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!
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What began as one of my Mediterranean-inspired Thanksgiving recipes has now become one of our favorite weeknight tofu recipes in my house.
Rosemary Tofu starts with torn pieces of super firm tofu tossed with olive oil. Next it's generously seasoned with a savory combination of nutritional yeast, dried rosemary and thyme, and garlic and onion powder. Finally, the tofu is 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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Why you'll love this recipe
- The oven-baked tofu has incredible texture and flavor.
- It's ready to eat in half an hour.
- Any leftovers can be enjoyed hot or cold.
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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Tear the tofu into bite-sized pieces, then toss it with the olive oil in a large mixing bowl.
- 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.
Amy's tip
For the crispiest tofu, tear the tofu into small pieces rather than larger chunks.
Serving suggestions
Rosemary Tofu is a versatile protein that goes well a variety of dishes. In the above photo it's served with roasted potatoes and carrots and a green salad with white balsamic dressing.
It's delicious served on top of a plate of spaghetti topped with tomato paste pasta sauce, pumpkin marinara, or homemade vegan pesto sauce.
Plus my family loves it as a holiday meal served with Instant Pot mashed potatoes, onion gravy, raspberry cranberry sauce, and roasted carrots and Brussels sprouts.
And if you have extra or make it in advance, this tofu is delicious cold in a salad with Dijon vinaigrette, vegan ranch, or your favorite dressing.
Storing
Leftover Rosemary Tofu will keep for up to 3 days in an airtight container in the refrigerator. Enjoy reheated or cold.
Recipe FAQs
If the tofu contains too much moisture, it won't get crispy when cooked. This is why I recommend using super firm tofu which isn't packed in water. Or if you use extra firm, make sure you press it using a tofu press to remove as much liquid as you can.
More vegan tofu recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Rosemary Tofu with Nutritional Yeast
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Ingredients
- 1-16 ounce block super firm tofu, (or extra-firm tofu, pressed) patted dry and torn into bite-sized pieces
- 2 Tablespoons 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.
- 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.
- 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.
Notes
Nutrition
Nutritional information is an estimation only.
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!