Crispy Baked Tofu

This is a recipe that I make all the time. It can be used for snacks, as the main protein in your dinner or lunch. I often make 2-3 blocks of tofu at a time and keep them in the fridge for the week. They reheat very easily in the air fryer or oven. I add them to my salads, wraps or just eat as a snack with some dipping sauce or hummus.

To start cut your tofu into cubes, I normally cut mine in half then I cut each of those halves in half so I have 4 equal sections. From there I cut each section into 4 equal cubes, giving me a total of 16 cubes.

Next measure out your tapioca starch onto a plate, measure your plant based milk into a bowl. Grab another small plate to mix your nutritional yeast, spices and sea salt. Crumble with fingers and mix together.

Take your tofu, lightly coat in starch, dunk into the milk and dredge all sides in the spice mix. You can also put the spices in a large ziplock bag and then add the tofu into it and shake around to cover evenly.

From here, place on your oiled baking tray, then give it a spritz of oil before popping into the air fryer or oven.