Nutritional Yeast Tofu
Nutritional yeast tofu is crispy and flavorful with a slightly cheesy taste from a wet rub made with, you guessed it, nutritional yeast! You don't even have to press your tofu to make these oven-baked vegan nuggets.
Servings: 4 servings (8 nuggets each)
Calories: 227kcal
Ingredients
- 1 block firm or extra-firm tofu 14-18 ounces
- 3 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Use a paper towel to dry the outside of 1 block firm or extra-firm tofu. Remove any excess water, but don’t press it.
- Mix 3 tablespoons olive oil, 3 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. It should form a paste of sorts.
- Rip the tofu into bite-sized chunks, I can usually make about 32, and place them in the bowl with the wet rub.
- Toss tofu until the wet rub evenly coats all the pieces.
- Spread tofu evenly onto a baking sheet lined with a silicone baking mat or parchment paper.
- Bake the tofu at 425°F for 27 to 30 minutes, flipping halfway through. Or air fry at 400°F for 16 to 18 minutes.
Notes
Storage & Reheating: Store leftover nutritional yeast tofu in an airtight container in the refrigerator for 3 to 5 days. Reheat leftover tofu in the air fryer at 375°F for 3 to 5 minutes or the oven at 350°F for 7 to 10 minutes.
Nutrition
Serving: 8nuggets | Calories: 227kcal | Carbohydrates: 7g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 588mg | Potassium: 136mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 164mg | Iron: 2mg
