Looking for the ultimate crispy tofu recipe? Look no further than this spicy and crispy baked tofu!

Think crispy golden-brown tofu with tons of spices like cumin, cayenne pepper and coriander, generously coated in buttery avocado oil. This tofu is so good, you’ll want to just snack on it on its own.

Best of all, this recipe uses no cornstarch. Yep, crispy tofu without cornstarch. Just tons of spices and avocado oil.

Ok, let’s get into the recipe!

speckled plate of spicy and crispy baked tofu

Crispy Tofu Ingredients

Here’s everything you’ll need for this easy crispy tofu recipe. As always, the full recipe with measurements and directions is in the recipe card below.

Tofu: Obviously you’ll need tofu for this recipe. Make sure to use an extra firm or high-proton tofu for best results. You could use firm tofu, but extra-firm tends to work best. Additionally, try to buy organic and non-GMO tofu — Whole Foods 365 and Nasoya tofu are my go-to tofu brands.
Spices: Like cumin, coriander, garlic, onion, cayenne pepper and kosher salt
Avocado oil: Highly recommend using avocado oil as it’s perfect for high-heat cooking and it tastes super buttery! Chosen Foods is my favorite brand for all things avocado oil.

How to Make Crispy Tofu

Begin by preheating the oven to 450°F and lining a baking sheet or tray with parchment paper. It’s super important to use parchment paper as this is what helps get the tofu nice and crispy.
Next, cube the tofu. Begin by cutting the tofu block in half and then into quarters. Cut each quarter into thirds and then chop each strip to make even-sized tofu cubes.
Dump the tofu onto the prepared pan and sprinkle over all the spices along with a generous drizzle of avocado oil. Using your hands, toss to coat the tofu thoroughly. Once tossed together, separate the tofu cubes and ensure they’re all lying on one side and evenly spaced apart. This will help the tofu crisp up (if the cubes are too close, the tofu will steam and become soggy).
Bake the tofu for 25-30 minutes until golden and crispy on top and slightly charred on the bottom. Once it’s done cooking, I like to sprinkle over some flaky salt and a generous squeeze of lemon juice (totally optional, but highly recommended). And that’s it, you’ve got spicy and crispy baked tofu.

Tips and Tricks for Crispy Tofu

I know it can be tricky to get super crispy tofu without any cornstarch, so I’m dropping my top three tips to get super crispy baked tofu bites.

Use parchment paper. This is key to getting crispy tofu — the parchment paper helps the tofu crisp up on the bottom and develop a nice crust. Foil or any other sort of liner makes the tofu stick and become soggy on the bottom.
Separate the tofu pieces. This is a biggie! Make sure each tofu cube is separated on the baking sheet. If they are clumped together, the tofu will steam and become soggy.
Cook the tofu until smaller in size. One misconception is that tofu cooks quickly, which it doesn’t. It takes a solid 25 minutes for extra-firm tofu to thoroughly cook and develop a crust. SO be patient and let the tofu cook for at least 25-30 minutes.

What to Eat this Tofu With

Listing out a few ideas below of how to serve this tofu and which dishes it pairs well with.

Serve with white rice and shirazi salad for a simple balanced bowl.
Add as a topping to this spring orzo salad or this simple tabbouleh bowl
Top your favorite avocado toast or ricotta toast with this tofu for a protein boost.

If you make this recipe, make sure to tag me on Instagram or TikTok at @munchingwithmariyah so I can share on my stories! Love seeing when you make my recipes!!