Tofu Nuggets

Tofu nuggets were my first real success in turning tofu skeptics into fans and it all started when I needed a meatless option for game day and decided to experiment with some extra-firm tofu and breadcrumbs. I pressed it and seasoned it and gave it a golden crisp in the pan and when I dipped it into ranch and saw everyone go back for seconds I knew I’d nailed it.

These days tofu nuggets are a regular on my meal prep rotation because they’re crispy and flavorful and surprisingly filling and they work great for lunch boxes or quick dinners. Plus, they’re endlessly customizable and whether I dip them in BBQ sauce or wrap them in lettuce they always deliver that satisfying crunch.

Ingredients:

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Extra-firm tofu – The protein-packed star that holds its shape and crisps up beautifully.
• Cornstarch – Helps the coating stick and adds to the crunch.
• Plant-based milk – Used to moisten the tofu for breading.
• Breadcrumbs – The crispy coating that turns golden when cooked.
• Garlic powder – Adds bold, savory flavor to every bite.
• Paprika – Gives color and a smoky edge.
• Salt and pepper – Simple and essential seasoning.
• Oil – For frying or spraying when baking or air frying.

Tools You’ll Need

• Tofu press or heavy object – I press the tofu for 20 minutes to remove moisture and improve texture.
• Mixing bowls – I use one for the dry mix and another for the wet coating.
• Tongs – Makes coating and flipping tofu pieces easy.
• Frying pan or air fryer – For cooking until golden and crispy.
• Baking sheet – If I’m baking the nuggets instead of frying.

Instructions

Step 1: Press the Tofu

I wrap the tofu in paper towels and place something heavy on top to press it for about 20 minutes. This step helps remove excess water and makes the tofu firmer and easier to crisp.

Step 2: Cut and Season

Once pressed, I cut the tofu into bite-sized cubes or nugget shapes. Then I lightly season them with salt and pepper.

Step 3: Set Up the Coating Station

In one bowl, I mix plant-based milk and a spoonful of cornstarch. In another, I combine breadcrumbs with garlic powder, paprika, salt, and pepper.

Step 4: Bread the Nuggets

I dip each tofu piece into the wet mixture, then roll it in the seasoned breadcrumbs until fully coated. I make sure to press the crumbs in so they stick well.

Step 5: Cook Until Golden

I either pan-fry the nuggets in a bit of oil over medium heat until crispy on all sides, or I spray them with oil and air fry at 400°F for 12–15 minutes, flipping halfway through.

Step 6: Serve Hot

I serve them immediately with dipping sauces like ranch, BBQ, or spicy mayo – they’re best when hot and crunchy!

Tips

Pressing the tofu really makes a difference don’t skip it!

Add nutritional yeast to the breadcrumbs for a cheesy flavor.

You can use panko for extra crunch or gluten-free crumbs if needed.

Leftovers reheat best in the air fryer or oven to stay crispy.

Ways to Serve

With dipping sauces as an appetizer or snack.

In wraps or sandwiches with lettuce and sauce.

Over rice bowls or salads for added protein.

Packed in lunchboxes for a meatless midday meal.

Frequently Asked Questions

Can I make tofu nuggets ahead of time?

Yes! I often bread them in advance and store them in the fridge, then cook right before serving.

Can I freeze tofu nuggets?

Absolutely. I freeze them after cooking and reheat in the oven or air fryer for best texture.

Do I have to fry them?

Not at all. I bake or air fry them just as often they still get deliciously crispy!

See You in the Kitchen

I hope you give these tofu nuggets a try! They’re crispy, savory, and a fun plant-based option that even tofu newbies will love. Don’t forget to let me know your favorite sauces or twists on the recipe!

Happy Cooking!

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