Author: So here's the story: I originally made these baked tofu bites for my Vegan Cobb Salad recipe.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:
PRINT
PIN
Video
COMMENT
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
Joan says
First baked tofu I have ever liked! I made it twice in 2 days! However, I didn't want as much oil, so I used italian dressing in it's place....delicious! I intend to keep this baked tofu on hand as a staple....if I can keep my husband from snacking on it!
Ang. says
Coating the tofu bites is super easy if you put them in a large bowl, hold a lid on top and shake, shake, shake. The thick mixture coating will be perfectly distributed!!
Jess @ It Doesn't Taste Like Chicken says
Great tip!
Dianna says
YUM!!! So perfect with the Frank's Red Hot. So yummy in a wrap! My little guy helped me make these and ate a whole plateful when they were ready. Thanks for this!
Sam Turnbull says
Haha, wonderful!!
Jocelyn Nugent says
Sam, I just love these Tofu Bites...
Eve says
I doubled the sauce as recommended by some commenters and I'm glad I did. These are way to easy to eat straight off the pan!! I made this for my vegetarian son for our Passover seder but everyone loved them!! Another winning recipe!!
lucy says
Yup, I should have made the recipe as written. Instead, I halfed it and have now eaten most of the tray fresh out of the oven!! Stellar recipe- ingredients I already had, easy preparation, and delish! Will make sure to useTWO blocks of tofu next time as they are so darn tasty!
Sam Turnbull says
Haha! Amazing 🙂
Megan says
So good…like I can’t stop eating them good…like every time I make them I eat over half a block of tofu standing over the stove as soon as they are out of the oven and can’t stop myself. I LOVE the little tiny bits that get really crispy. This recipe is so good. Thanks so much for sharing. Now that I’m commenting, I feel like I’ve commented before and they are so good that I came back to comment again, haha.
Sam Turnbull says
Haha! Love it!!! Thank you Megan 🙂
Rachel Willcox says
I love this recipe! I use a bigger ratio of coating to tofu (about double) and they always turn out so well! Last night I threw them in a huge salad and that was dinner. Yum!
Kelly says
THIS IS THE BEST RECIPE EVER!!! I make this at least once a week - sometimes twice!
I use them in tacos, salad, stir fries…or just eat them straight off the tray!
Whenever I see a post asking for recipe ideas, I always, always share this one!
Thank you for converting me to a true tofu lover!!
Ps. If I make two bricks, I always double the sauce 🙂
Laya says
These are so delicious - I'm thrilled! I've been meatless for about a year, and despite trying numerous times to prepare tofu, the result was always a bland, complicated mess. However, when I tried these bites I was instantly hooked! I made them to put in wraps but kept dipping them in sauce and snacking on them off of the pan. Fantastic and so so easy!
Lindsay says
This gets made multiple times a week in our house! I can pretty much convince anyone that tofu is delicious with this recipe. Its great in sandwiches, salads, wraps, or just on its own. The best.
Sam Turnbull says
Love it! So happy you enjoyed Lindsay!
lea says
Sam, I have made so many of your recipes off your site and from both of your books, I don't know how i missed this recipe but better late than never. I only had about a quarter of a brick of tofu so added cauliflower and gnocchi to make up the volume to use half of the recipe. Not surprisingly...it was excellent! Will make it again and again....
Jo says
I used to be scared of tofu thinking it was boring and bland but it's now one of my fave ingredients, along with cauliflower, thanks to using your recipes! I must be honest, I used half the amount of tofu, but the whole amount of the other items so it is probably more intense a flavour than it is supposed to be, but I can't stop eating it! Yum!
Sam Turnbull says
Love it! Tofu is amazing!!! 🙂
Ingrid says
I made half of the recipe today, not a good idea. They are so delicious, and they shrink a little while baking. I should have made the whole recipe. Next time I will! And it will be often. The kitchen smelled so good! Thank you Sam for a great recipe! 🙂
Sam Turnbull says
Haha, you're most welcome Ingrid!
Janet says
I am new to this whole tofu thing, but this recipe is a real game changer. So quick, easy and delicious. Will be making this often. Thank you for a great recipe.
Terezija says
Oh my GOSH!! Aside from this recipe being super easy, it was insanely delicious and my whole house smells so good from cooking it! I used it to make the 'Hearty Tofu Salad Sandwich' (yet another amazing recipe from this site!!!) and holy-moly, I am in food heaven.
I think this is going to become a regular go to!
Thank you for yet another amazing recipe!!!
Andrea says
I’m not one to usually comment on recipes but…. OMG I Made these last night and they literally blew my mind! My 4 year old is obsessed with them now and asked me to make them everyday haha!
Thank you!!
Diana Craig says
I am worried about consuming so much sodium from the soy sauce. Are there any alternatives? Please respond quickly before I just give in and eat it! Sounds too yummy for me to wait! Aaaagh!
Morgan says
I used coconut aminos!! ◡̈ Happy Cooking!
Diana says
Thank You for your response. I’ll try it.
Terrie says
Always use low sodium soy sauce.
Sue says
I always buy regular soy sauce and dilute 50/50 with water (which is what you’re buying if you buy reduced sodium sou sauce). You could dilute even more if you want.
Tremonisha says
I have been making these since I found your recipe in 2019! It was the first time I really LOVED the taste of tofu! Sam your recipes are so, so good!
Darcie says
I've been making this at least once a week since I discovered this recipe. Both my daughter and I LOVE them. My only suggestion is to amp up the spices. These are SO versatile. I keep all ingredients the same, but in place of the garlic powder I add in one heaping tbsp of either homemade KFC seasoning or homemade ranch seasoning. I also took the advise of another reviewer and let them marinate for a few hours and they were even better. Can't recommend these enough to anyone who is trying to eat plant based. They are even more "chicken" like when they are cold. Thanks you for this recipe!
Cheer says
Can I use miso paste in place of nutritional yeast?