This Crispy Rosemary Thyme Baked Tofu comes together in less than 30-minutes and is the perfect vegan protein option!Jump to Recipe
When I first went vegan over seven years ago, I thought that the amount of protein that I ate didn’t matter. I was tired, sluggish, and constantly hungry.
Fast-forward a few months, and I realized that when I added intentional sources of high-protein foods to my meals and snacks, I had more energy and was fuller for longer. Since then, I’ve made an effort to make sure I have a good source of protein when I’m eating!
With that, though, comes the dilemma of what to choose as a protein source. Good vegan protein sources include tempeh, edamame, soy milk, beans, lentils, other legumes, and yes, tofu!
Is Tofu Safe to Eat?
You may have heard before that tofu isn’t ‘safe’ for us to eat, but this isn’t true.
Tofu contains something called ‘phytoestrogens’, aka, plant-estrogens. These plant-estrogens are about one thousand times weaker than human estrogens, and can actually moderate the effect of our own estrogen in a positive way. This means increasing estrogen-like effects on tissue like bone, that benefits from estrogen, and decreasing on breast tissue, which benefits from lower levels of estrogen.
All in all, eating traditional soy foods like tofu, tempeh, edamame and soy milk have been shown to have either positive or neutral impacts on our health, rather than negative.
How can I use this Rosemary Thyme Baked Tofu?
I love using this baked tofu on salads, bowls, and wraps, but it’s also delicious on its own as a snack! Try it on myMiso-Dijon Glazed Tempeh Bowl, Raddichio, Arugula and Maple Balsamic Salad, or Rosemary Butternut Squash & Tofu Sandwich!
Do I need to press the tofu?
There are lots of ways to press tofu, but this generally means wrapping it in a cloth and placing something heavy on it for 30-minutes (or more) to press out any excess water. This allows the tofu to become crispier when cooked.
I’m going to be honest with you for a second… I almost never press my tofu.
This is because I typically buy extra firm tofu, which already has very little water in it to begin with. I also don’t mind sacrificing the tofu being a little less crispy to save some time.
Now, will pressing your tofu make it crispier? Probably! But if you’re like me and are willing to sacrifice a little crispiness to save some time, you can go ahead and just wrap your tofu in a clean dish towel or paper towel, press lightly to get our any excess water, and proceed with the rest of the recipe.
How to make this Rosemary Thyme Baked Tofu
1. Preheat the oven to 450 F and line a baking sheet with parchment paper.
2. In a large bowl, toss the tofu, rosemary, thyme, garlic powder, nutritional yeast, salt and pepper. Toss well to combine.
3. Lay evenly on a baking sheet and bake for 15 minutes, flip then bake for another 7-10 minutes or until lightly golden brown and crispy. Serve and enjoy!
Leftovers can be refrigerated in an airtight container for up to 5 days. To preserve crispiness when you’re reheating, bake at 350 F for 5-10 minutes until heated through.
Crispy Rosemary Thyme Baked Tofu
- 1 block extra firm tofu cut into in 1 inch cubes
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 2 tsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat the oven to 450 F and line a baking sheet with parchment paper.
- In a large bowl, add the tofu, rosemary, thyme, garlic powder, nutritional yeast, salt and pepper. Toss well to combine.
- Lay tofu evenly on a baking sheet and bake for 15 minutes, flip then bake for another 7-10 minutes or until lightly golden brown and crispy. Serve and enjoy!
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I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
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