30-Minute Crispy Oven-Baked Tofu
May 22, 2020 (Last updated Oct 3, 2026) by Hannah Sunderani
Say hello to my easy oven-baked tofu, made with extra-firm tofu, olive oil, arrowroot powder and sea salt. This is a beginner recipe, using simple pantry ingredients, that you can rely on as a meat-alternative to boost to your favourite salads and grain bowls in a delicious way.
This crispy oven-baked tofu is made crispy without cornstarch, but instead uses arrowroot powder, seasoned with garlic powder and sea salt, to achieve a crunchy exterior that’s completely irresistible.
These tofu bites are delicious on their own. But I especially love them as a versatile meat-alternative to add to salads and slaws for a filling dish. Some of my favourites to serve it with are my Asian Slaw with Peanut Dressing, Roasted Napa Cabbage Salad with Ramen, and Crispy Wild Rice Salad.
So, let me tell you exactly how to bake tofu, so you can enjoy this recipe pronto!
The ingredients:
The ingredients for this recipe are so simple and straight-forward. Likely you already have them on hand! Here’s exactly what you’ll need:
- Extra firm tofu: I like to use extra firm tofu in this recipe, because it holds its shape nicely when tossing in the crispy coating. I also recipe tested this with firm tofu, and it worked well – but I had to be more gentle with my tossing – using my fingers instead of a mixing spoon.
- Olive oil: A little oil helps with binding the arrowroot starch to the tofu for a crisp result. We don’t need a lot here, just 2 tablespoons. I also recipe tested with avocado oil and it worked great.
- Arrowroot powder: This recipe opts in for arrowroot powder instead of corn starch – it performs the same and has a less starchy aftertaste in my opinion, which is why I prefer it. I did recipe test with corn starch as well, and it still worked great.
- Salt: This recipe definitely requires a little salt to add flavour to the tofu, which is otherwise quite bland. In fact, I recipe tested without salt and the taste just wasn’t as good. Pink Himalayan salt is my preference.
- Garlic Powder: This spice is used to flavour the tofu and makes a big difference in my opinion to the final taste.
How to make Crispy Baked Tofu in the Oven
Making this recipe is so easy and straight forward! Believe me when I saw that this is a beginner recipe that’s completely non-intimidating, and that everyone can master. Here’s exactly what you’ll do:
Watch the video:
Watch me make this crispy baked tofu on Vegan Afternoon with Two Spoons. And see just how easy is it to make this recipe!
So there we have it! An easy, crispy oven-baked tofu that’s ready in 30 minutes, made without cornstarch but instead arrowroot powder, olive oil, garlic powder and sea salt. It’s a versatile crispy baked tofu that you can enjoy on it’s own, or it’s delicious to level up your favourite salads, grain bowls and buddha bowls in a meat-free way.
I hope you love this recipe as much as we do, and if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Crispy Oven-Baked Tofu
Ingredients
- 1 block extra-firm tofu (16 oz/450g)
- 2 tbsp olive oil
- 2 tbsp arrowroot starch (or corn starch)
- 1 tsp sea salt
- 1/2 tsp garlic powder
- pinch pepper
Optional Dip:
- 1 batch peanut sauce
Instructions
- Preheat oven to 400F/200C. Drain extra firm tofu and rinse well. Wrap in a tea towel and press tofu gently with your hands to remove excess water. (Some people use a tofu press, but I do not find it necessary to press the tofu any more than this method, especially when using extra firm tofu). Unwrap tofu and cut into bite-sized cubes.
- In a mixing bowl combine tofu, oil, arrowroot starch, sea salt, garlic powder and pepper. Toss gently to combine. Line a baking tray with parchment and transfer tofu cubes onto tray spreading out so there aren't any clumps. Bake for 20-25 mins, or until golden and crispy.
Watch The Video
Notes
Approvals
Nutrition
Click here to see the step-by-step web story instructions for this recipe!
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This is one of the best ways to make tofu. I make it this way anywhere from o ce to twice a week for my lunches and go to snacks throughout the week.
This is so great Shira! It is a staple in my household too!
My picky kids and husband ate this tofu! I was shocked! Such great recipes.
Yay, I’m so glad Katie! I hope you try some of my other tofu recipes and enjoy them too!
Super easy and so good! My toodler loves it 🙂
SO happy it’s such a hit in your family Roxanne! My toddler loves this recipe too! Such a good one for getting some protein in them. 🙂
I’ve been wanting to try this for awhile. So thankful I did. It’s awesome and so easy!
Aww Mandi I’m thrilled to hear that! We love it too.
This is the first time I’ve ever cooked tofu that my husband and I actually liked. THANK YOU! And it’s not super complicated or intimidating. I’m so excited to use it in a variety of meals. P.S….I found you from Dr. B 🙂
Hi Cassie! I’m so glad that you enjoyed this recipe so much! My husband loves it too and I also love just how easy it is to throw together. Thanks for the sweet note and I’m so glad that you found me through Dr. B! Thanks for joining our IG live. 🙂
Fast and easy! I double it to. make a double batch of the vegan butter chicken!
I am so glad that you enjoyed this recipe! I often double the batch too so we can have leftovers for the next day. 🙂 Thanks for the sweet comment Janelle!
Yes, definitely better now that I found this recipe! I literally made tofu tonight and was just thinking how I never quite get it crispy. Thanks for this awesome recipe!!!
You’re so welcome Tori!! I hope you enjoy your crispy tofu!