This sheet pan crispy tofu recipe is special because its the kind of thing you can prep ahead of time and store in the freezer, which enables you to have a quick weeknight meal ready to go in a snap. As much as I try, I’ve never really been a tofu person. There’s something about its texture that becomes so boring to me. However, the same time it is such a versatile flavor and pretty solid source of protein, so I set off on a mission to figure out how to make this stuff be less bleh. The answer: pressing it! By squeezing out the excess moisture and then marinating and popping in the freezer, it takes on a bouncy texture thats actually pretty close to chicken nuggets. Im pretty impressed with myself…
My secret ingredient for a crispy crust every time is none other than corn flakes. Its perfect because they come out of the box golden brown and delicious already. For baked applications, this is a great way to get a crispy outside. I don’t usually recommend frying anything at home because it is so dangerous. Back in my restaurant days I quite literally set an entire oven range on fire by trying to fry onions on a stove top frying station. I still have a scar from frying actually! Yea, anyway, definitely just bake it. Its just as good and you don’t make a mess/ scars that last for years. Moving on.
This recipe is:
Picky eater Approved
Sheet Pan Crispy Tofu
This crispy sheet pan tofu is fully customizable, picky eater approved, and perfect for a quick weeknight meal.
- 1 block firm tofu
- 1/4 cup tomato paste
- 2 Tablespoons miso paste
- 2 Tablespoons liquid aminos
- 1/4 cup corn flakes
- 2 tablespoons breadcrumbs
- 3 Tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 head broccoli, chopped
- 1 onion, chopped
- 12-15 small red and purple potatoes, sliced
- Step 1 Preheat the oven to 425F
- Step 2 Slice the tofu in half, then take each piece and slice it again, dividing it into two thinner pieces. Wrap the tofu in a kitchen towel and put something heavy on it. I used a baking pan full of cookbooks. Let sit for 10-30 minutes.
- Step 3 Meanwhile, mix together the tomato paste, liquid aminos and miso paste. Lather the tofu in the marinade. It is quite pasty because the purpose is to avoid introducing any excess moisture into the now dry tofu. Wrap and freeze two of the pieces for next time.
- Step 4 Crush the corn flakes in a bowl. Add the breadcrumbs, 1 Tablespoon of the olive oil, and garlic powder. Coat the tofu in the mixture and place on a lined sheet pan.
- Step 5 Toss the chopped broccoli, onion, and sliced potatoes in the remaining olive oil. Season with salt and pepper and spread onto the sheet pan. Roast for 15 minutes and serve.