Vegan 2-ingredient Crispy Tofu
While air fryers have been hugely popular in recent years, I stopped using mine. Mostly because it was cumbersome to work in batches, and oil-free recipes often stuck to the basket. I think it’s handy if making small batches for 1-2 people, but when preparing recipes for a family I much prefer my oven. This recipe replicates the crispiness of an air-fried tofu - without the air fryer - and also without oil, gluten, or nuts. Enjoy!
Servings 3 -4 (maybe!)
Ingredients
- 1 pckg extra firm tofu (450g or similar size) sliced into triangles or squares (do not pat dry)
- 1/3 cup Bob’s Red Mill potato flakes can sub another brand
- 1/4 tsp rounded sea salt omit if desired, but a touch of salt goes a long way.
Instructions
- Preheat oven to 425 and line a baking sheet with parchment paper. If using the salt, sprinkle a few pinches over the parchment.
- Place potato flakes on a place (or straight onto the parchment), and then place slices of tofu on the flakes, turning once or twice to coat.
- Continue to coat slices, and then spread out the tofu on the baking sheet. Sprinkle with remaining salt.
- Bake for 25-30 minutes, turning tofu once through baking.
- Check at 25 minutes, and bake until crispy and golden. Remove and serve!
Video
Notes
Slicing Note: Slicing the tofu very thin creates crispier pieces, as shown in this video.
Tofu Substitute: Try a chickpea tofu, it works just as well!