Author: So here's the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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
Rogers Wendy says
These are just as addictive as you said they’d be. Make a double batch, people, because you’ll be nibbling a lot of these!
Sue Leahy says
This is my go to recipe for tofu. It was THE recipe that made me fall in love with tofu. I use the bites in so many recipes, Caesar salad, orange ‘chicken’, and wraps, just to name a few. Thank you for making delicious easy.
Sue Leahy says
I did click 5 stars, I don’t know what happened.
Tara says
This is the first recipe of Sam's I ever tried. These are the best tofu nuggets ever... so good! We make these all the time.
Mary Carter says
Absolutely delicious!!!
This is my very favorite way of making Tofu. I usually make 2 blocks of tofu at a time. I do find that I have to double the amount of the "marinade sauce" for this recipe. I skip the oil and use veggie broth instead. I find that I sometimes need to add a little extra broth near the end if it gets too thick. I also use liquid aminos instead to soy or tamari, but have learned to use 1/2 Braggs Liquid Aminos & 1/2 Coconut Aminos otherwise it is too salty.
Also, I do cut my Tofu into cubes. These are good warm out of the oven and even my "Flexitarian Husband" will eat some, but I really like them cold out of the refrigerator. They get firmer and taste more like chicken to me and make a great snack!!
Eileen says
This is a fabulous recipe. I have made these at least two dozen times. I use them everywhere and a snack straight from the frig. I change nothing, make exactly as written.
Leila Tozetto says
Loved this recipe it is easy to make and it's my go to for quick suppers. Add rice and brocolli and voila it's ready.
Marci says
These are delicious and so easy to make! I'll even eat them plain. Yummy, yumm.
Marianne says
Love this so much, i always keep some on hand for snacking or adding to other dishes. Delicious and easy to make with everyday ingredients. Got my daughter hooked on it too. Thanks for all your recipes - you really put your heart into your work and it shows.
Isa says
The BEST tofu recipe in the world!
I could eat that every day!
I came across that recipe 2 years ago and making it since then every week, sometimes several times a week.
You don‘t need any other recipe for tofu.
Thumbs up!
Sanjay says
Hands-down, the best way to add a meaty texture to almost any meal. Super easy (thank you for only limited number of simply ingrediens) and grab a handful and put in pasta, salad, wrap, on its own, soup (why not?!) and everything in between. Weekly go-to.
Jess @ It Doesn't Taste Like Chicken says
Perfect. Thanks for sharing!
Molly Cartwright says
This is a ten star recipe. I've been making it for some time now and always keep some in the freezer. My only modification is to double the sauce quantity. It is so good! Thank you for developing and sharing 🙂
Jess @ It Doesn't Taste Like Chicken says
Woo! We love to hear that!
Lisa says
Just as Sam says, I found myself challenged to not eat the whole pan of tofu! This is one of my absolute favorite recipes. I use these in salads, on pasta, in wraps, in tacos, and more. Thanks, Sam!
Jess @ It Doesn't Taste Like Chicken says
Yes it's a difficult challenge!
Elizabeth says
What did I do wrong? My coating mixture was too thick and I had a tough time covering the nuggets. I tried to cut the recipe in half. Help!
Sam Turnbull says
Hi Elizabeth, the coating is quite thick and pastey, you just need to use a spatula to gently toss the tofu until it is coated. If you cut the recipe in half you may have accidentally measured something incorrectly?
Jane says
My second time cooking with tofu thanks to you Sam! These were not as crispy as I would have liked and I think I would add a teensy bit of paprika for zing. But trying not to eat whole tray! Someone mentioned they are tasty the next day out of the fridge so I look forward to that.
I also love your Breaded Tofu Steaks.
Jess @ IDTLC Support says
Yay! Bring on all the tofu recipes!
Vicki says
Have you ever made with this with super firm tofu? That’s all I currently have and I was wondering if it might work.
Jan says
Works great, I only use super firm. Late comment
Rose says
I like the short and simple recipes! I made the tofu bites and had to make up on nutritional yeast was short so I added some macaroni and cheese powder. It worked, I baked mine in the oven for lunch with macaroni salad.
Thanks Sam for the download of the top 30 vegan recipes.
Jess @ IDTLC Support says
That sounds great!
Julie says
Still a go to recipe for me ~ my whole family loves these "nuggs." I make them at least once a week. Today, I was a little short on tofu, so threw in a cubed sweet potato. Oh, wow! Amazing! Highly recommend!
Jess @ IDTLC Support says
Very cool!
Suz says
yup, it's another keeper. so good and can be used in so many meals, if you don't eat it all first!
Having been a past meat eater, I have to say that after overnight in the fridge, it does taste like left over fried chicken.
there is just something about nutritional yeast that takes tofu to that next level. give it a try everyone.
Jess @ IDTLC Support says
Next level indeed! Thanks for your review!
Monika says
Hi Sam,
I am still new to veganland and am having a similar bumpy start to your vegan journey. Someone in the Veganuary Facebook group posted your recipe for the baked Tofu bites, and how versatile this one simple way of baking tofu is. I just bought some tofu, but only left one packet in the fridge and froze the other two. I wish I had known how easy and tasty these baked tofu bites are because I couldn’t stop nibbling them still hot from the oven, and one block Tofu isn’t enough. Truly delicious and addictive.
Shelley says
This recipe is fantastic. I put these little nuggets on my salad! Addicted in Colorado
Jess @ IDTLC Support says
Wonderful!
Jane says
I've been making these for some years now (long time fan) but this week I had tofu that had been frozen, and also I had already made the marinade for a large batch when I realized I only had enough (defrosted) tofu for a half batch, but I squeezed the water out of the tofu and used the whole marinade and...wow, I just ate the whole thing right off the pan. The texture of the defrosted tofu, with double the flavour - amazing!