Vegan Crispy Garlic Tofu

This vegan crispy garlic tofu is the perfect quick, easy, and healthy dinner! Made with 4 simple ingredients with amazing crispy texture.

Vegan Crispy Garlic Tofu

Happy Monday! I’ve got the oh so rare savory recipe for you guys today, but trust me, straying from the sweet is well worth it for vegan crispy garlic tofu.

For the longest time (over two years!), I thought I was allergic to tofu. After going vegan, Joe and I were at Whole Foods and decided to try some stuff from their prepared foods hot bar, ya know where you fill up a little container. Well I decided to try some tofu dish, along with a few other things, and had a horrible reaction for hours after – stomach swelling like crazy, horrible pain, the whole deal. So, I assumed it was the tofu since it was the only food I had never had before that I had tried at that hot bar. So, I assumed that I had the most ironic allergy ever as a vegan, and accepted that I’d never have tofu again, and honestly didn’t want to after that night. Yikes.

Vegan Crispy Garlic Tofu

Well, a few months later, I had the same type of reaction again. We had prepared a recipe with liquid smoke, no tofu in sight. I had exactly the same AWFUL symptoms, which made me wonder whether it was the tofu at all. It’s highly likely for restaurants/places like that to use liquid smoke for deeper flavors in dishes, so I’m thinking that was actually the problem. I was still apprehensive to try tofu again, fearing another night of pain and suffering. Joe was relentless in encouraging that I do so because he loves it, so I finally did. I discovered two things.

  1. I’m not allergic, had no symptoms whatsoever.
  2. HOLY SHIT. I love tofu.

Needless to say, I’m so happy I tried it again and even happier that I’m not allergic. Tofu has so many incredible health benefits, it’s super high plant protein content, a great source of both iron and calcium, and  it’s full of vitamins and minerals.

Also, forget all the bullshit about soy that you’ve heard. It’s great for your health, and shockingly, will not make you grow man boobs. People seem to be so concerned about all the “hormones” in soy, but there’s ample research to show that they phytoestrogens in soy products like tofu and tempeh are COMPLETELY different from estrogen in humans or non-human animals. I also find it funny that people who preach that soy is unhealthy are often shoving meat in their face, which undoubtedly has been injected with hormones and tons of other horrible crap. Just saying!

Here’s a great article from an extremely legitimate source (AKA not funded by animal ag companies) about the health benefits of soy if you want to read more!

Vegan Crispy Garlic Tofu

Now that I’ve ranted about how amazing tofu is, let’s talk about this vegan crispy garlic tofu! There are approximately a million ways to prepare tofu. It’s such a great blank canvas, another reason I’m so excited to start incorporating it into my diet. I started off with this baked version, and fell in love with the texture.

Chop the tofu into cubes, sprinkle with nooch, garlic powder, and liquid aminos, and bake. I love serving it with broccoli, quinoa, green onions and chile sauce on top for an Asian vibe. When it comes to savory food, Asian will always be my favorite. I am part Korean, so I may be biased, but whatever. This vegan crispy garlic tofu is a must for your dinner menu! It’s so easy, and the texture comes out super crisp on the outside but still with some chew in the middle. Unlike any texture I’ve had, and it was SO satisfying. We make this multiple nights a week for dinner now, and no end is in sight.

Have a happy, healthy week, beautiful friends!

Vegan Crispy Garlic Tofu

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Crispy Garlic Tofu

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 2 servings


  • 1 block extra firm tofu, pressed for about 1 hour
  • 1 tbsp nutritional yeast
  • Garlic powder to taste - I used about 1 tbsp
  • 2 tbsp liquid aminos or soy sauce


  1. Preheat the oven to 450 degrees.
  2. After you've pressed the tofu, cut it into bite-sized cubes and put it into a bowl.
  3. Sprinkle the nutritional yeast and garlic powder over the tofu and gently toss to coat all the cubes.
  4. Add the liquid aminos, and gently toss again to get everything coated.
  5. Bake the tofu for about 15 minutes, take it out and gently shake the pan to turn the cubes - you can also do it with tongs - and bake another 15 minutes.
  6. Remove from the oven and serve alongside the rest of your meal - I usually serve this with quinoa and broccoli!

Vegan Crispy Garlic Tofu