The most delicious, crispy and golden Nutritional Yeast Tofu. Super quick and easy to make in an oven or air fryer, this crunchy, golden, seasoned tofu is ready to grace a multitude of dishes, or be enjoyed as a tasty snack!
You have no idea how much you need this Nutritional Yeast Tofu recipe! Get ready to find yourself throwing a handful of these magnificently golden, crispy nuggets on every single meal from here on out. Straight up snacking is also very much recommended!
Need a little texture on top of some pasta? These are perfect. Some protein and crunch in your soup or salad? Oh yes...(Sorry croutons you've been replaced). Thinking about making a big batch and dipping them in creamy vegan ranch as an appetizer? Hello, winning at life.
Have I been known to eat these perfectly seasoned tofu bites straight from the air fryer basket? YES. SEVERAL TIMES.
The ingredients list is very short and naturally oil and gluten-free:
Success Tip - The tofu used must be extra firm and there is no need to press it.
How To Make Nutritional Yeast Tofu
This recipe can be made either in an oven or your air fryer. Here's how:
- Mix the seasonings together in a bowl.
- Tear the tofu into chunks.
- Toss the tofu pieces in the seasonings.
- Add to a baking sheet or air fryer basket in a single layer and bake until golden and crispy.
Success Tip - Tear the tofu block rather than cutting into cubes. That way you get way more nooks and crannies for the seasoning to stick and the finished tofu will be crispier than cubed tofu.
Ok, this nutritional yeast tofu is so versatile so be sure to make plenty. Use it as part of your main dish, as a filling or as a topper.
I highly recommend a few tofu nuggets scattered on any and all creamy rice and pasta dishes for added taste and texture. Here it is on my vegan pumpkin pasta:
It's also great on my vegan carbonara in place of the carrot rashers and with my vegan vodka sauce pasta.
Need something filling and tasty to add to your salads? Nutritional yeast tofu is your friend. It adds a ton of flavour, protein and texture. It's also fab on bowl meals, in burritos, wraps, tacos or as a fun finger food with or without dip.
Leftovers keep really well in a container in the fridge and are incredibly good cold. Perfect for the kiddos packed lunch box! Prefer them warm? Reheat in an air fryer or the oven for a few minutes. 350°F for 10 mins in an oven or 350°F in an air fryer for 4 to 5 minutes.
Nutritional yeast (a.k.a nooch) is a really unique ingredient and cannot be replaced in this recipe. It is definitely one that I recommend you keep in your vegan pantry at all times. Don't whatever you do use regular bread-making yeast in place of nutritional yeast in this or any recipe.
More Tofu Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Nutritional Yeast TofuAuthor:
- 1 block (about 14 oz /400 grams) extra firm tofu , pack sizes vary. It doesn't have to be exact.
- 4 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Open the package of tofu. Drain off any excess water. Do not press.
- With your hands, tear the tofu into irregular bite sized chunks and place in a bowl.
- Add the seasonings and toss well to coat. Cook immediately. Don't let it sit.
- To air fry - Grease the bottom of your air fryer basket with a little brush of oil. Add the tofu to the air fryer basket in a single layer and cook at 400°F (200°C) for 15 to 20 minutes or until super crunchy and golden, tossing halfway.
- To bake - Spread out on a lined baking tray and bake at 425°F (218°C) for 30 to 35 minutes or until golden and crispy.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
This is a fantastic recipe, swapped out onion & garlic powder with yellow asafoetida powder. Added cayenne for an extra kick. Easy dinner with salad.
This is our favorite and we have it often. Tearing the tofu makes a big difference. I used to use cornstarch, but I have since cut it out of my cooking and now I use 1/2 tablespoon tapioca starch and 1/2 tablespoon potato starch. It still nice and crunchy. Sometimes I add Ajika seasoning and sometimes some Cajun seasoning. Great recipe!
I added some Mrs Dash Southwest Chipotle to the dry ingredients. Added a certain whatsit.
Joanie Lewis says
Mel - this tofu is sooo good. I can't stop eating it! Doubt it'll ever make it into a recipe. I used tapioca starch which worked great too. Thanks for all your great vegan recipes.
Anyone who knows me knows I keep TRYING to like tofu, without success. I thought this was going to be another in a long line of yucky tofu recipes but since I had a pkg of tofu languishing in the fridge I took a deep breath and gave it a try. I honestly wasn't expecting much because I only had firm not extra firm tofu. I persevered and discovered a delicious tofu, crispy on the outside , moist and savory on the inside. Given the firm tofu wouldn't tear into nice little cubes like yours, Melanie; but rather flat ragged strips more resembling chicken tenders in appearance AND flavor. What a shock. Even my tofu hating husband thought it tasted like chicken. This is the only tofu recipe I will be making again and again. Word to the wise, be careful; this is so tasty you might just eat the whole pan!
Melanie McDonald says
Love that! I'm really pleased you both enjoyed the recipe. Thank you for coming back to leave a review/rating. It's much appreciated!
Boston Vegan says
OMG, so easy and so good! Love how the outside crisped up in the oven. I used arrowroot, as that’s what I had instead of cornstarch.
So good! And easy to make. First time trying tonight. I put it on a salad. Was great! Thank you! Will be making regularly now.
Wow, this tofu recipe is amazing. Thanks so much Mel. We just got an air fryer for Christmas and I made half the recipe for my lunch. Incredible!
So good and so simple!!! Quick and easy. Dipped mine in Buffalo sauce and served with sautéed garlic Spinach. I could eat this every night 😋
Thank you, Mel, for another great recipe and a new favourite tofu option that is quick, easy and delicious!.
This recipe came out great, perfectly crispy outside, tender inside. I may try some additional seasoning next time just to switch it up a bit, but these tofu nuggets were great with a veggie stir fry and rice. Definitely snackable by themselves also.
I’ll be making this regularly!
This is super good. I have been making this every other day, because it is so easy! I did sub chickpea flour because I was out of cornstarch. Yummy!
I made 2 batches. One one I added smoked paprika I placed in the oven. The 2nd, added Greek spices & placed in air fryer. Both were delicious! Thank you!!
Omg I’m obsessed, this was so easy and delicious! Will always keep on hand 🤩
Pat Gauthier says
Made this recipe tonight to add extra protein with our veggies and loved these tasty, crispy on the outside, moist on the inside, nuggets. Easy and nutritious…we’ll be making these as a snack for the grandkids and to put into wraps, etc.