Main Tip: Use firm tofu always. I’ve never had a problem eating firm tofu, but ‘Silken’ (soft) tofu can be difficult to digest especially if you are more sensitive to the GOS and Fructan FODMAPS (found in wheat, rye, onions, garlic, legumes and lentils).
Crispy baked tofu goes well with leafy greens and wheat-free noodles, rice or quinoa.
- Firm tofu
- Seasonings (suggestions): Tamari sauce, cumin, turmeric, dried chives, dried parsley, salt/pepper
- Coconut oil or Garlic infused olive oil if you enjoy the taste of garlic
- Cut tofu into desired sizes, preferably equal size squares
- Press tofu between napkins or a clean towel to remove excess liquid. The more drier the more crispier once baked.
- Brush tofu with Tamari sauce
4. Place into bowl with desired seasonings
5. If using oil, drizzle a bit onto the baking pan prior to adding the seasoned tofu. You should just slightly oil the pan. Oil is not necessary for baking, but will produce a crispier texture.
6. Bake at 400 degrees F for about 20 minutes. It’s best to flip half way through cooking. If desired crispiness/firmness has not been achieved after 20 minutes, you can bake longer.