Protein-Packed GF Tofu Bites
Prep. Time
30 minutes
Cook Time
20 minutes
Servings
25 bites
Difficulty
Easy
Gluten-Free, dairy-free, egg-free
Have you ever wondered how to whip up something absolutely delicious from tofu, but also have it be protein-packed and gluten-free? This is it! One bowl to mix, one pan to bake — is all you need to make these glorious addicting tofu bites.
They come out golden and crisp on the edges, chewy inside, and loaded with flavor. When I make them, they fit in wraps, over rice bowls, or just straight off the pan. And since there’s no frying or coating mess, they’re perfect for travel days or lunch prep — baked once, they hold up great cold or reheated. Gluten-free, plant-based, and ridiculously easy to customize with whatever sauce or seasoning you like.
Ingredients
2.7oz (80g) almond flour
1 yellow onion, chopped
7oz (200g) super-firm tofu
Flax 'egg': 1/2 cup plant-based milk + 1 tbsp flaxseed meal + 1 tbsp vinegar
1 tsp chilli lime
2 tsps salt
1 tsp garlic powder
1 tsp baking powder
1 tsp sweet paprika
Vegetable oil for caramelizing the onion
Instructions
Preheat the oven to 380F/190C.
On a preheated skillet (medium-low heat), greased with 2 tbsps vegetable oil, caramelize the chopped onion for about 15 minutes. Mix occassionally.
On a large cutting board, using a fork, mash the tofu to get it crumbled.
In a small bowl, mix the flax 'egg' ingredients.
Place the tofu crumble in a large bowl, and add the rest of the ingredients.
Mix everything well, cover with a plastic wrap or a clean table cloth, and let it 'sit' for 10 minutes so that the mixture can come together and stabilize.
Once ready, on a lined oven pan, scoop up the mixture to make ~1.5-2'' balls, and place them on the pan (0.5'' gaps are perfect).
Place in the oven and bake for 20 minutes or until golden on top.
Serve hot, or refrigerate in an airtight sealed container for up to 3 days.
Notes
For a GF recipe, make sure any store-bought ingredients (e.g., the milk) are labeled as free of this allergen.
The almond flour can be substituted for any other flour. If substituted for a GF flour, this could potentially make this recipe nut-free, but the previous note applies here as well (i.e., check ingredients for nuts).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!