Crispy Baked Tofu

A friend of mine who prefers to stay anonymous (though I wish she would let me give her credit!) taught me how to bake crispy tofu:

  • 1 pound tofu, preferably extra-firm and preferably organic

Remove from brine and slice into thick wedges — I normally get six wedges from a 1-pound block

Line a metal baking pan with parchment, add thick slices of tofu, and then freeze for at least 1 hour.  Yes — you read that correctly — freeze.

Once each slice is completely frozen, pull pan and allow to thaw completely — about 1-2 hours.

Pre-heat oven to 400 degrees Fahrenheit.

Move tofu slices to clean kitchen towel (I find that a thin “tea-towel” works best). Put fresh sheet of parchment on baking pan. Working with one slice at a time, completely cover with dry section of towel, and press firmly on tofu to squeeze-out water. Once excess water has been removed, move tofu slices to parchment-lined baking pan.

Continue until all slices have been pressed and excess water has been removed.

Brush with just a little olive oil or other preferred oil (melted coconut oil, sesame oil for an Asian flavor, etc.) on one side, then season with salt and pepper. Place oil-side down onto parchment paper.  Then repeat with oil and salt and pepper on top.

Bake 10 minutes, then flip each piece of tofu. Bake another 10 minutes. Pieces of tofu should be golden brown.

Yield: 6 portions. Keeps well (and stays fairly crispy!) refrigerated and frozen!


As shown above, I used these for Mr. Batch’s Vegetarian Sandwiches. I have also cut-up into small chunks and added to miso-soup.

I have also marinated the tofu (at the step after pressing to remove excess water) with lime zest, minced garlic, grated fresh ginger, sliced jalepeno and then used it in an Asian-Inspired dish.

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