Author: So here's the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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
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
Susan says
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!!
Sam Turnbull says
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 🙂
Laurelin says
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!
Sam Turnbull says
Bahaha! Love it! So happy you loved them so much, Laurelin 🙂
Connie Sawatzky says
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!)
Sam Turnbull says
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 🙂
Maria says
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 !
Sam Turnbull says
Haha, I think it's getting to be a rather large club. I'm a member myself. Welcome to the club!
Margaret says
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 🙂
Sam Turnbull says
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!
Lenora says
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.
Claudia Meza says
can I use firm tofu instead of extra firm?
Sam Turnbull says
The results won't be as successful. I recommend extra-firm. Enjoy!
Connie Sawatzky says
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!
Shelly says
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.
Sam Turnbull says
Bahahaha! Love it. Thrilled you love them so much. Sorry about the new program 😉
Jesse says
Whats your baking temp and time for air fryer?
Shelly says
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
Joan says
Super easy. So tasty. Really versatile. Thank you for sharing your great recipe!
Sam Turnbull says
You're most welcome, Joan! Enjoy!
Keri says
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 🙂
Sam Turnbull says
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!
Romi says
that was absolutely delicious !! thank you
Sam Turnbull says
You're most welcome, Romi! Glad you enjoyed them 🙂
Kris says
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!
Sam Turnbull says
Haha, you're most welcome, Kris! So happy you gave it a try 🙂
Aubrey says
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!
Tre says
hi Aubrey! I have firm tofu and wanted to know how much longer did you bake them?
Thanks!
Aubrey says
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!
Tre says
Thank you for the tip! They were DELICIOUS!!!
Aubrey says
I’m glad it worked for you too, Tre!
Sam Turnbull says
Oh that is a win!! How awesome, and congrats on your new veganism, Aubrey 🙂
Aubrey says
Thank you!!
Joan says
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!
Aubrey says
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.
Carolyn Hettich says
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!
Sam Turnbull says
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!
Psuke says
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.
Sam Turnbull says
Great tip! So happy you love them 🙂
joan says
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.
Sam Turnbull says
So happy you enjoy it so much, Joan! And yep, I agree with you, soy is actually protective according to the latest science.
Jennifer C says
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.
Sam Turnbull says
Wonderful! So happy it's a favourite Jennifer 🙂
Danielle says
Can these be made oil free?
Sam Turnbull says
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!
Courtney says
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?”.
Sam Turnbull says
Hahaha!! I love that so much! Amazing!
Chris says
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!
Sam Turnbull says
Oooh! Love that idea 🙂
Kylie says
Life-changing recipe! Thanks so much for posting.
Sam Turnbull says
So thrilled you love it, Kylie 🙂