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    Home » Recipes » Main Dishes

    Crispy Baked Tofu

    Published: Jul 14, 2019 by Briana · This post may contain affiliate links where I may receive compensation. Please see my disclosure for details.

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    4 ingredients, a knife and an oven. You'll have no excuse not to try this crispy baked tofu recipe. 

    It took me awhile to get hooked to tofu. I especially wasn't a fan at first because I didn't know how to properly season and cook it. I can remember it like it was yesterday, cooking tofu for the first time. Not browned, mushy center and bland. YUCK! That's not even the worse part. I meal prepped tofu for the whole week! So I either had to suffer through the mushy mess or throw money right into the garbage. Luckily I've learned from my tofu mistakes, I've done some research and I can confidently say I'm pretty much a tofu making pro. 

    How to Make Crispy Baked Tofu:

    Step one for awesome tofu is always press it. You have to drain the water. Not just from the box, but also from the block of actual tofu. To do this you can use a tofu press. But if your willing to save a few bucks like me, you can slice the tofu in half. Place a few paper towels on a plate or cutting board and place the tofu slabs on top with a couple more paper towels. Then place something heavy on top to squeeze out all the water. Let the tofu sit for about 30 minutes.

    Next it's time to add some flavor to the tofu. Add the soy sauce, hot sauce and the nutritional yeast to a mixing bowl and whisk together. Cut the tofu into medium sized cubes and add them to the bowl. I like to toss them with my hands or a big spoon. Tofu can begin to crumble if handled too rough. Toss the seasoned tofu onto a prepared baking sheet and into the oven for 20 minutes. At the 10 minute mark, move the tofu around to keep from sticking on the parchment paper. I paired the tofu with some cauliflower rice and steamed broccoli for the week. Feel free to serve the tofu however you'd like, the options are limitless!

    More Healthy Meatless Recipes:

    Easy Vegetarian Stuffed Peppers

    Easy Vegan Meatballs

    Baked Buffalo Cauliflower Bites

    Crispy Baked Tofu in meal prep container
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    5 from 1 vote

    Crispy Baked Tofu

    4 ingredients, a knife and an oven. You’ll have no excuse not to try this crispy baked tofu recipe.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: healthy dinner, healthy lunch, meal prep
    Servings: 4
    Author: Briana

    Ingredients

    • 1 block extra firm tofu drained and pressed
    • 2-3 tablespoons soy sauce
    • 2-3 tablespoons hot sauce
    • 2 tablespoons nutritional yeast
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    Instructions

    • Preheat oven to 400F degrees.
    • Line a baking sheet with parchment paper.
    • Cut tofu into cubes and place in a bowl.
    • Add the rest of the ingredients to the bowl and toss everything together.
    • Place the tofu on a baking sheet and into the oven for 20 minutes (tossing at 10 minutes). You'll know they are ready when the edges are just starting to get brown.
    • Let the tofu rest for at least 5 minutes before using a spatula to remove.

    Nutrition

    Calories: 75kcal | Carbohydrates: 4g | Protein: 10g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 737mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg

    Disclaimer

    Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.

    Did You Make This Recipe?Let me know! Leave a comment & recipe rating below.

     

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    About Briana

    Briana is the blogger, recipe developer and food photographer behind HalfPastHungry. She's been blogging since 2017 sharing thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

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    Hi! My name is Briana. 
    After being diagnosed with Thyroid Cancer in my early 20's, I struggled with hypothyroidism and weight gain, which started me on my plant-based journey. HalfPastHungry is your source for beginner friendly plant-based recipes that are easy to make, healthy and nutritious and make eating plant-based easier for you.

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