Recipe: “Crispy” Baked Italian Tofu (Oil-Free, Vegan)

In this video, we make our oil-free, vegan "crispy" baked Italian tofu! We can't decide if it's really crispy, so we put it in quotes 😀! Read our blog post for the full recipe & more: bit.ly/KrockTofu
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[@KrocksInTheKitchen]

In this video, we make our oil-free, vegan "crispy" baked Italian tofu! We can't decide if it's really crispy, so we put it in quotes 😀! Read our blog post for the full recipe & more: bit.ly/KrockTofu

[@olivialoveworthy]

I'm so glad I went to your blog - I'm going to use these as toppings, great idea

[@kentalktogirls]

If want really "meaty" tofu try freezing it and defrosting then fry/bake

[@olivialoveworthy]

@@kentalktogirls I just read about that... How long does it take to thaw?

[@KrocksInTheKitchen]

@@kentalktogirls We have seen that and definitely want to try it!

[@chavak3497]

I would not say that these are crispy. BUT they sure are DELICIOUS!!!!! And chewy too. LOVE THEM.

[@cass2519]

I’ve been craving tofu lately (you know your life has changed when you are craving tofu)

[@KrocksInTheKitchen]

We made a tofu scramble this morning (thanks to pda for giving us a simple recipe to follow in the comments of this video)! It was super tasty. Never thought I'd be saying that about tofu LOL!

[@fracritel]

Stay with organic only a lot of it is GMO

[@anniecarbonneau1634]

Time to try tempeh if you haven't already!

[@rayradiance666]

They do have the high protein tofu that has most water squeezed out and vaccuum packed that makes it extra extra firm. Costco sells pack of 4 sprouted orfanic tofu for 5 bucks. I like to make curry tofu because it needs a lot of flavor. I also use powdered miso soup mix made into a paste and baked the tofu then air fry it then freeze and reheat it, which turns it into a mushroom or meaty ingredient.

[@marilynpolzin8361]

My husband and I have been down with the flu. I finally felt better and wanted to make some soup. I watered sautéed finely chopped carrots and celery then added garlic, grated fresh turmeric, and ginger. Added onion power. Added 4 cups of vegetable stock. Let simmer. Then I added cooked Jasmine Brown Rice. Simmer again. We loved your Italian tofu. So when I served it, I added several cubes of your Italian Tofu to the bowl. Honestly, it was sooo delicious and really calmed our nauseated tummies. THANKS SO MUCH FOR A GREAT RECIPE. Followers, if you haven’t tried their Italian Tofu cubes. You are missing out. ❤️❤️❤️

[@martyschumacher6979]

I have been eating tofu for about 32 years! It is the base for what you want. Love it!! So glad you are trying it!!

[@johnjohnson2540]

Just wanted to say thanks for all these great recipes. I am getting the ingredients together for when I finish the 14 day potato diet. Day 8 almost in the books(down 17.8 pounds). Loved the salad prep video and the breakfasts. Being a frequent visitor to Japan, tofu is one of our favorite go-tos. Thanks for all you do!

[@TeamBroccoli]

Watching this and eating a salad bowl inspired by you guys with your smokey hummus on top...so good! :) Thx.

[@coreenwalker9286]

Yum! This sounds delish. I've been air frying the Trader Joe's Organic Baked Teriyaki Tofu to add to bowls, salads, spring rolls, etc. I'll definitely have to try seasoning some of my own now with this blend and air frying. One of the things I love about the air fryer is that nothing seems to really stick to it and you can just pull the basket out and give it a quick shake before shoving it back in for more cooking.

[@mariefalk5176]

.so good recipy.love to watch your videos before I go to sleep.so comforting and relaxing

[@marilynpolzin8361]

Looked for a demo on your pizza, do you make your own crust. Couldn't find a video. So happy I found your channel, your so educational and entertaining without all the fluff some use. Husband and I have Been Plant based for a year and a half. Love the results and food. Y'all are great. Thanks from Texas.

