Crispy Baked Tofu
This crispy-on-the-outside and slightly meaty on the inside Crispy Baked Tofu is absolutely delicious smothered in gravy made by using the leftover marinade sauce.
I was told by my husband that this oven-baked tofu recipe reminds him of country-fried steak. Wasn’t expecting that, and he really likes it! Believe it or not, this recipe is seasoned with a spice blend called poultry seasoning that you may already have on hand, or it is super easy to make DIY poultry seasoning with the spices and herbs you have in your spice rack.
We have more delicious tofu recipes on this website like this tofu breakfast scramble, my tofu stir-fry with veggies and ginger dressing, and our simple air fryer crispy tofu.
Reasons you will love this recipe
- Healthy and Oil-Free: This crispy baked tofu is oil-free, making it a healthier alternative to traditional fried tofu without sacrificing flavor or texture.
- Perfectly Crispy: The tofu turns out golden and crispy on the outside while staying tender inside, offering the ideal texture for stir-fries, salads, or grain bowls.
- Easy to Make: With just a few simple ingredients and minimal prep, this crispy baked tofu is easy to make and perfect for busy weeknight dinners.
Ingredients you will need
- Tofu- Using firm or extra-firm tofu to make crispy baked tofu is essential because these types have less moisture, allowing them to hold their shape during baking. They also absorb marinades and seasonings better, resulting in a crispier texture on the outside while staying tender on the inside.
- Flour & cornmeal- Create a deliciously crunchy coating. Flour provides a base that helps the coating adhere to the tofu, while cornmeal adds an extra layer of crispiness and texture. Together, they ensure the tofu develops a satisfying, golden crunch without the need for frying.
- Thickener- Cornstarch is used to make crispy baked tofu because it helps create a light, crispy coating by absorbing excess moisture from the tofu and forming a dry layer on the surface.
- Seasonings- Soy sauce, garlic powder, onion powder, nutritional yeast flakes, and smoked paprika create an umami warm flavor profile.
How to make baked tofu
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
If you have time to plan ahead, I suggest freezing the block of tofu before using it. It’s not required, but freezing tofu changes the texture and causes it to have a spongy texture that I really like for this recipe and others such as my Breakfast Tofu Scramble and Air Fryer Tofu. It’s also a great idea when making Veggie Kabobs on the grill because the tofu stays on the skewer so much better.
STEP #1: If you have previously frozen and defrosted tofu on hand, simply drain the water from it and squeeze with your hands to remove all the excess water. If your tofu is fresh, you’ll need to press it.
To press fresh tofu, slit the package and drain excess water over a sink. Next, place the tofu block in a tofu press if you have one. Continue to drain under pressure for approximately 30 minutes.
STEP #2: Next, cut the tofu into 1/2″ slices, place them into a flat shallow dish, and set to the side while you mix up the ingredients for the marinade.
STEP #3: In a medium-sized mixing bowl, whisk together all of the marinade ingredients EXCEPT THE THICKENER which will be used at the end.
Keep in mind that this marinade has two purposes. After it has been used for marinating the tofu, we are going to make it into a yummy gravy to drizzle over the final dish after baking.
One of the ingredients for the marinade is poultry seasoning. Now everyone, please remain calm because there is no chicken in the seasoning. It’s simply herbs that are commonly used to season chicken, and it’s really good to cook with. We even have our own homemade poultry seasoning recipe if you want to make it yourself.
If you like a lot of gravy on your food, maybe even consider making a double-batch of it now so there will be plenty left over to make the gravy shortly.
I love not having to waste the marinade sauce the way I used to when working with meat. It always had to be thrown out, but not this marinade!
STEP #4: Pour the marinade over the tofu slices in the flat shallow dish. Turn the slices over so all the sides are well coated.
Cover the dish and place it in the refrigerator to allow it to marinate for several hours or even overnight. Turn the slices over occasionally or spoon marinade over them from time to time.
STEP #5: When ready to cook, preheat the oven to 400°F, and line a baking dish with parchment paper to prevent sticking and make for a really easy cleanup.
While the oven is heating up, whisk together the coating mix in a medium-sized bowl. Remove each slice of tofu from the marinade one at a time and dredge each one in the coating mix, making sure to cover them well all over.
STEP #6: Place the slices on the prepared baking sheet as soon as they are coated well.
Once they are all on the sheet, I like to sprinkle mine with a little smoked paprika and dry parsley.
Place in the oven and bake at 400°F until the slices are golden brown which takes approximately 20-30 minutes.
STEP #7: While the tofu is cooking, scrape the marinade into a microwave-safe bowl. If you decided to make a double batch of the marinade earlier, I think you’re going to be even more pleased.
Add your thickener of choice and whisk together well. I personally like arrowroot powder best because it doesn’t clump and is so easy to use.
Simply place the bowl in the microwave and heat for 2 minutes. Stop and whisk and check thickness. If it needs to be a little thicker, add 1 minute. However, be aware that it will continue to thicken for a minute or two even after you remove it from the microwave, so don’t get it too thick. If it does get too thick, just add a little bit of water to thin it a bit.
STEP #8: Once the tofu is baked, remove it from the oven. Allow it to cool and then drizzle the marinade gravy over the top before serving.
If you want to make healthy vegan mashed potatoes as a side dish, this gravy is perfect for those too. As you can see from my photos, roasted vegetables are another great side option.
