Crispy Baked Tofu with Nutritional Yeast
Crunchy outside, satisfyingly chewy inside, this savoury, crispy oven-baked tofu is going to be your new back pocket protein! So easy (no need to press the tofu!) and goes with any meal or sauce.
Ingredients
- 12 ounce package super firm or extra firm tofu pat dry
- 1 tablespoon avocado oil or other neutral flavoured oil
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder omit for low FODMAP
- ½ teaspoon salt
- freshly cracked pepper
Instructions
- Preheat oven to 425℉ (220℃). Prep a rimmed baking sheet with parchment and set aside.
- Decide whether you will cut (faster) or tear (even more crisp!) the tofu. If cutting, cut into roughly ½ inch (1 cm) cubes. I do this by dividing the block into 3 thinner blocks then cubing. If tearing, carefully tear into roughly ½-1 inch chunks...they won't be even!
- Place tofu in medium bowl and toss with oil. I like to mix the cornstarch, nutritional yeast, garlic powder, salt and pepper in a smaller bowl first, and then sprinkle over as it helps reduce cornstarch clumping. Sprinkle over the tofu and then toss well with hands so the dry ingredients are well hydrated by the oil.
- Spread the tofu evenly on the baking sheet, ensuring that it will have good air circulation for crispier baking.
- Bake for 20 minutes, flip tofu, then bake for 10-20 minutes more until golden brown and crispy. Time will depend on the size of your tofu pieces and the moisture in the tofu.
- Enjoy! Any leftovers keep well in the fridge for 3-4 days. Eat cold or reheat.
Notes
Nutrition Note: I say 4 servings here...but if you are looking for higher protein, I recommend making this just 2 servings! The tofu I buy has about 60 grams of protein per package, so 1/4 serving is about 15g protein, 1/2 serving is about 30g protein.
Depends on how much protein you need...more info here!