This easy baked tofu is one of the easiest and best tofu dishes you’ll ever make! It’s perfect for meal prep, has a great texture and flavour, and comes out beautifully crispy in just 20 minutes.
Tofu is one of the best vegan proteins out there, and this baked tofu is the easiest way to make crispy tofu with minimal work! As I type this, I realize: how do we not have a baked tofu recipe on the blog already?! I have every other way to make tofu: Air fryer tofu , tofu in a divine orange sauce , stovetop crisped up tofu — even slow cooker tofu !
Why This Crispy Baked Tofu Recipe Works So Well
- Simple method. I’ll show you how to press tofu (a crucial step), how to marinate it, and then bake it so it’s crispy.
- The ultimate meal prep recipe. Cook once, and enjoy this baked tofu in so many meals! I include easy ideas below.
- Customize it any way you’d like. Change up your tofu marinade and seasonings, and you’ll never run out of ways to prepare this recipe. It’s as versatile as it is delicious.
What is Tofu?
If you’re new here, you may not know that tofu is a loved ingredient in these parts. I have a long and thorough Tofu 101 post that explains what tofu is, the right type for any recipe, how it’s made, and so many tips on how best to prepare it.
I mentioned baking tofu and gave a quick go-to recipe, but I know that a full recipe is always way more helpful for you guys.
Ways to Use It In Recipes
This baked tofu couldn’t be easier to make. It’s as simple as pressing the tofu, marinating it, and baking it. It’s the ultimate meal prep recipe. You can make so much of it at once and enjoy it in a multitude of ways:
- By itself
- Tossed in a delicious Thai peanut sauce
- As a main ingredient with a side of rice or baked potatoes
- On a salad
- In a sandwich
- And so many more ways!
Notes on the Ingredients
- Tofu – I always use firm or extra firm for baked tofu. Be careful not to use silken tofu here — I made this mistake for years! Firm or extra firm ensures a divine texture and tofu that holds properly.
- Light soy sauce – I love using light soy sauce so that I can get more marinade, without too much soy sauce saltiness overpowering it. I’ll also use liquid aminos or even tamari because it really gives the inside of the crispy baked tofu a great flavour. It soaks right in and takes like a minute to marinate. You could be like my husband and marinate overnight, too.
- Oil – I love using olive oil for the marinade here. You can also keep the recipe oil-free and still get crunchy baked tofu.
- Cornstarch – My not-so-secret ingredient for crispy tofu! It helps to wick out excess moisture to help the baked tofu texture.
- Mix of seasonings – I love a mix of garlic powder, onion powder, paprika, sea salt, and black pepper. Feel free to use your favorites, of course! You could even use our Jamaican Jerk sauce.
Try These Other Seasoning Ideas
- Use a marinade. Try marinating the tofu for even more flavor. This is great to do in advance.
- Make it spicy. Make spicy Korean gochujang tofu or add a pinch of cayenne pepper, chili flakes, or chili powder to the seasoning you’re using.
- Add a sauce afterward. Once you’ve crisped the tofu in the oven, toss it with sweet and sour sauce or teriyaki sauce .
How to Make Baked Tofu
First, be sure to press your firm tofu before you chop it up! Chop the pressed tofu into any shape you please. Sometimes I enjoy this recipe with cute triangles, but my husband prefers strips. Just watch that the strips don’t burn if they are thin.
Toss with oil and soy sauce.
- Add marinade. Then, mix the chopped tofu with your light soy sauce and olive oil. Toss to coat everything evenly.
- Season the tofu. Now, add in your other seasonings — I prefer a mix of cornstarch, garlic powder, onion powder, paprika, sea salt, and black pepper — and toss again. It should cling to the firm tofu.
Spread in an even layer.
- Bake. Next, spread the marinated tofu pieces on a baking sheet with parchment paper. Bake at 400ºF for 20 minutes until they’re golden brown and crispy, flipping halfway through cooking. Let the baked tofu cool briefly before adding to salads, soups, or just popping it in your mouth plain!
- Press the tofu first. If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
- Keep it oil-free. I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
- Use firm or extra firm. Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
- Leave space between the tofu pieces. The key to crispy oven-baked tofu that rivals the texture of fried tofu is to leave ample room on the pan. If you overcrowd the baking pan, the tofu will steam rather than crisp.
Storing and Reheating
- Refrigerate. Store this baked tofu in an airtight container in the fridge. It’ll be ready to use in meals for up to 4 days.
