Baked Tofu Bites
An easy baked tofu recipe that is great on its own or can be used in so many dishes: on salads, in sandwiches, in tacos, on pasta, on nachos, as nuggets, the options are endless, use these everywhere
An easy baked tofu recipe that is great on its own or can be used in so many dishes: on salads, in sandwiches, in tacos, on pasta, on nachos, as nuggets, the options are endless, use these everywhere
- Carbohydrate 12.2451700174816 g
- Cholesterol 0 mg
- Fat 2.58882000177934 g
- Fiber 4.89930000364955 g
- Protein 8.62960001092361 g
- Saturated Fat 0.350015000236807 g
- Serving Size 1 1 Serving (142g)
- Sodium 14.77575002127 mg
- Sugar 7.34587001383202 g
- Trans Fat 0.365107500426931 g
- Calories 91 calories
Step-by-step
- Preheat your oven to 375F (190C). Line 2 baking sheets with parchment paper.
- In a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder.
- Break the block of tofu 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, or freeze to use later.
- Great as main, as nuggets, on salads, in sandwiches, in tacos, on pasta, on nachos, the options are endless, use these everywhere!
Tofu baked directly from extra-firm blocks without active pressing develops a better exterior crust than water-logged blocks that have been squeezed dry. Many cooks assume that removing every drop of internal water is mandatory, but modern culinary testing reveals that surface moisture combined with a starch or yeast coating creates the necessary adhesion for browning. Skipping the heavy press saves twenty minutes of prep time while yielding a superior textural contrast between the chewy interior and the seasoned outer layer.
- Use extra-firm block tofu containing at least eight grams of protein per serving, as soft varieties will disintegrate during the tossing stage.
- Whisk the olive oil, soy sauce, nutritional yeast, and garlic powder thoroughly before adding the tofu chunks to prevent clumping.
- Line two baking sheets with parchment paper to prevent the soy sauce and nutritional yeast slurry from welding the pieces to the metal surface.
- Bake at 375 degrees Fahrenheit for thirty minutes, stirring precisely at the fifteen-minute mark to ensure even browning across all exposed edges.
- Store cooled leftovers in an airtight refrigerator container for up to four days, or freeze them flat on a tray before bagging.
Standard rimless baking sheets work adequately if lined, though heavy aluminum half-sheet pans distribute the oven heat more uniformly. Proper spacing on the sheet pan prevents steaming, which ruins the desired crisp texture.
