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arugula and cabbage salad topped with baked crispy tofu in a bowl
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5 from 1 vote

Crispy Baked Lemon Garlic Jalapeño Tofu

Prep Time15 minutes
Cook Time30 minutes
Marinate30 minutes
Total Time1 hour 15 minutes
Course: Main Course, Side Dish, Snack
Keyword: crunchy, spicy, tofu

Equipment

  • baking sheet
  • mixing bowl
  • measuring cups and spoons

Ingredients

  • 1 block firm or extra firm tofu drained & pressed for 10-15 minutes

Marinade

  • ⅓ cup nacho sliced jalapeños
  • ¼ cup jalapeño juice from jar of sliced jalapeños
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic granules or powder

After tofu marinates for at least 30 minutes, add in the following;

  • 2 teaspoons arrowroot starch
  • ⅓ cup packed almond flour

Instructions

  • Remove tofu from package and press for 15 minutes
    *Check out the FAQ section "how to press tofu" above for help on pressing
  • While the tofu is being pressed, combine marinade ingredients in a medium-sized mixing bowl
  • Once tofu is done being pressed (it should feel firm to the touch), cube to desired bite sized pieces (I usually do about the size of a sugar cube)
  • Add cubed tofu to marinade and toss lightly
  • Cover and place into the fridge for at least 30 minutes
  • When the tofu is almost done marinating (and/or when you are ready to cook it), preheat oven to 425°
  • Remove marinated tofu from fridge and drain any excess marinade
  • Add almond flour & arrowroot starch. Toss lightly to combine
  • Line a baking sheet with parchment paper or drizzle with your favorite oil
  • Add tofu to the baking sheet, spreading the pieces out so they aren't stacked on one another (this ensures even baking)
  • Bake for 30-35 minutes, or until tofu is golden brown & flagrant

Notes

Store in the fridge for 2-4 days. 
To reheat, place tofu on an oiled skillet over medium heat for 2-4 minutes.