

I like to use a large spatula to gently toss the Tofu, so the cubes don’t break. Now that the Tofu has been pressed, it’s much more likely to absorb the Tamari flavor (and taste less bland). Place the Tofu cubes in a large glass bowl, then drizzle 1 tbsp of Tamari over them. Then, cube your Tofu – I like to cut the thickness of the block in half, then cut each half into 16 “cubes.” These are the perfect bite-sized pieces for your Crispy Tofu! Step Two: Toss with Tamari, then Nutritional Yeast I like to use a Tofu Press, but you can also use a couple of towels and a heavy object if you don’t have one. Remove the Tofu from it’s package and drain any extra liquid off, then gently press as much liquid out of it as possible. block of Extra Firm Tofu for this recipe.

So, shall we? Step One: Press and Cube your Tofu I’ve included my basic recipe for Crispy Tofu in a few other recipes on this blog, but wanted to make a complete run-down of the steps + method for you all, including my tips and tricks. I’ve experimented with countless different ways to prepare it, and this method is by far my favorite. As a vegetarian since birth, I’ve had more than my fair share of this soy-based protein. Tofu can be bland, and it can be mushy – but it all comes down to the way you prepare it. And become a regular staple in your recipe rotation. This crisp-on-the-outside, soft-on-the-inside Tofu is about to change. I, however, believe that the people who hate it just haven’t had it prepared in the right way.īut no worries, friends – what if I told you that you could have the best, easiest, and crispiest Tofu EVER…with only 3 ingredients total and super simple steps?! Well, I’m tellin’ ya.


Tofu: some people love it, some people hate it. Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.
