Crispy Baked Tofu Bites

vegan, gluten-free (potentially), nut-free, refined sugar-free

Adapted from a recipe on It Doesn't Taste Like Chicken.

Many people are afraid of eating tofu, but that's probably because they had a less-than-ideal experience with a squishy and flavorless slab of something they were told would be healthy and delicious. Well, I've had some of those experiences in the past, but now I adore tofu for its versatility and ability to provide a protein-rich centerpiece to a meal. Behold the oven-baked tofu bite! Perfect for throwing on a sandwich, topping a salad or baked potato, eating with rice and vegetables, or eating as a protein-rich snack all on its own, I make these in all shapes and sizes at least once per week. Tofu takes on whatever flavorings you give it, so feel free to season it to your liking. I think the simple of combination of soy sauce, nutritional yeast, garlic powder, and cayenne pepper is phenomenal!

Serves: 2 as an entree, 4 as a side / Prep time: 10 min / Total time: 40 min

Ingredients:​​

• 1 block extra-firm tofu*
• 2 tablespoons nutritional yeast**
• 1 tablespoon oil
• 1 tablespoon soy sauce (or substitute tamari to make it gluten-free)
• 1/2 teaspoon garlic powder
• dash cayenne pepper, optional

Directions:

1. Remove tofu block from package, drain water out, and wrap in a clean kitchen towel and place something heavy on top to press for at least 10 min.* Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Slice tofu into 1/2-inch cubes (for salad/potato toppers) or 1/2 inch slabs (for sandwiches) and place on the baking sheet. Pour on the nutritional yeast, oil, soy sauce, garlic powder, and cayenne pepper, and mix well to coat the tofu. Place in the oven and set timer for 15 minutes.
3. After timer goes off, stir tofu cubes/flip tofu slabs and return to oven to bake for 10-15 minutes more until golden brown. Leave on the baking sheet for a few minutes to allow them to crisp up even more before serving.*** 

*Use the firmest tofu you can find. I like using "super firm" when I can find it. The firmer varieties have less water, so they don't require as much pressing time.
​**Nutritional yeast, commonly called "nooch" by vegans, is deactivated yeast with an amazing nutrition profile and a nutty, cheesy flavor. Look for nutritional yeast in the bulk bins, baking aisle, or supplements section at your grocery store. I use it to top pasta, pizza, salads, breads, rice, and popcorn, and it's used in many vegan cheese substitutes. For other recipes calling for nooch, see Crispy Kale Chips, Roasted Chickpeas, Tofu Scramble, Chickpea Noodle Soup, Soft Gruyere, Cauliflower Gratin, Lemon Herb Cannellini Beans, and Creamy Spinach-Artichoke Dip. In other words, if you don't already have some, you're going to want to buy some!
***If you end up with extra tofu  bites, refrigerate or freeze for snacks or salad toppers. They will remain crispy!

Smother tofu slabs with BBQ sauce and sandwich toppings of choice!

Crispy BBQ tofu sandwich

​Baked Potatoes with Broccoli, Creamy Cheddar Sauce, and Crispy Tofu Bites