Author: So here's the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe. I was trying to aim for a simple tofu recipe with a "chicken-ish / chicken nuggets" vibe. Vibe achieved. These bites were easy to make, needed only 5 ingredients, flavourful, and perfect for my Cobb salad. But I also discovered that they were more than just perfect for a Cobb salad. These cube are bursting with flavor and are delicious all on their own. I'm actually surprised any tofu even made it to the salad as I couldn't stop eating them directly baking sheet. There will be no leftovers.
I decided I needed to share this recipe as it's own post so that you too could experience the awesomeness of this baked tofu. These crispy tofu bites have such an amazing texture, are scrumptious all on their own and they are perfect on a salad BUT they are so much more than that. This is one of those easy vegan recipes that, once you make it, you start discovering all of the wonderful ways these tofu bites can be used. New to tofu? Check out my tofu 101 guide!
They are delicious served with buffalo sauce. They are delicious on top of pasta. They are delicious in a taco. They are delicious in a sandwich. They are delicious on nachos... I think you are starting to get it, these tofu bites are completely addictive and they are delicious EVERYWHERE!
I've been making large batches of these glorious tofu nuggets and storing them in the fridge in an air-tight container so they are ready to use whenever hunger strikes.
I like to make a big batch of these using two blocks of tofu at a time, but if you prefer you can cut the recipe in half and just use one block of tofu... But if you do decide to reduce the recipe, you might regret it. You have been warned.
Instructions on How to Make Baked Tofu Bites:
In a bowl (you can use a small bowl or large bowl depending on how many you want to make), mix together the nutritional yeast, olive oil, soy sauce and garlic powder. This is your marinade.
Drain excess moisture from the tofu block and then break into small chunks and add them to the bowl. (No need to press the tofu first).
Toss the tofu well to evenly coat in the sauce mixture. Spread the tofu evenly across the baking sheets and bake about 30 minutes, stirring halfway through, until lightly golden.
Serve hot or store in an air-tight container in the fridge to use later, or they freeze well too. Great as main, as nuggets, on salads, on stir-fries, in sandwiches, in tacos, on pasta, on nachos, the options are endless, use these everywhere! Be sure to check out the recipe card for both oven and air fryer cooking instructions.
(click stars to vote)
Baked Tofu Bites
Servings:
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Ingredients
- ¼ cup nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons soy sauce, (gluten-free if preferred)
- 1 teaspoon garlic powder
- 2 blocks (12 oz/ 350 g each) extra-firm tofu, drained
Instructions
- Oven: Preheat your oven to 375°F (190°C). Line 2 large baking sheets with parchment paper.Air-Fryer: Preheat your air fryer to 350°F (180°C).
- Mix the coating: In a large bowl, combine the nutritional yeast, olive oil, soy sauce, and garlic powder.
- Prepare the tofu: Use your fingers to break the tofu into bite-sized chunks and add them to the bowl. (No need to press the tofu first.) Toss well to evenly coat each piece. The mixture will just barely coat the tofu, that’s exactly right. Don’t be tempted to thin it out. It’s not a marinade, but a light coating that clings to the tofu and helps it crisp up perfectly in the oven.
- Cook the tofu (choose ONE method):Oven: Spread the tofu evenly over the baking sheets and bake for about 30 minutes, stirring halfway through, until lightly golden.Air-Fryer: Add the tofu to the air fryer basket and cook for about 20 minutes, shaking halfway through, until lightly golden.
- Serve or store: Enjoy hot, or let cool and store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam
Stella says
I've been experimenting with different tofu and found I prefer super firm tofu. I crumbled it and used it in a lentil barley soup - perfect! I also use it in pasta dishes, it never fails. The spice blend is perfect for anything! Thanks!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Stella! So glad you’re enjoying it in so many ways 🙂
SueB says
So easy, works well, and is delicious. It will be my go-to way to prepare tofu!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it, SueB! 🙂
Teri says
I love these. I press the tofu so it absorbs more of the sauce and I use the whole recipe of sauce for one package of tofu and it is extra extra flavorful.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum!! That sounds amazing, Teri! So glad you enjoyed them 🙂
Amy says
If I could give 10 stars I would. There is not many recipes that I follow to a t every time I cook but this is one of them because it is perfect. I make it at least once a week as my quick “chicken nugget” and fries meal when I am just too tired to cook anything else and it’s so tasty. Thank you for a great practical recipe!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow, that means so much, Amy! I’m so happy you love this recipe 🙂
Sarah says
Love these! Quick, easy and delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them Sarah! Thanks so much for the sweet comment 😊
Irene says
Sam, thank you for this delicious recipe. It is now my favourite way to cook Tofu. I had to stop my husband, who loves his meat, from eating the lot!! He couldn't believe how tasty they were & kept stealing some when I wasn't looking 😁.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahaha this is AMAZING 😆 I’m so happy you both loved them, and I love that your husband was sneaking bites!! Thank you so much for the sweet comment, Irene!
Ang. says
"Five stars for these Tofu Bites! They are the perfect combination of quick, easy, and delicious. They’ve become my signature contribution to family events, and even the non-tofu fans love them either plain or with dips. Pro-tip: Make a double batch! I try to keep some in the freezer to toss into weekday meals, but they are such a hit that I usually have to get them out of sight immediately—otherwise, they’re gone before they even cool down."
Sam Turnbull @ It Doesn't Taste Like Chicken says
This is SUCH a kind review, thank you, Ang!! 😭💚 I love that these have become your signature party contribution, and yes to the double batch pro tip!!
A says
is the recipe asking us to use both the oven and the air fryer? or are you just giving us two options?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi A! Those are just two different options—you can use either the oven or the air fryer (not both). Hope you love them!
Mandy says
So simple, so good, so hard to keep up supply when my family love it so much. We boil in stock for 10 mins before cooling, drying, coating and baking. Also sub asafoetida for garlic powder to make onion and garlic free.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love those tweaks, Mandy! Thanks for sharing your onion- and garlic-free version 🙂
Marge says
Liked it. I give it a B. Definitely next time, I am doubling the coating per your notes and will slice them into bite size cubes. Then I think this would be an A using the air fryer.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marge! So happy you enjoyed them. Yes feel free to adapt to suite your tastes 🙂