Vegan Rosemary Garlic Tofu Bites

Rosemary garlic tofu bites

Rosemary garlic tofu bites

This crispy little tofu bites will fill your mouth with the delicious flavours of rosemary and garlic.

Total Time: 25

Servings: 4

Total Time: 25

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 block firm tofu
  • 0.25 0.25 Tbsp avocado oil
  • 0.25 0.25 Tbsp tamari, liquid aminos, or soy sauce
  • 0.0625 0.0625 tsp garlic powder
  • 0.25 0.25 tsp fresh rosemary, finely chopped
  • 0.5 0.5 Tbsp cornstarch
  • Black pepper, to taste

Method

  1. Preheat the oven to 400F. Cut the pressed tofu block in half lengthwise, then cut each rectangle into 16 even cubes.
  2. Add the cubed tofu to a large bowl. Pour the avocado oil and tamari over the tofu, then use a spatula to gently toss until evenly coated. Sprinkle the garlic powder, rosemary, 1 tablespoon of cornstarch, and black pepper over the tofu, then stir until evenly coated. Add the remaining cornstarch to the bowl and repeat.
  3. Transfer the tofu to a baking sheet lined with a silicone mat, leaving space between each piece. Bake on the top rack of the oven for 15 minutes, then carefully flip and bake for another 10 to 15 minutes.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

Recipe courtesy of From My Bowl in partnership with Nasoya

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