Crispy Baked Tofu Bites

crispy baked tofu title


  • 1 14-oz extra firm tofu
  • 1/2 Cup potato starch (may be substituted with cornstarch or arrowroot starch) + more as needed
  • 1/2 Cup non-dairy milk
  • 1/2 teaspoon salt
  • Optional: 1/2 Tablespoon of rosemary (or herbs of choice)


  1. Preheat your oven to 35o degrees Fahrenheit.  slice your block of tofu in equal “steaks” about 1/2 inch thick & cut each one in half or thirds (depending on the size you’d like).  In a large bowl, mix your potato starch & spices.  In a separate mixing bowl add your non-dairy milk.  I like to have my bowls side-by-side to make this a little easier!  IMG_7013s
  2. Prepare a baking sheet by either using a piece of parchment paper OR greasing it.  Time to coat our tofu!  One at a time, add your tofu to the non-dairy milk and transfer to your bowl of potato starch; be sure to coat each side thoroughly & tap off any excess starch.  Place on your baking sheet and repeat until all of your tofu is coated.  Pop your  baking tray in the oven for about 30 minutes, flipping halfway through (be sure each side is golden!).
  3. Enjoy eating whole!IMG_7017s

 Try these crispy tofu bites with chipotle hollandaise dipping sauce, agave lime saucecreamy roasted red pepper sauce, firecracker sauce (think sweet, sour, and spicy!), how about veganized blue cheese dressing, classic ranch dressing, or one my favorites: tahini miso sauce!


1 Comment

  1. healthable old soul says:

    First I thought this recipe was going to be yucky (you know fried, bloaty, the regular crispy tofu) then I was fantastically frantic to the kitchen to cook my tofu to eat whole! Nice way to crisp up your tofu – I bet this would be good with zucchini chips!

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