This vegan 2-ingredient crispy tofu is a game-changer!
Learn how to make delicious vegan crispy tofu with just 2 ingredients! This simple, oil-free recipe doesn’t require an air fryer and is perfect for quick plant-based meals.
Ever since posting about this tofu recipe on instagram and YouTube, I have had people emailing me for the recipe.
I don’t think I’ve ever had people email me for a new recipe!
But this 2-ingredient crispy tofu IS spectacular.
Vegan 2-Ingredient Crispy Tofu
There are a few dynamite things about this crispy tofu recipe…
- no air fryer is needed! I know many of you love your air fryers. I never took to them. I experimented with them, but found it was tedious to work in batches to serve a family. Also, I appreciate the ease of using my oven, being able to cook other items while baking the tofu.
- oil-free! While many crispy tofu recipes use oil, this one uses nadda!
- gluten-free! Potato is naturally gluten-free. Please ensure the brand you buy is certified gluten-free if needed. I use Bob’s Red Mill but have been informed that it isn’t labelled as gluten-free. This brand on amazon is, but please be thorough in checking labels if needing gluten-free.
- just 2 ingredients! Couldn’t be simpler than the 2 ingredients used in this recipe. Of course, you can always customize with other seasonings, but I rarely do. I love the simplicity of the recipe as-is.
- also works with chickpea tofu! Can’t use soy? I’ve made this Crispy Tofu with chickpea tofu and it works equally well.
Why This Vegan 2-Ingredient Crispy Tofu Works
This one ingredient is the magic of this oil-free crispy tofu recipe. It’s essential, so don’t substitute breadcrumbs or another ingredient.
I know once I mention this ingredient my recipe will be replicated online. It’s happened with my magical applesauce recipe, sweet potato cake, artichoke dip, and many other recipes.
Take it as a compliment? Perhaps. But if you’re going to replicate this no-air fyer crispy tofu recipe, please acknowledge the source, which is this recipe. 🙏
I came to this coating somewhat accidentally. I had purchased potato flakes to use in another recipe. I thought “why not use it to coat vegetables for oven-roasting?” (that also works well, as a side note)
Then, I decided to slice tofu and coat in the potato flakes. Absolute magic! 🪄 I use the Bob’s Red Mill potato flakes, you can find those here on amazon.com. In Canada, Bob’s Red Mill potato flakes are ridiculously expensive. Here’s another brand on amazon.ca.
That was it. I tested and retested, and teased you all with videos! 😬
Tips for Perfect Vegan 2-Ingredient Crispy Tofu
Before you set off with the recipe, a few tips for preparing this vegan crispy tofu
- use parchment paper: the best parchment is unbleached, not only better for you to use but I find that food sticks less to the unbleached
- use potato flakes! (don’t substitute bread crumbs)
- for crispier pieces, slice thinner, and keep an eye with the baking time so they don’t burn
- the tofu pieces don’t have to be coated “perfectly”, and a little extra flakes or salt on the pan helps “lift” the tofu from the parchment for crispiness, so don’t sweat it if the pan has crumbs
Serving Suggestions for Vegan 2-Ingredient Crispy Tofu
There are so many ways to enjoy this oil-free vegan crispy tofu. Here are a few suggestions:
- buddha-style bowl (as pictured) with grains, vegetables, and a great sauce to drizzle or for dipping. Need sauce ideas? Try this one or one of these dressings. I personally love this dressing with the crispy tofu! 😻
- alongside baked sweet potatoes and a caesar salad
- with a grain-based stir-fry, paired with pan-seared bok choy or steamed broccoli. You could also try this stir-fry recipe, omit the tofu and serve instead with this crispy tofu
- straight up!
I think it’s time to dig into the recipe! Let me know how you love it, and please comment/share the recipe. It helps my recipes get “seen” so I can continue to bring new content to you. 🙏
Vegan 2-ingredient Crispy Tofu
While air fryers have been hugely popular in recent years, I stopped using mine. Mostly because it was cumbersome to work in batches, and oil-free recipes often stuck to the basket. I think it’s handy if making small batches for 1-2 people, but when preparing recipes for a family I much prefer my oven. This recipe replicates the crispiness of an air-fried tofu – without the air fryer – and also without oil, gluten, or nuts. Enjoy!
Ingredients
- 1 pckg extra firm tofu (450g or similar size) sliced into triangles or squares (do not pat dry)
- 1/3 cup Bob’s Red Mill potato flakes can sub another brand
- 1/4 tsp rounded sea salt omit if desired, but a touch of salt goes a long way.
Instructions
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Preheat oven to 425 and line a baking sheet with parchment paper. If using the salt, sprinkle a few pinches over the parchment. Place potato flakes on a place (or straight onto the parchment), and then place slices of tofu on the flakes, turning once or twice to coat. Continue to coat slices, and then spread out the tofu on the baking sheet. Sprinkle with remaining salt. Bake for 25-30 minutes, turning tofu once through baking. Check at 25 minutes, and bake until crispy and golden. Remove and serve!
Video
Notes
Tofu Substitute: Try a chickpea tofu, it works just as well!
