Ingredients
Scale
- 1 block (14-16 ounces / 400-450g) Extra-Firm or Super-Firm Tofu: This type of tofu holds its shape best during baking and yields a chewier, meatier texture. Ensure it’s well-pressed.
- 2 tablespoons Olive Oil (or Avocado Oil): Provides healthy fats and helps the tofu crisp up beautifully while allowing the spices to adhere.
- 1 tablespoon Soy Sauce (or Tamari for gluten-free): Adds a savory, umami depth to the marinade.
- 1 tablespoon Nutritional Yeast: Imparts a cheesy, nutty flavor that enhances the overall umami profile.
- 1 teaspoon Smoked Paprika: Gives a lovely smoky flavor and a rich, reddish hue.
- 1 teaspoon Garlic Powder: A classic aromatic that adds a foundational savory note.
- ½ teaspoon Onion Powder: Complements the garlic powder for a fuller savory base.
- ½ teaspoon Ground Cumin: Adds warmth and earthy notes, common in many spice blends.
- ¼ teaspoon Turmeric Powder: Provides a subtle earthy flavor and a beautiful golden color.
- ¼ teaspoon Black Pepper, freshly ground: Adds a touch of pungency and enhances other flavors.
- Pinch of Cayenne Pepper (optional): For a little kick of heat, adjust to your preference.
- 1 tablespoon Cornstarch (or Arrowroot Powder): The secret weapon for an extra crispy exterior.
Instructions
- Press the Tofu: This is a crucial step for achieving crispy tofu. Remove the tofu from its packaging and drain any excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate, and put something heavy on top (like a few cookbooks or a cast iron skillet). Let it press for at least 30 minutes, or up to an hour, changing the paper towels if they become saturated. The more water you remove, the crispier your tofu will be. Alternatively, use a dedicated tofu press if you have one.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Cube the Tofu: Once pressed, unwrap the tofu and pat it dry with more paper towels. Cut the tofu block into uniform ¾-inch to 1-inch cubes. Uniformity ensures even baking.
- Mix the Marinade/Spice Coating: In a medium-sized mixing bowl, whisk together the olive oil, soy sauce (or tamari), nutritional yeast, smoked paprika, garlic powder, onion powder, ground cumin, turmeric powder, black pepper, and cayenne pepper (if using).
- Coat the Tofu (Part 1 – Wet Ingredients): Add the tofu cubes to the bowl with the wet spice mixture. Gently toss the cubes with a spatula or your hands until they are evenly coated with the marinade. Be gentle to avoid breaking the tofu.
- Add Cornstarch for Crispiness: Sprinkle the cornstarch (or arrowroot powder) evenly over the coated tofu cubes. Gently toss again until the cornstarch is fully incorporated and a light, dry coating forms on each cube. This step is key for that desirable crispy finish.
- Arrange on Baking Sheet: Spread the coated tofu cubes in a single layer on the prepared baking sheet. Make sure there is some space between each cube; overcrowding will cause them to steam rather than crisp up. Use two baking sheets if necessary.
- Bake: Bake in the preheated oven for 20-30 minutes, flipping the cubes halfway through (around the 10-15 minute mark). Baking time will vary depending on your oven and the desired level of crispiness. They should be golden brown and slightly firm to the touch.
- Crisp Further (Optional): For even crispier tofu, you can switch the oven to the broil setting for the last 2-3 minutes. Watch carefully to prevent burning, as tofu can go from golden to burnt quickly under the broiler.
- Serve: Remove from the oven and let them cool slightly. They will crisp up a bit more as they cool. Serve warm and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 12g
- Fiber: 3g
- Protein: 18g