Discover the joy of crispy, golden Baked Tofu Nuggets—a healthy, plant-based snack or meal addition that’s perfect for any day.
Packed with protein and fiber, these nuggets are low in saturated fat yet delightfully satisfying.
The light, crunchy coating combines wholesome panko breadcrumbs and aromatic spices, making them a quick, easy, and versatile option for family meals, lunchboxes, or guilt-free snacking.
Crispy Baked Tofu Nuggets
Equipment
- 1 Oven
- 1 Frying pan
- 3 Medium bowls
- 1 Baking tray
Ingredients
- 400 g extra-firm tofu
- 80 g panko breadcrumbs
- 2 tbsp vegetable oil neutral-flavored, e.g., sunflower, canola, rapeseed
- 1 tsp smoked paprika
- Pinch ground turmeric
- 1 tsp flaky sea salt
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- ¼ tsp dried oregano
- 100 g corn starch
- 200 ml plant milk soy milk preferred
- 2 tsp lemon juice
Instructions
- Preheat Oven for Perfect Crisp: Begin by preheating your oven to 180°C (355°F) fan-assisted. This ensures a consistent, even heat for baking your tofu nuggets. While the oven warms up, you can prepare the tofu and coating mixture so everything is ready to go.
- Press and Prepare Tofu: Pressing the Tofu: Wrap the block of extra-firm tofu (400 g) in a clean paper towel. Gently press to remove excess water. This is crucial for achieving crispy nuggets instead of soggy ones. Once drained, slice the tofu into five 1-cm thick slabs. Breaking into Nuggets: Using your hands, carefully break each slab into four bite-sized nuggets. Avoid using a knife to preserve the tofu’s texture; hand-breaking gives a more rustic, natural nugget shape that crisps beautifully. Set the nuggets aside on a plate while you prepare the coatings.
- Prepare Plant Milk Mixture: Mixing Plant Milk and Lemon Juice: In a medium bowl, combine 200 ml plant milk (soy milk works best) with 2 tsp lemon juice. Whisk the mixture well. The lemon juice will slightly thicken the milk, creating a tangy “buttermilk” effect that helps the breadcrumbs adhere to the tofu and adds a subtle flavor boost. Set aside.
- Set Up Dry Coatings: Corn Starch Layer: In a separate medium bowl, pour 100 g corn starch. This will be the first layer that clings to the tofu, creating a light, crispy barrier. Breadcrumb Mixture: Take 80 g panko breadcrumbs and place them in a dry frying pan. Drizzle 2 tbsp vegetable oil evenly over the breadcrumbs and stir to coat. Heat the pan over medium heat, stirring constantly with a spatula. Toast the breadcrumbs until they turn lightly golden and fragrant, about 3–5 minutes. Be vigilant—panko burns quickly. Remove immediately and transfer to a third medium bowl. Seasoning the Breadcrumbs: Add 1 tsp smoked paprika, pinch turmeric, 1 tsp flaky sea salt, ¼ tsp black pepper, ½ tsp garlic powder, and ¼ tsp dried oregano to the toasted breadcrumbs. Mix thoroughly to evenly distribute the spices. These seasonings create a flavorful, aromatic crust that enhances the tofu’s taste.
- Coat Tofu Nuggets – First Layer: Corn Starch Layer: Take one tofu nugget and place it into the corn starch bowl. Use your fingers to gently roll and coat the nugget completely, ensuring every surface is covered. Tap off any excess starch. This layer helps the plant milk stick. Plant Milk Layer: Transfer the cornstarch-coated nugget into the plant milk mixture. Use your other hand to coat it fully, letting the excess drip back into the bowl. The milk layer acts as an adhesive for the breadcrumb crust.
- Double Coating Process for Extra Crisp: Second Corn Starch Layer: Return the nugget to the corn starch, coating it once more.This double-layer technique builds extra crunchiness. Second Plant Milk Layer: Dip the nugget back into the plant milk mixture to complete the double coating. This layered method ensures a thick, crunchy, and flavorful crust when baked.
