Crispy Baked Tofu Nuggets

Craving nuggets but not exactly excited about mystery meat and drive-thru vibes?
Say hello to Crispy Baked Tofu Nuggets – the crunchy, golden, dip-able little bites that prove tofu is absolutely not boring.

These are the “I want comfort food but also don’t want to treat my body like a trash can tonight” kind of nuggets. They’re crispy on the outside, tender on the inside, and made for dunking in your favorite sauce while you binge-watch something you’ve already seen 12 times.

Why This Recipe is Awesome

Let’s be honest: tofu gets a bad reputation… mostly from people who don’t know what they’re doing with it. That’s not you. You’re about to crush this.

Here’s why these nuggets are legit awesome:

• They’re baked, not fried. You still get crunch without turning your kitchen into a grease cloud.
• The texture is on point. Pressed tofu + a simple coating = crispy outside, tender inside. No soggy sadness.
• Great for dipping, snacking, or full meals. Serve them with fries, on top of salads, in wraps, or just straight off the tray—no judgment.
• Kid-friendly and picky-eater-approved. They look like regular nuggets, they crunch like regular nuggets, they just happen to be tofu.
• Super customizable. Go classic, spicy, herby, cheesy (vegan “cheesy,” but still) – you can change the flavor profile easily.

Basically, these are your new “I want something fun but not a total nutritional disaster” nuggets.

Ingredients You’ll Need

Use this as your base. You can tweak the seasonings depending on the vibe you want (classic, spicy, BBQ-ish, etc.).

For the Tofu Nuggets

• 1 block (14 oz / 400 g) extra-firm or firm tofu – extra-firm is best for nugget texture
• 2–3 tablespoons cornstarch or arrowroot powder – for that crispy outer layer
• 2 tablespoons neutral oil (like canola, sunflower, or avocado) – helps them brown in the oven

Wet Coating

• ½ cup unsweetened plant milk (soy, oat, almond, etc.) – the “egg wash” replacement
• 1 tablespoon soy sauce or tamari – flavor boost
• 1 teaspoon Dijon or yellow mustard – adds tang and depth

Dry Coating (Crumb Mix)

• ¾–1 cup breadcrumbs (panko works great) – for max crunch
• 2 tablespoons nutritional yeast – adds a savory, cheesy-ish flavor
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika – for color and subtle smokiness
• ½ teaspoon salt – adjust to taste
• ¼ teaspoon black pepper
• ¼–½ teaspoon chili powder or cayenne (optional) – if you want spicy nuggets

To Serve (Pick Your Dips & Sides)

• Ketchup, BBQ sauce, vegan ranch, sweet chili sauce, or honey-less mustard – dipping is mandatory
• Fries, potato wedges, or a salad – make it a meal
• Lemon or lime wedges – optional, but a little squeeze can be nice

Step-by-Step Instructions

1. Press the Tofu (Yes, This Matters)

1. Drain the tofu and pat it dry with paper towels.
2. Wrap it in a clean kitchen towel and place something heavy on top (like a skillet or a couple of cookbooks).
3. Let it press for 15–20 minutes. This removes excess water so your nuggets get crispy instead of sad and spongy.

Shortcut: If you’re short on time, even a quick 5–10 minute press is better than nothing.

2. Preheat and Prep

4. Preheat your oven to 400°F (200°C).
5. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

3. Cut the Tofu into Nugget Shapes

6. Unwrap the pressed tofu and cut it into bite-sized pieces—think nugget or “pop-able” size. Triangles, rectangles, little chunks—no need to be perfect.
7. Place the tofu pieces in a bowl and sprinkle with 2–3 tablespoons of cornstarch. Toss gently until all sides are lightly coated. This is your secret weapon for crispiness.

4. Make the Wet Coating

8. In a shallow bowl, whisk together: plant milk, soy sauce, and mustard until smooth.
9. This mixture helps the breadcrumb coating stick and adds flavor.

5. Make the Dry Coating

10. In another shallow bowl, combine the breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, pepper, and optional chili/cayenne.
11. Stir well so every crumb is seasoned. No bland pockets allowed.

6. Coat the Nuggets

12. Set up a simple assembly line:
    • Bowl of cornstarch-coated tofu
    • Bowl of wet mixture
    • Bowl of crumb mixture
    • Prepared baking sheet
13. One at a time (or a few at a time, if you’re confident), dip tofu pieces into the wet mixture, letting any excess drip off.
14. Roll them in the crumb mixture until fully coated. Press gently so the crumbs stick.
15. Place each coated nugget on the baking sheet, leaving a bit of space between them so they can crisp up.

