Easy Oven-Baked Crispy Tofu

Name: Easy Oven-Baked Crispy Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 block (14 oz firm tofu, pressed & cut into cubes); 1½ tbsp arrowroot powder (or cornstarch); 1 tbsp olive oil; ½ tsp garlic powder; ¼ tsp salt (or to taste)

To be honest, tofu isn’t something I use all the time—but this recipe completely changed that for me! I wanted a super simple, approachable way to try it out, and this crispy oven-baked version checked all the boxes. It’s quick to prep, easy to season, and the texture is spot-on—crispy on the outside, soft on the inside, and perfect for pairing with dips, bowls, or veggie-packed plates. If tofu feels a little intimidating, this is the no-fuss recipe that’ll ease you in.

This crispy tofu is perfect for easy summertime nourish bowls when you want something light, satisfying, and versatile. Toss it on top of a bed of greens, roasted veggies, quinoa, or rice and add your favorite sauce for a quick, balanced meal that doesn’t require turning on the stove. It’s a great way to add plant-based protein to summer lunches or dinners, and it pairs well with all the fresh, vibrant produce that’s in season!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tiff's Tip
FAQ
Related
Easy Oven-Baked Crispy Tofu

Ingredients

extra-firm tofu
arrowroot powder or cornstarch
olive or avocado oil
garlic or onion powder
salt

See recipe card for quantities.

Instructions

Preheat oven – Set to 425°F (220°C) and line a baking sheet with parchment paper.
Press the tofu – Wrap the tofu in a clean towel and place something heavy on top (like a pan) for 10–15 minutes to remove moisture (or just keep pressing down with paper towels until most moisture is out). Then cut into bite-sized cubes.
Season & coat – In a medium bowl, toss the tofu cubes with olive oil, garlic powder, and salt. Sprinkle in arrowroot powder and toss again until evenly coated.
Bake – Spread tofu in a single layer on the prepared baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Serve – Enjoy warm with your favorite dip, tossed in a grain bowl, stir-fry, or salad!

Hint: Make sure your tofu is pressed well—the drier it is, the crispier it gets! If you're short on time, opt for super-firm tofu, which comes pre-pressed and ready to cube.

Substitutions

This is already gluten-free, dairy-free, and egg-free. See below for other substitutions!

arrowroot powder → use cornstarch or tapioca starch
olive oil → swap for avocado oil or sesame oil for extra flavor

Variations

sweet & savory – add a drizzle of maple syrup and soy sauce before baking for a sticky-glazed version
asian-inspired – toss with a little soy sauce, sesame oil, and ginger before baking or drizzle over afterwards
kid-friendly nuggets – cut tofu into nugget shapes and serve with a dipping trio of sauces

Equipment

You'll need a mixing bowl, baking sheet, and parchment paper.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

To Reheat: Re-crisp in the oven or air fryer at 375°F for 5–7 minutes.

Tiff's Tip

If serving to toddlers, you can slice tofu into longer strips or small cubes, and serve with a familiar dip like ketchup, hummus, or yogurt-based dressing. Dips make everything more fun and approachable for little eaters!

FAQ

Can I make this in the air fryer?

Absolutely—cook at 375°F for 12–15 minutes, shaking halfway, until golden and crispy.

Can I use cornstarch instead of arrowroot powder?

Yes! Cornstarch works just as well to create a crispy coating.

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