If you think you don’t like tofu, you haven’t tried these 4, 3, 2, 1 Tofu Bites yet! In fact, I almost named this recipe “Tofu for Tofu Haters” because it’s just that good.
These easy baked tofu bites are perfectly crispy on the outside and tender on the inside when served warm. When cold, they resemble leftover breaded chicken…and they aren’t even breaded…and they aren’t even chicken. 😂
Over the years, many a meat eater has complimented me on my faux chicken. They take a bite and proceed to give me that famous line, “tastes like chicken!”
Honestly though, when chilled in the fridge, they transform into what reminds me of the leftover breaded chicken I would eat cold as a child.
I tend to make up a batch (or two) at the beginning of each week for lunch meal prep, so I usually eat them cold.
But I’ve been known to pop a few as they’re cooling on the baking sheet after coming out of the oven or mix them into this dreamy, creamy cashew mac and cheese.
They’re also tasty topped with some white wine gravy!
These tofu bites are my go-to for salads, grain bowls, and wraps drizzled with vegan Buffalo sauce, BBQ sauce, or this herby cashew ranch dressing.
If you’re wondering why I call them “4, 3, 2, 1 tofu bites,” it’s because you need 4 tablespoons of nutritional yeast, 3 tablespoons of tamari, 2 tablespoons of olive oil (or vegetable broth for an oil-free version), and 1 tablespoon of rice vinegar to make them.
Before I wrote the recipe down, I would sing the “4, 3, 2, 1” line from the 80s song, “Major Tom,” in my head so I would remember.
Now, I can never forget lol.
Tips for Success
- Press the tofu for at least 30 minutes. The longer, the better. You want to get as much moisture out as possible for the best texture.
- Cut the tofu into small pieces (1/2″) rather than larger ones. This is one of the tricks to making them super crispy.
- After cooking, leave the tofu in the oven with the heat off for 10 minutes. This also helps with the crispiness.
Storage
Allow the tofu to cool, and then transfer to an airtight container. Store in the refrigerator for up to 5 days.
4,3,2,1 Tofu Bites
Ingredients
- 14 ounces extra firm tofu
- 4 tablespoons nutritional yeast
- 3 tablespoons tamari use reduced sodium if preferred
- 2 tablespoons olive oil (see notes for oil-free/lower fat version)
- 1 tablespoon rice vinegar
Instructions
- Press the tofu using a tofu press or the heavy object method for at least 30 minutes. Drain any excess liquid and cut into 1/2" cubes.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the nutritional yeast, tamari, olive oil, rice vinegar.
- Add the tofu bites to the mixture and gently fold with a silicone spatula until all pieces are coated.
- Transfer the coated tofu to the prepared baking sheet and carefully spread the pieces out evenly so that they are not overlapping.
- Bake for 15 minutes. Carefully stir/flip the tofu pieces and bake for another 15 minutes.
- Turn off the heat and stir the tofu pieces around on the baking sheet. Return the pan to the oven for 10 more minutes with the heat off.
Notes
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.