Crispy Baked Tofu with Italian Herbs

I love how clear the directions were.
Following directions is so important. I made this dish and it was excellent!
Rave reviews
Wonderful recipe!
Best Site ever!

I love this tofu recipe for pasta dishes. Has such a great texture. I’ve tried a number of baked tofu crumble recipes and this one is my favourite. Yummm:)

This is so very delicious! And also very easy to prepare. We love putting it on top of pizza at our house, but it’s versatile enough to be used all kinds of ways. Thank you for this recipe!

Great! I air fried at 400 for 12-15 minutes, flipping often. Served with the vegan ‘pizza’ breakfasts bowls, and added some arugula.

Just halved the recipe to try it out, as all i had was a half block of tofu. Made this to go along with the Creamy Italian White Bean Skillet, and it never made it into the dish, lol, I just ended up snacking on it while the skillet was cooking. I am looking forward to making this again and using it in the other suggested recipes it pairs with. I may try and bake mine a little longer next time, as some parts were still a little squish. That may be due to me just needing to use something heavier to press it pre-baking, though ;)

I just made this in my air fryer and it’s wonderfully crispy and delicious. I had to experiment with temp and time. Using a liner I started at 400 degrees for 20 minutes. After 7 minutes the tops of the tofu chunks were charred perfectly. I then lowered the temp to 375 for another 10 minutes. I decided it needed more time and went to 360 degrees for 10 more minutes. I had to check and stir the tofu frequently to allow for even cooking. The texture and taste are identical to when I baked in the oven. You’ll have to watch it and experiment, but it’s worth it. I’m in Austin, living in the 105+ heat dome, and have no desire to heat the kitchen.

3 stars for good flavor, minis two stars for lack of crisp and burning marinade.

Did not crisp but spices from the marinade burned. I even put the spices in a mortar and pestle to grind them fine. The spices and minced garlic stuck to the tofu and I wasn’t sure if that would be ok. It’s not.
Also, extremely greasy. I don’t recall any other crispy tofu recipe being this greasy.
Note I did have to omit the tomato sauce.

This recipe came out great. I did make some changes as far as tearing the tofu into larger pieces, replacing the oil with a little aquafaba and adding 1 tablespoon of cornstarch. All the seasoning stayed the same. I air fried it for 20 mins. at 400. It’s delicious and has a nice crunch.

I look forward to making this as written. For my first attempt, I just used the ingredient amounts and technique for an Asian bowl. So subbed rice vinegar for balsamic, gochujang for tomato paste, and cilantro/Thai basil for the herbs. I did add a smidge of sugar to balance it. Kept a close eye on it while baking because I knew the sauce had the potential to burn. It was ready to eat at the 20 min mark! 5 stars for the inspiration!

I followed the recipe exactly and was totally amazed. It has such a great flavour and texture. I will save this to my favourites!!

This is a family go-to recipe now. We most often eat the tofu slightly warm, piled on top of a big green salad dressed with simple citronette, vegan aioli, and sometimes some of your super green pesto! Last time we made a double recipe and realized we had way too much for a single meal. But it was great because then I had a container in the fridge and could break it out for snacking whenever I wanted.

Also the trick of freezing leftover tomato paste in little cubes was GREAT, although I had to remember to pull them out of the freezer before getting the tofu pressing. I quick-thawed the frozen tomato paste by putting it in a sort of “double boiler” rig with different-sized pyrex measuring cups and boiling water from the kettle.

Best way to eat tofu hands down. So tasty. I’ve made it a few times and always love it.

Very very good! Thanks for sharing!

Wow. I wish I could give this more than 5 stars. It was so delicious, and super easy. Can’t wait to make it again!

So tasty!

I made this and it absolutely blew my mind!!!!! Flavor beyond my wildest dreams. (Also subbed coconut aminos for tamari.) I topped a pasta dish with this and now can’t wait to top vegan pizza with it, too. My mind is bursting with possibilities as to how I can sprinkle this delectable recipe all over my life! 😂

My experience with tofu has been very hit and miss… But I’ve finally found the biggest hit! I really really love this. I’ve just had the best wrap for lunch with salad and hummus… The texture is incredible and the flavour is just perfect. Will be making this weekly for salads, sandwiches and rice bowls. Just wonderful. Thank you for sharing :-)

I made this yesterday and loved it! I added a little cayenne and smoked paprika for more kick. I crumbled it pretty small. Most of it did get crunchy but some of the bigger pieces were chewy. I liked that mix of crunchy and chewy. I will definitely be making this many times over.

