Crispy baked tofu nuggets have become one of my favorite go-to snacks when I want something crunchy yet wholesome. The process of baking instead of frying means less mess and a lighter dish, but you still get that satisfying crispiness on the outside. It’s a great way to enjoy tofu’s versatility without compromising on texture.

I love how adaptable this recipe is — the seasoning can be tweaked to suit your taste, and the nuggets hold up well whether served hot fresh from the oven or as a packed lunch. It’s also a fantastic way to introduce tofu to those who might be hesitant, as the familiar nugget shape and crunchy coating make it approachable.

Making these nuggets feels straightforward and rewarding. Pressing the tofu to remove moisture, marinating it for flavor, and then coating it with panko gives a delightful contrast between the crispy exterior and tender inside. It’s a simple pleasure that fits well into busy weeknights or casual gatherings.

Overall, these crispy baked tofu nuggets strike a nice balance between comfort food and healthy eating, making them a reliable recipe to keep in your repertoire.

Quick Facts

Recipe Highlights

Whenever I crave a crunchy snack that’s both satisfying and plant-based, these crispy baked tofu nuggets come to mind. I often whip them up on weekends when I want something simple yet flavorful without the hassle of frying. What makes this recipe special is how the tofu gets perfectly crisp on the outside while staying tender inside, all thanks to baking instead of deep-frying. Plus, the seasoning blend adds just the right kick, making these nuggets a favorite for both casual lunches and game-day treats.

• Baking instead of frying reduces oil use, making it a healthier option.
• Extra-firm tofu provides a good source of plant-based protein.
• The crispy coating adds satisfying texture without heaviness.
• Simple ingredients that are easy to find and pantry-friendly.
• Quick to prepare and bake, perfect for weeknight meals or snacks.
• Versatile for different flavor variations and dietary needs.

What You’ll Need

To get started, gather these ingredients that help create the perfect crispy coating and flavorful tofu nuggets.

• 1 block (14 oz) extra-firm tofu, pressed and drained
• 3 tablespoons soy sauce or tamari
• 1 tablespoon olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup panko breadcrumbs
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened plant-based milk
• Cooking spray or a little extra olive oil for brushing

How to Make It

Follow these simple steps to turn tofu into crispy, golden nuggets that hold up well as a snack or meal addition.

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
2. Cut the pressed tofu into bite-sized cubes, about 1-inch pieces.
3. In a bowl, whisk together soy sauce, olive oil, nutritional yeast, garlic powder, smoked paprika, onion powder, black pepper, and salt.
4. Place the tofu cubes in the marinade and gently toss to coat. Let them sit for 10 minutes to absorb the flavors.
5. In a separate shallow dish, mix panko breadcrumbs and cornstarch.
6. Pour the plant-based milk into another bowl for dipping.
7. Dip each marinated tofu cube first into the plant milk, then roll it in the panko mixture, pressing lightly to adhere the coating.
8. Arrange the coated tofu nuggets on the prepared baking sheet in a single layer.
9. Lightly spray or brush the nuggets with olive oil to encourage browning.
10. Bake for 20-25 minutes, flipping halfway through, until the nuggets are golden and crispy.
11. Remove from the oven and let cool slightly before serving.

Helpful Tips

Here are some pointers to help you get the best results when making these tofu nuggets.

• Press your tofu well to remove excess moisture; this helps the coating stick better and improves crispiness.
• If you don’t have nutritional yeast, you can omit it or add a little extra seasoning for umami flavor.
• Use panko breadcrumbs for a lighter, crunchier texture compared to regular breadcrumbs.
• Don’t overcrowd the baking sheet; giving nuggets space ensures they bake evenly and crisp up nicely.
• For extra crunch, consider broiling for the last 2-3 minutes but watch carefully to avoid burning.

Ingredient Swaps

If you need to swap out some ingredients, here are some alternatives that work well.

• Soy sauce can be replaced with tamari for a gluten-free option or coconut aminos for a milder flavor.
• Olive oil can be swapped with avocado oil or any neutral oil suitable for baking.
• Panko breadcrumbs can be substituted with crushed cornflakes or gluten-free breadcrumbs if needed.
• Plant-based milk can be replaced with regular milk or even water in a pinch.
• Nutritional yeast can be left out or replaced with a small amount of grated vegan cheese for a cheesy note.

Storage Tips

To keep your tofu nuggets fresh and tasty, follow these storage tips.

• Store leftover nuggets in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or toaster oven to maintain crispiness rather than microwaving, which can make them soggy.
• You can freeze the cooked nuggets by placing them in a single layer on a baking sheet until solid, then transferring to a freezer bag for up to 1 month.
• When reheating from frozen, bake at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again.

What to Serve With It

These tofu nuggets go great with a variety of sides and dips to round out your meal.

• Classic vegan ranch or barbecue sauce for dipping
• A fresh green salad with lemon vinaigrette
• Sweet potato fries or baked potato wedges
• Steamed or roasted vegetables like broccoli or carrots

Common Questions

Here are answers to some common questions about making crispy baked tofu nuggets.

Nutritional Info