[@Sarahlinii]

Wow.... this looks phenomenal! Normally I enjoy eating plain tofu and haven’t ever felt the need to add things to it, but this just seems next level! I cannot wait to try it out! Thanks for another great recipe you two! You guys are such fun to watch! I can’t wait until you have more videos accumulated on your channel, I never tire of watching them!

[@cindystrother7710]

THANK YOU SO MUCH FOR EXPLAINING AS YOU GO AND THE INFORMATION

[@KrocksInTheKitchen]

Cindy Strother Glad you enjoyed 🙂 Sometimes we feel like parts of the video have too much explanation but I remember all of the questions I had when we first started out so I like to try and answer them! - Jessica

[@cheddarpuff]

Very nice! We enjoyed this in our quinoa, kale, bell pepper salad.

[@colleengeake8908]

Just made this recipe- it smelled so good when baking- and it is so delicious! Thanks for sharing your inspiring journey and your recipes, I have learned a lot and so far down 20 pounds in 2.5 months.

[@DiveIn75]

Just made a double batch of this! So yummy! Thank you for creating this recipe! Well done!

[@freespirit2364]

It’s 00:20 hr here in Canada and I’m binging on your videos. A little drooling going on to. Way to go !

[@KrocksInTheKitchen]

We love Canada! We have been meaning to go to Montreal as we have never been there. 😀

[@freespirit2364]

Krocks In The Kitchen after Montreal , take the train and go to old Quebec City . It’s a little like being in Europe . It’s like , je ne sais quoi!!!!. You can rent a bike and spend the day riding along the fleuve saint Laurent. Sooooooo much history. Compare Montreal and Quebec City before making a decision . Enjoy!! That is if you decide to go. lol

[@yentavegan8823]

Jessica you are so fortunate to have your husband on board with this lifestyle. At the risk of sounding a bit sexists, men have the yearning to perfect and streamline cooking techniques. I have been vegan for 12 years yet your husband has taught me how to correctly cook tofu. Thanks you two.

[@newgtguy]

Another great video you guys! My wife made the weird green soup earlier this week. I've been taking it to work with me. Thanks again for all you do! :)

[@KrocksInTheKitchen]

Thanks! That is great - we are working on another version of the weird green soup... this one might be weird ORANGE soup! 🙂 Once we get it perfected, we will share!

[@newgtguy]

@@KrocksInTheKitchen Very cool! Can't wait you guys... :)

[@carollynch8319]

I'm always looking for new ways to cook tofu and looks delicious. I really like the way both of you come across on video, very natural like this is what you were born to do. Please keep making videos. New subscriber.

[@mahonsa1970]

Love your recipe ideas. This one looks AMAZING!! Keep them coming! Thanks for sharing :)

[@debramiller3428]

I love tofu..I bought a wire cheese slicer and sit the block of tofu on it and get nice even slices. Let it sit on paper towels to dry..The use cumin, garlic powder, smoked paprika, nutritional yeast..(lots of NY) I place on parchment paper,,Then..I use Mae Ploy sweet chili sauce..(yeah not the best for you..but! so good) I spread alittle on each slice..bake..then flip and add alittle more..It is award winning

[@KrocksInTheKitchen]

Sounds awesome! 😀

[@carollynch8319]

Sound delicious. What temp and how long do you cook the tofu?

[@debramiller3428]

Carol Lynch...425...20 minutes on each side.Oh and i use chili powder too..Sprinkle the Nutritional yeast after spices..then the sweet chili sauce..I like alot of that..

[@carollynch8319]

Debra Miller thanks for the info. 😄

[@ollyjaymatthews2698]

Hi guys from Scotland UK. You are doing a brilliant job and I just love your videos. xx

[@KrocksInTheKitchen]

Thank you very much!

[@kigo641]

You guys are great. Congratulations on your amazing transformation! For really crispy tofu, coat with 2-3 Tbsp cornstarch after pressing/marinating/seasoning and toss in air fryer at 375 for 12-15 min.....shaking basket a couple times.

[@KrocksInTheKitchen]

I have heard that before and I really want to try it out. I just forget to do it when I am making tofu! 😀

[@riskybizness00]

Thanks for this video! Looks like a game changer recipe for using Tofu (which I already adore).

