Crispy Baked Tofu Nuggets

I’ve been making these Crispy Baked Tofu Nuggets for years now, and they never fail to impress everyone who tries them. These golden, crunchy nuggets taste just like chicken nuggets but are completely plant-based and much healthier. The best part? They’re baked, not fried, which means you get all that crispy texture without the grease. I started making these when I was trying to eat more plant-based meals, and now my whole family asks for them regularly.

Even my skeptical neighbors have become converts after trying just one bite. These Crispy Baked Tofu Nuggets prove that healthy food doesn’t have to be boring or bland.

Ingredients

• 350g extra-firm tofu (frozen, defrosted & squeezed of excess water)
• 1-1½ tablespoons tamari or soy sauce
• ½ cup plain panko bread crumbs, toasted
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 teaspoons nutritional yeast
• ⅓ cup cornstarch
• ⅓ cup soy milk
• 1 teaspoon apple cider vinegar

Tofu Preparation

Step 1: Freeze the Tofu I always buy extra-firm tofu and toss it straight into my freezer when I get home from the grocery store. I leave it there for at least 24 hours, though I often keep several blocks frozen for quick weeknight meals. Freezing transforms the tofu’s texture, making it spongier and more absorbent.

Step 2: Thaw Completely When I’m ready to cook, I thaw the tofu completely. I usually move it from freezer to fridge the night before, but if I’m in a hurry, I can thaw it on the counter in a few hours.

Step 3: Press Out Water Once thawed, the real work begins – removing every drop of water possible. I wrap the tofu block in clean kitchen towels or several layers of paper towels. Then I place something heavy on top – my cast iron skillet works great for this. I let it sit for at least 20 minutes, sometimes longer if I have time. The more water you remove, the better your nuggets will turn out.

Step 4: Tear Into Pieces After pressing, I tear the tofu into irregular chunks about 1-1½ inches in size. I prefer tearing over cutting because the rough edges get extra crispy in the oven. The uneven shapes also look more like real chicken nuggets.

Step 5: Season and Marinate I toss the torn tofu pieces with tamari or soy sauce in a bowl, making sure each piece gets coated. Then I let them sit for about 10 minutes to absorb all that salty goodness.

Coating Process

Getting the coating right makes all the difference between soggy disappointment and crispy success. I use a three-step process that creates the most incredible crust.

Step 1: Prepare Oven and Baking Sheet First, I preheat my oven to 425°F and line a large baking sheet with parchment paper. Trust me, don’t skip the parchment – it prevents sticking and makes cleanup a breeze.

Step 2: Toast the Breadcrumbs Before setting up my coating station, I toast the panko breadcrumbs. I heat them in a dry skillet over medium heat for 2-3 minutes, stirring constantly until they turn golden brown. This step adds incredible flavor and extra crunch.

Step 3: Set Up Three Coating Stations I set up three shallow bowls for my coating station. In the first bowl, I put the cornstarch. In the second bowl, I mix the soy milk with apple cider vinegar and let it sit for a minute. This creates a tangy “buttermilk” that helps the coating stick beautifully. For the third bowl, I combine the toasted panko breadcrumbs with smoked paprika, garlic powder, salt, and nutritional yeast.

Step 4: Coat Each Piece Now comes the fun part – coating each piece of tofu. I dip each piece first in cornstarch, shaking off any excess. Then into the soy milk mixture, letting the excess drip off. Finally, I roll it in the seasoned breadcrumbs, pressing gently to make sure everything sticks well.

Step 5: Arrange on Baking Sheet I place each coated nugget on the prepared baking sheet, leaving some space between pieces. Crowding them together will create steam and prevent that crispy exterior we’re after.

Baking Technique

The baking method is crucial for achieving restaurant-quality results at home. I’ve tested different temperatures and times, and this method gives me the crispiest nuggets every time.

Step 1: Initial Baking • Slide the baking sheet into the preheated 425°F oven • Bake for 15 minutes without opening the oven door

Step 2: Flip and Continue Baking • Carefully flip each nugget using tongs or a fork • This ensures even browning on all sides • Bake for another 10-12 minutes until golden brown and crispy all over

Step 3: Check for Doneness • Nuggets should be golden brown and crispy on all sides • The coating should feel firm when gently pressed

Why High Temperature Matters: • The high temperature (425°F) is essential – it creates that crispy exterior while keeping the inside tender and flavorful • I’ve tried lower temperatures, but they just don’t give the same results

Optional Extra Crispiness: • If you want extra crispiness, lightly spray or brush the nuggets with a tiny bit of oil before baking • I usually skip this step because I love that they’re oil-free, but it does add a bit more golden color and crunch

Serving Ideas

These nuggets are incredibly versatile, and I serve them different ways depending on my mood and what I have on hand.

Classic Style with Dipping Sauces • Serve with BBQ sauce, sweet chili sauce, and vegan ranch – these are crowd favorites • My kids love them with ketchup, just like traditional chicken nuggets • Set up multiple sauce options for variety

Grain Bowl Style • Layer nuggets over brown rice or quinoa with roasted vegetables • Drizzle everything with tahini sauce or a simple vinaigrette • Creates a complete, balanced meal

Wraps and Sandwiches • Chop up a few nuggets and stuff them in a pita or tortilla • Add fresh vegetables and hummus for an easy lunch • Works great in any type of bread or wrap

Party Appetizers • Serve on a platter with toothpicks and small bowls of different sauces • Guests always think they’re getting something fancy, but they’re actually quite simple to make • Great for entertaining and gatherings

Salad Topper • Add nuggets to salads for extra protein and crunch • They turn a simple green salad into a satisfying meal • Works with any type of salad base

Tips And Variations

• The freezing step really does make a huge difference in texture. I know it requires planning ahead, but it’s worth it.
• You must use soy milk for this recipe. Other plant milks don’t have enough protein to create the proper binding reaction with the vinegar.
• Store leftover nuggets in the refrigerator for up to three days. Reheat them in a toaster oven or air fryer to restore crispiness.
• These freeze beautifully! I often make a double batch and freeze half for busy weeknight dinners.
• Try different spice combinations in your breadcrumb mixture. Italian herbs, curry powder, or taco seasoning all work wonderfully.
• For gluten-free nuggets, substitute the panko with crushed gluten-free cereal or almond flour.
• If you have an air fryer, cook them at 400°F for 12-15 minutes, shaking the basket halfway through.
• Make them spicy by adding cayenne pepper or hot sauce to the breadcrumb mixture.

Frequently Asked Questions

Why do I need to freeze the tofu?
Freezing changes the protein structure, making the tofu spongier and more absorbent. This creates a better texture that mimics chicken.

Can I skip the nutritional yeast?
You can, but nutritional yeast adds a subtle cheesy flavor that really enhances the overall taste.

How do I know when they’re done?
They should be golden brown and crispy on the outside. The coating should feel firm when you gently press it.

Can I make these ahead of time?
Yes! You can coat them and refrigerate for up to 4 hours before baking. Just add a few extra minutes to the cooking time if baking from cold.

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