Author: So here's the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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
Wisconsin Pam says
Best thing ever. Use it in everything.
Jess @ It Doesn't Taste Like Chicken says
Yay! We love to hear it!
Jennifer says
This is such a great recipe, and my aversion to tofu might have just been cured. I've always been rather picky about its preparation, compared to my husband who will actually eat it raw. I think I could eat this every day! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I love that!! I usually make several batches of them and use them all week long on salads, sandwiches, dipped into sauce... everywhere! 🙂
Kelly says
My carnivorous 7year old fussy eater inhaled these and said they were the best chicken nuggets ever 🤣
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha! Yay!! 🙂
Cassidy says
This is by far the easiest and most delicious tofu recipe I've ever made-we make it weekly in our family and have it with stir fry or on salads. It's so delicious and both my kids love it and ask for it all the time!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I'm so thrilled you love this recipe so much Cassidy! And thank you for the review 🙂
Courtney says
I love these so much!! I had my husband make a fresh batch for me yesterday. They’re the perfect addition to pasta, a salad, in a wrap, or on their own. We have to add a little more oil than the recipe says but the seasoning still comes out perfect every time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love them and use them everywhere! Thank you for the review Courtney 🙂
Lindsey says
I make this every week and am obsessed - they are great as a snack, on a salad, or a star of any meal. Anytime I make them for a friend they also fall in love with them. I’m only sorry I haven’t commented before - if you’re thinking of making these you won’t regret it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Lindsey! So thrilled you love them!
Delia P Fey says
I LOVE this recipe. Sooo good & Sooo easy. my picky kids said it was the best thing I've ever made so I'm making it for thanksgiving along with a tofurky since I have so many other things to make from scratch or I'd try your roast. I've loved your recipes for many years since the 100 recipes in a year challenge- keep up the great work!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh wow! That was so long ago! Thank you for being a fan for so long Delia! 🙂
Bobbi says
These are just the best
Jess @ It Doesn't Taste Like Chicken says
Thanks Bobbi!
Lisa says
I make these regularly and use them to top salads and sandwiches, always delicious!
Jess @ It Doesn't Taste Like Chicken says
We love to hear it!
Alexandra Gupta says
Hi, can I swap out the nutritional yeast for something else?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alexandra! Nutritional yeast plays a big role in adding a savory, umami flavor to these tofu bites, so it’s pretty key to the recipe. However, if you’re looking for a swap, you could try finely grated vegan parmesan or a blend of ground cashews and miso paste for a similar cheesy, umami taste. Keep in mind that the flavor may not be exactly the same, but it should still be delicious! I hope that helps!
Carolyn Rose Clark says
These are delicious! I ate mine on a big green salad full of loads of veggies and it was so satisfying. I did end up doubling the marinade because the firm tofu we buy is about 100 gm more than the ones you recommend for this recipe but they still turned out well. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful Carolyn! So thrilled you loved the recipe so much 🙂
ej says
Thank you, this was really good. Maybe there is a way to better coat the bites with the sauce?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi ej, to coat the bites in the sauce, I use a spatula and gently fold them. You do not want the sauce to be too thin or the tofu wont have the correct texture. So just be patient and continue to lightly toss the tofu until evenly coated. I hope that helps!
Ang. says
super easy if... put in a bowl and hold or snap on a lid and only takes a few good shakes and they'll all be perfectly coated.
works for popcorn or anything that needs to be coated uniformly
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great tip!!!
Rachel says
This was my first attempt at cooking tofu, so I was naturally skeptical. However, omg, this was amazing. The only changes I made were, I added a little over .5tsp of cayenne and 1tsp of rotisserie seasoning. Also, did bake for 15min and convection for 15. This recipe truly is magic.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Rachel! Thrilled you enjoyed it 🙂
Summer Francis says
How long do they last in fridge? Do I need to reheat them before eating?
Jess @ It Doesn't Taste Like Chicken says
They should last 3-4 days in the fridge and you can eat them cold or hot!
Toria says
I made these with firm tofu as that was all I could find. I pressed the tofu for about 20 minutes before cooking. I also doubled the sauce and used it on one block of tofu and it was so so delicious. The crumbled bits were amazing and they would make an awesome crispy topping for baked potatoes or tacos or whatever. The next time I make them, I will cut them into small cubes so that I can serve it to guests on a toothpick as an appetiser. Thank you!
Sandra says
I make this every time I get tofu, it's become a family favorite!
Delia says
I LOVE the Tofu Bites! my kids & their father love it too -- It's our fave way to eat tofu. I'm planning on using the sauce to spread on firm tofu & make yummy slices to use in sandwiches. I've used it in faux chicken salad, in rice & quinoa bowls. it's so good I'm always looking for new ways to use it I served it at a 4th of July party of mostly not vegetarians & every one loved it & 3 people wanted the recipe.
Dawna says
Been vegan-ish for 4 years but had never mastered tofu. My hub and I love, love this easy recipe cooked in our air fryer. We eat it on salads, as a side or just by itself with dipping sauce. Yum!
Kelly says
These are a dinner staple in our house. The only thing we do different is bake them at 425 for 25 mins. And sometimes we cut tofu into cubes instead of crumble. Thank you for this recipe!!
Marg McPhedran-Axford says
These are a delicious staple at our house. I make them weekly and have shared the recipe with lots of vegan curious friends
Domenique says
Great recipe that even non tofu eaters will love!
Lianne Carp says
These definitely have been such a wonderful add on in our household since I had tried these ar a friends party. We love them ❤️