Crispy baked tofu without flour – Seasoned tofu baked until golden with crispy outside and soft inside. Perfect as a snack, in salads or wraps. It’s vegan, low carb and nut free recipe.
Generally, tofu is coated in flour and spices to help crisp up when baked. However, this recipe doesn’t entirely skip flour or any starch. Instead, tofu is coated with soy sauce and spice based mixture and baked until crispy. This is a low carb dish perfect for people on a diet and those looking to avoid flour due to dietary restrictions.
With the right consistency and baking at the right temperature, flipping tofu cubes halfway through baking results in a perfectly crispy on the outside and soft inside. These crispy baked tofu bites are so irresistible that you won’t be able to stop munching until the entire bowl is gone!
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spices & Herbs: Paprika, salt, pepper, onion powder, garlic granules and oregano.
- Liquid: I used dark soy sauce and olive oil. But you could substitute olive oil with mustard oil or any other cooking oil you use regularly in your kitchen.
- Tofu: Extra-firm tofu works best for this recipe.
Step By Step Instructions
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: In a bowl, combine garlic granules, oregano, onion granules, salt, pepper, paprika, soy sauce and olive oil.
Step 2: Add pressed tofu and toss until cubes are well coated with spice mix.
Step 3: Spread tofu cubes on a lined baking tray with enough spacing between them.
Step 4: Put the tray in the preheated oven and bake for 15-25 minutes, flipping halfway through baking.
Enjoy healthy and delicious crispy baked without cornflour in wraps, salads or with a dip.
Substitutions and Variations
Gluten Free: For gluten free version, substitute soy sauce with tamari.
Herbs: You can replace oregano with other dried herbs such as mixed Italian herbs, basil, thyme or parsley.
Spicy: I used paprika to infuse vibrant colour without the heat. If you prefer spicier baked tofu, you can add chilli powder along with paprika.
How To Press Tofu
Drain liquid from package and remove the tofu block. Wrap it in a thick kitchen towel to absorb moisture. Place wrapped tofu on a flat surface or cutting board and place a heavy object such as cast iron pan or books.
Serving Ideas
Wraps: Crispy tofu is perfect to use in wraps to boost protein. Try it in vegetarian tortilla wraps, spicy yogurt vegetable wraps or creamy chickpea wraps.
Salads: It’s a great addition to salads, such as corn cucumber tomato salad, quinoa vegetable salad, butternut squash black eyed peas salad or sweet potato bean salad.
Snack: Serve it with peanut dipping sauce, honey mustard sauce or honey garlic sauce.
Storage
Store leftover baked tofu in an airtight container in the fridge for up to 2-3 days. If you are planning to make it for a meal prep, let it cool completely before storing it in the fridge.
Tips and Tricks
Tofu: Always use extra firm tofu as it holds its shape better.
Extra Moisture: Press tofu for at least 15 minutes, then pat it dry with a few kitchen towels to remove as much moisture as possible.
Size: Cut tofu into evenly sized 1 cm cubes so it bakes uniformly.
Baking Time: Keep an eye out on the tofu as it bakes, as the baking time may vary depending on your oven settings.
Arrange Tofu: Spread tofu in a single layer on a lined baking sheet, leaving enough space between cubes.
Flip While Baking: Flip halfway through baking for even browning.
Consistency: The spice and soy sauce mixture should have a medium thick consistency to ensure it coats the tofu cubes well. A mixture that’s too thick can cause the coating to slide off, while a mixture that’s too thin won’t stick to the tofu properly.
Crispy Baked Tofu Without Flour
Equipment
- 5-6 Kitchen Towels
- 1 Bowl
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 200 gms extra firm tofu
- ¼ teaspoon onion powder
- ¼ teaspoon garlic granules
- ½ teaspoon oregano
- salt as required
- pepper as required
- ½ teaspoon paprika
- 1 tablespoon soy sauce
- 1 teaspoon olive oil
Instructions
- Remove the 200 gms extra firm tofu block from the package and drain the liquid. Wrap tofu in 5-6 kitchen rolls or a thick kitchen towel to absorb moisture and set it on a flat surface or wooden board. Place a heavy item like cast iron pan or some books on top for 15 mins.
- After 15 mins, remove the heavy item from the tofu, unwrap the kitchen roll/towel, cut tofu into 1 inch cubes and set it aside to use later.
- Preheat oven to 190C (375F)
- In a bowl, combine ¼ teaspoon garlic granules, ½ teaspoon oregano, ¼ teaspoon onion powder, salt, pepper, ½ teaspoon paprika, 1 tablespoon soy sauce and 1 teaspoon olive oil.¼ teaspoon onion powder, ¼ teaspoon garlic granules, ½ teaspoon oregano, salt, pepper, ½ teaspoon paprika, 1 tablespoon soy sauce, 1 teaspoon olive oil
- Add pressed tofu and toss until cubes are well coated with spice mix.
- Spread tofu cubes on a lined baking tray with enough spacing between them.
- Put the tray in the pre heated oven and bake for 15-25 minutes, flipping halfway through baking.
- Enjoy healthy and delicious crispy baked without flour in wraps, salads or with a dip.
Notes
Nutrition
Related
KEEP IN TOUCH
Do let me know if you try this crispy baked tofu without flour recipe. If you like this recipe, kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