[@lisa1s2know31]

I made this in slices for sandwiches increased marinade by half by adding dill pickle brine. It was so good! Thank you!

[@pubbets7290]

I love how real you guys are. I would have eaten it all too!

[@simplyrose658]

I really like watching you two! Keep ‘me coming, please.

[@billthorne1]

In our local Asian market, frozen tofu comes from Taiwan and is called "Baiyeh". When tofu is deep frozen, thawed and the water squeezed out in a press or between two cutting boards the remaining tofu is elastic and chewy. If you bake or fry it, it will get crispy after it expands and then deflates and it becomes very chewy and meaty.

[@lzal9204]

I’m on the late boat with this one but I just made it and it’s delicious. Sending you both love!!!

[@franchescas5292]

I prepped this on Sunday and baked it last night. Maybe I didn't get enough water out but it was chewy (like meat is chewy) rather than crispy. Not that I'm complaining, it is delicious and I can see this as a regular thing in my future.

[@kellyhenry4187]

I love watching your videos. I'm slowly moving towards more vegan type eating for my health and I enjoy watching you both. You are entertaining, educational, and honest.

[@MrsPlantinTexas]

I couldn't live without my tofu press. It was the best $20 I've ever spent! Your videos are fabulous. I've started sharing them in my FB group. HUGS from Texas!

[@marilynpolzin8361]

Just made this and used on our pizza. It was delicious!!! Turned out just as you described. Your recipe is a keeper. Thanks!!

[@cindystrother7710]

THANK YOU SO MUCH FOR SHARING YOUR YUMMY DELICIOUS RECIPE

[@paulabradley5862]

Great idea. I'm new to tofu so this is great. Thank you

[@LadyMaltese]

These video's are so fun to watch. Your YT channel is great (yes, I've subscribed!). This tofu recipe is definitely on my list. Brian's spice blend looks great. That being said, my advice to those who drink coffee from coffee bean grinding should get a separate one for spices.

[@karenrichardson6767]

i made these today using pizza seasoning since I burnt my last teaspoon of fennel. Now don't judge me Brian! I also managed to set off the smoke alarm and scare the dog. However they were great on my vegan pizza that took a few tries making cashew parm since I misread the directions. Yes, it was one of those days lol. On the pizza was roasted corn,black beans, mushrooms, tofu crisps and the cashew cheese sauce. Thankfully the pizza was excellent!

[@TheBadMoJoe]

I love you 2 and I can’t wait to try this! Thank you for everything!!

[@jennifergale2233]

So delicious and my house smells amazing. Thanks for the recipe❤️

[@234Mousey]

You guys are simply fantastic!

[@Spurz166]

It's the fennel seed that totally makes this so good! I just made it today. My husband and I have been plant based for just over a month now and I'm still trying to get him used to the idea of tofu. This was a hit. I do not have a grinder so I just used the toasted whole fennel seeds. I think if I had a grinder these would be even that much better. Thanks for sharing this awesome recipe!

[@libbybowles]

This is one exciting recipe! The mind boggles. I'm going to try it with taco seasoning and also, keeping the tofu long, marinade ing the carrot dog seasoning. Yum! Can't wait!

[@KrocksInTheKitchen]

Let's us know how that goes with the taco seasoning! It sounds delicious! 😀 -Brian

[@libbybowles]

Hey Krocks, the taco seasoning works great. Because of all the amazing things going on in a proper taco the big plus of the tofu was the texture. It made the best taco! I used the TJ's taco seasoning because I had a packet and I was feeling lazy but it's high in sodium and even has sugar in it so I'll just make my own next time. SpiceMasterBrian, you'll easily come up with a great mix for sure. I just used water for the liquid. Thanks so much for working out this great method.

[@dorothyyoung8231]

I’m thinking north Africa or Indian or Middle Eastern seasonings would be good, too!

[@RichardbBrunner]

Yummy, I will have to try this! It's nice that even in rural New Hampshire where I live my local grocery store has a variety of tofu which was a food item that was not easy to find back in the 1970's and 80's.

[@KrocksInTheKitchen]

Richard Brunner Nice! We just keep making this kind over and over but I really want to experiment with a tofu scramble next. I’ve had it at a few restaurants in place of eggs and it’s really delicious!

