This crispy tofu is packed full of flavor and so versatile! It can be eaten on it’s own, in a salad instead of croutons or in fried rice. Really the possibilities are endless.
A note on some of the ingredients:
Extra firm tofu: Extra firm tofu does not have as much water content as other types of tofu. This will help it to crisp up nicely. The tofu does not have to be pressed. For best results tear the tofu into 1 cm pieces instead of slicing it. The ragged edges will give the tofu more texture.
Light tamari sauce: I almost always buy light tamari sauce because the taste is a little mellower than regular tamari. It is also lower in sodium than regular tamari. If substituting regular tamari or gluten-free soy sauce and reduce the salt in the recipe.
Smoked paprika: I prefer to use smoked paprika in this recipe as it adds a hint of smokiness to the tofu. Substitute sweet paprika in a pinch.
Cornstarch: The cornstarch is the key ingredient for helping the tofu crisp up. Substitutions can be potato or tapioca starch however I have not tested the recipe using these ingredients.
How the crispy tofu is made:
I always use extra firm tofu for this recipe and I don’t press it but I do give it plenty of time to marinate. It’s best to marinate the tofu for at least an hour. One secret to making tofu crispy is to tear it. The pieces don’t have to all be the same size, it’s actually better to have a variety, but I try to tear the tofu into 1 cm pieces. Then toss them in the marinade and cover.
When you’re ready to cook the tofu just add the nutritional yeast and cornstarch right into the bowl and toss to coat all of the pieces. Spread the tofu out on a parchment lined pan and bake for 30 minutes, flipping it half way through.
The tofu will be done when it is golden in colour and crispy. Letting the tofu cool on the pan for a few minutes will help it to crisp up as well.
Leftover crispy tofu can be stored in the fridge for up to 3 days. It can be eaten cold or reheated in a 400°F oven for 5 minutes.
Enjoy!
Crispy Tofu
The best flavourful, crispy tofu that can be eaten on it’s own or used in a large variety of recipes
4
servings30
minutes30
minutes195
kcal1
hourKeep the screen of your device on
Ingredients
1 package extra firm tofu (350g)
2 tbsp light tamari sauce
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 tsp onion powder
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp black pepper
3 tbsp cornstarch
1 tbsp nutritional yeast
Directions
- In a medium bowl mix together the oil, tamari, apple cider vinegar, onion powder, salt, paprika and pepper. Tear the tofu into 1 cm pieces and add to the marinade. Toss to ensure that the tofu is all coated. Cover the bowl and place in the fridge for a minimum of 30 minutes.
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- To the tofu add the nutritional yeast and cornstarch and mix well until no dry patches are left.
- Add the tofu to the pan and bake for 30 minutes, tossing it half way through.
Notes
- Nutritional values are a rough estimate.
- I prefer to use light tamari sauce for the flavor and because it is lower in sodium. If you use regular tamari sauce I recommend cutting back on the amount of salt.
Nutrition Facts
- Total number of serves: 4
- Calories: 195kcal
- Carbohydrates: 9.8g
- Protein: 15.6g
- Fat: 11.7g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 653.4mg
- Potassium: 212.3mg
- Fiber: 0.4g
- Sugar: 1.1g
