Easy to make in 30 minutes, rosemary tofu is seasoned with dried herbs and nutritional yeast, then baked until crispy. Enjoy these flavorful tofu nuggets with your favorite side dishes or add them to a salad. No cornstarch or breadcrumbs needed!
I first began making rosemary tofu as a vegan Thanksgiving entree. But now it's one of our favorite weeknight tofu recipes.
It starts with torn pieces of super firm tofu tossed with olive oil. Next the tofu is generously seasoned with a savory combination of nutritional yeast, dried rosemary and thyme, and garlic and onion powder. Finally, the nuggets are baked in the oven until golden and crispy.
The result is a crave-worthy plant-based protein that pairs well with pasta, potatoes, grains, vegetables, salads, and more.
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I have tried many recipes for tofu, and this, by far, has been my favorite. Delicious!!
- Kristen
Ingredients
- Tofu: Look for vacuum-packed super firm tofu. I recommend Wildwood Organic, Nasoya, Trader Joe's, Sprouts, and other store brands. If you can't find super firm, extra firm tofu can be used, but you'll need to press it to remove the excess water.
- Dried herbs and spices: You'll need rosemary, thyme, onion powder, and garlic powder.
- Nutritional yeast: This savory seasoning provides cheesy, umami-rich flavor. It's wonderful to keep on hand for making recipes like vegan mac and cheese, scrambled silken tofu, and this Rosemary Tofu. I recommend Anthony's Premium Nutritional Yeast Flakes.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Tear the tofu into bite-sized pieces, then toss it with the olive oil in a large mixing bowl. (For the crispiest tofu, tear the tofu into small pieces rather than larger chunks.)
- Add the seasonings and toss again, making sure every nook and cranny is coated as much as possible.
- Spread out in a single layer on a baking sheet. I like to line the pan with parchment paper for easier cleanup.
- Bake in the oven, tossing halfway through, until the tofu is golden brown and enjoy!
Serving suggestions
Rosemary tofu is a versatile protein that goes well a variety of dishes. In the above photo it's plated with roasted potatoes and carrots and a green salad with white balsamic dressing.
Here are some others ways I like to serve it:
- On top of spaghetti tossed with tomato paste pasta sauce or homemade vegan pesto sauce
- As a holiday meal with Instant Pot mashed potatoes, onion gravy, raspberry cranberry sauce, and roasted carrots and Brussels sprouts
- Cold in a salad with Dijon vinaigrette, vegan ranch, or your favorite dressing
No matter how you serve it, this easy seasoned tofu is sure to be a hit.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Rosemary Tofu with Nutritional Yeast
Ingredients
- 1-16 ounce block super firm tofu, (or extra-firm tofu, pressed) patted dry and torn into bite-sized pieces
- 2 Tablespoons extra virgin olive oil
- ¼ cup nutritional yeast
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper , to taste
Instructions
- Preheat the oven to 400℉.
- In a large mixing bowl, toss the torn tofu pieces with the olive oil so that the pieces are well coated.1-16 ounce block super firm tofu, 2 Tablespoons extra virgin olive oil
- Add the nutritional yeast, rosemary, thyme, garlic powder, onion powder, and salt and pepper, to taste, and toss again until the tofu is well coated.¼ cup nutritional yeast, 2 teaspoons dried rosemary, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper
- Spread out the tofu in a single layer on a sheet pan lined with parchment paper for easier cleanup.
- Bake in the oven for 25 to 30 minutes, tossing halfway though, until the tofu is lightly browned and crispy on the outside. Carefully remove from the oven and enjoy.
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Notes
Nutrition
Nutritional information is an estimation only.
Chad Prosser says
My husband says this is the best way I’ve ever made tofu! Thanks for a great recipe.
Amy Katz says
Thank you for sharing, Chad! You made my day. 🙂
Suzy says
Very good! I'm a big fan of rosemary, so I had to try this! Mine got nice and crunchy! Though my potatoes and green beans got started late, so the tofu was in the oven for more than 30 minutes. I also started out with frozen tofu and thawed it in the fridge all day, so the consistency was perfect. I'm wondering if I could just make 2 "cutlets" instead of ripped pieces. Yes? I think it would be amazing on a sandwich!
Amy Katz says
Fantastic! I love your idea, Suzy. I bet it will work, especially if you let it cook a little longer. Please let me know!
Suzy says
Amy, they were amazing! I put them on home made slices of Italian bread with a thin slice of red onion, a leaf of lettuce and a thin slice of tomato. Put a pickle on the plate and call it dinner! Husband said it was great! One 7 oz block yielded 4 slices. I cut the bread thin, so we each had 2 nice-sized sandwiches. Give it a try! You're next inspo? 🙂
Amy Katz says
Suzy, I am so excited to try this! I appreciate you so much! 🤩
Rene says
I found the flavor to be tasty, but despite using the super firm tofu, patted dry and torn into little pieces, and baking for 45 minutes, stirring halfway through, it was never crispy, just chewy. I've had better success using cornstarch rather than the nooch, so will stick to that in the future. Thank you for the recipe.
Amy Katz says
Thanks for giving it a try, Rene!
Annette says
Amy, could this be completely prepped the day before and kept in the fridge until baking?
Amy Katz says
Hi Annette! Yes, that's exactly what I did last year for Thanksgiving. Turned out great!
Annette says
Yay! Thanks:))
Raegan says
I just made this recipe for the second time, and it won’t be the last! I’ve been putting it in my tomato soup instead of croutons. So good! Thank you for the great recipe!
Amy Katz says
I'm so happy to hear you're enjoying the tofu, Raegan!
Kristen says
I have tried many recipes for tofu and, this by far, has been my favorite. Delicious!!
Amy Katz says
Thanks so much, Kristen! It's one of my favorites, too. 🙂
Sharan says
This sounded so good but even with a bit more seasoning it was bland. I had to put extra to help give it flavor.
Amy Katz says
I wonder if your seasonings (rosemary, thyme, garlic, and onion) weren't fresh enough. You used the amount of nutritional yeast indicated along with salt?
Sandy says
Hi, this sounds great and so easy. Would it work as well in frying pan please? Thanks for your great recipes.
Amy Katz says
Thanks Sandy! Yes, you can cook it in a skillet with a little olive oil if you don't want to make it in the oven.
Susan says
So easy and delicious!
Amy Katz says
I'm so happy you enjoyed it, Susan!