[@pda2836]

@@KrocksInTheKitchenTofu scramble is a cinch! Saute some onions and veg you like with a little water (spinach, mushrooms, peppers, whatever!), add crumbled ex firm tofu, shake of turmeric, garlic powder, onion powder, black pepper. Once it starts to dry out, add your favorite salsa and saute til its as "dry" as you like. Have Brian add TJs smoked paprika, too 😄😉 Serve with pita or toast, yum!

[@pda2836]

Richard Brunner, I am in NH, too. We have a long way to go in this state to recognize vegans, lol!!

[@KrocksInTheKitchen]

pda Thanks! I’m sending Brian a screenshot of this now for breakfast over the weekend 😀!

[@KrocksInTheKitchen]

Brian made this tofu scramble for me this morning along with some hash browns on our Griddler! It turned out amazing, thank you for the suggestion. I posted a pic on instagram.com/krocksinthekitchen :)

[@olivialoveworthy]

I just polished off a bowl of these and loved them... I've been using your spice blend with other tofu dishes, marinating overnight... The added whole grains and veggies really took away from the amazing taste of the spiced tofu, so having these baked squares is wonderful since they highlight the tastes of all the spices. Highly recommend!

[@KrocksInTheKitchen]

Olivia Love Worthy Glad you enjoyed them! Thanks for letting us know 🙂

[@lizzichi]

The TofuXpress is life changing. Couldn't live without it or tofu!

[@LadyMaltese]

This is a great recipe which I will make again but didn't have all the ingredients. So, I made the tofu today using stuff in my pantry: ground ginger, garlic black bean paste, wasabi powder, a dash of tahini and low sodium vegetable broth. Actually, I'll bet this would be good with a home made sweet N sour sauce (1 cup water, 1/2 cup white vinegar, 1/4 cup tomato paste, honey/maple syrup to taste and cornstarch to thicken-combine bring to low boil and stir one minute). Thanks guys for the tofu inspiration!

[@barbhayes5613]

'Magical' is exactly the word to describe these little flavor-bombs. I mixed up the marinade and had the tofu sitting in it in the refrigerator for a day or two before I had time to cook it, then WOW! This is probably the best salad topping tofu I've ever tasted. That crushed fennel makes such a huge addition to the flavor. I am SO glad you two are sharing your recipes - please load them to your Pinterest page as well -- I can't seem to pin them directly from your blog page. Cheers!

[@KrocksInTheKitchen]

Thanks Barb! We are so glad you liked them! Brian is a master spice blend creator LOL. He's always trying out new combinations. The fennel really makes a huge difference in this one! Earlier this week, I added pins for all of our recipes so far: www.pinterest.com/krocksinthekitchen/recipes/ Hope this helps!

[@brendafosmire6519]

Tofu!!!! I cook it many many ways.... Great stuff, affordable and last in the fridge months.

[@rachelgoodell3877]

Yummy! My version is a blend of hooch, ground sage, onion and garlic powders, and a touch of chili powder mixed with 1 T of amines. I use my zig-zag potato masher to break up my extra firm tofu and then blend everything together. I bake it for 15 minutes (at 400), turn the crumbles, and bake another 8-10 minutes. Sometimes it needs another turn and 8-10 minutes. MMMMM!

[@summerjoy1352]

I just discovered your channel and you guys are awesome.

[@KrocksInTheKitchen]

Thank you! We've been working really hard to create videos that we hope people will enjoy and find useful!

[@LikeRustedWings]

Your first video on this channel popped up in my suggestions this morning. I literally just finished watching it, subscribed, and then came to this video to see what y'all are up to. I haven't even started playing this video yet but I just gotta say WOW. Y'all look fantastic! There's been such a huge change between that first video and this one, I had to double check you were the same couple!

[@KrocksInTheKitchen]

Thank you so much for writing! We are up to around 260 total pounds lost at this point (150 for Brian & 110 for me)! It has been a crazy journey so far, but we are having a blast sharing it through these videos :)

[@bkramer947]

This looks so good! Thanks for sharing! I just discovered your channel and other social media today - glad I found you!

