Baked Tofu Nuggets
Golden, crunchy, and full of flavor, these baked tofu nuggets are a healthier plant-based alternative to traditional nuggets. They’re high in protein, easy to prepare, and perfect for dipping into your favorite sauce.
Equipment
- 1 Baking sheet (lined with parchment or silicone mat)
- 3 Shallow bowls (for dredging)
- 1 Pastry brush
- 1 Frying pan or oven tray (for toasting breadcrumbs)
- Measuring Cups and Spoons
Ingredients
- 350 g extra-firm tofu frozen, thawed & pressed to remove excess water
- 1 – 1 ½ tbsp tamari or soy sauce
- ½ cup panko breadcrumbs toasted
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- 2 tsp nutritional yeast
- ⅓ cup cornstarch
- ⅓ cup soy milk must curdle properly
- 1 tsp apple cider vinegar
Instructions
- Thaw and Prepare the Tofu: Begin by removing your block of frozen extra-firm tofu from the freezer and allowing it to thaw completely. You can place it in the refrigerator overnight for a slow, gentle defrost, or leave it at room temperature for 4–6 hours if you’re short on time. Once thawed, press the tofu gently between your palms to release most of the excess liquid. Do not squeeze it completely dry—leaving a little moisture helps the nuggets stay juicy after baking rather than tasting chalky.
- Tear Tofu into Nugget Shapes: Instead of cutting with a knife, use your hands to tear the tofu into uneven, nugget-sized chunks. Irregular edges are your friend here, since they give more surface area for the breading to cling to. Aim for pieces roughly 1 to 2 inches in size, but keep them varied for a more natural, “chicken nugget” look.
- Preheat the Oven for Baking: Set your oven to 450°F (230°C). Allow it to preheat fully while you prepare the coating station. A hot oven is essential for achieving that golden, crunchy exterior without drying out the tofu. If you’re toasting breadcrumbs in the oven, this is the perfect time to slip in a tray so both tasks happen simultaneously.
- Brush with Tamari for Flavor: Using a small pastry brush, lightly paint all sides of the tofu nuggets with tamari (or soy sauce). Brushing instead of pouring ensures each piece gets even coverage without soaking up too much liquid, which can make the breading slip off. This step seasons the tofu from the inside out, giving every bite a rich umami flavor.
- Set Up a Three-Bowl Coating Station: Place three shallow bowls side by side. In the first bowl, add the cornstarch. This will serve as the dry base layer that helps the “buttermilk” stick. In the second bowl, whisk together soy milk and apple cider vinegar; the mixture will curdle quickly, creating a dairy-free “buttermilk” that helps the crumbs adhere. In the third bowl, combine the toasted panko breadcrumbs with smoked paprika, garlic powder, salt, and nutritional yeast. Stir thoroughly to distribute the seasonings evenly.
- Coat the Tofu Nuggets Thoroughly: Working one piece at a time, begin by rolling the tofu in cornstarch until it is completely coated, then gently tap off the excess. Next, dip the piece into the soy milk “buttermilk,” allowing any drips to fall away before moving on. Finally, roll the tofu in the breadcrumb mixture, pressing lightly to help the crumbs cling to every rough edge. Place the coated nugget onto a parchment-lined or silicone-lined baking sheet. Repeat this process with all tofu pieces, keeping them spaced slightly apart to allow airflow during baking.
- Bake Until Golden and Crisp: Slide the tray into the fully preheated oven and bake for 15 minutes. After the first round of baking, remove the tray and carefully flip each nugget using tongs or a spatula. This ensures both sides get evenly browned. Return the tray to the oven and continue baking for another 10 minutes, or until the nuggets are crisp, golden, and aromatic.
- Serve Warm with Your Favorite Sauce: Once baked, allow the tofu nuggets to cool slightly so they firm up, then transfer them to a serving plate. These nuggets pair beautifully with dipping sauces such as sweet chili, spicy mango, barbecue, or even a creamy vegan ranch. Serve them hot for maximum crunch, either as a snack, appetizer, or protein-packed main.
Notes
- Freezing and thawing tofu changes its texture, making it chewier and more similar to chicken.
- Tearing tofu into chunks instead of cutting creates rough edges that help the coating stick better.
- Toasting panko breadcrumbs deepens their flavor and gives them a rich, golden color when baked.
- Soy milk is the best choice for the buttermilk mixture since it curdles easily with vinegar, helping the breading adhere.
- For the crispiest results, bake on a lined sheet pan and flip halfway through cooking.
- Nuggets are best eaten fresh, but they can be stored and reheated if needed.
- Reheating in an oven or air fryer restores crispiness, while microwaving makes them soft.
- Budget-friendly compared to store-bought vegan nuggets, this recipe uses simple pantry and freezer staples.
