Crispy No-Oil Baked Tofu Fingers
Ingredients
- 2 packages firm tofu (I use 14 ounce packages)
- 1/2 cup nutritional yeast (you won't use it all)
- no-salt sasoning, to taste
Instructions
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Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside (or use a Silpat pad).
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Drain tofu and press slightly with napkins or paper towels. Cut each tofu block into 12 equal slices. Slice the block in half, then slice each half in half again--now you have fourths. Cut each fourth into 3 slices, about 1/4 inch thick.
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Pour 1/2 cup nutritional yeast into plate. Coat each slice of tofu in nutritional yeast. Start with the edges then do the larger sides, this will minimize buildup on your fingers. Lay each slice on your prepared baking sheet.
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After all slices are coated, sprinkle liberally with your favorite no-salt seasoning.
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Bake in the oven, at 375 degrees for 30 - 40 minutes (depending on your desired crunch). You do not need to flip the slices during baking. You'll know they are ready when the edges are just starting to get brown and lift off the pan.
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Let the fingers rest for at least 5 minutes before using a spatula to remove.
Recipe Notes
Yield: 24 tofu strips
Servings: six 4-strip portions
Storage: Last for up to 9 days in the fridge with a glass container with snap-lock lid. Make sure to downsize the container as you go through the batch if using them for meal prep.
Reheating: Place strips in your airfryer at 350° for 1 to 2 minutes. Or reheat in the oven at 350° for 5 minutes. Microwaving will cause them to lose their crunchy texture.
Ways to use these tofu strips: Chop them up and add them to salads and wraps, serve over pasts, or dip with your favorite no-salt, no-sugar dips and sauces!