- Reheat. Warm leftovers in the oven or toaster to revive the crispiness. You could also use your air fryer .
- Freeze. Freezing can make cooked tofu more chewy, but if you don’t mind the change in texture, you can freeze your baked tofu for up to 3 months. Thaw it in the fridge and crisp it back up in the oven for best results.
More Easy Tofu Recipes
- General Tso Tofu
- Crispy Cajun Tofu Salad with Maple Mustard Dressing
- Vegan Thai Red Curry
- Orange Glazed Tofu
Ingredients
- 1 lb block extra firm tofu , pressed for 30 minutes then cut into 1” cubes, (16 oz.)
- ½ tablespoon light soy sauce , or liquid aminos
- 1 tablespoon olive oil or any oil
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F/200°C. Line a baking sheet with a silicone mat and set it aside.
- In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and olive oil and toss to coat. Add in all of the other seasoning ingredients (the cornstarch, garlic powder, onion powder, paprika, sea salt and black pepper) and toss to thoroughly combine.
- Place tofu on lined baking sheet, ensuring to give each piece space so that it doesn’t touch. Cook for 20 minutes, shaking and flipping the tofu at 10 minutes, then continuing to cook.
- Remove after tofu is cooked. Allow to cool for a few minutes then serve. Enjoy!
Notes
- Press the tofu first: If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
- Keep it oil-free: I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
- Use firm or extra firm: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
This easy baked tofu is one of the easiest and best tofu dishes you’ll ever make! It’s perfect for meal prep, has a great texture and flavour, and comes out beautifully crispy in just 20 minutes.
Tofu is one of the best vegan proteins out there, and this baked tofu is the easiest way to make crispy tofu with minimal work! As I type this, I realize: how do we not have a baked tofu recipe on the blog already?! I have every other way to make tofu: Air fryer tofu , tofu in a divine orange sauce , stovetop crisped up tofu — even slow cooker tofu !
Why This Crispy Baked Tofu Recipe Works So Well
- Simple method. I’ll show you how to press tofu (a crucial step), how to marinate it, and then bake it so it’s crispy.
- The ultimate meal prep recipe. Cook once, and enjoy this baked tofu in so many meals! I include easy ideas below.
- Customize it any way you’d like. Change up your tofu marinade and seasonings, and you’ll never run out of ways to prepare this recipe. It’s as versatile as it is delicious.
What is Tofu?
If you’re new here, you may not know that tofu is a loved ingredient in these parts. I have a long and thorough Tofu 101 post that explains what tofu is, the right type for any recipe, how it’s made, and so many tips on how best to prepare it.
I mentioned baking tofu and gave a quick go-to recipe, but I know that a full recipe is always way more helpful for you guys.
Ways to Use It In Recipes
This baked tofu couldn’t be easier to make. It’s as simple as pressing the tofu, marinating it, and baking it. It’s the ultimate meal prep recipe. You can make so much of it at once and enjoy it in a multitude of ways:
- By itself
- Tossed in a delicious Thai peanut sauce
- As a main ingredient with a side of rice or baked potatoes
- On a salad
- In a sandwich
- And so many more ways!
Notes on the Ingredients
- Tofu – I always use firm or extra firm for baked tofu. Be careful not to use silken tofu here — I made this mistake for years! Firm or extra firm ensures a divine texture and tofu that holds properly.
- Light soy sauce – I love using light soy sauce so that I can get more marinade, without too much soy sauce saltiness overpowering it. I’ll also use liquid aminos or even tamari because it really gives the inside of the crispy baked tofu a great flavour. It soaks right in and takes like a minute to marinate. You could be like my husband and marinate overnight, too.
- Oil – I love using olive oil for the marinade here. You can also keep the recipe oil-free and still get crunchy baked tofu.
- Cornstarch – My not-so-secret ingredient for crispy tofu! It helps to wick out excess moisture to help the baked tofu texture.
- Mix of seasonings – I love a mix of garlic powder, onion powder, paprika, sea salt, and black pepper. Feel free to use your favorites, of course! You could even use our Jamaican Jerk sauce.
Try These Other Seasoning Ideas
- Use a marinade. Try marinating the tofu for even more flavor. This is great to do in advance.
- Make it spicy. Make spicy Korean gochujang tofu or add a pinch of cayenne pepper, chili flakes, or chili powder to the seasoning you’re using.
- Add a sauce afterward. Once you’ve crisped the tofu in the oven, toss it with sweet and sour sauce or teriyaki sauce .
