for 15 minutes, then remove from the oven, flip them over, and return to the oven to bake for another 15 minutes or until outside is golden brown and crispy. They will crisp up a little as they cool.
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Remove from the oven and let cool a few minutes. Enjoy!