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!Not just for kids, these tofu nuggets baked in the oven will be the favorite of the party. Whether you are serving them up for game day or as a fun finger food dinner, you’ll love your options. Select all your favorite dips and go to town!
Reminiscent of fast food nuggets, tofu nuggets are especially tasty served with sweet potato fries and a milkshake. Ready to rethink tofu? Let’s cook!
Reader rating
“My family loved this recipe! They’ve asked it to be in our regular rotation of meals.” —Becky
here’s what you’ll need
Other than nutritional yeast, the rest of the ingredients should be basic pantry staples you already have on hand!
- Tofu: This mild vegan protein will soak up all the best flavors from the marinade.
- Soy Sauce and Apple Cider Vinegar: Both soy sauce and apple cider vinegar have flavors of umami. This savory flavor helps to develop a meaty flavor without any meat.
- Nutritional Yeast: This adds a fun flavor that might be new to some folks. Here’s our guide to nutritional yeast for the uninitiated! Nutritional yeast might be tricky to find, but check where your store has all the organic baking supplies and spices. A little bag will last you a long time.
- Flour and Cornstarch: Cornstarch helps lighten up the texture of the flour while keeping these tofu nuggets crunchy (rather than soggy).
- Almond Milk: You can use any plant-based milk you like!
- Panko: Panko breadcrumbs create the ultimate crispy coating without having to deep fry these nuggets.
- Seasonings: To help flavor the breading, we’ll use garlic powder, onion powder, smoked paprika, salt, and pepper.
Sarah’s Tip
Make sure to grab extra firm tofu when you are shopping. This is the easiest format to press moisture out of, and it will hold its shape nicely when torn into nuggets (this also works for these almond-crusted baked tofu nuggets). Firm tofu might work in a pinch, but you’d have to be very careful through the breading process.
Let’s make them!
It just takes a little planning ahead of time to make these. You can be done between school and dinner, start to finish, or you can take some time after dinner tonight to press and marinate these nuggets so they are ready to bake tomorrow.
Step 1: Press the Tofu
Press the block of tofu either in a tofu press or by resting a heavy skillet on top of it. Let the moisture drain for at least 15 minutes, and then pat dry. Tear into rough nugget shapes.
Step 2: Marinate the Tofu
Mix the marinade in a shallow, lidded container. Toss the tofu cubes to thoroughly coat them, then let them rest in the fridge for at least 30 minutes. You can do these first two steps up to 24 hours ahead so you can make a quick meal.
Step 3: Breading Station
Set up your station with three small bowls. The first will have the flour and cornstarch. Bowl two will have almond milk and apple cider vinegar, which will be like tangy buttermilk. Finally, combine the panko and seasonings in the third bowl.
Step 4: Bread the Tofu
Use a fork to pass each marinated nugget through the three bowls, letting excess drip off for each coating. Line them up on a parchment-lined baking sheet and then give them a quick shot of spray oil for better browning.
Step 5: Bake It
Bake for 25 minutes, carefully flipping over partway through for even browning.
try air frying
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.
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.
- Flavor Profile: 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!
- Chipotle Ranch Sauce: Not only is this sauce great on crispy avocado, it’s the perfect dip for baked tofu nuggets.
- Healthy French Onion Dip: Skip the chips and add protein to this classic dip when you dip your nuggets in it.
- Air Fryer Buffalo Cauliflower Bites: create an entire spread of finger foods.
Crispy Baked Tofu Nuggets
Ingredients
- 1 lb block extra firm tofu, 453 g
Marinade
- 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 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 all the marinade ingredients. 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 flour and cornstarch. In a second bowl, whisk almond milk and apple cider vinegar to make a "buttermilk". Combine panko and all remaining spices in a third bowl.
- 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!
Sounds lovely but what could I use instead of breadcrumbs as am gluten intolerant. Thanks
I’d just use a store bought gluten-free variety! Kikkoman has a GF panko 😀
I made the almond crusted nuggets and crushed sliced almonds in the panko which made them extra crispy.
They were very good.
Thanks for all the good eats.
The baked tofu nuggets were fantastic… lots of flavor plus crunchy texture! I felt kind of clumsy transferring the nuggets from the flour mix to the “buttermilk” to the panko coating, but you’d never know it from the results. Will be making this one a lot — thanks!!
I’m so happy to hear it, Miyako! Thanks for popping in with your experience on how it went! 😀
We loved this recipe! Doubled the recipe and warmed up the leftovers in a frying pan and it was just as delicious. Perfect served with blue cheese dip (not for vegans of course).
YAY! I’m so happy to hear it, Janis!
My family loved this recipe! They’ve asked it to be in our regular rotation of meals.
We loved this recipe! My husband is becoming quite a fan of tofu!
I’m so happy to hear it, Melody! Enjoy! 😀