The 3-ingredient crispy tofu I can't stop making
The 3-ingredient crispy tofu I can't stop making is a easy Vegan recipe that serves 4. 120 calories per serving. Recipe by Caitlin Shoemaker on YouTube.
Prep: 25 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $2.80 total, $0.70 per serving
Ingredients
- 14 oz Extra‑Firm Tofu (pressed and cut into 1‑inch cubes)
- 2 Tbsp Tamari (or low‑sodium soy sauce)
- 2 Tbsp Nutritional Yeast (provides cheesy flavor and extra crispness)
Instructions
Press the tofu
Wrap the block of tofu in a clean kitchen towel or paper towels, place a heavy pan or weighted plate on top, and let it sit for 15 minutes to remove excess moisture.
Time: PT15M
Cube the tofu
After pressing, cut the tofu into bite‑sized 1‑inch cubes on a cutting board.
Time: PT5M
Season with tamari
Place the tofu cubes in a mixing bowl, drizzle 2 Tbsp tamari over them, and gently toss until evenly coated.
Time: PT3M
Add nutritional yeast
Sprinkle 2 Tbsp nutritional yeast over the seasoned tofu and toss again until the coating is uniform.
Time: PT2M
Arrange on silicone sheet
Spread the tofu cubes in a single layer on a silicone baking sheet, leaving a little space between each piece.
Time: PT2M
First half of baking
Place the sheet in a pre‑heated oven and bake for 15 minutes.
Time: PT15M
Temperature: 400°F
Flip and finish baking
Using tongs, flip each tofu cube, then bake for another 15 minutes until golden and crisp.
Time: PT15M
Temperature: 400°F
Serve
Remove from oven, let cool 2 minutes, then serve as a snack, salad topping, or bowl protein.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 10 g
- Carbohydrates
- 5 g
- Fat
- 7 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten‑Free (with tamari), High‑Protein, Low‑Carb
Allergens: Soy, Gluten (if using regular soy sauce)
Ingredient Substitutions
- Instead of Extra‑Firm Tofu: Firm tofu
- Instead of Tamari: Soy sauce, Coconut aminos
- Instead of Nutritional Yeast: Vegan parmesan, Ground almonds
Equipment Needed
- Silicone Baking Sheet
- Oven
- Knife
- Cutting Board
- Mixing Bowl
- Spatula or Tongs
- Measuring Spoons
Critical Steps — Do Not Skip
- Pressing the tofu to remove moisture
- Flipping the tofu halfway through baking
Chef Tips from the Video
- Add a pinch of smoked paprika to the tamari for a subtle smoky flavor.
- For an even crispier texture, toss the tofu in 1 Tbsp cornstarch after seasoning.
Troubleshooting
Tofu is soggy after baking.
Make sure the tofu is well‑pressed; add a light dusting of cornstarch before baking for extra crunch.
Coating falls off during flipping.
Handle the cubes gently with tongs and flip only once; ensure the nutritional yeast coating is evenly distributed before baking.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.
Room temperature: Do not store at room temperature; it will become soggy.
Make-Ahead Tips
- Press the tofu a day ahead and keep it wrapped in the fridge.
- Bake the tofu, let it cool, then store in the refrigerator; reheat in a hot pan for extra crispness.
Frequently Asked Questions
What is the cultural significance and history of tofu in Asian cuisine?
Tofu originated in China over 2,000 years ago and became a staple throughout East Asia due to its affordability, versatility, and high protein content. It spread to Japan, Korea, and Southeast Asia, where it is used in everything from soups to stir‑fries.
How is baked tofu traditionally served in Japanese or Korean meals?
In Japanese cuisine, baked tofu (yaki‑tofu) is often served with a soy‑based glaze and rice, while in Korean cuisine it appears in bibimbap or as a side dish (dubu‑jorim) simmered in a spicy sauce.
What occasions or celebrations feature tofu as a main dish in East Asian cultures?
Tofu is commonly served during Buddhist festivals and vegetarian celebrations because it symbolizes purity and the earth. It also appears in Lunar New Year meals as a symbol of prosperity.
What are authentic traditional ingredients for crispy tofu versus acceptable vegan substitutes?
Traditional crispy tofu uses soy sauce, rice vinegar, and sometimes potato starch. In this recipe, tamari and nutritional yeast provide umami and a cheesy crust while keeping the dish fully vegan.
What other vegan dishes pair well with this crispy baked tofu?
Pair it with grain bowls, quinoa salads, roasted vegetables, or use it as a protein topping for vegan ramen or sushi rolls.
What are the most common mistakes to avoid when making crispy baked tofu?
Common mistakes include not pressing the tofu enough, overcrowding the baking sheet, and skipping the flip halfway through. Each of these can lead to soggy rather than crispy cubes.
Why does this recipe use tamari instead of regular soy sauce?
Tamari is typically gluten‑free and has a richer, smoother flavor, which enhances the umami without adding excess salt. It also aligns with the recipe’s gluten‑free goal.
Can I make this crispy baked tofu ahead of time and how should I store it?
Yes, bake the tofu, let it cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet for a few minutes to restore crispness.
What texture and appearance should I look for when the tofu is done cooking?
The tofu should be golden‑brown on the outside, with a firm, slightly crunchy crust while remaining tender inside. A slight caramelized scent indicates it’s perfectly done.
What does the YouTube channel Caitlin Shoemaker specialize in?
The YouTube channel Caitlin Shoemaker focuses on simple, wholesome plant‑based meals, offering quick tutorials that emphasize minimal ingredients and accessible techniques for home cooks.
How does the YouTube channel Caitlin Shoemaker's approach to vegan cooking differ from other vegan channels?
Caitlin Shoemaker emphasizes ultra‑simple three‑ingredient recipes and everyday pantry staples, whereas many vegan channels often incorporate more elaborate sauces or specialty ingredients.
Last updated: August 29, 2026
