- Hi friends.
It's Sam and today I'm gonna show you
how to make my baked tofu bites.
Now this is the only recipe on my blog
that I kinda wanna say it does taste like chicken.
(chicken clucking)
(giggling)
These are kind of like chicken nuggets except so much better
because not only are they vegan
but they are really easy to make.
I'm talking five ingredients and bake for 30 minutes.
That's it.
So easy, amazing results.
Now once you make this recipe
you are gonna want to use these tofu bites everywhere.
I'm talking about serving them by themselves,
having them kind of as a snack
with maybe some hot sauce or ketchup as a dip.
Put 'em on a salad.
Put 'em in a sandwich, in tacos, on pasta, on pizza,
on nachos.
The options are endless.
Delicious everywhere, mmm mmm mmm.
So let's get to making my baked tofu bites.
Alright this is my kinda recipe.
So easy, just five ingredients, that's it.
Five ingredients.
To a large bowl add a quarter cup of nutritional yeast,
two tablespoons of olive oil,
two tablespoons of soy sauce,
and one teaspoon of garlic powder.
Now that's it.
That's the marinade, just those four ingredients.
So whisk it together and you'll make
this kinda brown pasty business.
And now we're just gonna have to add the tofu.
So my recipe calls for two blocks on tofu.
If you find that a little bit intimidating,
like a lot of tofu, then you're welcome to half the recipe.
It'll work exactly the same.
But I find that that's never enough tofu for me.
I end up eating half of this recipe
straight off the baking pan.
So yeah, I want the two block of tofu business.
So I'm just going to open the packages
and drain the extra water off of the tofu.
Now take one block of tofu at a time
and all you need to do is pinch the tofu
and break off kind of large chunks.
I really like this method
because it gives kind of an organic shape to the tofu,
unlike cutting it into cubes.
And you'll get some pieces that are a bit more crispy
and some pieces that are a bit chewy,
and so I love the variation of texture as well.
So you're just gonna break off chunks
and toss 'em right into the marinade mixture.
Now every time I post a video
where I don't press the tofu
I inevitably get comments saying
why don't you press the tofu?
So I'll tell you.
Not all recipes need to have the tofu press.
It can be great for certain recipes
but for this one you don't really need it
because the tofu dries out in the oven anyways,
which is basically what tofu pressing is.
It's just pushing out the extra moisture.
So this is gonna dry out in the oven anyways.
The marinade is gonna get sucked right in there
because we're baking it.
So I'm all about keeping my recipes simple
and only doing as many steps as needed
for the best results.
And so you don't need to press the tofu in this recipe.
Alright, so both blocks of tofu are chunked
into pieces there in the bowl
along with the marinade, so now just grab yourself
a spoon or a spatula or you can just go in there
directly with your hands if you like
and toss it up until the tofu
is evenly coated in the marinade.
Lost a tofu piece.
Alright, all my tofu pieces are nice and evenly coated.
So grab yourself two baking trays with parchment paper.
And I'm just gonna toss these bits
right onto my pan, every last little bit.
And spread that out nice and evenly.
You wanna try to get as much air around the tofu pieces
as possible so they get nice and chewy and crispy
and all sorts of deliciousness.
Beautiful.
Now I'm just gonna pop these in my oven at 375
and bake for about 30 minutes,
stopping to give them a stir half way through
until they are lovely and lightly golden.
See you in 30 minutes or in like half a second your time.
They're done they're done they're done
they're done they're done.
Okay, that looks yummy.
Whoo, they smell so good.
Check it out.
Gorgeous.
Bites, get on there.
Whoo, making a mess.
Chickpea's coming over.
She predicts that I will spill some on the floor.
Let's see if she's right.
Oh yeah.
Loving it.
Smells so good, making me so hungry.
You know what, all of these tiny little crumbles
are almost my favorite part.
I love them too.
Whooee look at that tofu.
So I put a little bowl here.
I'm gonna have some Frank's Red Hot with mine.
And there we go.
An enormous platter of tofu bites.
Okay I'm gonna give one a taste.
Little dippy dippy.
Mmm, so good.
No.
(distorted noise)
Oh Chickpea's coming over.
She predicts that I will spill some on the floor.
(in slowed down deep voice)
She predicts that I will spill some on the floor.
Let's see if she's right.
(distorted noise)
(slowed down deep voice)
Nooo.
That one's for you, Chickpea.
There you go.
Don't burn your tongue.
She's so happy right now.
Is that good?
Yeah, I thought so.
Lucky dog.
Mmm, so good.
It's my favorite when such a simple recipe like this
can make something so delicious and scrumptious.
Mmm, this is just one of those multi-purpose recipes
that you can use over and over again.
So simple, so delicious.
I love it.
I make it all the time.
Mmm, they're chewy and flavorful and ah, so delicious.
I could eat this whole thing.
I can't stop eating them.
I hope you like this video
and if you do let me know by leaving a like
and don't forget to subscribe
for a brand shiny new futz-free vegan video
every single Wednesday.
I'll see you next week.
Bon appetegan.
(chicken clucking)
(upbeat music)
These are for me Chickpea.
These are kind of like chicken nuggets but tofu.
Delicious, five ingredients, easy to make,
a lot of hand gestures involved, you know.