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Cornmeal Crusted Tofu on plate square

Baked Cornmeal Crusted Tofu

Corneal Crusted Tofu is a great addition to any meal, and it’s incredibly versatile. Serve it with vegetables, and rice for dinner. Toss it into a salad or make it the star of a sandwich for lunch.
Course Main Course
Cuisine American
Keyword baked tofu, cornmeal crusted tofu
Yields 3 servings
Calories 203 kcal
Author Dianne


  • 1 14- ounce package extra firm tofu drained and pressed
  • ½ cup nondairy milk
  • 1 tablespoon cornstarch
  • ½ cup cornmeal
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • 2 cups Romesco Sauce for serving, optional


  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Slice the tofu widthwise into 4 thin slabs. Slice each slab into half or use a cookie cutter to cut the tofu slabs into shapes.
  3. In a medium bowl, whisk together the non-dairy milk and cornstarch.
  4. In another medium bowl, mix together the cornmeal and spices.
  5. Dip each tofu slab into the non-dairy milk mixture and then dredge it through the cornmeal mixture. Place each slice onto the prepared baking sheet.
  6. Bake the tofu for 30 minutes until golden brown and crispy, filliping each slice after about 15 minutes.
  7. Serve hot, topped with Romesco Sauce or your favorite sauce.