Delicious Crispy Tofu ... WITHOUT Oil!? WFPB, Vegan, Easy & Healthy!

bean curd

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a healthier protein alternative, while seitan is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a common, cheaper alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola oil is more budget-friendly.

Line a baking tray with parchment paper.

Preheat the oven to 400 degrees (or 420 if your oven runs cold).

Drain and rinse the tofu (rinsing is optional).

Press out excess moisture gently with a towel.

Cut tofu into cubes.

For the first batch, mix 1 tablespoon of arrowroot starch and 1.5 teaspoons of garlic powder.

Coat tofu with 3 tablespoons of tamari.

Sprinkle the powder mixture over the tofu and stir to coat.

Lay tofu pieces out on the baking tray.

Bake in the oven for 10 minutes.

Flip the tofu and bake for another 10 minutes.

For the second batch, mix 1 tablespoon of arrowroot starch, 1 tablespoon of nutritional yeast, and 1 teaspoon of garlic powder.

Coat tofu with 2 tablespoons of tamari and 2 tablespoons of frank's red hot sauce.

Sprinkle the dry mixture over the tofu and stir to coat.

Lay the second batch on the baking tray and bake for 10 minutes, flipping halfway through, then bake for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens