Behold the simplicity of making crispy baked (not fried!) tofu! These beauties bake up into crispy goodness in about 30 minutes without any oil or complicated techniques at all!
I definitely have a love of tofu that translates into any cuisine and any flavor profile I can think of! Because it’s such a versatile ingredient, I have found endless ways to use it for healthy plant based protein.
This recipe is super simple and you probably have most of the ingredients on hand already. To change things up from the traditional, I went with a plum sauce instead of gravy for this recipe. But feel free to use gravy if you prefer. Check out my and super easy mushroom gravy, it’s totally worth checking out!
I usually press tofu for 30 minutes or so, but I did not find it necessary in this recipe. A quick press of 10 minutes will do. The tofu will dry out considerable in the high heat oven, so don’t stress this part too much.
After pressing, simply add the cornstarch to a large ziplock bag and place the cut tofu in the bag. Give it a good shake to coat all pieces evenly. Now just place the tofu on a parchment lined baking sheet and bake it in your 400 degrees F preheated oven.
While the tofu bakes, make the mashed potatoes by first boiling the potatoes in a well salted pot of boiling water until soft. Keep an eye on the potatoes and make sure you do not over cook them. If you do, it could lead to mushy watery potatoes, we don’t want that! Drain the potatoes and then add the milk and butter and mash it up.
TIP: You want to be careful not to release too many starches from the potatoes while smashing them or else you end up with a gummy mess of potatoes. A mixer makes it so easy to over mix so either be very careful when using a mixer, or use a fork instead to get that fluffy whipped texture you expect from a perfect mashed potato.
Delicious crispy tofu that tastes unbelievably crispy for an oil-free, baked tofu. This meal is simple to make and tastes like. comfort food.
- 1 block firm tofu
- 3 tbsp cornstarch
- 1/2 tsp salt
- 8 oz jar of Plum sauce (or desired sauce/gravy)
- 3 Yukon gold potatoes
- 2 tbsp vegan butter, such as Miyoko’s or Earth Balance
- 1/2 cup milk
- salt and pepper to taste
- Preheat the oven to 400.
- Meanwhile, heat a pot of water to boil and add potatoes.
- While potatoes are cooking, prepare the tofu. Drain excess water from package and remove tofu. Place onto a clean surface and wrap in paper towels to absorb excess moisture.
- Starting sideways, cut the tofu in half. You will now have two thinner blocks of tofu. Then cut each half into cubes or slice them sideways similar to the photos above. Dry with paper towels once more to make sure we get out as much of the moisture as we can. Since we do not press the tofu for this recipe, the paper towl method is essential to get that final crispy crust.
- To a large ziplock bag, add in the cornstarch and 1/2 tsp salt. Place the tofu inside the bag and secure it shut. Give it a good shake and make sure each piece is coated with the cornstarch mixture.
- On a parchment lined baking sheet, arrange tofu slices to where none of the pieces touch. This will also help with crispiness.
- Place in preheated oven and set your timer for 25 minutes.
- For the mashed potatoes: Once the potatoes are fork tender, remove from heat and drain.
- In a large bowl, add the potatoes and start mashing with a fork or potato masher. I prefer using a fork because it helps to prevent over-mashing. When potatoes are over-mashed, you get gluey or gummy texture, and it won’t taste good.
- Once potatoes are mashed enough, add the butter, milk, and s+p to taste. Set aside until ready to use.
- When the timer is up, remove tofu from oven.
- To plate: place mashed potatoes first, top with crispy tofu, and drizzle plum sauce or other desired sauce on top.
- Mashed potatoes and crispy will keep in the fridge for 2 days. Be sure to store separately.