Crispy Tofu is a staple in our house. We use it in curries, bowls, burritos, and spring rolls. Organic tofu (it’s important to buy Organic since soy is sprayed heavily with glyphosate) is full of nutrients! Protein, iron, and calcium to name a few! Here is a basic crispy tofu recipe, along with a burrito bowl tofu option. Tofu is pretty bland on it’s own, so flavoring it correctly is essential!
Ingredients:
Basic Crispy Tofu
- 1 block Organic extra or super-firm tofu
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon (non-GMO) cornstarch
- Sea salt
Burrito Bowl Tofu
- 1 block Organic extra or super-firm tofu
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon (non-GMO) cornstarch
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic
- 1/4 teaspoon chili powder
- Sea salt
Directions:
- Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Drain the tofu and dry it well with paper towels. Cut it in half, creating two thin rectangles. Next, make three vertical cuts top to bottom, creating a total of eight strips.
- Tear the strips into bite sized pieces and place them in a bowl. Drizzle with the olive oil and the cornstarch. If you are making the Burrito Bowl Tofu version, add all your spices except the sea salt. Mix gently with a spoon. Place the bite sized pieces onto the parchment paper and sprinkle generously with sea salt. Bake 30-40 minutes, until crispy (if you have purchased “super firm” tofu, it will only take 20-25 minutes).
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