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
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.