How to Make Baked Tofu
First, be sure to press your firm tofu before you chop it up! Chop the pressed tofu into any shape you please. Sometimes I enjoy this recipe with cute triangles, but my husband prefers strips. Just watch that the strips don’t burn if they are thin.
Toss with oil and soy sauce.
- Add marinade. Then, mix the chopped tofu with your light soy sauce and olive oil. Toss to coat everything evenly.
- Season the tofu. Now, add in your other seasonings — I prefer a mix of cornstarch, garlic powder, onion powder, paprika, sea salt, and black pepper — and toss again. It should cling to the firm tofu.
Spread in an even layer.
- Bake. Next, spread the marinated tofu pieces on a baking sheet with parchment paper. Bake at 400ºF for 20 minutes until they’re golden brown and crispy, flipping halfway through cooking. Let the baked tofu cool briefly before adding to salads, soups, or just popping it in your mouth plain!
- Press the tofu first. If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
- Keep it oil-free. I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
- Use firm or extra firm. Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
- Leave space between the tofu pieces. The key to crispy oven-baked tofu that rivals the texture of fried tofu is to leave ample room on the pan. If you overcrowd the baking pan, the tofu will steam rather than crisp.
Storing and Reheating
- Refrigerate. Store this baked tofu in an airtight container in the fridge. It’ll be ready to use in meals for up to 4 days.
- Reheat. Warm leftovers in the oven or toaster to revive the crispiness. You could also use your air fryer .
- Freeze. Freezing can make cooked tofu more chewy, but if you don’t mind the change in texture, you can freeze your baked tofu for up to 3 months. Thaw it in the fridge and crisp it back up in the oven for best results.
More Easy Tofu Recipes
- General Tso Tofu
- Crispy Cajun Tofu Salad with Maple Mustard Dressing
- Vegan Thai Red Curry
- Orange Glazed Tofu
Ingredients
- 1 lb block extra firm tofu , pressed for 30 minutes then cut into 1” cubes, (16 oz.)
- ½ tablespoon light soy sauce , or liquid aminos
- 1 tablespoon olive oil or any oil
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F/200°C. Line a baking sheet with a silicone mat and set it aside.
- In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and olive oil and toss to coat. Add in all of the other seasoning ingredients (the cornstarch, garlic powder, onion powder, paprika, sea salt and black pepper) and toss to thoroughly combine.
- Place tofu on lined baking sheet, ensuring to give each piece space so that it doesn’t touch. Cook for 20 minutes, shaking and flipping the tofu at 10 minutes, then continuing to cook.
- Remove after tofu is cooked. Allow to cool for a few minutes then serve. Enjoy!
Notes
- Press the tofu first: If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
- Keep it oil-free: I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
- Use firm or extra firm: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
This easy baked tofu is one of the easiest and best tofu dishes you’ll ever make! It’s perfect for meal prep, has a great texture and flavour, and comes out beautifully crispy in just 20 minutes.
Tofu is one of the best vegan proteins out there, and this baked tofu is the easiest way to make crispy tofu with minimal work! As I type this, I realize: how do we not have a baked tofu recipe on the blog already?! I have every other way to make tofu: Air fryer tofu , tofu in a divine orange sauce , stovetop crisped up tofu — even slow cooker tofu !
Why This Crispy Baked Tofu Recipe Works So Well
- Simple method. I’ll show you how to press tofu (a crucial step), how to marinate it, and then bake it so it’s crispy.
- The ultimate meal prep recipe. Cook once, and enjoy this baked tofu in so many meals! I include easy ideas below.
- Customize it any way you’d like. Change up your tofu marinade and seasonings, and you’ll never run out of ways to prepare this recipe. It’s as versatile as it is delicious.
What is Tofu?
If you’re new here, you may not know that tofu is a loved ingredient in these parts. I have a long and thorough Tofu 101 post that explains what tofu is, the right type for any recipe, how it’s made, and so many tips on how best to prepare it.
I mentioned baking tofu and gave a quick go-to recipe, but I know that a full recipe is always way more helpful for you guys.
Ways to Use It In Recipes
This baked tofu couldn’t be easier to make. It’s as simple as pressing the tofu, marinating it, and baking it. It’s the ultimate meal prep recipe. You can make so much of it at once and enjoy it in a multitude of ways:
- By itself
- Tossed in a delicious Thai peanut sauce
- As a main ingredient with a side of rice or baked potatoes
- On a salad
- In a sandwich
- And so many more ways!
