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November 19, 2019

by Alyssa

Herb Crusted Baked Tofu

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This easy herb crusted tofu recipe is the perfect vegan entree! It's packed with flavor, is super simple to make, but also feels a little special at the same time. It's a great option for the holidays too!

Best Crispy Baked Tofu Recipe

I've always wanted to make the perfect crispy baked tofu. Not fried tofu, baked. Because baked is obviously healthier and I'm also not a frier. It scares me for some reason.

I've nailed tofu a few times before but it's always involved pressing the tofu, drying it, marinating, then baking. Just too many steps without the guaranteed result I'm looking for.

Until this recipe. Now, THIS recipe is perfect. And it works every single time. We're making herb crusted tofu that is crispy, golden brown, flavorful and also easy to make. It's great for the holidays, it's great for lunch and it's even great on top of salads!

How to make Herb Crusted Tofu

Ingredients for Herb Crusted Tofu

We don't need anything crazy for this recipe. Just extra firm tofu, some olive oil, and our dry herbed coating. I wanted to make sure it was really flavorful, so I combined nutritional yeast and spices. And it's awesome!

Here's what we need for our dry herb mixture:

  • quinoa flour
  • nutritional yeast
  • Italian seasoning
  • garlic powder
  • sage
  • smoked paprika

And of course a little salt and pepper. This is a mixture that has it all – salty, cheesy, herby and smoky all at the same time!

How to make Baked Tofu

How to Make Herb Crusted Tofu

To make our crispy baked tofu we're going to follow the same steps that you would do if you were breading chicken, except we're keeping things vegan. Once you've sliced your tofu into steaks, you'll want to set up your assembly line for the breading.

The steps you're going to take are:

  1. Coat the tofu in olive oil. I've found that olive oil works better than almond milk, but if you're oil-free I think you could do it with almond milk. And if you're not vegan you could do it with a beaten egg!
  2. Roll it in the dry ingredients. I like to place the tofu in the bowl and then use a spoon and my hands to make sure that it's fully coated on all sides. You might want to also press the coating into the tofu to really help make it stick.
  3. Bake it up! Then just place it on a pan and bake it up until it's golden brown and crispy.

Vegan Thanksgiving Dinner Idea Baked Tofu

The Ultimate Crispy Baked Tofu Recipe

This truly is the ultimate crispy baked tofu recipe. I know those exist out on the internet already, but this one takes the cake for me.

You have a flavorful outer coating that is golden brown and then when you cut into it, you still have that soft tofu texture. It's meaty, without being dry.

And did I mention the flavor? Gosh, it's the best part! The combo of spices with the nutritional yeast gives it this really unique flavor that is cheesy and salty, but still bright and herbaceous. I don't curse often, but this is SO DAMN GOOD.

Crispy Baked Tofu with Tahini Sauce

Ways to Serve Crispy Baked Tofu

Now let's talk about the different ways you can serve this gorgeous tofu! I like to think of this recipe as something a little special; perfect for the holidays.

I purposely have it in this photo with some traditional vegan Thanksgiving sides because it's my favorite vegan entree for Thanksgiving. It's a cinch to make, people love it and it's you won't miss the turkey one bit with this on your plate.

Some of my favorite ways to serve this:

But you can also make this any time of year! It doesn't have to be Thanksgiving ???? feel free to also change up the spice mixture if you want a different flavor profile. It could be delicious with some Mexican spices or maybe even curry!

If you do end up making it, snap a photo and share it with me in your stories by tagging @simplyquinoa!

This Vegan Herb Crusted Tofu makes a delicious vegetarian entree or side dish for a crowd at Thanksgiving! This easy homemade recipe is made with quinoa flour, nutritional yeast, garlic and healthy seasonings and spices!

More Vegan Holiday Dinner Ideas:

Herb Crusted Tofu

This easy herb crusted tofu recipe is the perfect vegan entree! It's packed with flavor, is super simple to make, but also feels a little special at the same time. It's a great option for the holidays too!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 150kcal
Print Pin
Herb Crusted Tofu Recipe
4.63 from 37 votes



  • Preheat the oven to 400ºF.
  • Cut the tofu into steaks, about 1/2" thick. Each block should get you about 6 steaks. Set aside.
  • In shallow bowl or dish, whisk together the dry ingredients.
  • Now, set up your assembly line! Put the olive oil in another shallow dish. First, coat a tofu steak in oil. Then place the tofu in the bowl of the dry ingredients and coat the tofu with the dry mixture. Place the steak on a baking sheet and repeat with the rest of the tofu.
  • When ready to bake, place the baking sheet in the oven. Cook for 15 minutes, then flip and cook for another 15 - 20. You want the tofu to be golden brown and crispy.
  • Serve tofu with your favorite sauce (I love a garlic tahini sauce!) and your favorite vegetable side dish. Enjoy!



Serving: 2steaks | Calories: 150kcal | Carbohydrates: 8g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 294mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Calcium: 56mg | Iron: 2mg
This Vegan Herb Crusted Tofu makes a delicious vegetarian entree or side dish for a crowd at Thanksgiving! This easy homemade recipe is made with quinoa flour, nutritional yeast, garlic and healthy seasonings and spices!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. I made this for my vegetarian sister on Thanksgiving. I couldn’t find quinoa flour in stores and didn’t have time to order online, so made my own by toasting quinoa in a pan as you would for nuts, being careful not to burn (and I used a tricolor quinoa for appearance), then putting it in a blender (I have a 6 blade rotor) and pulsing for about 2 min, then shaking through a fine mesh sieve (don’t press, but don’t toss the remains, which can be kept in an airtight container and tossed into your next batch of quinoa). I didn’t see the note about pressing the tofu, so just sliced the extra firm right out of the package. I liked the taste of this dish, but my sister felt it was too “herbie”especially the oregano. I noticed in the video after I had made the dish that it uses herb de Provence, so I think I’ll try that next time. I also used fresh sage out of my garden, so perhaps I needed to cut back the amount. This bakes up beautifully but wasn’t really “crispy”. I also found that using a spatula to flip kinda scraped the coating on the underside, so I only flipped half of them as experiment and would say the ones that I didn’t flip turned out fine. Overall, really nice option for vegetarians on a holiday or other cool weather gathering, both tasty and lovely presentation.

  2. Best tofu I’ve ever made in 30 years as a vegetarian. Used regular flour and garlic salt – only changes. So easy and tasty. Thank you!

  3. Air fried these, used chickpea flour & YUUUUMMMMM this was so good!! One of my fav tofu recipes for sure!

  4. Hello! I’ve made these before from your recipe and loved them. What do you think of chickpea flour instead of quinoa? I’m trying to find different ways to use it

  5. This was delicious! I put them in the air fryer instead and came out crisp and perfect! My fiancé who isn’t a fan of tofu even enjoyed them!

  6. What would be the best thing to sub for the quinoa flour? Cornflour? Normal flour? Panko? Or do you think any of those would work? 🙂

  7. This recipe looked sooo good I had to try! It was still wet and mushy when I flipped it in the oven so I was worried it wouldn’t bc turn out right but it did! Even my carnivore fiancé enjoyed it! I’m making it again for Christmas and trying different seasoning I can’t wait to see how it turns out!
    Thanks for the bomb recipe!


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