Crispy Tofu

By Judi Bushala | December 3, 2020
Makes about 3 servings
This is the way to get your tofu nice and crispy on the outside and chewy on the inside without using oil. It works! You can cut your tofu into strips—as you see in the photo—and make this as an appetizer with a dipping sauce, or cut them into cubes to toss them in stir fries, grain bowls, salads, and wraps.


1 14 oz. block extra firm tofu
1 tablespoon tamari
2 tablespoons nutritional yeast
1 sprinkle sea salt


  1. First, we need to press the tofu. Rinse the tofu, wrap it in a clean dish cloth, and place it on a plate. Put a cutting board on top with something heavy on it—maybe a couple of cookbooks. Let this sit for about 20 minutes so the water can drain from the tofu. Feel free to use a tofu press if you have one. After at least 20 minutes, remove the tofu from the plate, and pat dry with a clean dish cloth.

  2. Next, preheat the oven to 425° F and line a baking sheet with parchment paper or a silicone baking mat. The silicone baking mat seems to magically make our Crispy Tofu super crispy!

  3. Cut the tofu into small, even cubes. You should have about 16 little cubes.

  4. Add the tofu to a mixing bowl, and sprinkle on the tamari evenly to cover as many pieces as you can. Toss and shake the bowl until it's fairly evenly coated. Sprinkle on 1 tablespoon of nutritional yeast, shake the bowl and toss, and then sprinkle on the second tablespoon of nutritional yeast and toss until it’s evenly coated.

  5. Transfer the tofu cubes to your prepared baking sheet, making sure to spread them out so they are not touching.

  6. Bake on the top rack of your oven for 20 minutes, then flip them over, and bake for about another 15-20 minutes, until browned and crispy. Check them from time to time to see how they're coming along. Remove from the oven and sprinkle with sea salt. YUM!

Recipe Notes

Baking your tofu on the top rack is the trick to getting it nice and crispy!

You could also use parchment paper and they will turn out crispy and just fine. I think they are a bit crispier on a silicone baking mat.

Inspired by From My Bowl, who taught us how to make tofu nice and crispy!

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