So here’s the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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 vibe. Vibe achieved. These bites were easy to make, flavourful, and perfect for my cobb salad. But I also discovered that they were more than just perfect for a cobb salad. These baked tofu bites 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.
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 tofu bites 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 recipes that once you make it, you start discovering all of the wonderful ways these tofu bites can be used.
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.
To make Baked Tofu Bites: in a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder.
Break the block of tofu 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, in sandwiches, in tacos, on pasta, on nachos, the options are endless, use these everywhere!
An easy baked tofu recipe that is great on its own or can be used in so many dishes: on salads, in sandwiches, in tacos, on pasta, on nachos, as nuggets, the options are endless, use these everywhere!
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 2 blocks (350g each) extra-firm tofu, drained
Preheat your oven to 375F (190C). Line 2 baking sheets with parchment paper.
In a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder. Break the block of tofu 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, or freeze to use later. Great as main, as nuggets, on salads, in sandwiches, in tacos, on pasta, on nachos, the options are endless, use these everywhere!
*Nutrition is based on 1 serving (1/4 of the recipe).
*For oil-free sub the oil for aquafaba, vegetable broth, or water.
Nutrition
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
Bon appetegan!
Sam
What?? These are AMAZING! I just made them this morning. I was skeptical but decided to try them anyway because I had all of the ingredients. They are so delicious. My husband and I have almost finished off the whole batch. I will be making these again very soon!
Omg I’m obsessed with this recipe. I have made it twice this week already, I find the tofu, way too addictive. Tha k you for sharing!!
You’re most welcome, Amy!
Hi! I’d like to make 2 blocks of tofu at once, how long can they be stored in the fridge?
I forgot to add, of course I meant the storage after the baking!
This has become my go-to for quick tofu prep.Love it on my salads and in casseroles. Family pleaser, for sure!
About a week in an air-tight container. ENjoy!
These were unbelievable! So delicious. I added splash of sesame oil, and I did press the tofu. Thanks for the greAt recipe-love the blog!
You’re most welcome!!
Wow! I know that any time I see your name by a recipe, we’re going to love it. But let me tell you, I was a little doubtful that such a simple recipe could be all that great. Whoa! I’m having trouble not eating it all myself.
Thank you for making vegan cooking and eating so easy and delicious! You are the queen of tofu! 😉
Haha that’s awesome!!! Thank You so much Kristin 🙂
Have made these twice now and love them. This recipe and your tofu crumbles have been revelations. By far the best tofu I have ever had, only exception being an insane grilled teriyaki tofu from a little vegan restaurant in Kyoto made by an ex-meat chef turned tofu wizard. Still, this puts all other restaurant tofu to shame. Thank you!
Awesome! So happy you love them 🙂
I am trying to incorporate more tofu into our diets because it is such excellent inexpensive protein. This was my first experimental lunch recipe. I made these for myself and my 3 y/o using only one block of firm tofu (not extra firm, unfortunately my market rarely has it). They came out SO YUMMY! I air fried them at 390 for maybe 30 minutes? They definitely took longer because the tofu was firm. Next time if I’m using firm tofu I’ll press it first. Otherwise it was perfect. My 3 y/o ate TWO servings (and asked for more!) before touching the watermelon, grapes, or chocolate doughnut that were also on her plate. Amazing. I ate the rest of the batch and I’m sad they’re gone. This recipe is definitely a keeper!
Yay! So happy you enjoyed!
Hi Sam: great recipe! (It might be the best vegan chili I’ve ever tasted!) Question about freezing tofu, thawing, squeezing and preparing tofu INSTEAD of simply using it right from the package and then adding other ingredients to it for your tofu bites. You are obviously an innovator; no doubt you are familiar with freezing/squeezing method and decided against it. If so, why? (IMHO freezing tofu, etc positively changes the texture of the final tofu bites.)
Hi Peter, personally I am not a fan of the texture of tofu after it has been frozen. It is too spongey for me. But if you like it, go for it!
You should put the ingredients and instructions at the top before anything that begins with “so here’s the story”. That way we can get what we came here for, and stay for the story if I’m super bored.
Hi Luke, right at the top of every post is a “jump to recipe” button. Just click that and it will take you directly to the recipe and skip everything else.
Amazing. Addictive. I put them on pizza, also amazing. I’m using these in something once a week….. ♀️
Not sure where that sign came from lol… 🙂
Haha, that’s wonderful, Sara! Thrilled you enjoyed 🙂
I tried these today and let me just say: I was blown away, no joke… I’ve had my fair share of bad tofu in my life and was a bit sceptical at first but I ended up eating the whole batch, ALL AT ONCE!!! so good and it DOES taste like chicken. thank you so much for this awesome recipe! can’t wait to try other stuff on your page 😉 much love, your new fan from Switzerland <3
You’re most welcome, Vivien!! I’m so thrilled you love it so much 🙂
I’ve made these a lot and I love them. I like how they don’t have a cup of panko breadcrumbs like a lot of other nugget recipes, or any other ingredients I don’t keep on hand. I just use regular firm tofu because I buy it by the case at Costco and it comes out fine. Next I’m going to use them in wraps or on salads with a little buffalo sauce and vegan ranch.
Awesome! I’m thrilled you love them so much, Sarah 🙂
I’ll have to join Shelly in the tofu-addiction program. I finally tried these today, I’m no-oil so I subbed some vegan chicken-style broth powder, water and a bit of poultry seasoning and I’ve eaten the entire batch. Tomorrow I’m going to try the air fryer method – and get more tofu. You can’t overdose on tofu, right?
Haha! As far as I know, 3 – 5 servings of tofu are actually recommended daily 🙂 So happy you love the recipe, Sherry!