[@KrocksInTheKitchen]

I'm glad you found us too! Thank you very much for the sub and commenting. We truly do appreciate it. 😀

[@ginal2643]

I am so excited by this - can't wait to try it! Just gotta get the tofu, lol.

[@Bookish_Lattes]

OMG! I have to try these thank you.

[@ameliat8981]

A little mortar and pestle will grind up your fennel well enough too. Looks yummy, I will try this on my next pizza night.

[@KrocksInTheKitchen]

😀I've trying to convince Jessica for years to let me get a mortar and pestle. She doesn't see the point in it. Maybe she will finally let me have one. -Brian

[@KrocksInTheKitchen]

It's not that I don't see the point :D We just have sooo many kitchen gadgets LOL. Maybe you will get a mortar & pestle for your birthday this year Brian! - Jessica

[@anng.r.687]

Thanks!! I’ll give it a try. I’ve never made it sit and cool. I just usually keep baking until a dry mess.

[@janicecmelo-gibson6592]

Thanks for a great reciepe!!!!

[@liveandletdi5590]

Favorite new channel. Love you kids!!!!

[@KrocksInTheKitchen]

Thank you for making us smile 🙂 We are having a lot of fun. It's a lot of hard work and there has been a bit of fighting... LOL. But more than anything, it has actually brought us closer working on a project like this together!

[@mjgeib]

Yummy! I tried some in the air fryer and it was Awesome! Only needed 15 minutes though!

[@plantbasedsenior4240]

Thanks for the recipe. I make pizza from scratch so I am going to try this as I usually only put lots of veges and olives on mine.

[@KrocksInTheKitchen]

Plant Based Senior It adds a nice extra flavor and texture to our pizzas 🙂!

[@lisaclark4607]

This recipe is a game changer. Definitely a "make again."

[@christinenason9477]

You guys are a real delight! ✨👍🏻

[@Blankiegirl26]

We are making this right now! It smells amazing so far, thank you for your videos! Watched all of them already and hope you keep making videos! We ♥️ you guys, Peef and the cute pups!

[@KrocksInTheKitchen]

Thank you very much! 😁 Hopefully, it turned out great! We love making these videos and have no plans of stopping. 😀 -Brian

[@sensiblecrime7699]

If you are put off by the texture of regular tofu I suggest you try baked tofu. I sometimes make noodle soup with lots of Asian greens and add diced baked tofu. It's especially affordable if you get it in Asian markets. (Remember the good old days when we could go places? COVID-19 will be over some day.) I use brown rice noodles for this soup. I try to make sure it has much more vegetables than noodles.

[@lizziemccann2921]

Looks amazing! I look forward to trying it.

[@Bubbagoose18]

Man oh man! That looks delicious! I wonder if those little jeweled bites might work in spaghetti sauce, and solve my family’s never-ending argument about spaghetti sauce and whether it needs meat in it. Thanks, you guys! Love your work, you rock. Just subscribed. ( yes, I clicked the bell.).

[@KrocksInTheKitchen]

Thank you very much! Sounds like some experimentation needs to happen! We have not tried it in spaghetti sauce. I would like to find out how it would turn out. Maybe precooked and then added to the sauce, cooked in the sauce, and then just added on top. One (or all) of those should be delicious! 😁 -Brian

[@veganlovebirds1559]

New subs here to your KZbin and IG. Love your content. Thanks for sharing. The hard work is appreciated 👍

[@KrocksInTheKitchen]

Thanks for watching! It has been a lot of work but we are enjoying sharing and hopefully inspiring a few people along the way!

[@bonniehoke-scedrov4906]

Great video! Thanks!

[@mrdave22]

I gotta try this

[@gladysanderson1351]

a great recipe. Thanks! I will be trying it.

[@tonyabrookes9931]

I LOVE tofu! I never understood why it gets such a bad rap. I was first introduced to it through Indian, Thai and Chinese food restaurants. There are so many ways to prepare it!

[@lisafi159]

If you don't have a coffee grinder you could use a mortar and pestle. Great recipe!

