Popcorn Tofu Bites (Printable Version)

Crunchy tofu cubes coated in savory spices and crispy crumbs, perfect for a flavorful plant-based snack.

# What You’ll Need:

→ 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 option
10 - ¼ cup unsweetened plant milk
11 - 1 cup panko breadcrumbs or gluten-free breadcrumbs if needed
12 - 1 tsp dried oregano
13 - 1 tsp sweet paprika
14 - ½ tsp salt
15 - ¼ tsp cayenne pepper (optional)

→ For Baking/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 together soy sauce, olive oil, lemon juice, garlic powder, smoked paprika, onion powder, and black pepper. Toss tofu cubes in marinade and let sit for at least 10 minutes.
03 - Arrange three bowls: one with flour, one with plant milk, and one with seasoned breadcrumbs mixed with oregano, paprika, salt, and optional cayenne.
04 - Dredge tofu cubes in flour, dip in plant milk, then coat evenly in the breadcrumb mixture.
05 - For baking, lay breaded cubes on a parchment-lined sheet, spray lightly, and bake 20–25 minutes, turning halfway until golden and crisp. For frying, cook in hot oil 2–3 minutes per side until golden and drain on paper towels.
06 - Serve warm with preferred dipping sauce.

# Expert Hints:

01 -
  • They're ridiculously crispy on the outside and tender on the inside, with absolutely zero greasiness if you bake them.
  • Takes less than 45 minutes total, making it perfect for unexpected guests or when you need something to feel fancy without the fuss.
  • Naturally vegan and can be gluten-free with one simple swap, so everyone at the table actually gets to eat the same thing.
  • Leftovers somehow taste even better the next day cold, straight from the fridge.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when my first batch came out soggy and disappointing, like I'd wasted everyone's time.
  • The two-liquid breading system (flour then milk) actually works because it creates a stronger adhesive layer than if you skip straight to milk.
  • If your breadcrumbs are falling off during cooking, your tofu probably wasn't dry enough, or you didn't let the marinated cubes sit long enough before breading.
03 -
  • Room-temperature tofu breads more cleanly than cold tofu straight from the fridge, because the coating adheres better when there's no cold shock.
  • If you're making these for a crowd, bread them all ahead of time and refrigerate on the baking sheet for up to four hours—the coating actually sets better and crisps even more evenly.
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