I really love crispy tofu but I don’t like deep-frying it all of the time. It kind of takes the healthy out of tofu. I tried this crispy baked tofu recipe from Chow Vegan and absolutely loved it. For me, my tofu didn’t crisp up as much as it should have, so I raised the temperature of my oven to 400 degrees instead of her recommended 350. I also added a bit of oregano to my breadcrumb mixture to add an Italian flare. The results were fantastically crispy tofu with an extremely tasty breading.
Preheat the oven to 400 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs, nutritional yeast, onion powder, garlic powder, oregano and salt, mix well.
Line a baking sheet with aluminum foil and brush with olive oil. *See note. Take one tofu slice and brush the sides and edges with olive oil, place in the breadcrumbs and coat well. Then place onto the baking sheet. Repeat until all the slices are coated.
Bake tofu slices for about 20 – 30 minutes until light golden brown and crispy, turning them over halfway through. Serve with your dipping sauce of choice – ketchup, bbq sauce, or ranch dressing.
You can also place your breaded tofu pieces on a cooling rack and skip flipping your tofu all together.