Healthy Recipes

Simple, Delicious, Crispy Baked Tofu

This is a lovely dish for breakfast, lunch, dinner or snacks.  It is also wonderful for everyone from Vegans to Vegetarians to Meat Eaters – why, because it is healthy for everyone to try some non-meat meals throughout the week.

I recommend purchasing GMO Free, Organic tofu for all recipes.

For this recipe in particular I highly recommend “Extra-Firm” tofu so that it doesn’t fall apart when tossing.

Above is how I press the large tofu squares between two cutting boards and sometimes I put something heavier on top to weight it down like my toaster or a pan.  I like to leave it for 20 -30 minutes.

Behind the board you will  see the olive oil, Bragg’s liquid soy sauce, organic corn starch and organic coconut oil (to grease pan).

Above is 1/2 of one of the bricks of tofu as I add them all to the olive oil / soy sauce before lightly tossing them.  I then sprinkle the cornstarch onto the tofu squares and lightly tossing once again.  I use extra-firm tofu so that the squares don’t fall apart while gently tossing with a wooden spoon.

In the oven you will see 3 full blocks of Tofu in squares  and the recipe below is 3x!!!

When you spread out your tofu squares it allows for them to become crispier.  Sometimes I turn off the oven and let them sit for an extra 10 – 15 minutes if I really want the crispier.

As I mentioned, you can eat these squares just as is or you can add them them to salads or add any sauce your like to them.


  Tofu squares with veggies of any kind!!

Tofu squares in any salad!!  A wonderful way to increase your protein.


Simple, Delicious, Crispy Baked Tofu

Print Recipe
Serves: 2 Cooking Time: 25 - 30 min.


  • 1 block (12 to 15 ounces) of organic extra-firm tofu ( I like to make 2 blocks at a time for left-overs!)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon tamari* or soy sauce. I like to use organic or "Braggs"
  • 1 tablespoon organic cornstarch
  • *that's it!!



Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with organic parchment paper. I sometime like to also use coconut butter to grease my pan.


To prepare the tofu: Drain the tofu and cut lengthwise in half. Put paper towel or a towel on a cutting board and place large tofu squares on your paper towel or towel. I then place another layer of paper towel or towel on top of large tofu squares then I place another heavy cutting board on top, To weight it down, I sometime place my toaster on top. I then leave it for 10 - 15 minutes to allow the towels to absorb the excess water.


While your tofu is being "squeezed" make the sauce.


Transfer the pressed tofu to a medium mixing bowl and drizzle the sauce (olive oil and tamari sauce) and toss lightly. I like to use a wooden spoon.


Sprinkle the cornstarch over the tofu, and toss the tofu until the starch is evenly coated. So there are no powdery spots remaining.


Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes until the tofu is deeply golden on the edges.


These tofu squares can be eaten as is or:


Toss into salads


Add to soups


Add to stews


Add any sauce you like


Optional - sprinkle seeds on top.


There is a lot of controversy about Tofu, Soy and Cancer but the simple rule to follow is that GMO Soy is as bad for you as GMO FREE Soy is good for you.  It took me many years to understand this and now I love GMO Free Tofu - especially extra-firm and crispy!!!

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