I have been doing your tofu bites on a regular basis and tonight I cooked them in my new cuisinar fry oven toaster, it only took 15 minutes at 350 c and let me tell you it’s brings them you a new level of awesomeness if that’s even possible!!
That’s awesome! I will have to try that 🙂
Excellent recipe. I love your videos. I’m relatively new at cooking tofu. Do you think of I made this recipe and then threw them in a pan to cook them with a taco style sauce for tacos/burritos it would turn out OK?
Thank you, Cori! For the best texture I recommend baking the tofu bites as directed in the recipe, then you could assemble your tacos with all your favourite toppings including taco sauce. Hope that helps, enjoy!
I tried this recipe for the first time last night. I only had one block of tofu so I halved the recipe.
The bites tasted pretty good but, next time, I am going to use one block of tofu and the full recipe for more flavor.
I prefer my tofu cold (weird?) and, eating these the next morning, they very much reminded me of cold fried chicken (at least, how I remember it from years ago). Great recipe!
Glad you enjoyed, Matt!
Firstly, I’m in production so am often super critical of how people do videos like this and how the person in front of the camera comes across – and your just my favorite! I love how you do your videos. Now onto the deliciousness….I LOVE this I’ve made it twice this week and am now experimenting substituting the tofu with cauliflower – no idea how it’ll turn out but I’ll keep you posted. Thanks for this and your fun self!
Aww shucks, thank you so much, Tina!! Thrilled you enjoy my recipe and my video so much!!
Dear Sam
I’m a sleep consultant for babies and kids in London UK. Do you mind me posting a link to the tofu bites on my instagram feed (fully credited) as they are a perfect tryptophan snack for promoting an easy bedtime?
For sure! You are always welcome to share photos with links to the full recipe on my blog. If on Instagram be sure to tag me too so I can like it @itdoesnttastelikechicken 🙂 Just don’t copy and paste full recipes as that’s a breach of copyright. Thanks!
OMG! These are amazing! I’m so happy. They were also super easy – they’re so delicious. I made the mistake some have and used only “firm” tofu – but it’s fine I just baked them a little longer. Now off to make your roasted chick peas, since my oven is already heated and I’m hungry 🙂
Haha! Awesome! So happy you enjoyed them Tina 🙂
Hi, Sam, I recently subscribed to your blog and this is the first recipe I have made. It’s a winner! I have thought I didn’t care for tofu after having it at a Thai restaurant in a stir fry. In spite of the sear on the tofu cubes it was bland and mushy. Your tofu bites have great flavor! I love them and will make them regularly I am certain. I look forward to reading more of your blog and trying other recipes. I am so ready for soups it will be fun to check out your recipes. I am vegetarian trying to have more vegan days so these bites are perfect. I am 72 and it’s never too late to learn about super healthy and delicious food! Thank you!!
Hi Susan! So thrilled you enjoyed the tofu so much! Yes, it’s all about seasoning and preparing it right to make it taste great 🙂 That’s so amazing that you’re trying to incorporate more vegan recipes into you life. I hope you enjoy many more recipes on this blog 🙂
I have made these a few times now. I just made a batch and put them on my salad for dinner…aaaaand then proceeded to fish the tofu bites out of the bowl and leave much of the salad behind. I LOVE these!
Bahaha! Love it! So happy you loved them so much, Laurelin 🙂
So so good. Such a great substitute! Had a buffalo chicken wrap, so good.
Was wondering if anyone or you (Sam) had tried to bump up the chic flavour with some vegan chicken seasoning? (found some at Planet Organic and used it in a chickpea mash and it really gave it a good flavour punch.
*also Canadian here as well (yay!)
So happy you enjoyed, Connie! I’ve never come across vegan chicken seasoning so I have no experience but I’m sure it would be great 🙂
Hi Sam, I am going to have to join the tofu addiction club with Shelly Seriously these are awesome! Final test tomorrow when my omni son (who loves good vegan food) uses in a wrap for lunch ! Thanks for the wonderful recipe !
Haha, I think it’s getting to be a rather large club. I’m a member myself. Welcome to the club!
I love your recipes, and the flavor was so nice for this recipe, but I would love my bites to look like yours in your picture instead of the very small pieces that resulted for me, so perhaps you could advise me? My extra-firm tofu came packed in water in a carton. I drained, but did not press it, and broke it up into largish chunks to match those in your picture. When I stirred the coating ingredients together, the coating was thick, not runny. And when I mixed in the tofu chunks into it, by the time they were all coated, it had turned into kind of an amorphous blob, that I spread out on the baking sheet, resulting in small pieces. I wonder, should I have added more liquid to the coating mixture, so I wouldn’t have to stir the tofu in so long? I also halved the ingredients, using 1 carton of tofu and half the ingrediens for the nutrutional yeast coating. Could that have affected the outcome? Thank you 🙂
Hi Margaret, I would try a different brand of tofu next time. My go-to is Sunrise extra-firm tofu. They can vary in texture and it sounds like yours was a bit softer which is why it would have broken up when stirring. Also try folding the tofu to coat. Hope that helps!
I had a similar problem and found that folding the tofu and marinade together with a slightly flexible silicone spatula really helped! Just stirring with a spoon was too rough on my tofu and it broke down a lot.
can I use firm tofu instead of extra firm?
The results won’t be as successful. I recommend extra-firm. Enjoy!
I found this product Mandarin Soy Foods Organic Pressed Tofu (Firm) at my local Save-on-Foods (I live in Alberta). It is a company out of Vancouver, BC (Canada). The beauty of this product is that it is already pressed. I bought the firm and it was so amazingly firm, and worked perfectly in this recipe. Margaret, I hope that you can find this in your local supermarket as well. It is my new “go-to” for sure!
Um, Sam…… few things:
1. I cannot stop eating these.
2. I use an air fryer.
3. I can only make a small amount because see number 1
4. You’re gonna need to reimburse me for the Tofu Bite addiction program.
5. The first step is admitting you have a problem.
6. THANK YOU, I think.
Bahahaha! Love it. Thrilled you love them so much. Sorry about the new program 😉
Whats your baking temp and time for air fryer?
Honestly. I pretty much cook everything at 400 degrees and I just keep shaking it and checking on it. I’m so sorry I can’t give you an actual answer. I’m lame. LOL
Super easy. So tasty. Really versatile. Thank you for sharing your great recipe!
You’re most welcome, Joan! Enjoy!
Hi – I’m excited to make these on Tuesday! We are vegetarian (not vegan). Can a different type of yeast be substituted without changing the taste of the tofu? Thank you 🙂
Hi Keri, no it can’t. Nutritional yeast is a non-active yeast that tastes cheesy. Any other kind of yeast will taste horrid. Haha. Enjoy!
that was absolutely delicious !! thank you
You’re most welcome, Romi! Glad you enjoyed them 🙂
I was looking for new ideas for my lunches and never really cooked with tofu before. After reading all the reviews, I decided to try this recipe. I can’t believe how good it tastes! I’m obsessed now.
Thank you for this recipe!
Haha, you’re most welcome, Kris! So happy you gave it a try 🙂
These are amazing! I’m new to being vegan (pretty much the same story as yours! Cold turkey, just can’t do it) and I made the mistake of using firm tofu instead of extra firm, but I left them in the oven longer and they turned out great. My 18 month old son was eating my tofu bites instead of his Chick-fil-A chicken nuggets next to him. I call that a win!
hi Aubrey! I have firm tofu and wanted to know how much longer did you bake them?
Thanks!
It was close to double the time, just keep a close eye on it. Also it will crumble more so be gentle when mixing it into the paste. Good luck!
Thank you for the tip! They were DELICIOUS!!!
I’m glad it worked for you too, Tre!
Oh that is a win!! How awesome, and congrats on your new veganism, Aubrey 🙂
Thank you!!
Enjoy your vegan journey Aubrey. It’s amazing. Over 7 years ago we switched at ages 55 and 58. My hubby always says he wishes we’d have known at 20 what we know now! Cheers to you!
Thank you for your encouragement, Joan! That’s amazing you and your husband switched at 55 and 58! I’m excited about the journey that lies ahead.
I am new to your site – LOVING IT!! –
When you post the nutritional information, I am not seeing serving size. Am I to assume then the information is for the entire recipe, and I would to the math accordingly, for how I serve it? Thanks!
Hi Carolyn! Thanks so much!! The recipe program I’m using is currently being updated so hopefully it is more clear in the future but the nutrition information is always for 1 serving of the recipe, so in this case, it would be 1/4th of the recipe. Enjoy!
I make these on the regular now, and actually…they do taste like fried chicken. Helpful note: I made them with white miso (1:1 replacement) today because I had unknowingly run out of nooch. Still amazing.
Great tip! So happy you love them 🙂
Loved these! Check on all my important markers. Healthy? Check. Easy? Check. Delicious? Check. Husband approved? Check.
Regarding the estrogen myth. For those of you that may be unsure (as I was 7 years ago) please feel free to check out Dr Kristen Funk, breast cancer oncologist. She’s has a lot of information and knowledge about breast cancer and soy. She believes soy to be, in fact, breast cancer protective in all cases.
So happy you enjoy it so much, Joan! And yep, I agree with you, soy is actually protective according to the latest science.
This is one of me and my bfs new favorite recipes. We both LOVE how easy it is 🙂
And it taste even better as left overs because it gets nice and chewy sitting in the fridge. I put mine over lettuce and rice with some ketchup. Will definitely be making this for my next family gathering.
Wonderful! So happy it’s a favourite Jennifer 🙂
Can these be made oil free?
Hi Danielle, if you scroll down just a little and read through some of the comments, many readers have suggestions for oil-free variations. Hope that helps!
I just have to tell you this recipe has been a real game changer for us. We’ve been transitioning our family of 5 to a vegan, plant based diet and my kids (13,12,8) haven’t been super happy with the change. The first day I served this is was like someone flicking a switch. They ask for these all the time. They will still order meat and cheese when we go out. (Our compromise for now) but as long as these are in regular rotation at home I rarely get complaints about eating vegan anymore. If I am taking suggestions for dinner ideas I have to say “other than tofu bites, what do you want with dinner?”.
Hahaha!! I love that so much! Amazing!
I make them with smoked tofu (gives it a real kick!). Even my extremely picky eater (autist) approves and keeps asking for them. Thank you so much for this awesome and really easy recipe!
Oooh! Love that idea 🙂
Life-changing recipe! Thanks so much for posting.
So thrilled you love it, Kylie 🙂
Hi! I’m intolerant to nutritional yeast. Any idea what I could replace it with? (I’m vegan.)
Thanks!
It’s difficult to replace, so I would try skipping it and maybe upping the garlic powder a touch. Hope that helps!
I commented below as well, but I used white miso (out of nutritional yeast), and it worked fine. 1:1 replacement ratio.
Thanks a lot!
Love love love this recipe, Sam! Seems like I’m making at least once batch a week. Most recently, I added it (and veganized) a favourite chicken recipe, https://eatnorth.com/eat-north/earls-hunan-kung-pao, and it turned out perfectly (at least as good as the original)!
Thanks again,
Best,
RoseAnne
Amazing!! So happy you loved it so much, RoseAnne 🙂
I just discovered your wonderful website! These tofu bites are our new family favorite. Do you have a specific taco recipe for these?
So happy you love them, Nancy!! You could just layer them on tacos with your favourite fillings, or you could try my tofu taco crumbles for a different recipe 🙂
I love this, taste is amazing, thank you!! I just have one question, how do you get such nice pieces? When I mix the tofu with the sauce, it crumbles and ends up looking like ground tofu 🙁
Yes same here!! I’m curious on how to get around this 🙁
Thrilled you enjoy it so much! I break the tofu into fairly large pieces so it doesn’t resemble ground tofu at all. If you are having trouble with your tofu breaking up when mixing, then double check that the tofu you are using is extra-firm (less firm tofu will crumble fairly easily), and maybe try a different brand as they can vary in texture. Hope that helps!
I could seriously eat these every day. So good!
Yay! SO happy you enjoyed them, Jen 🙂
Wow, this really does taste like chicken, I’m shook
Haha! Love it 🙂
These are delicious!!! These tofu bites have expanded my lunch/dinner menu to include many foods I never was able to really enjoy fully without ground meat since I adopted a plant based diet. Thank you so much for posting this!!!
I also love the tofu crumble that is part of the Tofu Bolognese
( https://itdoesnttastelikechicken.com/tofu-bolognese/) and Best Vegan Chili Ever (https://itdoesnttastelikechicken.com/2017/01/10/the-best-vegan-chili-ever/) recipes (both amazing as well)
This crumbled seasoned tofu has been a total game changer for me because it’s so much quicker to make than pressing, marinating, and baking; and it’s super delicious and you can use it everywhere that ground meat is usually used in busy weeknight recipes.
Yay! So thrilled you are enjoying so many recipes, Dianna 🙂
Best tofu bites I’ve ever made!! I substituted parmesan cheese for the yeast. Unbelievable. Thank you!
My 4 (almost 5 year) old devoured almost an entire bowl I had made for myself. The almost is because my husband was helping at first! We are not vegans but try to work a ton of plant based food into our household for multiple reasons. It felt great hearing my youngest proclaim he loves tofu and he will eat anything his brother won’t! Thank you for this recipe for our repertoire.
Aww that’s great! Glad you and your family enjoyed, Aimee 🙂
Girl, these are delish and addictive! I love that the recipe is super simple – I didn’t need to press the tofu AND had all the ingredients on hand. Does it get any better than that?!?
It really doesn’t! Haha! Thrilled you loved it so much, Emily 🙂
This is one of the best tofu recipes I have ever had. So easy, so good, ingredients I always have on hand. I can see myself making this again and again!!! I baked them for extra time cause I wanted them a little crispier, and I used pre-pressed firm tofu. This is a life-changing tofu recipe!!
Yay!!!! Thrilled you loved it so much, Kelsey 🙂
I love all of your recipes, Sam! These are no exception, so easy, delicious, and versatile! One thing I wanted to add was that I live in high elevation and had to almost double the cooking time. So any vegans living up high you may want to consider this 🙂
Great to know, Cassidy! I have no knowledge of high altitude cooking!
How do you think these would turn out in an air fryer? I tried to see if this had already been answered but there’s so many comments about how awesome they are that I gave up! Thanks!
I haven’t tried it myself, but I had a search through the comments for you and Rachel C said “These tofu bites work wonderfully in my air fryer.” 🙂
As soon as I saw that recipe, I knew that it would become a hit! I use them everywhere…fried rice, hot chicken, sandwich, as is with a dip, in a salad….!
It’s a quick and easy meal on vacation with no fuss! My grand children (non vegan) just love them. Thank you for all your good recipes!
Wonderful!! So thrilled you love them so much, Lise 🙂
Was so excited to make this! My nutritional yeast seemed to soak up all of the soy sauce & oil and I was left with a paste that didn’t stick to the tofu. Any suggestion on how to fix this? Thanks.
That’s exactly what it should look like, Cindy. Just toss very well and the paste will coat the tofu. Enjoy!
Thank you! I mixed it up the best I could and just baked it even with the paste bits and pieces. All I have to say is that it was delicious!!! Only half of it made it to the bowls
Haha! Amazing!
Made these today for meal prep for my lunches this week, and regretting that I didn’t double the recipe! They are amazing!!!
Yay!!! So happy you loved them 🙂
I made these during the polar vortex in the US Midwest yesterday (-21F). There are great and even more chicken-y the next day. I used the sauce recipe on one 454gram block of super firm tofu. What a nice treat on an Arctic day. Thanks!
Wonderful! So happy you enjoyed it, Karen 🙂
Omg the best tofu recipe ever!! They smelt amazing while baking, I took them out of the oven and hubby and I ate the whole batch from the baking sheet! (I only had one tofu ) Hubby said “these are f$&king the best” and then continued say yum yum yum!!
Always love your recipes…you are the best!!
Hahaha! Love it! So happy you enjoyed it so much, Daria 🙂
Holy moly, these are amazing! I’m for sure making “chicken” finger subs with this next time.
Wonderful! So happy you loved it, Rachel 🙂
I keep making these and telling myself I need to leave a comment! These are so delicious. They actually taste very similar to Chick-Fil-A nuggets in my opinion. I’m not one to leave comments or be super impressed by recipes, but this one is SO easy, SO fast, and SOO tasty! Thank you so much. Even my omnivore husband loves these 🙂
Aww that’s so amazing, Amy!! So very happy you love the recipe so much. Thank you for taking the time to leave a comment 🙂
OMG Sam! You have done it AGAIN!!! I love tofu, have a few favourite ways of preparing it, so wasn’t really looking for another. But these looked soooo good, I couldn’t resist. I love how easy they are – no pressing of the tofu, just crumble and stir and spread across the baking sheet. Easy peasy! My husband loved them too!!
Hahaha!! YAY!!!! There’s always room for more delicious tofu recipes in my opinion! Haha.
So I feel like I’ve tried just about every tofu recipe out there (and am a frequent user of all of the ingredients in this recipe – and yet I’ve never discovered this combination before) and this is the best tofu I’ve ever made!! These are SO addicting right off the pan, and I can see how versatile it is. This is definitely my new go-to tofu recipe!
YAY!!! So very happy you found your new go-to tofu, Kelly 🙂
These are amazing! I have had hit or miss luck with tofu recipes in the past, so I wasn’t getting my hopes up. I increased the marinade by 150% because my tofu blocks were 397 grams rather than 350g, and added a bunch of cayenne, and wow, perfect texture and flavor. These are Definitely going to replace my store-bought frozen bags of fake chicken that I use as a base for everything,! I purposely overcooked them To use on salads for the added crunch but I would probably bake them for the expected time if I was going to use them for tacos or fake chicken salad. I plan on adding some Frank’s red hot next time. These are so versatile and amazing! My meat eater husband who rolls his eyes When I swear that something is so good that he won’t even know the distan when I swear that something is so good that he won’t even know the difference, Specifically Requests more of these on the menu! Thanks so much for your life changing recipes
Sorry for the weird edit! My WiFi went funny as I was typing and duplicated a sentence !
Oh wow that’s so awesome!!! So thrilled these hit the spot for you, Kristy! I hope you enjoy many more recipes as well 🙂
I just made this recipe and WOW is it good, being the only vegan in my house the rest of my family had big steaks which were super red I the middle (gross) and they ended up hating them. I offered up some of these bites to my my brother (non vegan), since he didn’t eat the beef steak and he loved them so much he ate his whole serving. seriously, these are amazing and so simple. thanks for posting a great recipe:)
Oh that is SO awesome!! It’s always so great when the vegan dish tastes better!!!
These are delicious, right off the pan. I have to make another batch so I can eat more. Thank you.
Haha! You’re welcome, Karen! SO happy you love them 🙂
I tried making this recipe and unfortunately the tofu didn’t have any of the flavour of the marinade 🙁
Sorry you didn’t enjoy it!
OMG, even though I have made this plenty of times, for some reason it was smelling extra good, I took a small nibble before I put it in the oven. It tasted just like cold chicken salad. I had to hurry up and put it in the oven before I ate it cold!
Hahaha! Love it!
In all honesty I came across this recipe when there was some extra tofu that would have overcrowded my Mexican marinade to make tacos. I had just a small tofu steak to try this recipe out, and was bummed that there wasn’t more to toss in the oven……because this flavor blew my mind. As I popped the 1st cube in my mouth “is……..is this CHICKEN?!?”. The 8 other cubes never even made it to see a full minute out of the oven. I’ve always had tofu play the role of protein with veggies taking up most of the room in my dishes……but this tofu can stand on its own! No more will the tofu accompany the veggies, NOW the veggies will accompany the TOFU!
Bahahahaha! Love it so much!!! o happy you loved the recipe so much, Samantha. Great name by the way 😉
These tofu bites work wonderfully in my air fryer. These little bites of goodness are great on salads and pasta for a little savory ommph! Also wanted to let you know I’ve been using this recipe with the softer Mori-Mu style tofu that comes in refrigerator free “juice boxes.” I just dump the ingredients together in the processor, spoon out small balls into the air fryer tray, set it for 30 minutes on high, and ta-dah! Same great taste but with less fuss and even less shopping!
That sounds wonderful! So happy you love them so much, Rachel 🙂
I’ve been making this recipe since you posted it!! I can’t tell you how much I love it!! But, this week I decided to try something new. Instead of using tofu, I used oyster mushrooms. It was so delicious with the mushrooms. I thought you’d like to know so that perhaps you can try this.
Oh sounds delish!! So very happy you love the recipe so much 🙂
I’ve been looking for ways to make tofu and this will definitely be one of those ways. Made it in the air fryer and put it on a salad. My husband kept trying to steal pieces from me. Thank you!
Hahaha love it! So happy you loved the recipe so much, Lizzy 🙂
I’ve been a vegetarian for 12 years and make tofu all the time — but this simple marinade makes the best marinade I’ve ever had! It’s so stunningly delicious and so simple. Thanks so much for sharing 🙂
That’s awesome!! So very happy you love the recipe so much 🙂
I just used your recipe to prepare tofu to be added at the last minute to a stir fry of onions, garlic, ginger and several large sweet peppers in a sauce of combined soy sauce and oyster sauce. The crispness of the tofu cubes was retained and they had absorbed some of the flavors of the sauce. I served it on fried noodles. Excellent!
Awesome, so happy you enjoyed!!
WONDERFUL !!! I love, LOVE these. Thank you.
You’re welcome 🙂
This is now officially my husband’s favorite tofu! He asks for it at least once a week!
Yayyyyy!!!
From this day forward = heavy rotation at my house! Great recipe, thank you!
Haha!! Awesome!! Thrilled you love it so much, Jo 🙂
So easy! So versatile! So delicious!
I’ve made this recipe so many times, thinking there will be leftovers for another day and that never happens. Perhaps I should just make 4 cartons of tofu at a time!
YUMMY!!!
Haha!! Smart thinking, Beverly.
Love this recipe . It’s amazing , I use it in stir fry.
Perfect 🙂
These tofu bites are to die for. I’ve made them so many times in the last couple of months I’ve lost count. I started doubling the soy, oil, garlic and yeast flakes because I like the extra flavor and texture it gives the tofu. Last night I subbed Cholulu Sauce for the soy sauce, but kept everything else the same. My husband and I loved them! Once they came out of the oven we tried them, then splashed a little more Cholulu on them before serving. They taste like buffalo wings, but so much better.
That’s so awesome, Trina!! So happy you love them so much 😀
Thank ypou Sam (and Chickpea),
I am happy eating tons of fruits and veg but the hubs not so much. He was a hamburger loving fool. One night he say a movie about meat and he immediately stopped eating he. He was very hateful towards tofu for no reason at all. I made these and he devoured them! I can’t believe he trusted me enought to even try them. You site has given my family healthy meals. Thank you for what you do. I love your videos and your energy.!
That’s so wonderful!!! Thrilled your husband loved the tofu so much, and so happy you are enjoying my site. Chickpea says hi 🙂
OMG – so very delicious and simple to make!!!! I ate half the pan before they were cooled 🙂 Love these on salad too! Even my non-vegan daughter who wrinkles her nose up at tofu tried these and agreed they were good/tasted like “chicken nuggets”. Have made these several times now…SO GOOD! My new favorite tofu recipe! Thank you Sam!
That’s so awesome, Kelly!!! Thrilled you love them so much 😀
Thank you! I love this recipe. Super easy, and I cook tofu almost every day now. I’ve never gone through a bottle of soy sauce so quick LOL
I don’t have any nutritional yeast, but it tastes great anyways. I added some cornstarch to see what would happen, and it kinda gives the tofu a light crust.
This is officially my go to recipe for tofu.
Haha, awesome! So happy you enjoyed!
Thank you, Sam! I have made this several times since it was first posted. The ONLY reason this makes it off the pan (I literally stood there and ate half the first time I made it!) is so I can make the “Hearty Vegan Tofu Salad” which I sometimes eat on bread, but … you know … I have to use a spoon to get it out of the container, so a lot of it just gets eaten that way. 🙂 Love your recipes and your sunny, vegan inspired disposition.
XO,
Dawn
PS – this time I used half the bites for the sandwich and half for the butternut squash pasta. SO GOOD.
Thank you so much, Dawn! Totally flattered and thrilled you love the recipes so much 🙂
I made this recipe and it was so good and we liked it very much especially my husband. He said it doesn’t taste like tofu. A few days ago, I told him to buy some tofu so I can make more of this delicious food and he brought home 7 blocks of tofu so that I have enough. 🙂
7! Haha! That’s awesome!!! Thrilled you loved it so much 🙂
This simple recipe is AMAZING! I can’t believe it how simple and how tasty!!!! LOVE IT!
YAY! Thrilled you love it so much, Martin!
Finally got around to making these & it’s so good! Along with some barbeque sauce to dip, they’re addicting. I love how easy this is thrown together & it’s such a simple marinade recipe. The tiny crunchy tofu bits might be the best part, my husband asked if I could make a pan of just the crunchy bits hahaha. Thanks for the recipe, it’s another winner!
Haha! Awesome! I have similar recipes for tacos, bolognese, and chili where it’s pretty much all the crunchy bits! I bet you will love those recipes too 🙂
I just made these and I can’t stop eating them – they are so good!!! Thank you for the great recipe!
Haha, thrilled you enjoy them! You’re most welcome, Angela 🙂
oh boy. now i’m addicted. i had to go do work in the basement to get away from the stove!!! 1 1/2 times the marinade and it’s soooooooooooo yummy!!
Haha! Glad you enjoyed!!
I’ve made these a few times. They are great as is and easy to play around with other flavors. Today, I made a half batch then added 1/4 cup of Trader Joe’s falafel mix before going in the oven. Very tasty with some tahini, veggies, and pita.
Awesome! So happy you enjoyed it, Tabetha 🙂
I resigned myself to the fact that I didn’t like tofu, except when heavily seasoned in a scramble. I had some tofu to use and wanted something different. I gave these a try on a whim and I’m so glad I did. These are absolutely delicious! Thank you!
Yay!!! So glad you found another tofu recipe to love, Jennifer 🙂
I reduced the oil and made these in the air fryer because I was doing a batch of veggies anyway. Delicious! Plan to make again and to try the variations from another reviewer using aquafaba or broth for the oil. Thanks for another great recipe.
Wonderful!! Thrilled you enjoyed them so much, Kels 🙂
made this tonight and it was really good. next time, i think i would double the marinade.
So happy you enjoyed!
My husband has always said he did not like tofu. I made these and did not tell him what it was, just that I was trying a new recipe that would be versatile for us. He LOVED it. Could not believe it was tofu. Thank you for this recipe. A new favorite.
Haha! That’s amazing!! Thrilled your found a recipe that you both love so much 🙂
What if you froze the tofu first, to give them a chewier texture?
Freezing tofu gives the tofu a kind of spongey texture, personally, I’m not a big fan of the texture but you are welcome to try it if you are.
Sam,
I want to tell you that these are THE best tofu bites I have ever eaten! My husband, daughter (22) & son (14) love them. I can’t make them fast enough before they’re all gone again. I highly recommend that everyone try these. They will not be disappointed. We’ve used them in “chicken” salad for sandwiches, Buddha bowls, “chicken” and rice casserole. There is no limit to the different ways to use these golden bites of yumminess.
Thanks for sharing this recipe!
Oh that’s so wonderful!!! So very happy you and your family love them so much, Christine 🙂
Hi Sam! Can these be made in an air fryer as well?
