Crispy Baked Tofu
Serves: 2-4
  • 1 block of extra-firm tofu (12-15oz), preferably organic/non-gmo and sprouted
  • 1 Tablespoon arrowroot (cornstarch can be used too)
  • 1 Tablespoon unrefined avocado oil or olive oil
  • 1 Tablespoon shoyu, tamari, or coconut aminos
  1. Squeeze the moisture out of the tofu: Slice in half lengthwise and wrap the blocks with paper towels and place on a cutting board. Place something heavy, like a skillet filled with cans, on top and allow it to sit for 15 minutes or longer, if possible. Or use a tofu press. Cut into 1-inch cubes.
  2. Preheat the oven to 400 degrees and line a rimmed baking sheet with unbleached parchment paper.
  3. In a medium bowl or a container that can hold the tofu in one layer, mix together the arrowroot, oil, and shoyu. Add the tofu and gently coat each piece, trying not to break the cubes. If you have time, allow to marinate for 30 minutes to 4 hours. But even marinating while the oven preheats is fine.
  4. Arrange the tofu in one layer on the prepared baking sheet and bake for 20-25 minutes, tossing the tofu halfway if you want, until the tofu is golden on the edges. You can go even longer if you want it even crispier.
Recipe by Pamela Salzman at