Author: So here's the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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
Linda says
Hi Sam - I love these bites and make them all the time. I should know this by now but how do you think these would hold up in a pie? For Christmas dinner I am making a vegan layered pie with roast carrots, vegan stuffing, cranberry sauce and mashed potato. I want to use these bites instead of turkee seitan. My seitan recipe is ok but I prefer the texture of these bites. What do you think?
Sam Turnbull says
I think they will hold up fine but they might lose a bit of the texture. Enjoy!
Amy says
What?? These are AMAZING! I just made them this morning. I was skeptical but decided to try them anyway because I had all of the ingredients. They are so delicious. My husband and I have almost finished off the whole batch. I will be making these again very soon!
Sam Turnbull says
Haha!! Thrilled you love them so much, Amy!
Amy says
Omg I’m obsessed with this recipe. I have made it twice this week already, I find the tofu, way too addictive. Tha k you for sharing!!
Sam Turnbull says
You're most welcome, Amy!
Jul says
Hi! I'd like to make 2 blocks of tofu at once, how long can they be stored in the fridge?
Jul says
I forgot to add, of course I meant the storage after the baking!
Audrey P says
This has become my go-to for quick tofu prep.Love it on my salads and in casseroles. Family pleaser, for sure!
Sam Turnbull says
About a week in an air-tight container. ENjoy!
CC says
These were unbelievable! So delicious. I added splash of sesame oil, and I did press the tofu. Thanks for the greAt recipe-love the blog!
Sam Turnbull says
You're most welcome!!
Kristin says
Wow! I know that any time I see your name by a recipe, we’re going to love it. But let me tell you, I was a little doubtful that such a simple recipe could be all that great. Whoa! I’m having trouble not eating it all myself.
Thank you for making vegan cooking and eating so easy and delicious! You are the queen of tofu! 😉
Sam Turnbull says
Haha that's awesome!!! Thank You so much Kristin 🙂
Stephanie says
I know you've heard this from so many of your other blog followers but this recipe is sooooo good, I mean really it's amazing. The first time I made this I ate half of the recipe before supper, then looked at how much I demolished, and thought I should save some for everyone else....I probably could have made the whole batch. I'm going to start using this for meal prep and do up two batches at once. Thanks again and keep up the amazing work!
Sam Turnbull says
Haha! That's awesome! I never get tired of hearing people enjoy my recipe 🙂
Joshua says
Have made these twice now and love them. This recipe and your tofu crumbles have been revelations. By far the best tofu I have ever had, only exception being an insane grilled teriyaki tofu from a little vegan restaurant in Kyoto made by an ex-meat chef turned tofu wizard. Still, this puts all other restaurant tofu to shame. Thank you!
Sam Turnbull says
Awesome! So happy you love them 🙂
Kelley says
I am trying to incorporate more tofu into our diets because it is such excellent inexpensive protein. This was my first experimental lunch recipe. I made these for myself and my 3 y/o using only one block of firm tofu (not extra firm, unfortunately my market rarely has it). They came out SO YUMMY! I air fried them at 390 for maybe 30 minutes? They definitely took longer because the tofu was firm. Next time if I'm using firm tofu I'll press it first. Otherwise it was perfect. My 3 y/o ate TWO servings (and asked for more!) before touching the watermelon, grapes, or chocolate doughnut that were also on her plate. Amazing. I ate the rest of the batch and I'm sad they're gone. This recipe is definitely a keeper!
Sam Turnbull says
Yay! So happy you enjoyed!
Peter K Schaffer says
Hi Sam: great recipe! (It might be the best vegan chili I've ever tasted!) Question about freezing tofu, thawing, squeezing and preparing tofu INSTEAD of simply using it right from the package and then adding other ingredients to it for your tofu bites. You are obviously an innovator; no doubt you are familiar with freezing/squeezing method and decided against it. If so, why? (IMHO freezing tofu, etc positively changes the texture of the final tofu bites.)
Sam Turnbull says
Hi Peter, personally I am not a fan of the texture of tofu after it has been frozen. It is too spongey for me. But if you like it, go for it!
Luke says
You should put the ingredients and instructions at the top before anything that begins with “so here’s the story”. That way we can get what we came here for, and stay for the story if I'm super bored.
