Crispy little nuggets of baked tofu, perfect for kids to dip in a favorite sauce or two.
Yield: 4-6 servings
Time: 30 minutes
- cookie sheet or large baking dish
- medium bowl
- rubber spatula
- ½ c plus 2 T olive oil
- 2 pounds of tofu, pressed and cut into 1-inch cubes
- 1 T soy sauce
- ¼ c nutritional yeast
- 1 T dried thyme
- 1 T Spike*
Preheat oven to 450.
Oil the cooking sheet with 2 T oil and set aside.
Combine remaining ½ c oil and soy sauce in the bowl, then stir in tofu to coat. Sprinkle with remaining ingredients and toss.
Arrange tofu in a single layer on the cookie sheet.
Bake for 10 minutes, turn each cube, and continue baking another 10-15 minutes, until crisp and golden brown.
* Spike is a blend of seasonings, but I just add a pinch of salt and pepper, plus a dash of just about everything else on my spice rack: paprika, curry, oregano… It works just fine. 🙂
Adapted from the recipe in You Won’t Believe It’s Vegan! – read my review.