Crispy Rosemary Thyme Baked Tofu

This Crispy Rosemary Thyme Baked Tofu comes together in less than 30-minutes and is the perfect vegan protein option!

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!

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How can I use this Rosemary Thyme Baked Tofu?

I made this recipe specifically for my Apple Radicchio Salad with Rosemary Thyme Tofu paired with my Maple Balsamic Salad Dressing!

You could also try it on my Miso-Dijon Glazed Tempeh Bowl, Raddichio, Arugula and Maple Balsamic Salad, or Rosemary Butternut Squash & Tofu Sandwich! I love using this baked tofu on salads, bowls, and wraps, but it’s also delicious on its own as a snack!

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Do I need to press the tofu?

If you’ve never made tofu before, don’t worry! It’s super easy to make.

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 rarely 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 to be 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 out 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, olive oil, 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!

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Storing Leftovers

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.

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