Step 3: Transfer the tofu to a lined baking sheet. I always use silicone baking mats instead of baking paper to reduce the amount of trash I make. Plus, they are super non-stick so I don’t need to use oil on the pan.
Step 4: Bake for 25-30 minutes, or until the coating on the tofu is firm and crispy. Let cool for 10 minutes before coating with any sauce, if that’s your plan.
Tip: This tofu recipe is delicious and makes a great vegan protein addition to a dinner, but the leftovers will not be crispy (if you have any leftovers). So eat up!
So good!! Was looking for a no oil baked tofu and you nailed it! I used rice flour and it turned out crispy and delicious…thank you
Will I be able to airfry this recipe instead of an oven?
Yes that should work ok. Not sure how long, though. Let me know how it goes if you try it!