Wow, this was the most gorgeous way to make tofu. I have been stuck in flavouring tofu with Asian spices/sauces etc but this was a game changer. So easy to prepare and cook. Served over a lemon and pea risotto, simply delicious. On the ‘keeper’ list for easy, fuss free, teenage friendly winners! Can’t wait to try this in your other suggestions – wraps etc. Yum!

This was delicious, even before I cooked it. I’m not usually a fan of tomato with tofu, but this really works. Umami heaven. And ridiculously easy.

REALLY good! Used it in brown rice bowls with roasted broccoli, cherry tomatoes and picked red onions. Will definitely make again. I didn’t have any basil left so made it with out; can’t wait to try a batch with fresh basil as the predominant spice.

Mine didn’t come out very crispy. I use the Breville counter top oven and probably didn’t give enough room between tofu bits. Next time would try it in the bigger regular oven.

We made this last night for dinner and were blown away! Love the depth of flavor with the balsamic and herbs. This has so many pairing possibilities with roasted veggies, pasta, gnocchi, etc.. Excited to add it to our rotation.

This is delicious! Texture came out kind of like “blackened” tofu, rather than crispy in the way of “popcorn” style. I cooked it about 20 mins total, 15 in one side 5 on the other. Served it in wraps with hummus and spring greens and was really satisfied. My husband and I finished the whole batch in one meal and he suggested that we add it to the rotation :)
Also used only 2 Tbsp of oil and it still came out great.
Next time I think I will double it, and just use two pans.

I doubled the recipe, and it turned out absolutely delicious! I eat a lot of tofu and this is my new fav recipe. We enjoyed it atop pasta.

best-tasting tofu i’ve ever made! will definitely make again :)

Delicious! This is a welcome change-up to my regular recipe lineup.

Very delicious. Perfect for a wrap– definitely try this recipe.

That was delicious!! I put it in wraps with garlicky hummus sauce and it was perfect. The tofu was flavorful and crispy but still tender. My husband and toddler loved it!

My toddler is eating it!!! Hooray! Putting it on pizza da once, sure my other two kids will devour it too! FINALLY, tofu with flavour! Thanks you!!!

This was a great weeknight dish that we made into the Italian Herb Tofu Wraps with Garlicky Hummus Sauce (also on your site!). This recipe was easy-peasy and super flavorful. Next time I will double the recipe because it was eaten up quickly!

I followed the recipe exactly and it was incredible!

I so wanted this to work but it didn’t happen. After 35 minutes in the oven it was tough and not crisp or crunchy. Gave it 10 more minutes, then 7 more. Then it was kind of crispy because it was burnt but still kind of tough. All the flavor was kind of replaced with burnt. The raw sauce was yummy. Any suggestions – I fear crispy/crunchy is not going to happen for me :(

Another delicious, easy recipe that shows the versatility of tofu! I used super firm tofu (which eliminates draining). Because the block was 16 ounces, I made a bit more of the marinade. I wasn’t sure about using soy sauce in an Italian herbs marinade, but WOW! It definitely makes a difference. I also love the crispness and firmness of the tofu after 30 minutes in a hot oven.

I decided to make a pizza and use the Italian herb tofu as the topping. I made a chickpea flour skillet pizza base. After broiling the pizza batter in an iron skillet, I spread pesto sauce, heaped the crust with the tofu mixture, topped that with mozzarella cheese and baked for 10 minutes in a 450-degree oven.

AMAZING, DELICIOUS, FILLING PIZZA! I can’t wait to try this tofu mixture atop polenta, as a salad topping, or in wraps.

My husband and I have a short-term goal to eat vegetarian and/or vegan meals 50% of the time, with a long-term goal of 80%. The recipes in this blog are helping us to happily reach this goal. THANK YOU!

