Crispy Baked Tofu
Golden, crunchy baked tofu that is tender on the inside, perfect as a main dish or addition to salads and grain bowls.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Heavy object for pressing
Ingredients
- 1 block extra-firm tofu (12-15 oz, preferably organic)
- 1 Tbsp arrowroot powder or cornstarch as an alternative
- 1 Tbsp unrefined avocado oil or olive oil
- 1 Tbsp shoyu or tamari, or coconut aminos
Instructions
- Press the tofu to remove excess moisture, then cut into 1-inch cubes.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the arrowroot, oil, and shoyu. Add the tofu cubes and toss gently until coated.
- Arrange the tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, tossing halfway through.
- Remove from the oven and serve hot, or let cool slightly and store in an airtight container.
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Notes
Store baked tofu in an airtight container in the refrigerator for up to four days. Reheat in the oven for best texture.