Notes on the Ingredients
- Tofu – I always use firm or extra firm for baked tofu. Be careful not to use silken tofu here — I made this mistake for years! Firm or extra firm ensures a divine texture and tofu that holds properly.
- Light soy sauce – I love using light soy sauce so that I can get more marinade, without too much soy sauce saltiness overpowering it. I’ll also use liquid aminos or even tamari because it really gives the inside of the crispy baked tofu a great flavour. It soaks right in and takes like a minute to marinate. You could be like my husband and marinate overnight, too.
- Oil – I love using olive oil for the marinade here. You can also keep the recipe oil-free and still get crunchy baked tofu.
- Cornstarch – My not-so-secret ingredient for crispy tofu! It helps to wick out excess moisture to help the baked tofu texture.
- Mix of seasonings – I love a mix of garlic powder, onion powder, paprika, sea salt, and black pepper. Feel free to use your favorites, of course! You could even use our Jamaican Jerk sauce.
Try These Other Seasoning Ideas
- Use a marinade. Try marinating the tofu for even more flavor. This is great to do in advance.
- Make it spicy. Make spicy Korean gochujang tofu or add a pinch of cayenne pepper, chili flakes, or chili powder to the seasoning you’re using.
- Add a sauce afterward. Once you’ve crisped the tofu in the oven, toss it with sweet and sour sauce or teriyaki sauce .
How to Make Baked Tofu
First, be sure to press your firm tofu before you chop it up! Chop the pressed tofu into any shape you please. Sometimes I enjoy this recipe with cute triangles, but my husband prefers strips. Just watch that the strips don’t burn if they are thin.
Toss with oil and soy sauce.
- Add marinade. Then, mix the chopped tofu with your light soy sauce and olive oil. Toss to coat everything evenly.
- Season the tofu. Now, add in your other seasonings — I prefer a mix of cornstarch, garlic powder, onion powder, paprika, sea salt, and black pepper — and toss again. It should cling to the firm tofu.
Spread in an even layer.
- Bake. Next, spread the marinated tofu pieces on a baking sheet with parchment paper. Bake at 400ºF for 20 minutes until they’re golden brown and crispy, flipping halfway through cooking. Let the baked tofu cool briefly before adding to salads, soups, or just popping it in your mouth plain!
- Press the tofu first. If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
- Keep it oil-free. I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
- Use firm or extra firm. Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
- Leave space between the tofu pieces. The key to crispy oven-baked tofu that rivals the texture of fried tofu is to leave ample room on the pan. If you overcrowd the baking pan, the tofu will steam rather than crisp.
Storing and Reheating
- Refrigerate. Store this baked tofu in an airtight container in the fridge. It’ll be ready to use in meals for up to 4 days.
- Reheat. Warm leftovers in the oven or toaster to revive the crispiness. You could also use your air fryer .
- Freeze. Freezing can make cooked tofu more chewy, but if you don’t mind the change in texture, you can freeze your baked tofu for up to 3 months. Thaw it in the fridge and crisp it back up in the oven for best results.
More Easy Tofu Recipes
- General Tso Tofu
- Crispy Cajun Tofu Salad with Maple Mustard Dressing
- Vegan Thai Red Curry
- Orange Glazed Tofu
Ingredients
- 1 lb block extra firm tofu , pressed for 30 minutes then cut into 1” cubes, (16 oz.)
- ½ tablespoon light soy sauce , or liquid aminos
- 1 tablespoon olive oil or any oil
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F/200°C. Line a baking sheet with a silicone mat and set it aside.
- In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and olive oil and toss to coat. Add in all of the other seasoning ingredients (the cornstarch, garlic powder, onion powder, paprika, sea salt and black pepper) and toss to thoroughly combine.
- Place tofu on lined baking sheet, ensuring to give each piece space so that it doesn’t touch. Cook for 20 minutes, shaking and flipping the tofu at 10 minutes, then continuing to cook.
- Remove after tofu is cooked. Allow to cool for a few minutes then serve. Enjoy!
Notes
- Press the tofu first: If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
- Keep it oil-free: I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
- Use firm or extra firm: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
Easy Baked Tofu
Ingredients
- 1 lb block extra firm tofu pressed for 30 minutes then cut into 1” cubes, (16 oz.)
- ½ tablespoon light soy sauce or liquid aminos
- 1 tablespoon olive oil or any oil
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F/200°C. Line a baking sheet with a silicone mat and set it aside.
