Stuff these crispy baked tofu nuggets in a sandwich, pile them on a salad, or dip them in your favorite sauce. These versatile little bites are delicious any way you eat them, and they’re super easy to whip up!
There’s just something about crispy breaded finger food. And okay, I’ll admit that I like it best fried, but it’s not about the grease because I love my crispy baked snacks too.
A couple of years ago I shared a recipe for tofu chicken nuggets. Since then a lot of folks have asked me if they could bake their nuggets. And while they answer is yes, you can (and you’ll find instructions within the post for doing so), those nuggets are best when fried. I decided it was time to come up with a recipe for baked tofu nuggets done right!
A coating of vegan buttermilk batter and a panko crust are the keys to creating crispy, delicious tofu nuggets in the oven.
These nuggets are absolutely delicious, easy to make, and amazing in all kinds of dishes, from salads to sandwiches, and even all by themselves!
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Ingredients You’ll Need
- All-purpose flour. Whole wheat flour also works!
- Non-dairy milk. Just about any variety will work, as long as it’s unsweetened and unflavored. Read my guide to non-dairy milks if you need help choosing one.
- Red wine vinegar.
- Salt.
- Panko breadcrumbs. Regular breadcrumbs should work too — panko is usually the only variety I can find that’s vegan, so it’s what I use.
- Spices. We’re adding some flavor to our nuggets with garlic powder, onion powder, cumin, paprika, and black pepper.
- Tofu. The recipe calls for super-firm tofu, because it’s easy to work with and has a great texture. Extra-firm tofu works as an alternative, but you’ll need to press your tofu before using it.
- Soy sauce. Tamari and liquid aminos will also work.
- Oil. You can skip this if you prefer to keep the recipe oil-free, but it will help to get your nuggets extra crispy. You only need a little bit! Brush it on or spray it on to help your coating brown and crisp.
How They’re Made
The following is a detailed photo tutorial on how to make baked tofu nuggets. Scroll down if you’d prefer to skip right to the recipe!
Start by gathering a bunch of bowls. You’ll need to set up a few dipping stations for your nuggets.
First, place some flour into a small bowl. This is our first dipping station.
Next, whisk some non-dairy milk together with a bit more flour, red wine vinegar, and salt.
In another bow, stir together your panko breadcrumbs, spices, and salt.
And finally, in another bowl, place diced tofu with a tablespoon of soy sauce. Gently stir to coat the tofu in soy sauce.
Transfer the tofu cubes, a few at a time, to the bowl of flour. Gently roll them around to evenly dredge them in flour.
Transfer the flour coated tofu cubes to the batter, then carefully coat them in batter.
Finally, place the tofu cubes into the bowl with the panko mixture, rolling them around until they’re coated. Be gentle, as the coating can easily clump and rub off.
Arrange the coated tofu cubes on a parchment paper-lined baking sheet. Repeat the process until all of the tofu cubes are coated, then lightly spray or brush them with oil.
Pop your tofu cubes in the oven and bake them until they’re crispy and lightly browned.
Leftovers & Storage
Leftover tofu nuggets will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months. To reheat, first thaw them out if they’re frozen, then place them in an oven at 400°F for 6 to 8 minutes, until they’re hot and crispy.
More Tofu Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Crispy Baked Tofu Nuggets
Stuff these crispy baked tofu nuggets in a sandwich, pile them on a salad, or dip them in your favorite sauce. These versatile little bites are delicious any way you eat them, and they’re super easy to whip up!
Ingredients
For the Batter
-
⅔
cup
unflavored and unsweetened non-dairy milk -
¼
cup
all-purpose flour -
1 ½
teaspoons
red wine vinegar -
½
teaspoon
salt
For the Panko Coating
-
1 ½
cups
panko breadcrumbs -
1 ½
teaspoons
garlic powder -
1 ½
teaspoons
onion powder -
1 ½
teaspoons
paprika -
½
teaspoon
ground cumin -
¼
teaspoon
black pepper -
1
teaspoon
salt
For the Nuggets
-
1
(16 ounce/454 gram) package
super-firm tofu,
cut into 1-inch cubes (Note 1) -
1
tablespoon
soy sauce -
Vegetable oil,
for spraying or brushing (Note 2)
Instructions
-
Preheat the oven to 425° and line a baking sheet with parchment paper.
-
Place ½ cup of flour for dredging into a small bowl.
-
In a separate small bowl, whisk together all ingredients for the batter.
-
In another small bowl, stir together the ingredients for the panko coating.
-
Place the tofu cubes into another small bowl, along with the soy sauce. Gently stir to coat the tofu with the soy sauce.
-
Place a few tofu squares into the bowl with the flour. Carefully roll the tofu cubes around to dredge them in the flour.
-
Transfer the tofu cubes to the bowl with the batter. Coat all sides of each cube with batter.
-
Remove the tofu cubes from the bowl with the batter, gently shaking each one to remove any excess batter. Transfer each tofu cube to the panko coating and roll it around to coat.
-
Transfer the tofu cubes to the baking sheet, arranging them in a single layer.
-
Repeat the coating process until all of the tofu squares are coating and arranged on the baking sheet.
-
Lightly spray or brush the tofu cubes with oil to coat the tops.
-
Place the baking sheet into the oven. Bake the tofu nuggets for about 20 minutes, or until browned and crispy.
Recipe Notes
- Feel free to cut the tofu into larger or smaller pieces, if desired, or even different shapes such as triangles. Just keep in mind that you might need extra ingredients for coating the tofu if it’s in smaller pieces, as the surface area will be greater.
- You can skip the oil if you prefer to cook without it. The nuggets won’t brown as well and may be slightly less crispy.
Nutrition Facts
Crispy Baked Tofu Nuggets
Amount Per Serving (8 nuggets (¼ of batch))
Calories 349
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Sodium 1524mg64%
Potassium 560mg16%
Carbohydrates 42g14%
Fiber 3g12%
Sugar 5g6%
Protein 28g56%
Vitamin A 373IU7%
Vitamin C 0.2mg0%
Calcium 192mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.