Wow, these were so good! We don’t go out of our way to do a lot of gluten-free recipes for the blog, but today I thought, “nah, going gluten-free, son…” We recently re-shared our popcorn tofu recipe, and it made me realize, people who can’t have gluten should also be able to enjoy a crispity, crunchity, delicious piece of tofu! These potato crusted tofu bites are insanely yummy! I could snack on them all day. No exaggeration.
I decided to classify these as a breakfast food because they’re sort of like eating a piece of tofu inside of a thin and crispy hash brown, but they could also work as a snack or an appetizer. I ate mine with a few slices of grapefruit and Sriracha-ketchup, which is just equal parts Sriracha and ketchup mixed together.
Marinated tofu coated in seasoned potato starch and baked into crispy bite-sized nuggets. Served with spicy ketchup and fresh fruit.
Ingredients
- 1 pkg extra firm tofu, cubed
- 1 cup potato starch
- 1/4 cup nutritional yeast
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp vegetable oil
- 1 tbsp mustard
- 2 tsp Sriracha
Instructions
- Combine oil, mustard, and Sriracha in a mixing bowl. Add tofu and coat thoroughly.
- Combine dry ingredients in a separate mixing bowl. Add wet tofu and coat thoroughly.
- Transfer tofu to a greased baking sheet and bake at 400º F for 15 to 20 minutes or until crispy.
Notes
I suggest checking on the tofu every 5 to 10 minutes to ensure it's browning evenly. You may need to flip the pieces and stir them around if they're not.
I decided to bake the tofu bites so they'd be a little healthier, but if you want to fry them, go for it! I'm sure these would taste amazing deep fried like popcorn tofu.
