Crispy Baked Tofu

Crispy Baked Tofu is the easiest way to add a versatile, plant-based protein to any meal. It’s flavorful, crunchy on the outside, tender in the middle, and works whether you’re vegetarian, vegan, or just looking to mix up your protein rotation.

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Reasons You’ll Love This Recipe:

• Truly versatile – toss it in bowls, salads, stir-fries, or eat it straight off the pan as a snack.
• Season as you wish – I included my favorite seasoning combo in the recipe, but you can sub whatever your favorite seasonings are!
• Plant-based protein made easy – a reliable go-to whether you’re vegetarian, vegan, or just adding more meatless meals into the mix.
• Crispy without frying – the oven does all the work, no standing over a skillet required.
• Simple pantry ingredients – nothing exotic, just what you likely already have on hand.
• Meal prep friendly – make a batch and use it across different meals all week.

Ingredients & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Extra firm tofu – the higher protein content and lower water content give you the best texture; firm tofu can work in a pinch but won’t crisp up quite as well.
• Avocado oil – a neutral, high-heat oil; any neutral oil you have on hand (like light olive oil) works too.
• Cornstarch – the key to that crispy exterior; arrowroot starch is a good 1:1 swap if that’s what you have.
• Kosher salt – if using table salt, use about half the amount.
• Garlic powder – adds savory depth; swap for granulated garlic if that’s what’s in your pantry.
• Onion powder – rounds out the seasoning blend.
• Smoked paprika – gives a subtle smoky flavor; regular paprika works if you don’t have smoked on hand.
• Black pepper – freshly cracked is best, but pre-ground works fine.

How to Make Crispy Baked Tofu

For complete instructions, please check out the recipe card at the bottom of this post.

1. Cube the tofu into bite-sized pieces, about 1-inch cubes.
2. Press the cubes. Lay the cubed tofu on a towel or paper towels, cover with another towel, and press gently (or let sit with light weight on top) for 15-20 minutes to remove excess water.
3. Preheat the oven to 425°F and line a baking sheet with parchment paper.
4. Toss with oil and cornstarch. In a large bowl, toss the tofu cubes with the avocado oil first, then sprinkle the cornstarch over top and toss again until evenly coated.
5. Season. Add the salt, garlic powder, onion powder, smoked paprika, and black pepper, tossing once more to coat.
6. Arrange in a single layer on the prepared baking sheet, making sure the pieces aren’t touching for maximum crispiness.
7. Bake for 25-30 minutes until golden and crispy on the edges — no flipping needed.

Tips and Variations

• Don’t skip the press. Extra moisture is the enemy of crispy tofu — the drier the cubes going in, the crispier they’ll come out.
• Give the pieces space. A crowded pan steams instead of roasts, so use two pans if needed rather than overlapping cubes.
• Swap the seasoning. This blend is a great neutral base, but you can easily switch it up with taco seasoning, everything bagel seasoning, or a curry powder blend depending on what you’re serving it with.
• Add a sauce after baking. Toss the crispy cubes in a sauce (like a peanut sauce or teriyaki) right before serving so they stay crispy instead of getting soggy.
• Double the batch. Since it’s meal-prep friendly, bake two batches at once on separate sheets to have protein ready for the week.

Meal Prep & Storage

• Fridge: Store in an airtight container for up to 3-4 days.
• Freezer: Freeze in an airtight container or freezer bag for up to 1 month. Note that texture will soften slightly after thawing.
• Reheating: For the crispiest results, reheat in the oven or air fryer rather than the microwave.

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More Recipes to Love

• Meal Prep Proteins: 23 Proteins That Hold Up All Week – your go-to guide for what to batch-cook, tofu included, so bowls and salads come together fast all week.
• Chopped Mediterranean Salad – swap in crispy baked tofu for the chicken here for an easy vegetarian version of this no-lettuce salad.
• Mediterranean Pasta Salad – already calls out roasted tofu as a protein swap, making it a natural next stop.
• Three Bean Salad – pair it with crispy tofu for a fully plant-based, high-protein, high-fiber meal prep combo.

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