Air fryer instructions
If you have an air fryer, these do really well and finish up even more crispy than baking in the oven. Simply place the breaded tofu slices in your fryer and set the appliance at 400°F and cook for approximately 20 minutes.
*Recipe originally published August 2016.
Adapted from Dr. Neal Barnard’s book, Breaking the Food Seduction.
Frequently Asked Questions
While cornstarch helps create a crispy coating, you can still make crispy baked tofu without it. Use flour or a mixture of breadcrumbs and seasoning to achieve a crunchy texture. However, cornstarch generally provides the best results for maximum crispiness.
Store it in an airtight container for up to 3-4 days. To maintain its crispiness, reheat it in the oven or toaster oven rather than the microwave. For longer storage, you can freeze the tofu, but it may lose some crispiness upon reheating.
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health-promoting and are not at all like our body’s natural estrogen which can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Baked Crispy Tofu
Ingredients
Marinade & Tofu
- 1 block firm or extra-firm tofu, 14-16 oz drained and pressed
- 3/4 cup water
- 3 tablespoons low-sodium soy sauce or tamari
- 3 tablespoons nutritional yeast flakes
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons thickener such as flour cornstarch, or arrowroot powder
Coating Mix
- 1/2 cup whole wheat flour or other whole grain flour
- 1/4 cup yellow corn meal
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon smoked paprika optional for topping
- 1 tablespoon dry parsley flakes optional for topping
Instructions
- If you have time to plan ahead, I suggest freezing the block of tofu before using it. It’s not required, but freezing tofu changes the texture and causes it to have a spongy texture that I really like for this recipe and others.
- If you have previously frozen and defrosted tofu on hand, simply drain the water from it and squeeze with your hands to remove all the excess water. If your tofu is fresh, you’ll need to press it.
- Next, cut the tofu into 1/2″ slices and place them into a flat shallow dish and set to the side while you mix up the ingredients for the marinade.
- In a medium-size mixing bowl, whisk together all of the marinade ingredients EXCEPT THE THICKENER which will be used at the end. Keep in mind that this marinade has two purposes. After it has been used for marinating the tofu, we are going to make it into a yummy gravy to drizzle over the final dish after baking.
- One of the ingredients for the marinade is poultry seasoning. Now everyone, please remain calm because there is no chicken in the seasoning. It’s simply herbs that are commonly used to season chicken, and it’s really good to cook with.
- If you like a lot of gravy on your food, maybe even consider making a double-batch of it now so there will be plenty leftover to make the gravy shortly.
- Now, pour the marinade over the tofu slices in the flat shallow dish. Turn the slices over so all the sides are well coated. Cover the dish and place it in the refrigerator to allow it to marinate for several hours or even overnight. Turn the slices over occasionally or spoon marinade over them from time to time.
- When ready to cook, preheat the oven to 400°F, and line a baking dish with parchment paper to prevent sticking and make for really easy cleanup.
- While the oven is heating up, whisk together the coating mix in a medium-sized bowl. Remove each slice of tofu from the marinade one at a time and dredge each one in the coating mix, making sure to cover them well all over.
- Place the slices on the prepared baking sheet as soon as they are coated well. Once they are all on the sheet, I like to sprinkle mine with a little smoked paprika and dry parsley.
- Place in the oven and bake at 400°F until the slices are golden brown which takes approximately 20-30 minutes.
- If you have an air fryer, these do really well and finish up even more crispy than baking in the oven. Simply place the breaded tofu slices in your fryer and set the appliance at 400°F and cook for approximately 20 minutes.
Gravy Instructions
- While the tofu is cooking, scrape the marinade into a microwave-safe bowl. If you decided to make a double-batch of the marinade earlier, I think you’re going to be even more pleased.
- Add your thickener of choice and whisk together well. I personally like arrowroot powder best because it doesn't clump and is so easy to use.
- Simply place the bowl in the microwave and heat for 2-minutes. Stop and whisk and check thickness. If it needs to be a little thicker, add 1-minute. However, be aware that it will continue to thicken for a minute or two even after you remove it from the microwave, so don’t get it too thick. If it does get too thick, just add a little bit of water to thin it a bit.
- Once the tofu is baked, remove it from the oven. Allow it to cool and then drizzle the marinade gravy over the top before serving. If you want to make Mashed Potatoes as a side dish, this gravy is perfect for those too. As you can see from my photos, roasted vegetables are another great side option.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Awesome texture and taste! Best way to cook tofu as yet for me! Loved it
YAY! I love that you enjoyed the texture and taste. Thank you for the great feedback! ♥
What do you add to the marinade to turn it into gravy?
Hi Char- Holy smokes! Thanks for letting me know that I left that part out. I’ve added the information now. For the gravy, simply pour the marinade into a bowl after the tofu has finished marinating, and add 1 heaping tablespoon of thickener such as flour, cornstarch, or arrowroot powder. Whisk together well and microwave. Hope you enjoy it!
Made this tonight. It was delish. The gravy made from the marinade was awesome. I would make just that for potatoes or rice and be oh so happy!!!
When you freeze the tofu to get a firmer texture is that in our out of the water it comes packed in?
I leave it in the container and water that it was packaged in. Makes it very easy!
Made this recipe tonight…it was great!!
Susan, that’s great! I am glad you liked it. It will be a regular around here too. 🙂