Oil Free Baked Tofu Bites

Like any self respecting vegan, I find myself eating a lot of tofu. I am the queen of eating tofu, you guys. I can eat it crumbled, pureed, in a smoothie, in a salad, or fried. Fried is the best. Fried tofu is like little bite-sized pieces of heaven, but the way I like it utilizes a LOT of coconut oil and probably isn't the healthiest thing out there.

In a quest to make my tofu habit slightly healthier, I started playing around with baking it instead of drowning it in oil. Baked tofu can be about as exciting as I imagine getting a colonoscopy to be, so I tried to make it not suck. Also, I should add that I have a bit of a nutritional yeast problem.  I could put nutritional yeast on everything. Literally everything. I discovered it when I was nannying in college and have been hooked on it ever since. It's essentially the perfect savory addition to any dish. It tastes kind of like cheese, a little nutty, and completely delicious. 

As I'm sure you can guess, I landed on something that combines my love of two vegan staples: nutritional yeast and tofu. I realize this is the most vegan thing I have ever written and only hate myself a little bit for it.The result? A marriage of nutritional yeast, tofu, and deliciousness that taste like something you could get at a fast food joint. But you won't feel like you ate fast food after.

Oil Free Baked Tofu Bites

You will need: 2 cubes of tofu, 1/2 cup nutritional yeast, 1 tsp onion powder. 

  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. Chop two blocks of tofu into finger like pieces. Breaking up the blocks into 12 different pieces per block gives good thickness, but you do you.
  4. Mix the nutritional yeast and the onion powder in a shallow bowl.
  5. Dip the tofu fingers into the dry mixture. 
  6. Lay the pieces on the baking sheet lined with parchment paper.
  7. Bake for 35-45 minutes depending on your crispy preferences.
  8. Dip in something delicious. I like mine with hummus and sriracha. 

Happiest of hump-days to you, my weirdos.

Lizzie BraicksComment