These crispy Baked Tofu Nuggets are a simple, plant-based snack that’s perfect for busy weekdays.
Packed with protein and fiber, they make a healthy alternative to traditional fried nuggets while remaining irresistibly crunchy.
With minimal oil and wholesome ingredients, they’re low in saturated fat, easy to prepare, and ideal for lunch, dinner, or meal prep.
Baked Tofu Nuggets
Equipment
- 1 large rimmed baking sheet
- Parchment Paper
- 1 large rimmed plate or bowl (for breadcrumbs)
- 1 large mixing bowl (for batter)
- Whisk
- Knife and cutting board
- Optional: Tofu press or heavy skillet for pressing tofu
- Optional: Cooking oil spray
Ingredients
- 2 cups panko breadcrumbs
- 1 14 oz block extra-firm tofu, drained and pressed
- ½ cup all-purpose flour
- ⅓ cup water more if needed
- ¼ cup unsweetened non-dairy milk
- 1 teaspoon granulated garlic divided
- 1 teaspoon granulated onion divided
- 1 teaspoon sea salt divided (adjust to taste)
- Cooking oil spray optional, for extra crispiness
Instructions
- Prepare Your Oven and Baking Sheet: Preheat your oven to 450°F (230°C). While it’s warming up, line a large rimmed baking sheet with parchment paper. This will prevent the tofu nuggets from sticking and make cleanup easier. Make sure the parchment covers the edges of the sheet to catch any crumbs or drips during baking. Set the prepared sheet aside for now.
- Season the Breadcrumbs: In a large rimmed plate or shallow bowl, add the panko breadcrumbs. Sprinkle in ½ teaspoon of the granulated garlic, ½ teaspoon of the granulated onion, and ½ teaspoon of sea salt. Use a fork or your fingers to mix them thoroughly, ensuring the breadcrumbs are evenly seasoned. This step is crucial to give your nuggets that flavorful, golden coating. Set the seasoned breadcrumbs aside.
- Press the Tofu Properly: Remove the tofu from its package and drain any excess liquid. Wrap the tofu block in a few layers of paper towels or a clean kitchen towel. Place it on a rimmed plate and add a heavy object, such as a cast iron skillet or a stack of books, on top. Let the tofu press for at least 30 minutes. This step removes extra moisture, allowing the nuggets to crisp up perfectly in the oven. After pressing, gently pat the tofu dry with a paper towel.
- Slice the Tofu: Once the tofu is pressed and dry, place it on a cutting board. Cut the block in half lengthwise, then cut each half into 6 equal pieces to form 12 nuggets total. Aim for uniform sizes so that all pieces cook evenly. Handle the tofu gently to prevent it from crumbling.
- Prepare the Dipping Batter: In a large mixing bowl, combine the remaining ½ teaspoon granulated garlic, ½ teaspoon granulated onion, ½ teaspoon sea salt, and all-purpose flour. Whisk together until the dry ingredients are evenly distributed. Slowly pour in the non-dairy milk and water while whisking constantly. The mixture should form a thick but pourable batter. If it feels too stiff, add a small splash of water at a time until it reaches the right consistency for coating.
- Coat the Tofu in Batter: Take one piece of tofu and gently submerge it into the batter. Use a spoon or spatula to ensure every side is evenly coated. Lightly shake off excess batter, but don’t worry about getting it perfect; a slightly thick layer helps the breadcrumbs stick better. Repeat this process with all tofu pieces.
- Coat with Seasoned Breadcrumbs: Transfer the battered tofu to the plate of seasoned breadcrumbs. Roll each piece gently, pressing lightly so the crumbs adhere to the tofu. Make sure each nugget is evenly coated with a generous layer of breadcrumbs, which will create a crisp, golden crust when baked.
- Arrange on the Baking Sheet: Place the coated tofu nuggets on the prepared parchment-lined baking sheet. Leave at least ½ inch of space between each piece so that air can circulate and ensure even baking. For extra golden nuggets, lightly spray the tops with cooking oil.
