Crispy Baked Tofu Recipe (Oil-Free) - Vegan with Gusto (2024)

Crispy baked tofu recipe – no oil? Absolutely and delicious! I’m sharing my best practices because we all deserve an easy and reliable crispy tofu recipe that is dip-worthy, curry-worthy, and ready for anything.

If you tofu that's crispy on the outside and firm but tender on the inside, this recipe is for you. This is where delicious dishes like Jamaican jerk tofu, sweet and sour tofu, orange tofu, and many other tofu recipes got their inspiration.

Why You'll Love This Recipe

This easy tofu recipe is perfect for beginners. There are infinite ways to enhance the flavor of the tofu using the basic principles of this easy technique.

A foundational recipe for people following a plant-based diet with no added oil when cooking.

I have a separate air fryer crispy tofu recipe. This is for anyone who wants to bake it in the oven.

Ingredients, Notes, and Substitutions

Tofu. Tofu is categorized by its texture or consistency. In a nutshell, the water content. The firmer the tofu, the less water. That's why firm or extra-firm tofu is best for this recipe.

Soy sauce. Soy sauce is used to add a little salty flavor. It's easier to see that it's distributed than using granular salt. Substitute with gluten-free Tamari, coconut, or other liquid amino acids.

Cornstarch. My favorite crisping agent is cheap, accessible cornstarch. Tapioca starch or potato starch make good substitutes. I have experimented with arrowroot, which also crisps tofu. It can get a little slippery when added to sauces or curry.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

How to Press Tofu

You can get excess moisture from super and extra firm tofu in minutes. Wrap the block in paper towels and press it with your hands. You can also place it between two flat surfaces and press it on the top.

Pressing tofu is just what it sounds like. It involves exerting pressure on it so that it will release its excess water. This takes 15- 20 minutes.

Pressing is a best practice because pressed tofu gets crisper on the outside and firmer on the inside. It also holds added flavors better.

Do I need to have a tofu press?

Although they are nice, you don’t need an official tofu press. Just wrap the tofu in a paper towel and place it between 2 flat surfaces like a cutting board. Weigh the top down with a heavy object to help speed up the process.

Denise's Pro Tip: For big blocks of tofu, try cutting the block into halves or quarters before pressing it. This is a good way to get the moisture out quicker and more evenly.

Step-by-Step Instructions

Step 1: Toss tofu cubes in soy sauce, lemon juice, and maple syrup.

Step 2: Preheat the oven, then mix tofu and cornstarch.

Step 3: Arrange the cubes in a single layer on a lined baking sheet.

See Also

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Step 4: Bake for 15 minutes until the tofu browns and crisps. Flip and bake another 5-10 minutes.

Pro Tips

• Please preheat! A hot oven activates the crisping process. Baking time depends on the thickness of the tofu pieces. Try to keep them as uniform as possible to ensure even baking.
• For marinated tofu, add cornstarch right before baking.
• I always end up rubbing the cornstarch into the tofu. When you cook without oil, you want to have all the cornstarch absorbed. If you discover that you've added too much, add a drop or two of lemon juice or water.
• Line your baking tray with parchment paper or a silicone mat. This makes it easier to flip.
• Never force-flip. Let the tofu bake a little longer if it won't flip without losing the bottom layer.

Hey, There's Cornstarch on my Tofu

Once you've baked the tofu, you may encounter a few pieces that still have cornstarch on them. They’ll look a bit dusty. There are a few ways to resolve this:

1. Flip the pieces and keep them browning. The tiniest steam rises between the baking sheet and the underside of the tofu pieces. That may emit enough moisture to help the cornstarch absorb.
2. Spray the tofu with a tiny bit of water or flick a few drops over the tofu pieces. This might seem like a bit of a cheater’s way out, but it works from time to time.
3. Cover the tofu pieces with foil and continue baking for 5 minutes. Again, this helps to create a small amount of steam to absorb excess starch.
4. Be happy, embrace cornstarch, and pop the tofu into your curry pot. Trust me, it won’t matter from there.

Serving Suggestions

Crispy tofu is great for Thai vegetable curry, with Indian tomato veggie curry, or in quick cauliflower stir fry. Serve it with an appetizer with flavorful sauce like a sriracha dipping sauce, oil-free wasabi vinaigrette, easy sriracha BBQ sauce, orange ginger sauce, or Indian curry sauce. Seriously, anything goes!

Frequently Asked Questions

Crispy Baked Tofu (Oil-Free)

Crispy baked tofu recipe - no oil? Get your plant-based protein crispy, low fat, delectable, and ready for curries, soups, and your favorite dips.

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Nutrition

Calories: 66kcal (3%)Carbohydrates: 4g (1%)Protein: 8g (16%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 230mg (10%)Potassium: 162mg (5%)Fiber: 0.2g (1%)Sugar: 1g (1%)Vitamin A: 0.1IUVitamin C: 1mg (1%)Calcium: 32mg (3%)Iron: 1mg (6%)

Nutritional information is an estimation only.

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