Kristi Whitley

Healthy Living

Crispy Tofu


These little cubes taste like chicken! Especially when they are cold and leftover! I love them with all my Asian dishes, alone or on a salad or sammie. 


1 14-16oz package of Extra or Super Firm Tofu, pressed between paper towels to remove excess water.

1 T soy sauce, coconut aminos, or Tamari

2 T Nutritional Yeast

Place the tofu between layers of paper towel or dish towel and place a skillet on top. Let sit.

Meanwhile, preheat oven to 450 degrees. Use convection setting if available. Prepare a parchment paper-lined sheet pan. 

Add the soy sauce to a large mixing bowl. 

Tofu should be ready to slice now. Unwrap it and into 32 cubes, making three cuts lengthwise (two across the top and one horizontally through the middle) and three cuts crosswise. 

Place tofu into soy sauce and gently toss to coat. Sprinkle with Nutritional Yeast and toss again. 

Place onto a parchment-covered sheet pan spaced apart and bake for 20-25 minutes. 20 for convection, 25 for regular.