These rosemary tofu bites are seasoned with nutritional yeast, dried herbs, and pantry spices, then baked until golden and lightly crispy. They're ready in about 30 minutes, with no marinating, cornstarch, or breadcrumbs needed.
I originally made this recipe as a vegan main dish for Thanksgiving, but it's become one of my favorite ways to prepare tofu for everyday dinners, too. Serve it with mashed potatoes and gravy for the holidays, or add it to pasta, salads, and grain bowls any time of year.
I have tried many recipes for tofu, and this, by far, has been my favorite. Delicious!!
- Kristen
Ingredients
- Super firm tofu: I recommend vacuum-packed super firm tofu because it doesn't need pressing. If using extra firm tofu instead, press it first to remove excess water.
- Olive oil: Helps the nutritional yeast and seasonings stick to the tofu.
- Nutritional yeast: Adds savory, slightly cheesy flavor. I like Anthony's Premium Nutritional Yeast Flakes.
- Dried herbs and spices: Rosemary, thyme, garlic powder, onion powder, salt, and pepper add flavor without the need for marinating.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make rosemary tofu
- Tear the tofu into small, bite-sized pieces and toss with olive oil.
- Add the nutritional yeast, dried herbs, and spices. Toss again until the tofu is evenly coated.
- Arrange the tofu in a single layer on a parchment-lined baking sheet, leaving a little space between the pieces.
- Bake until golden brown and lightly crispy, tossing halfway through.
Serving suggestions
Rosemary tofu is delicious with roasted potatoes, carrots, and a green salad, just like in the photo above. I like serving the salad with white balsamic vinaigrette.
For Thanksgiving, pair it with Instant Pot mashed potatoes topped with vegan mushroom gravy for a simple vegan holiday meal.
For everyday meals, add it to pasta, grain bowls, or salads. One reader even enjoys using the tofu in vegan tomato soup instead of croutons.
For another easy tofu recipe with Mediterranean flavors, try my crispy vegan pesto tofu next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. 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, patted dry and torn into bite-sized pieces (or extra-firm tofu, pressed)
- 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°F.
- 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 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 through, until the tofu is lightly browned and crispy on the outside. Carefully remove from the oven and enjoy.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
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?
Sharan says
Yes. I just remade using combo of my fresh rosemary and dried. I used other ingredients but added some garlic spice seasoning that elevated it. Was much better. I used air fryer not oven and it was crisp. Tiny bit of oil because we generally are oil free. It would have crisped up without it in air fryer. Thank you for responding and recipe.
Amy Katz says
I'm glad it worked better the second time!
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!