Roasted Glazed Tofu Bites
Prep. Time
10 minutes
Cook Time
30 minutes
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
I keep coming back to these tofu bites because they roast evenly and taste better each time. The glaze of soy, sweet chili, and roasted garlic thickens in the oven until it clings to the tofu. The edges firm up, the centers stay soft, and a spoonful of mashed potatoes next to it makes the meal feel complete without any extra effort. When I first tried this, I didn’t expect much — just a way to use up extra tofu and leftover sauce ingredients. But roasting changed everything. The glaze cooks down slowly, wrapping each cube in a salty-sweet layer that almost tastes grilled. I usually toss the tofu halfway through so it browns evenly, then pour the rest of the glaze over while it’s still hot so it absorbs every bit. How to cook it is so flexible, which makes it ideal no matter if you're home or traveling - you can make it in an oven, toaster oven, air-fryer or on a skillet or grill. Its a crowd-pleaser too, so really, this is the perfect dish to fit any meal.
The mashed potatoes started as an afterthought, but now they’re part of the routine. The sauce seeps into them, and the mix of soft tofu and creamy potatoes somehow feels like comfort food without being heavy. It’s one of those meals that quietly works its way into the weekly rotation.
Ingredients
For the Glazing
1/2 cup olive oil
1/3 cup sweet chili sauce
1/4 cup reduced-sodium soy sauce (check label to confirm it is GF, if needed)
1 tbsp minced garlic
1 tsp sweet paprika
Salt, to taste
26oz (450g) super-firm tofu
Instructions
Preheat the oven to 420F/ 210C.
Tap-dry a block of tofu, and cut it longitudinally to about 4 even chunks.
Stack the tofu chunks to a pile and cut them, to get about 1'' cubes. Set them aside.
In a large mixing bowl, combine the sauce ingredients, and mix until the mixture emulsifies (it'll get opaque and the texture will thicken).
Throw the tofu cubes in the bowl, and mix them with the sauce thoroughly. I mix them with my hands, to not break the tofu, but you can use a silicone spatula if preferred.
On a parchment-lined baking tray, place the tofu cubes and organize them in one layer.
Place in the oven and bake for 30 minutes. Toss them mid-way so they roast on all sides.
Serve hot on mash potato and drizzle more sauce to enhance the flavors.
Any leftovers can be stored refrigerated in an air-tight container for up to 3 days.
Notes
If you are manging this meal on the road or in limited space and appliances, this can easily be cooked in a toaster-oven, an air-fryer, on a pan or a grill.
Toss the roasted glazed tofu bites on anything - from salads for a light meal to rice for a more filling and heavy meal.
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.