Makes 8 pieces (serve 2 to 4)
This easy, savory oven baked tofu was formerly known around here as Noochy Baked Tofu, and the nutritional yeast is still the whole point. Seasoned simply with tamari, olive oil, and a generous sprinkle of nooch, it comes out of the oven deliciously golden, crispy, and with just the right amount of chewiness. The prep is about five minutes, it goes in the oven for 30, and what you end up with is a savory baked tofu that you’ll want in your fridge at all times.
Here’s the secret about nutritional yeast in the oven: it toasts up into something almost parmesan-like, coating each slice in a savory, nutty crust that you genuinely cannot get from store-bought tofu. It’s the easiest most simple way to prep tofu and one of the most rewarding. Five minutes of actual work and you have a high protein, endlessly versatile ingredient ready to go. A completely DIY affair that is so so worth it. No cornstarch needed! Love that for a baked tofu recipe.
I mean look at these gorgeous golden crispy tofu things! Only 6 ingredients? Wild.
Since you simply cannot purchase crispy baked tofu like this, double or triple that batch and thank yourself later. Keep it on hand for everything. Grab a piece as the perfect midnight snack, pile it on a breakfast sandwich, throw it into a salad for an instant protein boost. It keeps in the fridge for up to five days and the flavor only gets better as it sits. I like it just fine cold, but you can warm it up in a microwave for 45 seconds, too. Or in a pan if you insist on being a proper functioning member of society.
Here are some recipes you can throw it on top of (you may want to slice it up first, I don’t know your life):
Baba Ghanoush Pasta: smoky, lemony, tahini-based pasta that is even better with a few slices of noochy tofu on top.
Broccoli Mac & Cheese: the ultimate creamy vegan mac gets a satisfying protein upgrade with this golden savory tofu alongside.
Tie-Dye Purple Cauliflower Alfredo: a stunning and silky pasta that pairs beautifully with the crispy tofu.
Kale Caesar Salad: crispy tofu in a Caesar is a combination that needs to be in your life immediately.
Sauteed Kale with Garlic and Tahini: this, some brown rice, and avocado (and cilantro if you’re me) and you’re in 90s vegan heaven with a very full tummy.
Truffled Almond Alfredo: because of course it will love a parmesan-like baked tofu.
Chickpea Piccata is already amazing, but imagine it with Golden Savory Baked Tofu!
Also: Any sandwich that could use a protein situation: mustard and/or mayo, pickles, tomatoes, greens, and sprouts and you’re done.
EASY GOLDEN SAVORY BAKED TOFU FAQ
Is this the same recipe as Noochy Baked Tofu? She sure is. Same recipe, new name. Savory Golden Baked Tofu just describes what you’re actually getting a little better — that deeply golden, nooch-crusted situation straight out of the oven. Nothing changed except the title.
Do I need to press the tofu before making this savory baked tofu? Not strictly necessary, but yes, do it. Even 20 minutes under something heavy will make a real difference in how golden and chewy the tofu gets. A tofu press is great if you have one, but a cast iron pan on top of a paper-towel-wrapped block works just fine.
What is nutritional yeast? Don’t you know me? Nutritional yeast (nooch if you’re nasty) is a deactivated yeast with a savory, cheesy, nutty flavor. It’s a staple in vegan cooking for good reason. In this recipe it does something almost magical in the oven, toasting into a parmesan-like crust on the outside of each slice. You can find it at lotsa’ grocery stores and health food stores.
Can I make this crispy tofu gluten free? It is gluten-free if you use gluten-free tamari!
Can I make oil-free savory baked tofu? You can try, but the oil is doing a lot here — it helps the nooch adhere and is a big part of how you get that golden crust. Without it the tofu will still bake up fine but the coating won’t be nearly as good. But who knows. Maybe you will love it? Your call.
How do I store this tofu? In an airtight container in the fridge for up to five days. The flavor genuinely gets better as it sits, so making a big batch ahead of time is the move.
Can I double or triple the batch? Hells yeah. This is practically designed for meal prep. Just make sure you’re not crowding the pan — give each piece some space or the tofu will steam instead of getting that golden crust. Use a big a** sheet pan.
Does this work with extra firm tofu only? Extra firm is what you want. Firm can work in a pinch but it holds more water and won’t get as golden or chewy. Silken or soft tofu: please stop, you’re hurting me.
Can I marinate the tofu before baking? The beauty of this recipe is that you don’t have to. The flavor may get too strong. The tamari and nooch do all the flavoring work right on the baking sheet.
How did I end up here? Searching “crispy baked tofu” maybe? Or “easy baked tofu,” “nutritional yeast tofu,” “vegan protein meal prep,” or “how to make tofu taste good.” You found us! Excellent googling.
Golden Savory Baked Tofu
Ingredients
- 1 14-ounce package extra firm tofu, sliced into 8 planks widthwise
- 1 tablespoon olive oil
- 1 tablespoon tamari
- 1/4 teaspoon salt
- Several dashes fresh black pepper
- 2 tablespoons nutritional yeast
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- Place the tofu on the baking sheet and drizzle with the oil and tamari. Sprinkle with the salt and black pepper. Use your hands to flip and coat. Sprinkle on the nutritional yeast and flip again to coat.
- Arrange the tofu slices in a single layer. Bake for 20 minutes, until crisp and lightly browned. Use a spatula to flip and bake for 10 more minutes.
