Crispy salt and pepper tofu is made with just 5 ingredients in 30 minutes! This recipe works in an air fryer or the oven (which takes a bit longer), and it's my go-to tofu recipe as a decade long vegetarian.
In the years of having this blog, I'm sure I've said this before, but this salt and pepper tofu is truly my go-to tofu recipe. I make the tofu in the air fryer, but I'm also including instructions for an oven-baked version for those without an air fryer.
This recipe is beyond simple. Tofu is seasoned with salt, pepper, and nutritional yeast, and air-fried or baked until dehydrated and crispy. It requires just a few minutes of active time and is ready in about 30 minutes if using an air fryer.
I use salt and pepper tofu in my go-to Crispy Tofu Stir Fry at least once a week, and I also use it in my Crispy Tofu Salad recipe and tossed in orange sauce for my Sticky Orange Tofu.
A side note, if you're looking for a take on Chinese salt & pepper tofu, that is not what this recipe is trying to be. But I still encourage you to give it a try!
For a more in-depth look into how to make this recipe, check out my YouTube video "The Tofu Recipe That I Make Every Week".
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Ingredients and substitutions
- Tofu: Firm, extra-firm, or super firm tofu work here. Super firm tofu does not need to be pressed and will cook slightly quicker than firm or extra firm.
- Salt: I use Diamond Crystal kosher salt for the majority of my recipes. It is less salty per teaspoon than regular table salt, so I recommend decreasing the salt amount if using standard salt.
- Black pepper: Freshly ground black pepper is preferred because bigger pieces of black pepper add more of a pop than finely ground black pepper.
- Nutritional yeast: I don't always use this ingredient, so if you don't have it it's okay. But nutritional yeast adds extra depth and savoriness, as well as a slightly crispier exterior.
- Oil: Canola oil is my go-to cooking oil because it has a neutral flavor and can tolerate higher temperatures. Olive oil or avocado oil also work here.
Cassidy's tips
- Firm and extra firm tofu need to be pressed to remove water. Pressed tofu is crispier and cooks more quickly than un-pressed tofu.
- I use this tofu press, but if you don't have a tofu press you can make a DIY one. Wrap the tofu in a clean dish towel and weigh it down with a cast-iron skillet or sheet pan weighed down with cans.
- I provide a range of oil amounts because I find that air-fried tofu requires less oil to become crispy.
Serving ideas
This recipe makes 2-3 servings, depending on your appetite and how the tofu is being served.
- Toss the tofu with my go-to tofu seasoning recipe for an herby seasoning. Serve in Caesar Salad Quinoa Bowls or add to simple salads for protein.
- Buffalo tofu sandwiches: Toss tofu with buffalo sauce and serve on sub rolls with romaine and mayonnaise or hummus.
- Popcorn tofu: Toss with extra nutritional yeast after roasting and serve with dipping sauce for an easy appetizer or snack.
- BBQ Sauce: Toss in BBQ sauce and serve alongside baked sweet potatoes and steamed green beans for a simple dinner.
- Stir fries: Toss with Honey Garlic Sauce and pan-fried veggies and serve over rice.
More delicious ways to cook tofu
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Crispy Salt and Pepper Tofu
Ingredients
- 14 ounce block extra-firm tofu see note #1
- 1-3 teaspoons canola oil or other neutral oil
- ½ teaspoon kosher salt
- 1 tablespoon nutritional yeast
- ¼ teaspoon freshly ground black pepper
Instructions
Oven Instructions
- Preheat the oven to 400F. Press the tofu for 5-10 minutes using a tofu press or by weighing it down with a heavy skillet.
- Using clean hands, tear the tofu into bite-sized pieces or slice into 1-inch cubes.
- Add 1 tablespoon of oil and ½ teaspoon kosher salt to a large bowl. Add the tofu, tossing to coat with a spatula. Sprinkle with the nutritional yeast and black pepper, tossing to coat again.
- Transfer to a parchment paper-lined baking sheet (optional, but keeps tofu from sticking to the baking sheet). Evenly space the tofu so that it's not overlapping.
- Bake at 400F for 30-35 minutes, stirring halfway way through. I sometimes bake it up to 40 minutes for ultra-crisp tofu. It's ready when golden, crispy on the outside, and still soft inside.
Air Fryer Instructions
- Using clean hands, tear the tofu into bite-sized pieces or slice into 1-inch cubes.
- Add 1 teaspoon of oil and ½ teaspoon kosher salt to a large bowl. Add the tofu, tossing to coat with a spatula. Sprinkle with the nutritional yeast and black pepper, tossing to coat again.
- Transfer the tofu to the air fryer basket. Evenly space the tofu so that it's not overlapping.
- *I do not preheat the air fryer for this recipe - if preheating your air fryer, check the tofu at 15 minutes*. Air fry at 375F for 18-20 minutes, shaking the basket halfway through. The tofu is ready when golden, crispy on the outside, and still soft inside.
Notes
- Tofu: Firm, extra-firm, or super firm work. Super firm tofu does not need to be pressed.
- Air fryer vs oven: I prefer the air fryer method because it's quicker. The air fried tofu also has a slightly more "dehydrated" texture and a chewier texture.
Jackie says
Delicious and so easy! This is going to be one of my new go-to ways of baking tofu. Thanks for sharing this recipe!
Cassidy Reeser, MS, RD says
So happy to hear it! Thanks for the review!