Simple Crispy Tofu

Prep Time / Total Time 10-15 min / 35-40 min
Meal Prep Friendly *Shaky hand* If it’s kept in an air-tight container and then re-heated in a toaster oven it’s best.
Yields Depends on how you cut the tofu/how much you want.

I did about half a block of tofu chopped into bite-size pieces.

Meal Time Lunch, Dinner
Best Served As An addition to a salad, with pasta, etc.

When I was much younger I hated tofu. A lot of that was because I 1) didn’t see the point and 2) didn’t understand how it was supposed to be prepared to make it worth it.

The great thing about tofu is that it soaks up flavor like a sponge. If prepared just right, tofu can even take on new textures. Unfortunately like a sponge, however, the more saturated it is, the more you’ll find it has trouble carrying. Water-packed tofu is best laid out and dried (I usually let the cut up pieces rest between paper towels) before adding anything to it. And even then, go somewhat sparingly.

The other day, I made some crispy, baked tofu dressed simply in olive oil, parsley and oregano. It was easy and a great addition to my salad. If you want to add your crispy tofu to a meal with sauces or anything you’d typically marinate, wait until it’s baked! Seriously, the dried out tofu will just swim in that sauce.

Ingredients Recipe
  • Extra firm tofu
  • 1/2 tbsp of extra virgin olive oil
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  1. Preheat oven to 400 degrees (F)
  2. Remove tofu from packaging.
    • If you’re not going to use all of the tofu, cut the block into the desired size you will use.
    • Store rest of tofu back into an air-tight container of water that covers the remainder, and return to the refrigerator.
  3. Cut tofu into desired chopped/sliced pieces for your needs.
  4. Between paper towels, lay out tofu in single layer and cover. (I give the tofu a light push to draw out the moisture, without squashing the pieces.)
  5. Once most of the moisture is gone, lightly coat the tofu in the oil, oregano and parsley in a bowl.
  6. Once the oven is heated, add tofu to a baking sheet (I use parchment paper so I don’t have to grease a pan or have to worry about the extra moisture from that coating).
  7. Bake for 25-30 minutes, flip them if you can, so it can get crispy and golden on both sides.
  8. Let rest for a few minutes, then serve.


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