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These crispy baked tofu nuggets are so easy to make and packed with so much flavor you’ll never even notice they aren’t chicken. Using a staple tofu hack I always use to mimic meat, these tofu nuggets are dippable, dunkable, and crave-able.
save this recipe!Flavorful marinated tofu is torn into uneven chunks to resemble chicken nuggets, then dunked into a crispy breading and baked. For the tofu skeptics, this recipe is a great starting point.
Nuggets! Not just for kids
- Meaty Texture: Tearing the tofu (instead of slicing) gives these nuggets crispy, craggy edges that mimic chicken.
- Flavor-Soaked: A zippy marinade infuses each nugget with umami flavor.
- Crispy Crust: A triple-breading station ensures every bite has crunch. Plus, no frying needed!
Reader rating
“My family loved this recipe! They’ve asked it to be in our regular rotation of meals.” —Becky
Key Ingredients
This is just an overview–jump to the recipe for measurements!
- Extra-Firm Tofu: We tested this with multiple tofu types, and extra-firm gives the best structure for tearing into nugget-like chunks.
- Marinade: A mix of nutritional yeast, soy sauce, apple cider vinegar, and olive oil deeply flavors the tofu (30 minutes minimum, overnight best).
- Flour + Cornstarch: This base layer sticks to the tofu and helps the batter cling.
- Almond Milk + Vinegar: Makes a plant-based “buttermilk” to help bind the panko.
- Panko Breadcrumbs: Gives that golden, crisp exterior. We tested both regular and gluten-free—both worked!
- Seasonings: Nutritional yeast, garlic powder, smoked paprika, and onion powder make these nuggets taste like they’re straight from a drive-thru (but like…in the best way).
air frying ‘Em!
You can get an even crispier coating when you pop these babies into the air fryer. I love that little appliance for making crispy food without excess oil and without heating up the kitchen. Guide to air frying these in the recipe notes.
nugget variations
- Feeling Tropical: For a fun flavor shake-up, try coconut milk instead of almond milk and add some unsweetened shredded coconut to the panko.
- Different Flavor: Try out any of my easy tofu marinades for a new flavor experience each time you make these nuggets!
When I Dip, You Dip, We Dip
What’s a nugget without sauce?! While these vegan chicken nuggets are great with ketchup, BBQ sauce, or ranch, here’s more inspiration for your dipping pleasure!
Lemon Tahini Dressing (5 Ingredients)
15 minutes
Vegan Ranch Dressing (With Tofu!)
5 minutes
5-Minute Romesco Sauce
5 minutes
Easy Homemade Pesto
10 minutes
Tofu Nuggets (Crispy Panko Breading)
Ingredients
Marinaded Tofu
- 1 lb block extra firm tofu, 453 g
- 2 Tbsp nutritional yeast
- 2 Tbsp soy sauce, 30 mL
- 2 Tbsp apple cider vinegar, 30 mL
- 2 Tbsp olive oil, 30 mL
Breading
- ½ cup all-purpose flour, 60 g
- 2 Tbsp cornstarch, 15 g
- ½ cup almond milk, 120 mL
- 1 tsp apple cider vinegar, 5 mL
- 1 cup panko breadcrumbs, can sub gluten-free, 100 g
- 1 Tbsp nutritional yeast
- 2 tsp each garlic powder, onion powder, smoked paprika
- ½ tsp each salt and pepper
Instructions
- Press: Press 1 lb block extra firm tofu for at least 15 minutes, using either a tofu press or by setting a heavy pan on top of it and letting the moisture drain. When finished, tear tofu into roughly 1 inch blocks.
- Marinate: In a shallow dish, stir together 2 Tbsp nutritional yeast, 2 Tbsp soy sauce, 2 Tbsp apple cider vinegar, and 2 Tbsp olive oil. Add tofu and toss to coat. Let tofu marinate for at least 30 minutes (up to 24 hours).
- Breading Station: Preheat oven to 400°F (204°C). In a medium bowl stir together ½ cup all-purpose flour and 2 Tbsp cornstarch. In a second bowl, whisk ½ cup almond milk and 1 tsp apple cider vinegar to make a "buttermilk". In a third bowl, combine 1 cup panko breadcrumbs, 1 Tbsp nutritional yeast, 2 tsp each garlic powder, onion powder, smoked paprika, and ½ tsp each salt and pepper.
- Bread: Working one at a time, use a fork to dip each tofu nugget flour first in the flour, then almond milk, then panko. Place on a parchment-lined baking sheet. Spray or brush each lightly with cooking oil to help them brown in the oven.
- Bake: Bake for 25 minutes, flipping each over after 10 minutes of cooking.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!P.S. Love vegan nuggets? Try my chickpea nuggets next!
Fabulous crunch! Makes the breading steps so worth it. Love the flavor. Better than the faux chicken nuggets in the freezer aisle. 25 min at 400 was too long for my tray-style air fryer, but just watch and you’ll see when they’re done. Thanks for giving me back my favorite nugget lunch!
Yay! So happy to hear they were a hit, Anne! 😀
These are really good 👍 thanks 🙏 for sharing your recipe with us! Super crispy.
So glad it hit the spot, thanks for sharing!
I’ve made this recipe a few times and it turns out great! It’s a hit with vegetarians and meat eaters. I like it best when I freeze my tofu first.
So happy you loved it Caitlin and glad it was a hit, happy eating!
This recipe has a great texture and flavor. Sometimes I use it as a “base” and change up some of the ingredients based on what I have in the pantry. A little time consuming, but it’s perfect for weekends, dinner parties, etc. when I have a little extra time to cook. It’s been a winner for long time vegetarians and meat-eaters new to tofu!
I’m so happy to hear that you love the recipe and especially that you’re able to change it up based on what you have! Thanks so much for letting us know how it went!