Here's my healthy, plant-based version of homemade Tofu Nuggets (Baked + Crispy). Made with extra firm tofu and a blend of flavorful seasonings, these vegan chicken nuggets are crispy on the outside and tender on the inside. Perfectly made for dunking in your favorite dipping sauce.
The power of nuggets is, to me, unquestionable. I've never met anyone who said they hated them, and apparently, there are obsessed children who protest unless nuggets are served. Fun fact, when it comes to childhood nostalgia, nuggets are at the top. Most likely due to the infamous happy meal, but since they're not on the plant bandwagon, let me serve you up some of mine. High chance they'll make you happy!
Besides a bangin' dipping sauce, you might want to pair these crispy baked tofu nuggets with my Healthy Vegan Dill Dressing tossed in a salad or Vegan Mac and Cheese (without cashews) to make it a full meal. Both recipes pair perfectly with this crispy sidekick.
In this post, I share the following:
- How to make these vegan nuggets gluten-free.
- How to press tofu without a fancy tofu press.
- The two-hand method for a quick, less mess batter-to-breadcrumb coating.
- The best way to freeze these nugs for later without breading breakage!
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Ingredients
With just a few pantry ingredients, plant milk, and some extra-firm tofu, you're on the road to crispy, baked vegan nuggets. Here's what you'll need:
- Extra-firm tofu - the firmest it goes! We need extra firmness for this one, so they don't break apart.
- All-purpose flour - want to make this recipe gluten-free? Just use gluten-free flour. Cassava, almond, or Bob's Red Mill GF all-purpose flour will work perfectly.
- Panko breadcrumbs - the Japanese kind that's got big bready flakes. If you need to keep this recipe gluten-free, you can use Cauli Crunch Breadcrumbs. I find them at Whole Foods, all vegan and gluten-free.
- Spices - garlic powder, smoked paprika, turmeric, and basil are my favorite blend. There's no rulebook, have fun and use whatever spices you desire.
- Tapioca starch - this is the binder. Arrowroot powder will also do the trick; you can use the same measurements. Cornstarch is another substitute, although you must be very strict on how long you bake the nuggets so that they don't have a gummy taste from uncooked cornstarch. That's why I opted for tapioca starch instead.
- Unsweetened plant milk of your choice - I highly recommend soy milk but not coconut milk.
- Baking powder & salt
See the recipe card for full instructions and quantities.
Substitutions
To make this recipe gluten-free, swap the flour and breadcrumbs for their glutenless counterparts. Recommendations are in the section above!
Instructions
With just a few easy steps, these nuggets will be baking in the oven. You're hungry, so let's dive in.
Take the tofu from its package and swaddle it in an absorptive kitchen towel. Gently press the water out with the homemade tofu press method (see full instructions) or use a tofu press. Set the block on its long side and make a cut down the center, resulting in the same length and width.
Using your hands rip pieces of tofu into nugget forms. Do this to both halves of the tofu block.
Combine the dry ingredients in a bowl.
Mix in the plant milk and stir until combined. The batter should be thick, like honey.
Use your dominant hand to dunk the tofu in the batter, covering it completely. Transfer to the breadcrumb bowl and use your non-dominant hand to sift breadcrumbs over it until fully covered.
Transfer each piece onto a baking tray leaving ample room between each nugget.
Hint: Lightly brush oil on the foil, if using. An easily forgettable step that causes breadcrumb chaos when you need to flip them. Parchment paper is the best option; on this day, mine ran out - dangit!
Equipment
An oven, baking tray, and parchment paper are necessary unless you want to use an air fryer.
Air-frying option: I would suggest preheating the air fryer to 375°F and cooking for around 10-12 minutes, flipping them over halfway through the cooking time. It's important to assess the nuggets while they're cooking to ensure the outer crumb doesn't burn.
Storage
If you have leftover baked tofu nugs, store them in an airtight container in the refrigerator for up to 3 days. When hungry, reheat in the oven at 350°F for 10-15 minutes.
Top tip
I eat this dish hot or cold, in a sandwich or salad, as a main dish. I would eat it in a car, at a bar, with a bear, I would eat it anywhere.
But my favorite way to enjoy this dish is with my go-to sauce Vegan Honey Mustard: 2 tablespoons vegan mayo, 1 tablespoon Dijon mustard, ½ tablespoon maple syrup. Combine and wah-la magic dipping sauce!
FAQ
Absolutely! Keep the nuggets on a tray or plate and freeze them for 1-2 hours. Then transfer them into a freezer bag or airtight, freezer-safe container. This will reduce the risk of breading breakage. When you're ready to enjoy, remove from the freezer and reheat 400°F for 15-20 minutes. They'll be good in the freezer for 1-2 months.
Note: when tofu freezes and is reheated, the texture is a little bit different. Some people prefer their tofu frozen first because of this!
Yep! The only important step with the tofu is pressing all the liquid out. Cut it any way you'd like. I like large triangles to add on top of my salads.
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Tofu Nuggets (Baked + Crispy)
Ingredients
- 450 g extra-firm tofu
For the batter:
- ½ cup all-purpose flour (see notes for gluten-free)
- 1 ½ tablespoon tapioca starch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon smoked paprika
- 1 tablespoon basil
- 1 tablespoon garlic powder
- pinch turmeric
- ¾ cup plant milk of choice (soy milk)
Breading:
- 1 ½ cups panko breadcrumbs (see notes for gluten-free)
Instructions
- Preheat the oven to 375°F and line a baking tray with parchment paper. If using foil lightly oil to prevent sticking.
- Remove the tofu from its package and drain. Swaddle the block in an absorpent kitchen towel and remove excess liquid using a tofu press for 15 minutes. See the notes below for making a homemade press.
- While the tofu is being pressed, make the batter. In a bowl, combine the dry ingredients: flour, tapioca starch, baking powder, salt, and spices. Add in the plant milk and stir until smooth. The batter should be as thick as honey. Add more milk if necessary, 1 tablespoon at a time. Place the panko breadcrumbs in a separate bowl.
- Take the tofu from the press and place it on its side. Making one slice that equals two pieces of the same length and width. Using your hands, rip pieces that resemble nuggets. See the photos above.
- Using the two-hand method, take one piece of tofu with your non-dominant hand and coat it completely in the batter. Place it in the breadcrumb bowl and use your other (dominant) hand to toss it in the breadcrumb bowl until covered. Transfer to the lined baking sheet. Repeat until all the tofu pieces are coated, evenly spaced, and ready to bake!
- Place the baking tray in the oven on the lower rack and bake for 30-40 minutes, carefully flipping halfway through. Remove from oven when the outer crumb is golden and starting to brown! Allow to cool then serve with your favorite dipping sauce!
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