Crispy Popcorn Tofu Bites (Print View)

Seasoned tofu cubes baked or fried to a crispy golden finish with a bold, smoky flavor.

# Components:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp olive oil
04 - 1 tbsp lemon juice
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp onion powder
08 - ½ tsp ground black pepper

→ Breading

09 - ½ cup all-purpose flour (or chickpea flour for gluten-free)
10 - ¼ cup unsweetened plant-based milk
11 - 1 cup panko breadcrumbs (use gluten-free if needed)
12 - 1 tsp dried oregano
13 - 1 tsp sweet paprika
14 - ½ tsp salt
15 - ¼ tsp cayenne pepper (optional)

→ For Baking or Frying

16 - Cooking spray or 2 tbsp neutral oil

# Method:

01 - Preheat oven to 425°F or heat oil in a deep skillet to 350°F for frying.
02 - Whisk marinade ingredients together in a bowl. Add tofu cubes and gently toss to ensure even coating. Let sit for at least 10 minutes.
03 - Arrange three separate bowls containing flour, plant milk, and seasoned breadcrumb mixture (breadcrumbs with oregano, paprika, salt, and cayenne).
04 - Dredge each tofu cube first in flour, then dip in plant milk, and finally coat thoroughly with seasoned breadcrumbs.
05 - For baking: place tofu cubes on parchment-lined baking sheet, lightly spray with cooking spray, and bake for 20 to 25 minutes, turning halfway until golden and crisp. For frying: fry tofu cubes in hot oil for 2 to 3 minutes per side until evenly golden, then drain on paper towels.
06 - Serve hot alongside your preferred dipping sauce.

# Expert Advice:

01 -
  • Every bite has a satisfying crunch that rivals any fried snack, but you can bake them guilt-free.
  • The marinade soaks into the tofu so each cube is packed with smoky, garlicky flavor all the way through.
  • They disappear fast at parties, and no one ever guesses theyre vegan until you tell them.
02 -
  • Press your tofu for at least 15 minutes before marinating, or the water will dilute the marinade and the breading will slip right off during cooking.
  • Don't overcrowd the baking sheet or skillet, or the steam will prevent the cubes from getting crispy and you'll end up with sad, soggy bites instead.
  • If you're baking, flip them at the halfway mark and give them a quick spray of oil again to ensure both sides turn out golden and crunchy.
03 -
  • For an even thicker, crunchier coating, dip the tofu in the plant milk and breadcrumbs twice before baking or frying.
  • Add a tablespoon of grated vegan parmesan to the breadcrumb mixture for a savory, umami boost that makes them taste almost cheesy.
  • If you're short on time, you can skip the marinade and just season the flour and breadcrumbs more heavily, though the flavor won't be quite as deep.
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