Why You’ll Love Nutritional Yeast Tofu Recipe
This recipe is ready in just 20 minutes when air fried, making it great for busy days.
The nutritional yeast gives the tofu a rich, cheesy flavor while keeping it completely plant-based.
Tearing the tofu by hand creates rough edges that crisp up beautifully.
It uses simple pantry seasonings and does not require pressing the tofu.
It works well as a main protein, snack, salad topping, or bowl add-in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 block extra firm tofu, about 14 oz / 400 grams
- 4 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Directions
Open the tofu package and drain off any excess water. Do not press or dry the tofu.
Using your hands, tear the tofu into irregular bite-sized chunks and place them in a bowl.
Add the nutritional yeast, cornstarch, salt, black pepper, garlic powder, and onion powder. Toss well until the tofu is evenly coated.
Cook the tofu immediately after coating so it stays crisp.
For the air fryer, place the tofu in a single layer in the basket. Air fry at 400°F / 200°C for 15 to 20 minutes, tossing halfway through, until golden and crunchy. Lightly brush the basket with oil first if your air fryer tends to stick.
For the oven, spread the tofu on a lined baking tray. Bake at 425°F / 218°C for 30 to 35 minutes, or until golden and crispy.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Air fryer cook time: 15 to 20 minutes
Oven cook time: 30 to 35 minutes
Total time: 20 minutes with the air fryer, or about 35 to 40 minutes when baked
Variations
Add smoked paprika for a smoky flavor.
Use chili powder or cayenne pepper for a spicy version.
Add dried herbs such as oregano, thyme, or parsley for an herby twist.
Toss the cooked tofu with a little lemon juice for brightness.
Add a small pinch of turmeric for a warmer color and earthy flavor.
Use it in grain bowls, tacos, wraps, salads, pasta, or as a crunchy snack.
Storage/Reheating
Store leftover tofu in an airtight container in the refrigerator for up to 4 days.
To reheat, air fry at 375°F / 190°C for 4 to 6 minutes, or bake at 400°F / 200°C for 8 to 10 minutes, until hot and crisp again.
Avoid microwaving if possible, because it will soften the crispy coating.
For best texture, store the tofu after cooking and reheat just before serving.
FAQs
Can I make this recipe without an air fryer?
Yes. You can bake the tofu at 425°F / 218°C for 30 to 35 minutes until golden and crispy.
Do I need to press the tofu?
No. This recipe works without pressing the tofu. Just drain off the excess liquid from the package.
Why should I tear the tofu instead of cutting it?
Tearing creates uneven edges, which help the coating stick better and become crispier.
Can I use firm tofu instead of extra firm tofu?
Extra firm tofu gives the best texture, but firm tofu can work. It may be slightly softer and less crispy.
Can I make this oil-free?
Yes. The recipe can be made without oil, especially in a nonstick air fryer basket or on parchment paper.
What does nutritional yeast taste like?
Nutritional yeast has a savory, nutty, slightly cheesy flavor that works well with tofu.
Can I prepare the tofu ahead of time before cooking?
It is best to cook it immediately after tossing with the seasonings. Letting it sit can make the coating damp.
Is this recipe vegan?
Yes. This recipe is completely plant-based and vegan.
What can I serve with Nutritional Yeast Tofu?
Serve it with rice, noodles, roasted vegetables, salad, wraps, tacos, or grain bowls.
How do I keep the tofu crispy?
Cook it in a single layer, avoid overcrowding, and reheat it in the air fryer or oven instead of the microwave.
Conclusion
Nutritional Yeast Tofu is a simple, flavorful, and crispy plant-based recipe that comes together with just a few ingredients. Whether air fried for a quick meal or baked until golden, it is an easy way to add savory protein to your favorite dishes.
