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Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.

Tofu: some people love it, some people hate it. I, however, believe that the people who hate it just haven’t had it prepared in the right way.

But no worries, friends – what if I told you that you could have the best, easiest, and crispiest Tofu EVER…with only 3 ingredients total and super simple steps?! Well, I’m tellin’ ya. This crisp-on-the-outside, soft-on-the-inside Tofu is about to change. your. life. And become a regular staple in your recipe rotation. 😉

crispy tofu on skewer on grey stone background

Tofu can be bland, and it can be mushy – but it all comes down to the way you prepare it. As a vegetarian since birth, I’ve had more than my fair share of this soy-based protein. I’ve experimented with countless different ways to prepare it, and this method is by far my favorite.

I’ve included my basic recipe for Crispy Tofu in a few other recipes on this blog, but wanted to make a complete run-down of the steps + method for you all, including my tips and tricks. So, shall we?

Step One: Press and Cube your Tofu

side by side photos of hands pressing tofu and cubing tofu on wood cutting board

You’ll need one 14 oz. block of Extra Firm Tofu for this recipe. Firm will work too, in a pinch. Remove the Tofu from it’s package and drain any extra liquid off, then gently press as much liquid out of it as possible. I like to use a Tofu Press, but you can also use a couple of towels and a heavy object if you don’t have one.

Then, cube your Tofu – I like to cut the thickness of the block in half, then cut each half into 16 “cubes.” These are the perfect bite-sized pieces for your Crispy Tofu!

Step Two: Toss with Tamari, then Nutritional Yeast

tossing tofu in nutritional yeast in large glass bowl

Place the Tofu cubes in a large glass bowl, then drizzle 1 tbsp of Tamari over them. Now that the Tofu has been pressed, it’s much more likely to absorb the Tamari flavor (and taste less bland). I like to use a large spatula to gently toss the Tofu, so the cubes don’t break. I prefer the flavor of Tamari in this recipe, but you can also use Liquid Aminos or Soy Sauce.

Finally, we can’t forget about our third and final ingredient – Nutritional Yeast! Coating those cubes in at least 2 tbsp of those golden flakes helps to (1) absorb any extra liquid and give a nice, crispy crust, and (2) adds a ton of Umami + depth of flavor to the recipe. Honestly, the more “Nooch” you toss in there, the merrier!

Step Three: Bake Until Crispy!

side by side photos of unbaked and baked tofu cubes on silicone mat

Spread your Tofu on a Silicone Baking Mat, leaving enough space between each cube. Bake at 425F for 20 minutes, then carefully flip the Tofu and bake for an additional 20-30 minutes, depending on how crispy you like it. I strongly recommend using the Silicone Mat here – it adds an extra layer of caramelization that you just can’t get with parchment paper!

After your Tofu comes out of the oven, it’s all nice, crispy, and ready to devour. I mean….can we look at those golden cubes?

This Crispy Tofu tastes so delicious that I can (have, and will) eat it plain, but it’s also great dipped in to sauce or used as a bowl-topper! If you’re looking for more ways to use it, you’ll also love these Orange Tofu Buddha Bowls, these Banh Mi Bowls, and this Thai Red Curry Soup!

A Few Final Thoughts:

I strongly recommend using a Silicone Mat for this recipe; otherwise, your Tofu will not become as crispy.
Prefer extra-firm Tofu? Freezing (and then thawing) your Tofu will provide a spongier, chewier texture.
Feel free to add in extra seasonings with the Nutritional Yeast! Some of my favorites include Smoked Paprika, Garlic Powder, Black Pepper, or Toasted Sesame Seeds.

crispy tofu in white bowl on gray stone background

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