Sam Turnbull says
Hi Luke, right at the top of every post is a "jump to recipe" button. Just click that and it will take you directly to the recipe and skip everything else.
Sara says
Amazing. Addictive. I put them on pizza, also amazing. I’m using these in something once a week..... ♀️
Sara says
Not sure where that sign came from lol... 🙂
Sam Turnbull says
Haha, that's wonderful, Sara! Thrilled you enjoyed 🙂
Vivien says
I tried these today and let me just say: I was blown away, no joke… I've had my fair share of bad tofu in my life and was a bit sceptical at first but I ended up eating the whole batch, ALL AT ONCE!!! so good and it DOES taste like chicken. thank you so much for this awesome recipe! can't wait to try other stuff on your page 😉 much love, your new fan from Switzerland <3
Sam Turnbull says
You're most welcome, Vivien!! I'm so thrilled you love it so much 🙂
Sarah says
I've made these a lot and I love them. I like how they don't have a cup of panko breadcrumbs like a lot of other nugget recipes, or any other ingredients I don't keep on hand. I just use regular firm tofu because I buy it by the case at Costco and it comes out fine. Next I'm going to use them in wraps or on salads with a little buffalo sauce and vegan ranch.
Sam Turnbull says
Awesome! I'm thrilled you love them so much, Sarah 🙂
Sherry says
I'll have to join Shelly in the tofu-addiction program. I finally tried these today, I'm no-oil so I subbed some vegan chicken-style broth powder, water and a bit of poultry seasoning and I've eaten the entire batch. Tomorrow I'm going to try the air fryer method - and get more tofu. You can't overdose on tofu, right?
Sam Turnbull says
Haha! As far as I know, 3 - 5 servings of tofu are actually recommended daily 🙂 So happy you love the recipe, Sherry!
Karine says
I have been doing your tofu bites on a regular basis and tonight I cooked them in my new cuisinar fry oven toaster, it only took 15 minutes at 350 c and let me tell you it’s brings them you a new level of awesomeness if that’s even possible!!
Sam Turnbull says
That's awesome! I will have to try that 🙂
Stephanie says
Karine - Did you use parchment paper? I want to try in my toaster oven/air fryer and hope it doesn't stick!
Cori says
Excellent recipe. I love your videos. I'm relatively new at cooking tofu. Do you think of I made this recipe and then threw them in a pan to cook them with a taco style sauce for tacos/burritos it would turn out OK?
Sam Turnbull says
Thank you, Cori! For the best texture I recommend baking the tofu bites as directed in the recipe, then you could assemble your tacos with all your favourite toppings including taco sauce. Hope that helps, enjoy!
Matt says
I tried this recipe for the first time last night. I only had one block of tofu so I halved the recipe.
The bites tasted pretty good but, next time, I am going to use one block of tofu and the full recipe for more flavor.
I prefer my tofu cold (weird?) and, eating these the next morning, they very much reminded me of cold fried chicken (at least, how I remember it from years ago). Great recipe!
Sam Turnbull says
Glad you enjoyed, Matt!
Tina says
Firstly, I'm in production so am often super critical of how people do videos like this and how the person in front of the camera comes across - and your just my favorite! I love how you do your videos. Now onto the deliciousness....I LOVE this I've made it twice this week and am now experimenting substituting the tofu with cauliflower - no idea how it'll turn out but I'll keep you posted. Thanks for this and your fun self!
Sam Turnbull says
Aww shucks, thank you so much, Tina!! Thrilled you enjoy my recipe and my video so much!!
Sarah Johnson says
Dear Sam
I’m a sleep consultant for babies and kids in London UK. Do you mind me posting a link to the tofu bites on my instagram feed (fully credited) as they are a perfect tryptophan snack for promoting an easy bedtime?
Sam Turnbull says
For sure! You are always welcome to share photos with links to the full recipe on my blog. If on Instagram be sure to tag me too so I can like it @itdoesnttastelikechicken 🙂 Just don't copy and paste full recipes as that's a breach of copyright. Thanks!
Tina says
OMG! These are amazing! I'm so happy. They were also super easy - they're so delicious. I made the mistake some have and used only "firm" tofu - but it's fine I just baked them a little longer. Now off to make your roasted chick peas, since my oven is already heated and I'm hungry 🙂
Sam Turnbull says
Haha! Awesome! So happy you enjoyed them Tina 🙂