Crispy tofu that tastes like pizza? Count us in! After a few tests, we nailed this crumbled baked tofu featuring Italian herbs and garlic. It’s so crispy and flavor-packed that we couldn’t stop eating it right off the pan! Even tofu haters admitted it’s good.
It’s an endlessly versatile, plant-based protein boost perfect for polenta, pasta, pizza, wraps, and beyond! Did we mention it’s easy to make with just 10 ingredients and 1 pan required? We can’t wait for you to try it! Let’s get crispy!
Origin of Tofu
It’s believed that tofu originated in China during the Han dynasty (202 BC – 8 AD). Then about 500 years later, it’s thought to have spread to neighboring countries such as Japan, Korea, and Vietnam. It’s now consumed and enjoyed throughout the world. You can take a deeper dive into the history of tofu here.
How to Make Crispy Baked Tofu
Tofu is one of those foods that gets a bad rap for being flavorless and having a strange texture. But when done right, it’s anything but that! And this recipe (plus these) is definitely tofu done right — think crispy, flavor-packed, and effortless to prepare.
Here are some of our top tips for flavorful, crispy baked tofu:
Tip #1: Press out the moisture
Remove excess moisture from the tofu using a tofu press or by wrapping it in a kitchen towel and placing something heavy on top (like a cast iron skillet). Less water in the tofu means it can absorb more marinade.
Tip #2: Crumble into bite-sized pieces
We crumble the tofu into bite-sized pieces to maximize the surface area, which helps it to crisp up all around.
Tip #3: Use a flavorful sauce
Tofu has a neutral flavor, which means it benefits from a super flavorful sauce. For this recipe, the sauce consists of umami-packed tamari, rich olive oil, tangy balsamic vinegar, sweet tomato paste, salt, and Italian herbs (oregano, thyme, and basil).
Tip #4: Bake at a high heat
Baking the tofu at 425 degrees Fahrenheit (218 Celsius) for 30-35 minutes allows it to get firm with crispy edges. Just make sure to give it a stir after 20 minutes to ensure even cooking.
We hope you LOVE this crispy baked tofu! It’s:
Firm with crispy edges
& Tastes like pizza!
More Flavorful Tofu Recipes
- Baked Crispy Peanut Tofu
- Easy Vegan Chorizo
- Vegan Palak Paneer with Curried Tofu
- Crispy Tofu Lettuce Wraps with Peanut Sauce
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Crispy Baked Tofu with Italian Herbs
- 1 (14-oz.) package extra-firm tofu
- 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar (NOT glaze)
- 1 ½ Tbsp tomato paste
- 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)
- 2 tsp dried basil
- 1 ½ tsp dried oregano
- 3/4 tsp dried thyme
- 1/4 tsp sea salt (omit if using soy sauce)
- Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
- Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
- Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.
- In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme, and salt). Pour over the tofu and toss to coat.
- Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.
- Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.
*Nutrition information is a rough estimate.