Tofu Croutons that are as crispy as bread! I kid you not these Crispy Tofu Croutons are life changing. It was a happy accident how I discovered how to get the ultimate crispy texture, and it’s not just a roasting technique. Keep reading to discover my top tips to the ultimate Crispy Tofu Croutons.
Top tips on how to get the ultimate crispy tofu crouton texture like bread!
Use firm unflavoured tofu. I like Cauldron Foods.
Freeze the tofu. Non negotiable. It was a total happy accident how I discovered this tip. I had some tofu about to go past its sell by date so I popped it in the freezer, defrosted it and when I came to roast it, tofu croutons were born!
Defrost at room temperature, not in the microwave. Just leave the packet out on the side until it’s fully defrosted.
Use a tofu press. This will remove so much of the water and will give you light and fluffy Tofu Croutons. If you don’t have a tofu press, don’t worry you can still make these. Simply wrap the tofu block in kitchen paper and press. Repeat several times until most of the water is removed.
Marinade the tofu. Ideally for 2 – 3 days in the fridge but at least overnight. The longer you leave it, the better the flavour.
Don’t add the liquid from the marinade to the oven. Option to add the herbs, sun dried tomatoes, garlic and capers if you like though as they go all crispy in the oven. Yummy!
Low and slow is the best for crispness without burning. I’ve given two options for temperatures and timings for these. If you’re in more of a rush and if you have more time. In my opinion cooking at the lower temperature for longer is better as they’re less likely to burn but I understand sometimes you don’t have the time so there is a slightly quicker option.
How to serve Crispy Tofu Croutons
My Crispy Tofu Croutons are great to add to salads, grain or lentil bowls, as a soup topper, with a dip or simply enjoy on their own as a healthy high protein snack.
Once you’ve mastered these Crispy Tofu Croutons feel free to experiment with different marinades. I’ll be back soon with more flavour options. I’m thinking a Middle Eastern Spiced, a vegan pesto, a sesame ginger and lime and an Italian dijon. What do you fancy?