Tofu Croutons

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Cook Time: 25

Pressing Time: 15

Total Time: 45

Servings:

Calories: 121kcal

Author: Shruthi Baskaran-Makanju

My tofu croutons are baked at 400°F with smoked paprika and nutritional yeast until genuinely crispy — they stay crunchy through a full meal, unlike bread. Vegan, gluten-free, 25 minutes.

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Ingredients

1 14-oz block extra-firm tofu pressed
2 tablespoons avocado oil
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Press the tofu. Wrap the block in a clean kitchen towel and place a heavy pan on top for 15 minutes. Pat dry with paper towels, then cut into ½-inch cubes.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Coat the tofu. In a large bowl, whisk together the avocado oil, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Add tofu cubes and toss gently to coat evenly.
Roast. Spread tofu on the prepared baking sheet in a single layer, leaving space between each cube. Roast for 25–30 minutes, flipping halfway through, until golden and crisp on the outside.
Cool. Let sit for 5 minutes before using — they crisp up further as they cool.

Notes

Freeze the tofu block first, then thaw and press for crispier croutons; freezing makes it spongier and absorbs the coating better.
Leave space between cubes on the baking sheet; crowding traps steam and prevents crisping.
Croutons are done when golden and firm to the touch, not just golden on the outside.
Give them the full 25–30 minutes.
Store in an airtight container for 3–4 days.
Re-crisp in a 375°F oven or air fryer for 5 minutes before serving — don't microwave.

Nutrition