- In a medium size bowl place the pressed and cubed tofu. Add in liquid aminos and olive oil and toss to coat. Add in all of the other seasoning ingredients (the cornstarch, garlic powder, onion powder, paprika, sea salt and black pepper) and toss to thoroughly combine.
- Place tofu on lined baking sheet, ensuring to give each piece space so that it doesn’t touch. Cook for 20 minutes, shaking and flipping the tofu at 10 minutes, then continuing to cook.
- Remove after tofu is cooked. Allow to cool for a few minutes then serve. Enjoy!
Notes
- Press the tofu first: If you’ve had soggy baked tofu before, it could be because it wasn’t pressed enough before chopping! Every tofu press is different, but you usually need at least 12 minutes to get all the excess water out.
- Keep it oil-free: I love to use a little olive oil in my marinades. If you’re trying to ditch the oil, skip it! It shouldn’t greatly change the crispy texture.
- Use firm or extra firm: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
Nutrition
Easy Baked Tofu https://jessicainthekitchen.com/easy-baked-tofu-meal-prep/ March 18, 2021
This Vegan Buttercream Frosting is my go-to frosting for cake recipes! It only has 4 ingredients and is super fluffy, creamy and decadent. This vegan frosting is perfect for any cake or cupcake recipe and for all of your special occasions!
Vegan Buttercream Frosting
This frosting is heavenly! It truly melts in your mouth and is so simple. It will soon become your favourite frosting recipe. I have been making this frosting recipe for years and can assure you all your friends and family will love it. If you’re in the mood for some chocolate, check out my vegan chocolate frosting recipe!
This buttercream frosting is so versatile – you can add it to any birthday or special occasion cake (like my vegan vanilla cake ). Spread it on cupcakes or a sheet cake! The possibilities are truly endless with this delicious vegan buttercream frosting.
Notes on the Ingredients
- Powdered Sugar : You can decide how much you want, depending on how thick you want the frosting. You’ll need between 3 and 3 1/2 cups.
- Vegan Butter : Let it soften first. If you are using unsalted butter, add ¼ teaspoon sea salt.
- Vegan Milk : You should only need about a tablespoon, but you can definitely add more if the frosting is too thick.
- Vanilla Extract : to make it vanilla buttercream!
How to Make Vegan Buttercream Frosting
This frosting won’t take you more than 10 minutes to put together!
Beat the butter and vanilla together for about 2-3 minutes with a handheld or stand mixer, until the mixture is fluffy.
Add in the powdered sugar and vegan milk until it reaches the consistency and thickness you want.
Now all that’s left is to let the frosting set, and then decorate your cake or cupcakes with it! Try not to eat it all from the bowl (I know, it’s hard not to). Enjoy the delicious frosting!
Let Cakes and Cupcakes Cool Before Frosting: Frosting too quickly might make the cake and cupcakes crumble. If you want a pretty cake, wait to frost until it’s cooled.
Sift Your Powdered Sugar: Make sure to sift your powdered sugar before mixing, so that the frosting is the ultimate creamy consistency.
Soften Your Vegan Butter: Be sure that your vegan butter is soft enough to spread before mixing it. You don’t want it runny though!
If Too Thick, Add Milk: The ideal frosting is not runny, but not too thick either. If yours becomes too thick, add a splash of milk until it reaches the desired consistency.
Whip It: For super fluffy frosting, you’ll want to keep whipping it. I prefer using a stand mixer for my frosting so I can whip it for about 5 minutes.
How to Store Leftover Frosting
You can store this buttercream frosting at room temperature for up to 3 days. If you want to keep it longer for future baking, keep it in the fridge for a couple weeks, or the freezer for up to 3 months.
Can You Freeze Buttercream Frosting?
You can freeze it! If you do, let it thaw in the fridge overnight beforehand so that it’s back to it’s smooth consistency.
Related Vegan Dessert Recipes
- Vegan Chocolate Frosting
- Vegan Cream Cheese Frosting
- Vegan Vanilla Cake
- Vegan Chocolate Sheet Cake
Ingredients
- 3-3½ cups powdered sugar
- 1 cup vegan butter , softened
- 1 teaspoon vanilla extract
- 1 tablespoon vegan milk , add more if needed
- ¼ teaspoon sea salt , only if using unsalted butter
Equipment
- Stand mixer
Instructions
- Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
- Add in a ½ tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup powdered sugar if you desire.
- Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.
