Crispy Baked Tofu (vg/gf) + my thoughts on making healthy lifestyle changes

crispy baked tofu

If you haven’t tried tofu or aren’t exactly a fan, then you simply MUST try this tofu dish! It’s perfect as a side to a plant-based main meal, or even a healthy high protein vegan snack.

Tofu isn’t something I eat a lot of but it does comes in handy for a little extra protein when we are having a meat free day or meal. To be honest, I never used to love tofu. I don’t know whether it was the texture or taste, but each time I tried it I never felt inclined to make it again. Until I found this recipe for Crispy Baked Tofu (which isn’t my recipe, I found it from the fabulous Cookie + Kate Wholefoods Vegetarian Blog!). It is utterly delicious and so incredibly simple, I only wish I thought of it myself!! Isn’t it amazing that the most simplest dishes can be the best.

Anyway my point is, don’t give up on anything so quickly. Before you turn your nose up at the vegetables or foods you think you don’t like, new recipes or new ingredients, give them a try, then try them again! Particularly if you may be starting out on a new health journey/lifestyle change, it’s important to remember that change takes time. We can become very habitual and comfortable with the foods we eat, and rightly so, it’s been ingrained in us over time our entire lives. But when we choose not to give up on something so quickly, that’s when change happens!

Give it a go, and surprise yourself that in a year from now you’ll find whole foods cooking comes naturally easy!


Crispy Baked Tofu (vg/gf)

  • Servings: 2
  • Difficulty: easy
  • Print


  • 300g hard tofu (non-GMO)
  • 1 tbls tamari (gluten free soy sauce)
  • 1 tbls Extra Virgin Olive Oil (I use Cobram Estate Australian EVOO. You can read about the health benefits & how its made here)
  • 1 tablespoon arrowroot/tapioca starch (cornstarch will also work)


  1. Preheat fan-forced oven to 180ºC, and line a tray with baking paper
  2. Cut tofu into 2cm cubes
  3. Put some paper towel over the tofu and press down to gently ‘squeeze’ any excess water out
  4. Place tofu in a mixing bowl with tamari and olive oil and toss to coat. Then add in arrowroot starch and toss through again until there are no clumps of arrowroot
  5. Spread tofu out on baking tray and bake for 20-25 mins until crispy and golden

Serve up on its own as a delicious snack, or as a side to any plant-based meal like this warming and nourishing slow cooked Kale & Lentil Chilli.


♥ Tris

Crispy baked tofu & vegetarian chilli


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