Author: So here's the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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
Donna says
OMG the BEST tofu I have ever tasted! We've been mainly plant based for several months and trying to embrace tofu as a good protein. Some recipes we like, this by far is the best. We did make more of the sauce for the 2 packages of tofu. It's so easy (no pressing or cutting or marinating) and full of flavor. Taking this for our picnic on our hike tomorrow....if it lasts that long. My husband is thoroughly impressed! Thank you!!!! Will be on repeat in our menu plan!
Lizzie says
These little tid bits are addictive, seriously you won't be able to stop eating them. I have to hide them from my family. I did change one thing however, I cut them into little cubes instead of breaking the tofu apart. I like the way it cooks a little better. And it's fun trying to get them all the exact same size. Tiny, eat them one at a time, they last longer, unless you don't chew them.
Julia says
Love this recipe and I make it often. Easy steps/ingredients and makes delicious (and addictive) tofu. I also recently subbed soy curls for tofu in this recipe and it was equally fantastic. Thank you!
Amanda says
I make these bites about once a week to use in wraps and they are awesome! Yesterday, I tossed them in a buffalo sauce and put them on a pizza with your vegan blue cheese! Amazing! I can't stop snacking on the leftover buffalo bites! Thank you!
Paula says
I love all of your recipes! This is one that I make regularly. We have a local tofu maker, so the tofu we use is amazing, and this recipe is our favorite way to use it. It rarely makes it into a meal, because we have so much fun just snacking on it. Thank you for your enthusiasm and wonderful, unique recipes!
Stephanie says
I have been eating more plant based over the last year and have desperately wanted to get into tofu- but it seemed like every time I tried to cook it into something it still just tasted like water. This recipe has changed EVERYTHING. I'm so excited to use this baked tofu in all my vegan recipes! The flavor is awesome (no more water taste!) but neutral enough that it will go well with pretty much anything. Thank you so much!!!
Sable says
I am new to vegan cuisine. What kind of tofu is used here? Silk? Or natural? I just used a natural one and it wasn’t so firm as in the video. Thanks for the help
Sam Turnbull says
This is extra-firm tofu, not silken. It would be found in the refrigerated section. 🙂 This is the one I use.
Caroline R. says
Thanks for the great recipe! Quick question. How long do these last/can they be refrigerated? I wanted to make a big batch and save some of it! Thanks 🙂
Deb Guerin says
I cannot find where to ask a question so I’m hoping you get this. I made this and the sauce is so thick that it’s not really marinating. Will bake in a few but wondering why it wasn’t creamy?
April says
Firm I'd guess or extra firm. Silken is good for sauces or dips. It won't hold its shape as firm tofu does
jules Abell says
This was soo good. I ate too much! This will be on rotation. Any tips for making it get a bit crispier without burning under the broiler?
Johnny says
A little bit of cornstarch and/or use an air fryer!
Vive says
I don’t understand your review - this recipe doesn’t use cloves or cinnamon. Maybe you meant to post it elsewhere?
Thanks
Vive
sarah says
If you store in the fridge, how would you suggest reheating or do you eat it cold?
Sue says
Filling and yummy...and I had all the ingredients!!! I really love your recipes. Thanks Sam!
Sam Turnbull says
You're most welcome, Sue 🙂
Ainsley says
Best tofu recipe ever. It is my go to when I can't decide what to make and want and easy meat substitute in a comfort food recipe.
Vanessa says
Can I leave them in the marinade overnight for more flavor? They are amazing!
Sam Turnbull says
Absolutely! I don't think it will affect the flavour much tho.
Sandi says
Yum! I had a 1# block of tofu in the fridge and made this recipe (was going to get a 2nd block, but COVID so, ya know). 100% delicious. I'm scarfing these right now. I will definitely keep this recipe on rotation. Thanks very much
Sam Turnbull says
So happy you love them, Sandi!
Courtney R says
Wow wow wow! This recipe could not be easier or more delicious. I am so impressed. My husband wont stop stealing them off the pan I doubled the sauce/seasonings and added a few drops of liquid smoke. I used them to make your ceasar wrap. Soooo good!!
Sam Turnbull says
Yay!! SO happy they are a hit for you, Courtney 🙂
Theresa says
I added some maple syrup (only about 2 teaspoons so you don't risk burning) and some stomach. They needed a little sweet and spice. Delish.
Theresa says
I mean SRIRACHA. Silly auto-correct.
Leslie says
I was like, stomach?! I don't want that!
Vanessa Boggs says
My husband and I are starting to ease into a WFPB diet and we are having our 2 yr old son do it to while he’s still young. He loves chicken nuggets. I just made these for him and he is loving them. I really don’t think he knows the difference. Thank you so much!
Sam Turnbull says
Haha! I love that. So happy they're a hit 🙂
Anne says
I have made these many times, and yes, I use these -everywhere-. My husband gets excited when he figures out that's what's for dinner. He's been calling them 'the nuglets' 😛
Thanks for such a simple and delicious recipe!
Sam Turnbull says
Haha, nuglets. Love it!
Meri says
I can’t stop eating this tofu. It is SO GOOD!
Sam Turnbull says
Haha! Love it 🙂
Jennifer says
I agree this is KILLER! Have made it many times it’s addicting. Sometimes I throw in slivered almonds and Panko for a little extra crunch. Awesome!
Sam Turnbull says
Yay! So happy you love it, Jennifer 🙂
Danielle says
Hi Sam and followers! I am new to Veganyumminess and a friend recommended your web site. I love it! At the risk of seeming like a total clutz, the marinade in this simple recipe turned out super thick. Could it have to do with the type of nutritional yeast I used? Mine is powedered and is called something like Yellow B12. Many moons ago I used Angevita. Could you please explain the difference between nutritional yeasts? And in general, is it more useful to buy in powdered form, flakes? Thank you and keep up the bubblyness!
Sam Turnbull says
Hi Danielle, yep the marinade is really more of a paste and it should be thick. It will just coat the outside of the tofu. You did everything right! Flakes vs powder, it really doesn't matter. I generally use flakes. Enjoy!
Alanna says
I love these tofu bites! They are so easy and delicious, I make them often. Thanks for another amazing recipe!
Sam Turnbull says
You're most welcome 🙂
Vanessa Mullin says
Delicious but I find my tofu stuck to the parchment paper??? Any tips!
Lynne says
This is the recipe I recommend to my friends who are thinking about cutting back on eating animals; or have no idea what tofu is or how it tastes or what to do with it. I tell them tofu is the "white meat that vegans eat". This recipe is incredibly awesome!
BTW: Good luck in your Best Blogger competition. I've only been Whole-Food, Plant-Based for five years, so I spend a lot of time searching for good recipes and sites. Your site consistently has recipes that look good enough to try, and I usually love them! Thank you for your crucial contribution to our daily food.
Sam Turnbull says
Thank you so very much!!! Thrilled you're enjoying my recipes so much 🙂
Barbara says
Hi Sam. Just voted for you in the 2020 Veggie Awards Veg News... hope you win it, you work so hard for all of us to stay healthy and happy.
Also thrilled I found this recipe. Thanks
Sam Turnbull says
Aww thank you so much, Barbara! I very much appreciate it 🙂
Kay says
My SIL shared this recipe with me last Spring and I became obsessed. I make these weekly and I end up eating a good portion before I use them for dinner or whatever else In cooking them for.
I shared the recipe with my bff, and she also now makes them constantly.
I can't thank you enough for this recipe!
Sam Turnbull says
Haha! That's so awesome! Glad you love them 🙂