7. Add a Little Oil for Golden Crunch

16. Drizzle or lightly spray the nuggets with 2 tablespoons of oil total, or use an oil spray to lightly coat the tops. This helps them brown and crisp.

8. Bake to Crispy Perfection

17. Bake in the preheated oven for 15–20 minutes, then flip each nugget carefully.
18. Bake for another 10–15 minutes, or until they’re golden brown and crispy on the outside.
19. Cooking time can vary depending on your oven and nugget size, so keep an eye on them in the last few minutes.

9. Serve Hot with Dips

20. Let the nuggets cool for a few minutes (hot tofu = molten lava inside, be warned).
21. Serve with your favorite dipping sauces and sides.
22. Try not to eat half the tray standing over the counter. Or do. This is a judgment-free nugget zone.

Common Mistakes to Avoid

Let’s stop tofu slander at the source by avoiding these classic mistakes:

• Skipping the pressing step. If you don’t press the tofu, it holds too much water and won’t crisp. It’ll steam instead. Press = non-negotiable for nugget glory.
• Using silken or soft tofu. Great for smoothies or desserts, terrible for nuggets. You need firm or extra-firm tofu so it holds its shape.
• Not coating evenly. Bare patches = less crunch and less flavor. Make sure each piece gets love from both the wet and dry mix.
• Crowding the pan. If nuggets are touching, they’ll steam instead of brown. Give them a little space to crisp up.
• No oil at all. You don’t need a ton, but a light coating of oil makes a huge difference for color and crunch. Otherwise they can bake up dry and pale.
• Undercooking. If you pull them too early, they’ll be soft instead of crispy. When in doubt, give them a few more minutes—just don’t burn them.

Alternatives & Substitutions

Tofu is easy-going. This recipe is super adaptable.

• Gluten-free version:
  • Use gluten-free breadcrumbs or crushed cornflakes.
  • Swap soy sauce for tamari or coconut aminos.
• No breadcrumbs?
  Use:
  • Crushed cornflakes – very crunchy
  • Crushed tortilla chips – for a Tex-Mex vibe
  • Crushed puffed rice cereal – surprisingly good
• Extra “cheesy” flavor:
  Add an extra tablespoon or two of nutritional yeast to the crumb coating. It adds a cheesy, savory depth.
• Spicy nuggets:
  Increase cayenne or chili powder, or add a bit of hot sauce to the wet mixture. Serve with a spicy dip for maximum heat.
• Oil-free(ish) option:
  You can skip the added oil and bake them on parchment, but they’ll be more “crispy-ish” than crunchy. To help, bake at the hotter end of the temperature range and make sure they’re well-coated with cornstarch and crumbs.
• Different flavor profiles:
  • Herb & garlic: Add dried thyme, rosemary, or Italian seasoning to the crumb mix.
  • Smoky BBQ: Add smoked paprika + a pinch of brown sugar; serve with BBQ sauce.
  • Ranch-style: Use dried dill, parsley, and extra onion/garlic powder.

FAQ (Frequently Asked Questions)

1. Do these actually get crispy in the oven?
Yes! As long as you press the tofu, coat it properly, use a bit of oil, and don’t overcrowd the pan, you’ll get golden, crunchy nuggets. They’re not deep-fried level, but they’re very satisfying.

2. Can I make these in an air fryer?
Totally. Place the coated nuggets in a single layer in your air fryer basket (don’t crowd), spray lightly with oil, and cook at 375°F (190°C) for about 12–15 minutes, flipping halfway. Check early since air fryers can vary.

3. Can I make them ahead of time?
You can prep and bread the nuggets ahead, then keep them in the fridge for a few hours before baking. Once baked, they’re best fresh, but leftovers can still be tasty reheated in the oven or air fryer.

4. How do I reheat leftovers so they stay crispy?
Skip the microwave if you can. Reheat tofu nuggets in the oven at 375°F (190°C) for 8–10 minutes or in an air fryer for 4–6 minutes. They’ll crisp back up nicely.

5. Can I freeze these?
Yes! You can freeze them after baking or after breading but before baking.

• To bake from frozen, add a few extra minutes to the cooking time and check for golden color and heat through the center.

6. My nuggets turned out dry. What happened?
They may have been a bit overbaked or had too little oil. Next time, check them a few minutes earlier and make sure you’re using at least a light coating of oil. Also, pair them with a good dip—that helps a lot.

7. What can I serve these with to make it a full meal?
Try:

• Nuggets + fries or potato wedges + salad
• Nuggets in a wrap with lettuce, tomato, and sauce
• Nuggets on top of a grain bowl with rice, veggies, and a drizzle of sauce