Get Your Tofu Dry + Take It For A Fake Fry




Say goodbye to the thought of frying your tofu or sautéing it into a mushy mess when concocting your next stir fry or adding to a bodacious bowl of soup

1. This tofu is perfect as a building block protein for the week in meal prep whether you use it for lunch or to create a quick weeknight dinner.

2. Fantastic for a sneaky bite when you close in on a late evening fridge run.

3. Great for breakfast with a green and sliced avocado.

4. Excellent in soup.

Basically, you should make this and then choose your own adventure.

How'd I get it to look so fried, you may be asking yourself (or not)?
I dried this tofu out real respectable like, which means:

1. I used organic extra firm tofu as you want the tofu to be firm so it can stand up to heat - otherwise, welcome to crumble town. 

2. The key to crispy baked tofu is making sure your tofu is dry as bone + you do this by draining the water from your tofu, wrapping it in paper towels and placing it between two plates with a weight on top - I used a spaghetti squash - not surprising.

3. Check after 15 minutes and change paper towels, repeat 1-2 more times.

4. A solid tofu drying process takes anywhere from 30 minutes to an hour, today I did a hot 40 purely based on hangriness and I recommend you do this on a weekend so you're not waiting 40 minutes when you get home from work. Total dinner boner killer. 




  • 1 block of extra firm tofu, dried out according to above instructions and cut in to cubes
  • 2 tsp coconut oil
  • 1 T coconut aminos
  • 1 T Braggs aminos
  • ½ tsp dried ginger
  • ¼ tsp garlic powder
  • 2 heaping T of flax meal
  • 2 tsp black sesame seeds


  • Pre-heat oven to 425 degrees
  • Mix all of the above together in a big bowl and gently toss
  • Place on a baking sheet and bake for 20-25 minutes until brown and crispy
  • Thank me later
  • And Nom on