Crispy Popcorn Tofu Bites (Printable View)

Crunchy, seasoned tofu cubes offering bold flavors ideal for snacks or appetizers.

# Needed Ingredients:

→ 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 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 Cooking

16 - Cooking spray or 2 tbsp neutral oil

# Directions:

01 - Preheat oven to 425°F or heat oil in a deep skillet to 350°F for frying.
02 - Whisk marinade ingredients together. Toss tofu cubes gently in marinade and let rest 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 cayenne pepper.
04 - Coat each tofu cube by dredging in flour, dipping in plant milk, then covering thoroughly with the breadcrumb mixture.
05 - For baking: place cubes on a parchment-lined baking sheet, spray lightly, and bake 20–25 minutes, turning halfway, until golden and crisp. For frying: cook cubes in hot oil 2–3 minutes per side until evenly golden, then drain on paper towels.
06 - Serve hot alongside your preferred dipping sauce.

# Expert Hints:

01 -
  • They taste like you spent hours in the kitchen, but they're genuinely quick and forgiving.
  • The marinade and breading keep everything flavorful without needing any animal products.
  • One batch disappears so fast that you might find yourself making a second one while the first is still warm.
02 -
  • Pressing your tofu really matters—wrap it in a clean cloth, place it on a plate, set another plate on top, and weight it down for at least 15 minutes so it releases as much water as possible.
  • Don't skip the marinating step, even if you're in a hurry; it's what prevents these from tasting bland and tofu-forward in a bad way.
  • The plant milk needs to coat every surface before the breadcrumbs go on, or they'll slide off and leave you with bare spots.
03 -
  • If your breaded tofu cubes stick to the baking sheet despite parchment, lightly oil the paper first and everything releases much easier.
  • Make the breadcrumb mixture the night before and keep it in a jar; it's one less thing to think about when you're actually cooking.
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