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Crispy Baked Tofu Nuggets

These crispy baked tofu nuggets are coated in a seasoned breadcrumb mixture and baked until golden and crunchy, with a tender interior. They’re a satisfying, plant-based alternative to fried snacks, boasting a delightful crunch and rich flavor with hints of garlic, sesame, and smoked paprika. Perfect for snacking or adding to salads and bowls for extra texture.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block extra-firm tofu pressed to remove excess moisture
  • 1 cup panko breadcrumbs for crunch
  • 2 tbsp nutritional yeast adds umami flavor
  • 1 tsp garlic powder for savory depth
  • 1 tsp smoked paprika for smoky flavor
  • 1/4 cup non-dairy milk helps coating stick
  • 2 tbsp soy sauce or tamari adds flavor and helps coating adhere
  • 2 tbsp oil for coating and crisping
  • Optional lemon juice for finishing brightness

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Silicone spatula or spoon
  • Cooling rack

Method
 

  1. Drain the tofu and wrap it in a clean towel, then press gently to remove excess moisture, which helps achieve a crispy texture. Cut the pressed tofu into bite-sized pieces, about 2 cm each.
  2. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. In a mixing bowl, combine panko breadcrumbs, nutritional yeast, garlic powder, smoked paprika, and a pinch of salt if desired. Mix well to distribute the seasonings evenly.
  3. In a separate bowl, whisk together the non-dairy milk and soy sauce until smooth. This mixture will help the coating stick to the tofu pieces.
  4. Dip each tofu piece into the wet mixture, ensuring it’s coated evenly. Then, roll the coated tofu in the breadcrumb mixture, pressing gently to adhere the crumbs to all sides.
  5. Arrange the coated tofu pieces on the prepared baking sheet in a single layer, leaving space between each piece for even crisping. Lightly spray or brush the nuggets with oil to encourage browning.
  6. Bake the nuggets in the preheated oven for about 25-30 minutes, flipping them halfway through. They should turn golden brown and become crispy on the outside, emitting a savory aroma.
  7. Remove the nuggets from the oven and let them rest on a cooling rack for 5 minutes. This helps maintain their crispiness. If desired, squeeze a bit of lemon juice over the hot nuggets for a fresh, bright flavor.

Notes

For extra crispiness, double coat the tofu by repeating the dipping and coating process. Serve immediately for the best crunch, or reheat in a hot oven for a few minutes to restore crispness if storing. These nuggets are great with dipping sauces like sweet chili, tahini, or a tangy vegan mayo.