This Is The Most CRISPY Tofu I've Ever Eaten! Easy Vegan Recipe You'll Make On Repeat

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.

Leave the tofu for about 15 minutes to let it dry gently.

Marinate the tofu with 2 Tbsp soy sauce, 2 Tbsp Worcestershire sauce, 1 Tbsp maple syrup, 2 Tbsp olive oil, 1/3 cup oat milk, 1 Tbsp nutritional yeast, 1/2 tsp turmeric, 1 tsp onion powder, 1 tsp Italian herbs, 1/2 tsp ginger, black pepper, and 2 garlic cloves for about 1 hour.

Mix 1½ Tbsp tapioca starch with the marinade.

Bake at 180°C (approximately 356°F) for about 25 minutes, flipping the tofu halfway through.

Cook 1/3 cup water with a heaping 1 tsp tapioca starch over low heat until it thickens, remembering to bring it to a boil.

Add 1 Tbsp lime juice and fresh parsley to the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens