So here’s the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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 350g blocks 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!
Bon appetegan!
Sam
Just had them in your hearty vegan tofu salad sandwich – delight!!!!
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!!
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!
You ought to take part in a contest for one of the most
useful sites on the net. I am going to highly recommend this website!
Can this be made without oil?Or is there an oil substitute?
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 🙂