- Final Breadcrumb Coating: Place the twice-coated nugget into the seasoned breadcrumb mixture. Toss gently to ensure it is fully and evenly covered. Use a fork to lift the nugget from the breadcrumbs and place it carefully on a lined or lightly greased baking tray. Repeat the process with the remaining nuggets, working in batches of 2–3 if desired to save time.
- Arrange Nuggets for Baking: Spread the coated nuggets evenly across the baking tray. Make sure they have a little space between them for even airflow; this ensures each nugget bakes to a golden crisp on all sides.
- Bake Until Golden and Crispy: Place the tray in the preheated oven. Bake the nuggets for 35 minutes total, flipping them halfway through at around 20 minutes. The flipping ensures both sides achieve a perfect, even crunch. Keep an eye on them during the last 5 minutes—they should be golden brown, crispy, and aromatic.
- Serve and Enjoy: Once baked, remove the tray from the oven and allow the nuggets to rest for 1–2 minutes. Serve immediately with your favorite dipping sauces, such as vegan mayo, ketchup, or a spicy sriracha blend. Optionally, garnish with finely chopped fresh parsley for a pop of color and freshness. These nuggets are perfect for lunch, dinner, or a protein-packed snack.
Notes
- Always use extra-firm tofu to maintain shape during baking. Softer tofu will become mushy and won’t crisp properly.
- Press the tofu thoroughly to remove excess moisture; this is the key step for achieving a crunchy exterior.
- Toasting panko breadcrumbs enhances flavor and adds a golden color. Keep stirring to prevent burning.
- The double coating (corn starch + plant milk) ensures an extra-crispy crust while keeping the tofu soft inside.
- For uniform baking, space nuggets apart on the tray to allow hot air circulation. Crowding the pan can lead to soggy spots.
- These nuggets are highly versatile; you can adjust spices in the breadcrumb mix to suit your taste.
Chef’s Secrets for Crispy Nuggets
The secret to perfectly crispy tofu nuggets lies in layering.
The corn starch and plant milk combo acts like a natural glue, helping the spiced panko adhere tightly and form a crunchy exterior.
Toasting the breadcrumbs in oil before baking not only deepens flavor but also prevents sogginess.
For a uniform bake, flip the nuggets halfway, and use extra-firm tofu pressed gently to remove moisture.
These small details make the difference between ordinary and extraordinary tofu nuggets.
Serving Suggestions for Maximum Enjoyment
Baked tofu nuggets are incredibly versatile.
Serve them as a protein-packed snack with your favorite dips like vegan mayo, ketchup, or sweet chili sauce.
For a full meal, pair them with fresh salad, roasted vegetables, or steamed rice.
They also make a fun addition to wraps, sandwiches, or grain bowls.
Garnishing with fresh herbs like parsley or cilantro adds color and a fresh, vibrant flavor that elevates presentation.
Storage Tips for Long-Lasting Nuggets
Store leftover nuggets in an airtight container in the fridge for up to 4 days.
To maintain crispiness, reheat them in a preheated oven at 180°C (355°F) for 5–8 minutes rather than microwaving, which can make them soft.
For longer storage, they can be frozen for up to 2 months. To reheat from frozen, bake directly at 180°C until heated through and crispy.
Avoid covering while baking to prevent moisture from making the crust soggy.
Frequently Asked Questions
1. Can I use firm tofu instead of extra-firm?
Yes, but extra-firm is highly recommended for maintaining nugget shape. Firm tofu may break apart and yield a softer texture.
2. Can I bake these without oil?
Yes, you can skip the oil, but the nuggets may be less golden and slightly less crispy. Lightly spraying with oil can help achieve color without excess fat.
3. Are these nuggets suitable for meal prep?
Absolutely! They store well in the fridge and can be reheated in the oven. They make excellent lunchbox additions or batch-cooked snacks for the week.
4. Can I add other spices or herbs?
Definitely. Customize the breadcrumb mixture with smoked paprika, chili powder, dried basil, or nutritional yeast to suit your taste. Spices enhance flavor while keeping the nuggets healthy.
5. Can I make them gluten-free?
Yes! Simply substitute panko breadcrumbs with gluten-free breadcrumbs or crushed cornflakes. The texture will remain crispy, and the flavor will still be delicious.