I haven’t tried it, but I am sure it would work 🙂
Add me to the list of those who have fallen in love with tofu bites. They are so good coming out of the oven it’s hard to not nibble the batch away before they get into my burritos, taco salad, etc. I make them exactly as directed.
YAY!!!!!! Thrilled you love them too, Owenna 🙂
Just had them in your hearty vegan tofu salad sandwich – delight!!!!
Yay!!!
Sam, these are amazing! I didn’t make any extra because I wasn’t sure about the storage. You say they work fine in the fridge or freezer? What is the preferred way of reheating them? Thanks!!
So happy you enjoyed them, Ginnie! You can enjoy them cold, such as in a sandwich or on a salad, or you could reheat them in the oven or in a frying pan 🙂
Sam, let me start by saying I had a root canal done on Friday (it is now Sunday). I have been eating nothing but smoothies for the last two days. I saw your tofu recipe and I had a half of tofu that I had to do something with it. I mixed it up and put it in the oven and it smelled soooo good that I had to taste it. Fortunately, it was soft enough for me to chew, but I had to stop myself. This is so easy to make, and so versatile! Thanks so much! Can’t wait to make it hard a crispy, once I can chew again!
So happy you found some comforting food during your recovery, Wanda 🙂
Can this be made without oil?Or is there an oil substitute?
I haven’t tried it without oil yet.
I have made them without oil I used veggie broth one time and another I used Aquafaba both turned out great . I have made them with oil too, these are delicious all around and my toddler loves them too!
Thanks!
Wonderful! Great to know you can enjoy it in so many ways 🙂
Hi Sam, please could you tell me, can I use tempeh with this recipe, am very new to this. I bought tempeh and Don’t know what to do with it now .
Hi Jayne, tempeh is pretty different than tofu so it wouldn’t work for this recipe in the same way. I recommend finding a recipe specifically designed for tempeh, such as my T.L.T. sandwich. Enjoy!
This is AMAZING! We put these tofu bites on your mashed potatoes and then added your onion gravy recipe. It was the perfect comfort food! Love this site and your recipes!
Mmmmm sounds delish!! Thanks so much, Stefani 🙂
I made this tonight and I haven’t been able to stop eating it. OMG!!!!!!! It’s amazing!!!!
Haha! SO happy you love them, Karen 🙂
Ok so I’m gonna be honest, I was a little worried at first when you said not to press the tofu. Especially when I started to crumble it. Ehhhh….this is a little more damp than I’d like it! But I figured….she’s the expert! Let’s see how this turns out. And oh my goodness…..this is so so so good! Just like others have said….I can’t stop just eating it straight off the sheet! I didn’t have a specific plan for this so thankfully I’m free to munch on it. Glad I trusted your expertise! AMAZING!!!!!
Aww thanks so much, Starla! I always do a LOT of recipe testing to make sure they turn out just right, so I’m very happy you put your trust in me. So thrilled you loved the recipe so much 🙂
Yep, these are amazingly delicious — a nice toothy, savory, flavorful substitute for chicken if ever there was one. These will be nice in stir fries and casseroles, and are super tasty in the Hearty Tofu Salad Sandwich, which is my new favorite. Or just pick’em off the baking sheet when they come out of the oven!
So thrilled they are a new staple for you, Meg! 🙂
I’ve just tried making these on a whim. I only had smoked tofu in the fridge. Didn’t have any garlic powder and I’d made up the marinade before realising it’s meant for 700g of tofu, not the 225g I had to hand.
What the hell.
Result is absolutely delicious, though my crispy little chunks don’t look anything like your picture. I’ve had to put them in a bag hidden in the fridge to stop my OH scoffing the lot. Flavour is, dare I say, more like bacon than chicken? Perhaps that’s not the intended result. All the same, I will never miss bacon again. Nor will I ever be at a loss as how to use tofu.
I don’t normally post comments on recipes but I make an exception for these. They are genius
Hahaha, wonderful Sarah!! I bet they had a bacon-y flavour because there was way more seasoning on yours. So happy you love them, and I very much appreciate your comment 🙂
I’ve made these three times. They are that good. I did add half tsp of onion powder and smoked paprika to the last batch. My kids said its like popcorn chicken!wonderful!!
On my third round, I switched up the olive oil for the same quantity of sesame oil. If there is any left tomorrow, I will use it in a Chinese chicken salad.
And why not try it with a splash of liquid smoke and smoked paprika for a bacon-y version? Possibilities are endless and happy to have you feeding our creativities.
Has anyone subbed brewers yeast for the Nutritional yeast? Might need to investigate…
So happy you and your kids love them as much as I do, Jessica! 🙂
O. M. G…ANOTHER winner Sam! Made your seitan steak recipe last night for a satay stir fry & today…well today just kicked it all up a notch! These were FREAKING AAAAAMAZING! I used low salt soy sauce so I could add a tiny bit of vegan chicken stock powder & GUESS WHAT?! They DO taste like chicken . You’re simply brilliant!
Hahahaha so awesome!! Thrilled you enjoyed it so much!!
Hi Sam,
Just wanted to let you know I made the baked tofu bites about an hour ago and can hardly stay away from them – they are absolutely delicious and addictive!!! Thanks so much for sharing the recipe. Linda from Canada
Wonderful!! So very thrilled you love them so much, Linda. I’m also from Canada 🙂
I made this last night and loved it! Problem is I can’t stop eating it. Thanks for an easy great recipe.
Hahaha! Same problem I had! So happy you loved it, Barbara!
Made these last night and they were perfect! Passed along the recipe to several of my friends!
Awesome! Thanks for sharing, Lauren 🙂
So simple yet so delicious!
I made it tonight and put it on top of some stir fried kale. Added a tiny bit leftover (vegan) Tzatziki. Just a perfect little Monday meal.
