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

Let's make crispy tofu! But healthy! So of course we're going to skip the oil and bake it... but how will it get crispy!? That is the magic of our secret ingredient. This tofu is delicious in salads, stirfrys or even just as a snack.. and the flavor combinations are endless! Easy to make, vegan, gluten-free, WFPB (whole food plant based), oil free and delicious. Hope you guys enjoy!
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Parchment paper: amzn.to/3aQe7mG
Arrowroot Powder: amzn.to/2Pw8IKa
Frank's Red Hot Sauce: amzn.to/32X9bIv
Nutritional Yeast: amzn.to/2QDPjaN
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✨ Crispy Oil-Free Tofu Recipe!
Recipe #1
1 pkg. extra firm tofu (lightly pressed to remove some excess water)
1 TBL arrowroot starch (amzn.to/2Pw8IKa) or sub with cornstarch
2 tsp. garlic powder
3 TBL tamari (or soy sauce)
Recipe #2
1 pkg. extra firm tofu (lightly pressed to remove some excess water)
1 TBL arrowroot starch (amzn.to/2Pw8IKa) or sub with cornstarch
1 TBL nutritional yeast
1 tsp. garlic powder
2 TBL tamari (or soy sauce)
2 TBL Frank's Red Hot sauce
Bake @400F (use convection bake or "fan" option, if your oven has that!) for 20 mins, flipping halfway through. [I baked at 420F because my oven runs a bit cooler. If your oven does as well, you may need to up your temp to 420F or 425F.]
For air fryer: Place the tofu in a single layer and with some space between each piece. Cook @ 400F for 10-12 mins. shaking the basket halfway through.
🔺 Is arrowroot powder better for you than cornstarch?
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[@LetsEatPlants]

And YES, you can also do these in an air fryer!! ✨ I have read that the best is 400F for 10-12 mins, shaking the basket halfway through. Hope you guys enjoy!

[@annamcnally582]

Can’t wait to make this - crispy tofu with no oil, very exciting. Thank you!

[@LetsEatPlants]

You’re welcome! Hope you enjoy! 🤗🤗🌱🌱

[@1024specialkay]

will have to try this!! I love tofu :) it's super versatile, great mealprep item

[@LetsEatPlants]

Yes! Same with us! So easy to add into many different kinds of dishes once it’s it’s crisped up like this. 😄😄

[@reno-koreanfoodlover6569]

Looks delicious....gonna have to try it, thanks for sharing🌺

[@LetsEatPlants]

You're very welcome! Definitely give it a try! We love eating it this way. 😊😊

[@traceykaminski7874]

Love this! 💜 Thanks 😊

[@LetsEatPlants]

You’re welcome! So glad you enjoyed. 🤗

[@EvelynBaron]

Hi! Vegan, eat stir fry regular basis not interested in air fryer or extra oil so your demo wonderful. I freeze the extra firm tofu put a bit of weight on it overnight no worries. My mum used arrowroot starch/potato starch works for me. I am used to roasting chickpeas obvious addition to salads etc. Love your info. I do have access to Asian market where I live (vr lucky) but reduce my own balsamic vinegar (you're sort of melting chocolate double blender) and .. it worked. You solved my problem many thanks!!!!

[@LetsEatPlants]

So glad to hear it worked well for you! 🙌🏻🙌🏻

[@davidthescottishvegan]

Love the video and will have to try this Tofu recipe Maddie. Keep safe and well.

[@LetsEatPlants]

Hope you enjoy it! Thanks for the support, as always. 🤗🌱

[@lynettestrickland1688]

Your videos are so good! New subscriber here…keep those recipes and tips coming!

[@LetsEatPlants]

Aww thank you Lynette! Really appreciate that! 🤗🤗

[@amyh9554]

Dang! Good recipe! I did a mash up of these two recipes- (soy sauce, mushroom sauce, Sriracha marinade) coated w/ cornstarch, garlic,nutritional yeast, plus a drip of avocado oil per cube. Served with some sweet chile sauce. ❤ 😊 it was really good. It’s now going into my rotation of easy fast main dishes. Add some broccoli , maybe some rice or other grains? Perfect 30 min meal. Thanks for the inspiration!

