Nutritional Yeast Tofu

Why You’ll Love This Recipe

I love this tofu recipe because it’s foolproof and full of flavor. The nutritional yeast gives it a deep, cheesy, umami-rich taste without any dairy, while garlic and onion powder round out the seasoning. I don’t even need to press the tofu—just tear, toss, and cook. Whether I air fry or bake it, the result is crispy, savory tofu bites that I can throw into almost any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 block (about 14 oz / 400 grams) extra firm tofu
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

1. I open the tofu package and drain off the water, but I don’t press it.

2. Using my hands, I tear the tofu into irregular bite-sized chunks—this gives more crispy edges than uniform cubes.

3. I toss the tofu in a bowl with nutritional yeast, cornstarch, and all the seasonings, making sure everything is coated evenly.

4. I cook it right away, either in the air fryer or oven:

   • To air fry: I lightly grease the bottom of the air fryer basket and cook the tofu at 400°F (200°C) for 15 to 20 minutes, shaking the basket halfway through.

   • To bake: I spread the tofu out on a lined baking tray and bake at 425°F (218°C) for 30 to 35 minutes, flipping halfway, until it’s golden and crispy.

Servings and Timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 15–20 minutes (air fryer) or 30–35 minutes (oven)
Total Time: 20–40 minutes (depending on cooking method)

Variations

• I sometimes add smoked paprika or chili powder for a smoky or spicy version.

• A splash of soy sauce or tamari before tossing can deepen the umami flavor.

• I love tossing the crispy tofu into grain bowls, noodle dishes, or even using it in tacos.

• For a little sweetness, I add a touch of maple syrup before baking.

• When I want an even crispier finish, I double the cornstarch.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the air fryer or oven to bring back the crispiness:

• Oven: 350°F for 10 minutes

• Air fryer: 350°F for 4 to 5 minutes

I also enjoy these cold right out of the fridge—perfect for quick snacks or lunch boxes.

FAQs

Do I have to press the tofu first?

No, and that’s one of the best parts. I skip pressing entirely and still get crispy, flavorful tofu.

Can I use firm tofu instead of extra firm?

Yes, but I make sure it’s drained really well, and I handle it gently since it’s more delicate.

What does nutritional yeast do in this recipe?

It adds a cheesy, savory depth that makes the tofu taste amazing—almost like it’s been breaded with parmesan.

Can I use an oven if I don’t have an air fryer?

Absolutely. Baking works just as well—just give it a bit more time to get crispy.

Is this tofu good for meal prep?

Yes, I make a batch at the beginning of the week and use it in different meals. It reheats beautifully and adds a punch of protein to anything.

Conclusion

This Nutritional Yeast Tofu is one of my favorite go-to recipes when I want something crispy, savory, and satisfying without a lot of effort. Whether I toss it into a salad, layer it in a wrap, or snack on it straight from the tray, it always hits the spot. It’s quick, protein-packed, and full of flavor—exactly what I need in a plant-based staple.