Awesome! Sounds delish 🙂
I strongly suggest you find a better product than soy. It is very harmful for hormones which causes cancer and other diseases. I am a certified nutritionist and thought I would warn you with the updated information. Please research.
Hi Carmie, any sources you may want to cite? Although you might be right for certain people, you may be wrong for the rest (a lot of people!):
“Is there anyone who should avoid soy? Well, some people have soy allergies. A national survey found that only about 1 in 2,000 people report a soy allergy. That’s 40 times less than the most common allergen—dairy milk—and about ten times less than all the other common allergens—like fish, eggs, shellfish, nuts, wheat, or peanuts.”
Source: https://nutritionfacts.org/video/who-shouldnt-eat-soy/
So there seem to be different effects for different people. If you want to read more
https://nutritionfacts.org/?s=soy
Agreed; plus the recipe calls for such a small amount of soy. If anyone has concerns, you can always substitute Braggs liquid aminos or Trafer Joe’s coconut aminos:)
Oh boy- disregard my comment about ‘such a small amount of soy’ being called for in this recipe… I was fixating on the soy sauce ingredient! Ha!
I’m sure this recipe could just as easily work with seitan or tempeh. Regardless, for those who don’t mind a little soy in their diet- try this recipe- it’s delicious!!!
Haha! Soy is actually very healthy for us and has been proven to help prevent breast cancer, so it’s all good 🙂
Luckily, the whole bad hormones in soy thing is totally a myth. Soy is just a bean, and like all beans, contain lots of health benefits. Soy doesn’t contain estrogen, it contains phytoestrogens (which is plant estrogen). They are two different things. You know what does contain estrogen? Animal products, especially dairy. Animal bodies make estrogen just like ours do, and so if you eat them, you are eating their estrogen as well. That may be one of the main reasons why vegans have much healthier levels of estrogen. Another reason for this is that excess estrogen is disposed of in our bowls, and as vegans generally eat more fibrous foods (animal products contain no fiber), their systems are much better cleaned out, washing away all the excess. Soy is actually very healthful food. I recommend checking out NutritionFacts.org to learn more.
thank you Sam!
Boo-ya!
“…excess estrogen is disposed of in our bowls,…”
But you did mean bowels, right???
I just can’t wait to try this recipe….Tofu on my shopping order today yay! Your recipes I have tried so far are amazingly fabulous !
Aww thank you so much, Jean! I hope you love this one too 🙂
Fantastic! We cooked today for the whole resident extended family (11 people) and these were a huge hit, even with the kids some of whom are going through a fairly picky eating phase.
For those who might be curious, the parchment paper is optional. A light coating of olive oil directly on a baking sheet worked just fine.
Thanks so much for providing so many wonderful recipes and encouragement!
You’re most welcome, Tony! So very happy that everyone enjoyed them so much 🙂
Silpat works just as well and is reusable 🙂 Love me some Silpat.
Great tip!
Yum! These look great. I can’t wait to try them! I have a big family, so cooking with multiple blocks of tofu and pressing is annoying. I was super excited to see that pressing isn’t even necessary with these. I can satisfy my tastebuds and laziness all at the same time. LOL
Hahaha! Love it. Enjoy, Kristi 🙂
Hi Sam…big fan of yours. But really trying to go as oil free as possible. Any way to make these oil free???
You need oil for your health.
If you eat a lot of fruits and vegies, you don’t really need to add oil to anything. There is a small amount of oil or fat in almost anything. But we could definately use less salt.
I agree. Just cut the oil. I’m on a whole foods plant based life style as well, and there is no need for oil…which is a pure fat, highly processed and has with no nutritional value. We can get plenty of fat from non processed foods like avocados and nuts. Pans are non stick…so you really don’t have to cook with it. If you feel like something might burn, use a little water or veggie broth. Just my 2 cents of course…everyone is on their own personal journey and we are all here doing the best we can, right?
Agree! Husband and I have followed a reversing heart disease plan for over 20 years. I use good oils sparingly and when I make this I use less oil, non stick pan, and keep serving size small. Everyone has different needs.
I would personally throw them in an air fryer if you want to avoid the oil. My guess is that its likely there to help make everything crispy. Or just leave it out and see what happens? 🙂
Mary, I cook oil free and just sub veggie broth in recipes that call for oil. It works really well. We do not “need” oils for our health. We need fat but we can get our fats through whole foods (avocados, nuts and seeds). 🙂
Thanks, Mary! I agree that oil is not a health food. It looks like some other readers had some good suggestions here as to what to use instead of oil. If you give it a try let us know how it turns out 🙂
These are great! When I made them with the Cobb Salad recipe, I knew they would be very versatile. I think one of the most challenging things as a vegan is finding EASY to make and EASY to transport appetizers. I like to come with something when I visit and although I like making all types of hummus, it is fun to have something completely different. These are a crowd pleaser.
There is only one problem, Sam. You need to change the title of your page because these little nuggets DO taste like chicken!! 🙂
Bahahahaha! I love it, Joanne!! And what a great idea to serve them as an appetizer with a nice little dip and toothpicks. Perfect!
do you think they could be made oil free using Aquafaba in place of oil?
I’m not sure, if you try it, let us know how it turns out 🙂
These sound delicious! If I made a mega-batch and froze some to have on hand, would the taste and texture be the same? Also, could I cook them in an air fryer?
I haven’t tried them in the air-fryer, but I am sure they would work I just don’t know what time to recommend. I also haven’t tried freezing them yet, but your comment inspired me to pop some in the freezer so I will report back and let you know how they turn out.
Update! I tried freezing them and they freeze just fine 🙂