[@LetsEatPlants]

You’re welcome! Oh yum that combo sounds great! Glad you enjoyed. 😃😃

[@NataKnowsBest]

Very interesting. I'm so surprised at the crispness especially without the oil. I love the Frank's red hot addition 😍😋

[@LetsEatPlants]

Right!?? They remind me of the deep fried stuff! The texture is 👍🏼👍🏼👍🏼 Hahaha I’ve been Frank’s red hot-ing everything these days! Love it too. 🤗

[@MayWonder]

Would love this in a salad! Thanks!

[@LetsEatPlants]

Yes! Perfect for that. 🤗🤗 Enjoy!

[@samantharose2759]

Brilliant thanks for this recipe 💞 I love tofu 😊

[@LetsEatPlants]

You’re welcome! I love it too 😁😁😁

[@TeeGar]

I got dibs on the little burnt pieces

[@LetsEatPlants]

😂😂😂 I might have to fight you for them. 😜

[@randomdude3646]

Looks great

[@LetsEatPlants]

Thank you! 😊🌱🌱

[@MisterOz73]

I find them good once done cooking, with basic sweet and sour sauce. 🤷🏼‍♂️but yum!

[@johncrwarner]

I think I need to check my oven as it often needs longer for items I assume buying and testing it with an oven thermometer is the way to go?

[@LetsEatPlants]

Yes, that is probably the best way! I actually haven't done that (and I probably need to!). I can basically just tell by the way mine cooks. EVERY oven recipe I make, I find that I need to increase either the temp, or the cook-time, or both. So I've just kind of adjusted it in my mind already. 😂😂 But one of these days I should have it looked at!

[@flamingohead27]

I know this is a silly thing, but nutritional yeast should be stored in a dark container, light can hurt the nutrients in it. Don't take my word for it. 😅 Maybe that info is outdated.

[@LetsEatPlants]

😮😮 Really!? I’ve never heard that before! Thanks for the tip!

[@MJ-em_jay]

Have you found that freezing your tofu first makes it firmer and more chewy like people claim? I've never tried. 🤷‍♂️

[@LetsEatPlants]

YES! I pretty much always do it now, as I buy the firm tofu from Costco in a 3-pack, so I just stick them in the freezer right away, not only for the improved texture, but also to help them last longer. 😄 However, if you only have extra firm that hasn't been frozen, it's definitely going to work as well! (I probably couldn't taste the difference side by side TBH... 😂) But you're right, freezing and then defrosting does give it a slightly firmer & chewier texture. 🤗🌱

[@MJ-em_jay]

@@LetsEatPlants Ok good to know it works! Thx! 👍

[@suzyh1399]

Can you use ground oatmeal for the arrowroot?

[@LetsEatPlants]

Good question! I haven’t tried that.. only cornstarch and flour. Flour works well (I was surprised to find!) so perhaps ground oats would work well too? Worth a try! 🤩

[@JeffC-fq1be]

Good video, but I can never get mine to come out crispy. I use a silicone baking sheet.

[@LetsEatPlants]

Oh no! Have you tried this recipe? I do find the starch helps!! I've also found using a pan like this helps: amzn.to/49ProZH because it allows the air to circulate well and really crisp everything up. Another thing to try would be parchment paper! It could be the silicone that's keeping yours from getting crispy. Hope this helps!

[@JeffC-fq1be]

@@LetsEatPlants thank you SO much! I will try that.

[@LetsEatPlants]

@@JeffC-fq1be You’re welcome! 😀

[@1617ahllen]

Good video, but my tofu still sticks 😢

[@LetsEatPlants]

Oh no! What is it sticking to? Maybe I can help