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’sbelievedthat 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 tofuhere.
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:
Herby
Flavor-packed
Firm with crispy edges
Simple
Versatile
& Tastes like pizza!
Plus, it’s delicious on pizza! And risotto, polenta, pasta, and so much more. It’s also the star of the show in our Italian Herb Tofu Wraps with Garlicky Hummus Sauce.
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@minimalistbakeron Instagram. Cheers, friends!
Crispy Baked Tofu with Italian Herbs
Crispy tofu that tastes like pizza! A simple, endlessly versatile, and protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!
Author Minimalist Baker
Print SAVE
4.95 from 50 votes
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 4 (~1/2-cup servings)
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
- 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)
Instructions
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.
Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta, creamy pink pasta, pasta arrabiata, or on pizza or paired with roasted vegetables.
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.
Video
Notes
*Prep time includes pressing tofu.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 225 Carbohydrates: 6.7 g Protein: 14.5 g Fat: 17.2 g Saturated Fat: 2.6 g Polyunsaturated Fat: 4.6 g Monounsaturated Fat: 9.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 536 mg Potassium: 288 mg Fiber: 1.3 g Sugar: 3.6 g Vitamin A: 109 IU Vitamin C: 2 mg Calcium: 401 mg Iron: 3.9 mg