[@karo1234123]

@2:00 to my brain it's like how Feta or mozzarella cheese is usually sitting in brine OR it's vacuum packed. Where I'm from tofu is usually vacuum packed!

[@lcmc4861]

I'm making this today! I found this video a couple weeks ago. My tofu is being pressed right now!

[@ashlyngleason]

I just found your guys' channel today, love your videos! New subscriber!!!

[@KrocksInTheKitchen]

Thank you so much for the kind words! :)

[@JessieCarty]

I've only tried cooking tofu at home once and I overcooked it! I do like to get it out once and a while. This sounds like such a great recipe that could go on top of many other dishes as welL!

[@RhondaReally]

I'm really enjoying your informative videos. I'm already a vegetarian, leaning heavily into vegan, and I have read that book. Summer is the best time to go salad crazy!

[@KrocksInTheKitchen]

Thank you very much, Rhonda! 😀

[@bd7852]

This looks great! You should try tearing the tofu into irregular pieces. It gives it an interesting texture. Nutritional yeast and garlic powder make it taste like breaded chicken. BBQ dry rub followed by a quick toss in BBQ sauce after it comes out of the oven (if you can make/find one that fits your diet) makes a great addition to salads! (Tofu is my favorite food!)

[@mshockey73]

Can't wait to try this recipe:) I'm an oil free vegan as well. Subscribed!

[@cindystrother7710]

I HAVE NEVER HAD TOFU YOUR LOOKS YUMMY

[@scorpfelidae2439]

try freezing the tofu - drain the water off, then you can put the whole block in a freezer bag or cut it up into 3 or 4 blocks before freezing it. freezing it crystalizes the water. Then when you thaw it, and press it, more of the water leaves and the tofu has a more meaty chewy texture. plus - you have a supply of tofu in the freezer - just pull it out when you need it.

[@MrMatt-ve2jk]

Love the videos guys. Got my sub.

[@KrocksInTheKitchen]

Thank you very much!

[@gueracabrera13]

The tofu didn't make it. We ate it all. - that is so funny. So real. You guys are adorable. Love it.

[@staceyturner9486]

Love love love tofu. Thanks for the idea!

[@KrocksInTheKitchen]

I can't believe I spent all of these years avoiding it! It can be so tasty when done the right way :) - Jessica

[@savannahv1808]

Great video! I need to try this because I’m not a tofu fan!

[@KrocksInTheKitchen]

I didn't think I would ever say I was, but I am now! I've had some really good versions and some not so good, but it has definitely grown on me over time.

[@savannahv1808]

I like the format, not just cooking hands. I looked at the tofu in the store today, still couldn’t buy it. I’m working on it!

[@renefrentzen8670]

Not a big tofu fan. However, you two Inspire me to try new things. So I will make an attempt at making this this weekend. I’m also interested in creating maybe some Thai flavors of this if I like the texture. Thanks for being awesome you guys 😃❤️

[@debbietampasheher3682]

Thank you

[@mrbqkc]

I just found your channel and I love it!! Thank you for the realistic inspiration, I feel like I can really do this 💪👍💕

[@Bludaizee3]

This looks amazing guys! I'm definitely going to try this! Have you guys tried cauliflower buffalo wings yet? That's another recipe that I'd eat even if I wasn't vegan, because it's just so good.

[@KrocksInTheKitchen]

Yes! We are actually working on our recipe for it - we use chickpea flour for the "batter" and it is super tasty! I love cauliflower! - Jessica

[@spinachbrownrice2849]

I am korean, we have a lot of tofu based dishes but this is the fanciest tofu i've ever seen!! if you haven't tried yet, you can also make vegan mayonnaise with tofu!

[@KrocksInTheKitchen]

Thank you for commenting! That sounds intriguing - there are so many things we still need to try with tofu!

[@chichi6796]

Looks great. Sent to my sis. Wondering about using mexican chorizo flavors.

[@KrocksInTheKitchen]

I think I like our chorizo recipe just a bit more than our Italian recipe. But both are good. 😀

[@boylebj]

Where did you get your wooden cutting board?

[@gracehollow6293]

This sounds yummy... What do you eat it with?

