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A basket lined with parchment paper filled with breaded and baked tofu nuggets, with a dish of ketchup in the background.
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4.91 from 11 ratings

Tofu Nuggets (Crispy Panko Breading)

These crispy baked tofu nuggets are so easy to make and packed with so much flavor, you'd never even notice they aren't chicken.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Appetizers, Main Dishes, Side Dishes
Cuisine: American
Diet: Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: tofu nuggets, vegan chicken nuggets, vegetarian chicken nuggets
Diet: Vegan
Servings: 4 servings
Author: Sarah Bond

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.
    A clear glass bowl filled with crumbled white tofu on a white surface.
  • 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).
    A white baking dish containing irregular chunks of tofu marinated in a brown liquid, viewed from above.
  • 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.
    Three bowls contain different ingredients: one with flour, one with a milk mixture, and one with a blend of breadcrumbs, spices, and seasoning powders.
  • 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.
    Four bowls with different ingredients: crumbled tofu in sauce, flour, breadcrumbs, and a liquid mixture, each with a fork, arranged on a light surface.
  • Bake: Bake for 25 minutes, flipping each over after 10 minutes of cooking.
    A black pan lined with white parchment paper holds several pieces of golden-brown, breaded chicken nuggets.

Video

Notes

To make tofu nuggets in the air fryer, place them in a single layer in your air fryer. Cook at 400°F (204°C) for 10 to 15 minutes or until golden brown and crispy.
Storage: If you have leftovers, these will be kept in the fridge for 3 days in an airtight container. Reheat them in the oven or air fryer.
Reheat: Pop leftovers in the oven or air fryer to get that crunch back.
Make Ahead: Marinate the tofu up to 24 hours in advance.

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 42.2g | Protein: 23.1g | Fat: 16.8g | Saturated Fat: 2.5g | Cholesterol: 1mg | Sodium: 969mg | Potassium: 368mg | Fiber: 4.4g | Sugar: 3.4g | Calcium: 737mg | Iron: 1mg
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