Yummy! Made this (sans the balsamic) and tossed it into a roasted veggie bowl with some vegan pesto and LOVED it so much as part of a roasted veggie bowl. Love the textured of the prep so played with some Mexican seasonings: subbed chipotle for tomato paste and took out thyme, adding smoked paprika. Plunked in bowl with roasted sweet potatoes and red peppers, fresh spinach, arroz verde (from the Vegan Taco Cleanse), and your 5-Minute Smokey Chipotle dressing (I could drink that stuff!). So, so, so yummy. Thank you for all of your hard work in testing and creating recipes. We are so lucky to have this site and your recipes delivered to our in boxes!!! You’re amazing!

This is the best tofu I have made!! Simple recipe but full of flavor. Sooo good. Will make a double batch next time…

This was the perfect addition to the vegan lasgana I made today. So easy and packed with flavor. Excited to try it as an addition to other dishes.

We made this last night and served it with creamy polenta, mushrooms and asparagus. It is so flavorful and delicious! Thankfully, we doubled the recipe to have leftovers!

This was so delicious! I saw it on Instagram and got everything I needed for it as soon as I went to the grocery store.

I like to freeze and thaw my tofu for the texture, so I did that and then made this recipe. I used only half the oil but otherwise followed the ingredients and the instructions.

For serving I rolled this up in a tortilla with spinach, fresh basil, pizza sauce, mozzarella cheese, and black olives. Definitely recommend! Looking forward to leftovers tomorrow.

I made this and it was delicious.
A tip: 425° is too high if you’re leaving it in for 25-35 minutes as per the recipe. I did it for 10 mins, then stirred and baked for another 10mins. It was almost too long then too. 375° would work better.

I love tofu on the best of days but was getting bored with the way I usually make it. I tried this recipe immediately and it was ridiculously delicious! I have no idea why you talk about storing left-overs…what leftovers??
Absolutely awesome recipe! Highly recommended!!

This was a delicious and easy recipe. I cooked the tofu for 20 minutes on each side and reheated for 10 more minutes and it was very crispy. I served it with hot oil chili noodles and broccoli. I will definitely make it again!

So good! Such a fun texture we’re not used to with tofu!! I didn’t realize we didn’t have tomato paste, so I omitted it, but it was delish anyways! Will try again. Also I think this would be fantastic with a chili/chipotle/smoked paprika/cumin seasoning as well and added to tacos!

I have just made this and it is still in the oven. I have baked this for over an hour now I and I don’t think it is anywhere near crispy like it should be. AmI trying to get it too crispy?

I am super impressed! I’ve never had tofu like this—and it was incredibly easy. I didn’t even mix the sauce first, just poured individual ingredients over the tofu and mixed it right on the pan. It was absolutely delicious. We are the first pan straight and had to make another pan for dinner. I could eat this a few times a week without getting tired of it.

This was so tasty! I served it over creamy polenta, and three toddlers and my tofu-skeptical husband approved. For leftovers, I added some chopped black olives, red pepper flakes, and shredded mozzarella/ provolone for ALLL the pizza vibes!

The only trick was getting it to crisp up… (I used extra firm tofu and pressed it for over an hour!) I ended up putting the tray on the highest rack in the oven and broiling it @ 500 F for several minutes.

So happy to find a delicious, easy, recipe that I already had all the ingredients to make! Thank you!

Delicious. Made this last night. Topped my pasta tossed in a vegan puttanesca sauce with the tofu crumbles Italian style. My husband ate 2 portions of it. Added a meaty texture and depth of flavor to our pasta dinner. Froze the leftover tofu crumbles and will use them next week.
Thank you for such an awesome and easy recipe!

SO GOOD! My daughter hates tofu, but she admitted this was amazing! Little crispy bits that taste like pizza? Too good for this world. I served with a rocket salad on the side (vegan Parmesan and black pepper with some extra virgin olive oil). It was a lovely, lightened Italian dinner! We ate it off the plate, but sprinkled on top of the rocket salad was delicious. Thank you for another amazing recipe!!
Love from OZ,
Caroline xx

This was fantastic over an iceberg salad with a little vegan ranch! Polished off an entire block of tofu in one setting.