[@nellievance]

I'm thinking air fryer would work too. Looks delicious!

[@seasonalliving2881]

totally random question! Whats the font you use for "in the kitchen" in your intro? Super cute!

[@Mud-Sock-Girl]

Hi guys :) I just found your channel(and immediately subscribed)--congratulations on your weight loss and your plant-based diet. I have always found tofu to be spongy/mushy. I found another YT channel, The Easy Vegan, and he has a tofu "bacon" recipe--with is amazingly (to me and my kids). We make a "BLT" like sandwich with it (tofu "bacon", lettuce, and tomato). Your recipe of crispy baked Italian tofu looks delicious and hope you checkout the tofu "bacon" recipe (it does have oil in the recipe, but I leave it out and it is good with or without the oil). I've been vegan almost 5 years and switched to a whole food SOS-free last October and I've lost about 70 pounds. I've never eaten only potatoes as you guys did, so hats off to you. I follow Dr. Caldwell Esselstyn's, How to Prevent and Reverse Heart Disease diet recommendations, with a mix of Dr. John McDougall's, The Starch Solution diet. As a vegan after I read Dr. Esselstyn's book, I could not ignore his findings for my health and the health of my family. Sorry for the long msg, but I just wanted to say hi and I am eager to binge watch your videos. Congrats again :), Renee from Wv

[@KrocksInTheKitchen]

Thank you so much - we love hearing stories like this so thank you for sharing! I have a bunch of books I need to read including McDougall & Esselstyn. There is so much great information out there to learn. I think it is best for people to check all of them out and then figure out what works best for them. Also that tofu "bacon" sounds amazing! I think Brian & I watched a bunch of his videos a while back. If I am remembering correctly - they are super funny and informative! Definitely going to check that one out. Thanks for watching :)

[@tamcon72]

I love your comment and agree about The Easy Vegan, but will also volunteer the Mary's Test Kitchen recipe for vegan fried chicken using medium firm tofu that is frozen and defrosted a couple of times to alter the texture to the cooked chicken-y side. The recipe is easily made oil free, and is a game changer.

[@stacyr4549]

You will get a better texture by freezing the tofu first. Toss the whole package in the freezer and put into fridge a day or two before you want to use it. Its a game changer for me.

[@Claytone-Records]

Don’t forget to squeeze the water out before freezing. Takes you to the next level of goodness.

[@elenavalentino3889]

I found an easy, quicker way to “turn” the tofu cubes. It involves 2 baking trays and 2 silpats 1. Turn tray #1 upside-down and place silpat #1 on top. Place tofu cubes on top of silpat #1 2. Bake the upside-down tray of tofu 20 min. Remove tray #1 from oven 3. Place silpat #2 on top of tofu cubes 4. Place tray #2 upside-down on top of silpat #2 5. Using pot holders, turn both trays over at the same time 6. Lift off tray #1 which will now be on top. 7. Lift off silpat #1 which is now on top of the tofu cubes 8. Return tray #2, silpat #2 and tofu cubes to oven to finish cooking. You can use this technique for oven-fried French fries too.

[@olivialoveworthy]

Oh my gosh this is amazing, I've been doing something similar (with Bragg's) but now I'm going to add your seasonings, thank you!!! I'm plant-based/vegan/SOS free, so I'm really happy I found you guys through your potato video... You're adorable :)

[@KrocksInTheKitchen]

Thanks Olivia! Let us know how you like it. We have been called "adorkable" as well and we embrace it 🤓 Lol!

[@olivialoveworthy]

@@KrocksInTheKitchen 😆 I will definitely share my feedback with you!

[@olivialoveworthy]

(Re-posting this comment here, so people can find it...) I just polished off a bowl of these and loved them... I've been using your spice blend with other tofu dishes, marinating overnight... The added whole grains and veggies really took away from the amazing taste of the spiced tofu, so having these baked squares is wonderful since they highlight the tastes of all the spices. Highly recommend!

[@eveny119]

Interesting recipe. #question: What are aminos? hint: I have 2 coffee grinders because you cant really get 100% of the smell and taste out and if you don't like fennel/pepper/cayenne tasting coffee, get 2.