Tofu is a great source of protein and is a good way to provide variation in the vegetarian or vegan diet. We try not to eat soy more that a couple of times in a week but when we do this method is one of our favourites. It only takes a couple of ingredients and a convection basket to get a low oil, crispy tofu with a nice texture on the inside. Truth is that I didn’t eat tofu for the first 10 years of being a vegetarian. Up until that point I had never had it cooked properly. Usually people (including myself) would just cut it up and toss it into whatever was for dinner. Once you know how to cook tofu properly, your culinary world will change. So if you have had tofu in the past and it left a bad taste in your mouth I ask you to try it again either using this method or one of the other ways I talk about in the post “tofu is your friend“.
Convection Oven Crispy Basket Tofu
Course: MainCuisine: Vegan, VegetarianDifficulty: Easy10
minutes10
minutes20
minutesThere are a few ways to make delicious crispy tofu. You can see a couple of options here from a previous post.
This method uses a lot less oil and is a lot less labour intensive. It uses the convection basket in place of an air fryer. If you have an air fryer feel free to use it though, I’m guessing it would work just fine.
Ingredients
1 block of extra firm tofu
2 Tbsp of olive oil
4 Tbsp of corn starch
1 Tbsp of soy sauce or tamari
Directions
- Preheat the oven to 425 F on the convection roast setting
- Cut the tofu into 1.5 cm cubes
- Toss the cubes of tofu in a bowl with the oil and soy sauce and coat fully
- Add the corn starch and again toss until all the tofu is coated. Add a little more corn starch if needed
- Put the coated tofu in the basket and place in the oven for 10 minutes or until the brown and crispy.