Author: So here's the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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.
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Baked Tofu Bites
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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
Sue says
Hi Sam. I made this recipe yesterday. It was so good, I’m making more today. Thanks for the easiest, best tasting baked tofu recipe I’ve ever had.
Shayna says
Okay, wow. I randomly stumbled on this recipe. Maybe on Pinterest? I'm now on day #2 of making these. They are SO GOOD! So easy, such minimal clean up, and all ingredients I had on hand. I ate them over a salad today. Yesterday, I just dipped these bad boys in vegan ranch. Thank you so much for sharing this with us all!
Sam Turnbull says
So happy you love them Shayna!
Sam says
Hi fellow Sam! I'm obsessed with this recipe, thank you!! I've made it so many times and it's so easy yet delicious! It's so versatile and I love making a big batch on Sundays to keep through the week and throw on top of salads, pasta, whatever (that is, however much will make it from pan to container, as I eat so much of it straight off the pan)!
Sam Turnbull says
Haha! Love it! So happy you enjoy it fellow Sam!
Jane says
I only came across your website a couple of weeks ago Sam and I have made this one around 4 times. It's so versatile and delicious, it is hard not to eat it all from the pan. I cannot eat Seitan so your tofu recipes are a great resource. Huge thanks. (Also the cooks mode - so helpful!!)
Sam Turnbull says
Welcome Jane!! So thrilled you love the recipes so much! 🙂
Jordan says
Delicious, simple to make and so versatile! I usually make an "all-purpose" batch, which goes on top of salads, in sandwiches and wraps, on top of a stir fry. And sometimes I make a batch with taco seasoning for burritos, italian seasoning to go with tomato sauce, etc.
I've learned to stay away from the sheet pan while the tofu is cooling; it's too easy to pick away and whoops, there goes half the batch!
Sam Turnbull says
So happy you love it so much Jordan!
Nicole says
curious, what I could sub for nutritional yeast? corn starch and some other spices?
thanks!
Sam Turnbull says
Nutritional yeast is pretty unique, there is no easy sub. You could omit it if you like tho.
Ash says
These are so good! I really love getting a mix of larger and smaller tofu chunks. Such a nice flavor and texture. Thanks, Sam!
Sam Turnbull says
So happy you enjoyed Ash!
Michelle M. says
These are the bomb! Threw them in a spicy noodle recipe. Also ate a LOT of them off the sheet.
Sam Turnbull says
Wonderful! So happy you enjoyed!
Samantha says
Ever since I got covid, certain foods and smells are just not very strong for me (luckily it didn't really effect any of my favorite foods). I made these last night with some leftover tofu and found they didn't have much of taste for me but my husband tried some and kept asking why they are so good Even though I couldn't taste much, the texture was still so good (something that can be hard to acheive with tofu) that I did finish the whole bowl in one sitting!
Sam Turnbull says
Happy you enjoyed! I hope you get your taste back soon! 🙂
Lynda says
This is my new favorite way to cook tofu. I have made it twice this week and I will say I preferred the version with the pressed tofu even tho you said it’s not necessary.
Sam Turnbull says
Wonderful! Enjoy!
Amy Schnell says
Will this work in a convection oven? I don’t have an air fryer.
Sam Turnbull says
Yes, in the instructions look out for "OVEN" for those instructions.
Cheryl Burgess says
Made this tonight. I could not believe how much my kitchen smelled like fried chicken! All I kept thinking while it was baking, "Please let it taste as good as it smells." OMG, it tastes amazing!! How can this combination of ingredients make tofu taste like chicken?! This is going to be a weekly dish for me. Thank you for the great recipe!
Lily says
Hello! I tried this and I did use extra firm tofu, but when I stirred it with the sauce, it disintegrated in the bowl with very few actual “chunks”. What did I do wrong? Thank you!
Sam Turnbull says
Hi Lily, it might be the brand of tofu you purchased. Try another brand and it should work for you. Enjoy!
Glenn says
To my knowledge, I've never eaten nutritional yeast except once. I tried Vegemite once and wasn't thrilled.
This recipe tastes close enough to a chicken recipe that my family and I really enjoyed it. I tried another recipe with the same basic ingredients (less yeast) plus a few other spices and corn starch to give it a more fried chicken feel and it was good but the spices were too subdued, so this one is definitely going to be a family favorite!
Allison says
So quick, easy, healthy, and delicious! I've started cutting my tofu into strips to have them on hand for various meals and snacks. I eat them as is, dipped in Frank's, cashew mayo, etc, on sandwiches, cut in smaller pieces for stir fries, as a topping on pizza, in pasta, whatever I can think of. So versatile. I can't stop making this!
Lora says
These are amazingly good! Actually tastes like boneless breast meat that I used to cook when I was non vegan. I am making them now for the second time!
Great job Sam, and thanks so much!
Paula says
Thinking about using this recipe for tofu oven baked 'chiken', maybe 4 slices from each block? Coated in the batter and baked off? What do ya think? I'll check back with results.
Maria Cicero says
Is there a way to adapt this recipe for medium- firm tofu? Next time I'll make sure I buy the extra-firm but for now, the medium firm is all I have.
Thank you!
Sam Turnbull says
You can use medium-firm it just wont be as chewy. Enjoy!
shannon says
These are fantastic; the thick paste coats like a dream and they air fry to perfections!
Thanks so much 🙂
Sam Turnbull says
Yay! So happy you enjoyed!
raju says
Sam - love your site and recommendations. I've not had luck with this recipe as the 'slurry' does not stick to the tofu. My solution is to mix the dry ingredients with the tofu first then add the soy and oil. At this point, the marinade can sit for an hour (to overnight in the fridge), then I air fry the tofu bites. Results are excellent!
Sam Turnbull says
The seasoning mixture is not a marinade, it is more of a thick paste that coats the tofu. It is intended to be thick so that it sticks to the tofu when baking 🙂
Beth says
Excellent! I used these in the tofu Caesar wrap.I regret not making a bigger batch. I used firm tofu but I think I’ll do extra firm next time as the recipe suggests. The flavor is really satisfying.
Sam Turnbull says
So happy you love it Beth!