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Tofu Tutorial & Crispy Vegan Baked Tofu

My tofu tutorial will show you how to cube tofu perfectly. Then make my easy Crispy Baked Tofu. It's vegan, vegetarian, and gluten-free.
Prep Time5 mins
Cook Time37 mins
Total Time42 mins
Servings: 3
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Ingredients

  • 1 14 oz block of firm or extra firm tofu, pressed (press as much water out of the tofu block as you easily can with your hands; don't squeeze so hard that you break the block. See photos above.)
  • ½ tsp sea salt
  • 2 tsp olive oil

Instructions

Cube the tofu

  • Cube the tofu to about ¾ inch - 1 inch sized cubes. See photos above for my favorite tofu cubing method.

Season the tofu

  • Add the cubed tofu, sea salt, and olive oil to a large mixing bowl.
  • With your hands, carefully toss the tofu, sea salt, and olive oil until the oil and salt evenly coat the tofu cubes.
  • A few cubes will break a bit, and that’s ok. Just do your best to keep the cubes whole.

Bake the tofu

  • Preheat the oven to 375 degrees.
  • Spread the tofu out on a standard-sized baking sheet. There should be at least ½ inch of space between each tofu cube. If the tofu cubes are too close together on the baking sheet, they won't get crisp during baking.
  • Bake the tofu for 20 minutes.
  • Take the tofu out of the oven, and let the cubes cool for a minute or two.
  • Now with your hands or a spatula, flip each tofu cube over so that a different side is face down on the baking sheet.
  • Note: if you taste a tofu cube and like the texture at this point, don't put the tofu back in the oven. It can be served as is. If you want the crisp texture of the recipe title, proceed with the next instruction.
  • Put the tofu cubes back in the oven, and bake for an additional 17 minutes. (If you want the tofu extra crispy, bake it for 20 minutes.)

Serve and Enjoy!

  • The tofu is done. Serve this Crispy Vegan Baked Tofu as the main protein in any of your favorite dishes. It will complement and take on the flavor of whatever sauce/dressing you serve it with.

Notes

This tofu is vegan, vegetarian, and gluten-free.
This tofu is keto-friendy.
This tofu is great with just about anything.  I serve it with pesto pasta, over rice, mixed in a quinoa salad, as a pizza topping, or as a snack with a side of Bragg's Aminos or hummus for dipping.
This tofu recipe can be doubled.  If you do double the recipe, do not double the salt; 3/4 tsp salt (and 4 tsp olive oil) will be enough for 28 oz of tofu.