Savory Tofu Bites

As promised, here is one of my favorite tofu recipes. It’s a favorite because it’s:

1) simple to make, no fancy tools needed
2) versatile and snackable
3) absolutely delicious

Have you ever been the victim of flavorless tofu with a weird, mushy texture? Try this, I promise it’s neither flavorless nor mushy. Baking tofu, as done in this recipe, gives it a satisfying “meat-like” texture that people that are new to plant-based eating (and the veteran plant-eaters) really enjoy.

This recipe is as simple as pressing the tofu, slicing or crumbling it up, adding the flavor and letting it all marinate for a short time, and then baking it. And of course, eating it!

These tofu bites have a slightly tangy  “cheesy” flavor thanks to the combination of lemon juice, nutritional yeast, and salt. They taste amazing over some baked potato slices and vegan gravy (a vegan poutine of sorts), dipped in some ketchup or tahini sauce with a side of baked potato slices and veggies, over pasta, or in a rice bowl.

Obviously, there is no shame in popping them straight into your mouth from the pan. They make a great protein-rich and mineral rich snack, too.

Savory Tofu Bites
Servings: 4

  • 1 block 14 oz block of tofu, pressed of excess water*
  • 2 TB nutritional yeast
  • 2 TB lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 tsp tahini (optional)
  1. Pre-heat oven to 400 degrees and prepare a baking pan with parchment or a baking mat.
  2. Slice tofu into bite-size cubes or crumble into chunks.
  3. Place tofu bits into a container that has a lid (such as a quart-sized mason jar or a food container) or a quart-size plastic zip lock bag. Just be sure to wash and re-use it.
  4. Sprinkle the nutritional yeast over the tofu then add the lemon juice, garlic powder, salt, and tahini, if using.
  5. Put the lid on the container or zip up the bag and shake shake shake until all the tofu is coated. Let it sit for about 10-15 minutes to soak in the flavor.
  6. Place tofu onto the baking sheet, spreading the tofu pieces out so they get evenly baked.
  7. Bake for 17-20 minutes.
  8. Flip and bake for another 15 minutes, or until desired texture is reached.

*Here’s a 1-minute video on how to press tofu in case you need some instruction! It’s simple, I promise.


Leave a Reply

Your email address will not be published. Required fields are marked *


  • Raise your hand if you love sour cream but you don't love dairy!! 🙋🏼‍♀️🙋🏼‍♀️🙋🏼‍♀️
Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. ✌💜
  • @thedomramirez and I had some fun making some banana sushi for dessert. 😂😍 Simply cover banana in nut butter and roll in toppings of choice.
We are freezing some for those times we want a sweet snack.
I bet these would be a lot of fun to make with kids, too.
  • 😍😍😍
  • Wise words from Roots!
#Repost @rootszerowastemarket
• • • • •
There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
  • 👏👏👏👏

Follow Me!

Copyright © Planted With Hannah 2018 • All rights reserved.