- Bake to Crispy Perfection: Insert the baking sheet into the preheated oven. Bake for 20 minutes, flipping each nugget halfway through the cooking time. If desired, spray the nuggets with a little more oil after flipping to enhance browning. The tofu should emerge golden brown, crisp on the outside, and tender on the inside.
- Serve and Enjoy: Remove the nuggets from the oven and let them cool slightly on the baking sheet for 2–3 minutes. Serve immediately with your favorite dipping sauces, such as vegan ranch, barbecue, or ketchup. These nuggets are best enjoyed fresh but can also be refrigerated and reheated for later.
Notes
- Pressing the tofu properly is essential for crispiness. Too much moisture will make the nuggets soggy. If you’re short on time, pre-pressed tofu from the store works well.
- Use unsweetened non-dairy milk for the batter to avoid altering the flavor. Almond, oat, or soy milk are all excellent options.
- Panko breadcrumbs give the nuggets their signature crunch. For a gluten-free version, substitute with gluten-free panko.
- Lightly spraying the nuggets with oil is optional but helps achieve a deeper golden color. You can also brush them with a tiny amount of oil for a similar effect.
- Cooking time may vary slightly depending on your oven and the size of the tofu pieces. Keep an eye on the nuggets in the last 5 minutes for perfect doneness.
Chef’s Secrets for Crispy Tofu Nuggets
Achieving the ultimate crunch while keeping the inside tender starts with properly pressing and drying your tofu.
A heavy press for at least 30 minutes removes excess water and allows the batter and breadcrumbs to stick perfectly.
Mixing the seasonings directly into both the batter and the breadcrumbs layers the flavors throughout each nugget.
For extra golden nuggets, use a light mist of oil before and halfway through baking.
If you want a richer taste, experiment with adding nutritional yeast, smoked paprika, or your favorite dried herbs to the breadcrumb mix.
These small tweaks can elevate a simple snack into a restaurant-quality treat.
Serving Suggestions for Tofu Nuggets
Baked tofu nuggets are versatile and pair beautifully with a wide range of sauces.
Classic options include ketchup, barbecue sauce, or vegan ranch.
For a more adventurous twist, try spicy sriracha mayo, tahini dip, or a tangy honey mustard alternative.
They can be served as a standalone snack, added to a salad for extra protein, or tucked into wraps and sandwiches.
For meal prep, serve them alongside roasted vegetables, rice bowls, or steamed greens for a balanced, satisfying lunch or dinner.
Storage Tips to Keep Nuggets Fresh
Store cooled tofu nuggets in an airtight container in the refrigerator for up to 4 days.
To retain crispiness when reheating, place them on a parchment-lined baking sheet in a preheated oven at 375°F (190°C) for 8–10 minutes rather than microwaving, which can make them soft.
For longer storage, freeze the nuggets on a baking sheet until firm, then transfer to a freezer-safe container or bag.
Reheat directly from frozen in the oven for 12–15 minutes for best results.
Avoid stacking them while storing to prevent soggy spots.
Frequently Asked Questions
1. Can I use soft or medium tofu instead?
Soft or medium tofu contains too much water and will not hold its shape, resulting in mushy nuggets. Extra-firm or super-firm tofu is recommended for crispiness.
2. Do I have to use non-dairy milk?
Non-dairy milk works best for a plant-based version, but cow’s milk can be substituted if you don’t need the recipe to be vegan. Use unsweetened milk to avoid adding extra flavors.
3. Can I make these nuggets gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. They will still bake up crispy and delicious.
4. How do I make the nuggets extra crunchy?
Ensure the tofu is well-pressed and dry, coat evenly in batter and breadcrumbs, and lightly spray with oil before baking. Flipping them halfway through ensures an even golden crust.
5. Can these be prepared in advance?
Absolutely! Coat the tofu in batter and breadcrumbs, then store uncooked in the fridge for up to a day. Bake them fresh when ready to serve. Cooked nuggets can also be refrigerated or frozen and reheated later.
