Baked Tofu Bites USDA Recipe for Family Child Care Centers

Age Group: Ages 6-18
Serving Size: 6
These tasty meatless bites are the perfect finger food.
2 oz eq meat alternate ¾ oz eq grains
Team Nutrition CACFP Easy Recipe Project
3 from 2 votes

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Prep Time 1 hour 20 minutes
Cook Time 15 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Lightly spray a baking sheet with nonstick cooking spray. Set aside.
  • To make marinade: In a 1-gallon plastic bag, combine hoisin sauce, soy sauce, and water. Seal the bag tightly. Squeeze and release the bag several times to mix ingredients together.
  • Add tofu cubes to marinade. Seal the bag tightly. Lightly toss tofu by turning the bag over repeatedly on a flat surface to prevent tofu from breaking apart. Marinate in the refrigerator for 1 hour at 40 °F or lower. Turn bag over every 15 minutes.
  • In a separate 1-gallon plastic bag, combine whole-wheat flour, cornmeal, dry mustard, and garlic powder. Seal the bag tightly. Shake to mix.
  • Carefully remove tofu from marinade a few cubes at a time. Place tofu cubes in the 1-gallon plastic bag with the seasoned flour-cornmeal mixture. Carefully turn the bag over to coat the tofu with breading. Remove coated tofu cubes and place on baking sheet in a single layer. Repeat until all tofu cubes are coated. Discard any remaining marinade. (See chef tips)
  • Bake for 15 minutes or until tofu is lightly crisp. Heat to an internal temperature of 140 °F or higher for at least 15 seconds. Remove from the oven.
  • Serve 1 cup. Serve immediately, or keep warm at 140 °F or higher.


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Nutrition Facts
Baked Tofu Bites USDA Recipe for Family Child Care Centers
Amount Per Serving
Calories 208 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Sodium 443mg19%
Total Carbohydrate 22g7%
Dietary Fiber 3g13%
Total Sugars 3g3%
Protein 17g34%
Calcium 197mg20%
Iron 3mg17%
*Marketing Guide
  • Contains soy (tofu, hoisin sauce, and soy sauce) and wheat (flour and soy sauce).
  • To credit as a meat alternate, tofu that is commercially made and meets the definition of tofu as stated in the Code of Federal Regulations (7 CFR 210 and 226.2) at is creditable if a serving provides at least 5 g of protein per 2.2 oz portion. For more information on crediting tofu, refer to the CACFP policy memorandum SP 53-2016, CACFP 21-2016 “Crediting Tofu and Soy Yogurt Products in the School Meal Programs and the Child and Adult Care Food Program” at
  • To drain tofu, place cubed tofu in a bowl lined with a colander. Cover and let it sit in the refrigerator overnight at 40 °F or lower.
  • The symbol indicates the recipe is whole grain-rich. Creditable grains contribution calculated using the Recipe Analysis Workbook, Method C.
  • Do not re-use marinade.
Yield / Volume