These ultra-crispy baked Tofu Nuggets are going to blow you with its crunchy bites and chicken like taste. It’s the ultimate appetizer with being so flavorful inside and a great texture outside with just one simple trick.
I am not exaggerating; you are bound to make this in rotation. I made this three times in a row and had no leftovers each time.
My family finishes them up for their meal. Its their favorite and we don’t even miss chicken anymore because this vegan chicken nuggets have taken oven our meal plans.
These are so satisfying and comforting that I simply munch on these frequently and it’s my best to go snack. It’s also a great appetizer to serve and is a crowd pleaser.
I am fond of tofu in all forms but this tofu recipe is by far the best and the most comforting. Its perfect golden in color and the super crispy texture makes this tofu chicken nuggets absolutely desirable.
Even my toddler loves them for her after school snack. She literally covers the entire nuggets with lots of ketchup. It’s a fun recipe to make as well.
You will find lovely combination of flavors in every bite. Therefore, if you are looking for your best comfort food then these vegan Tofu Nuggets are your savior.
You won’t look anywhere else because this recipe will be your final stop and your favorite one too.
My other tofu recipes that you may like:
Tofu katsu
Sesame Tofu
Kung Pao Tofu
Tofu Chickpeas Lettuce Wraps
Sweet and Spicy Tofu
However, today, I am here to share my tofu nuggets recipe with you all:
Ingredients you will need:
Tofu
For marinating
Soy sauce
Water
Sriracha sauce
For batter
Almond milk
Brown rice flour
Apple cider vinegar
For rolling
Panko crumbs
Nutritional yeast
Salt
Paprika
Garlic powder
Onion powder
I have used these easily available ingredients in this recipe which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.
If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
Ingredients notes:
- Tofu – it’s a soy product and is very high in protein. It is important to use extra firm tofu here. Even high protein tofu works in this recipe.
- Soy sauce –This again is a soy product and very salty therefore, no extra salt is required to marinate. If desired, you may substitute it for tamari.
- Sriracha sauce – any hot sauce can be used here but I would recommend using sriracha sauce because of its spicy Asian flavor which enhances this recipe flavorfully.
- Almond milk – soy milk also works great in this recipe. You may also opt for tetra pack coconut milk here.
- Brown rice flour – it’s a gluten free healthier option because of its high fiber content. However, you may use whole wheat flour also but brown rice flour adds to its crispiness. If you plan to use whole wheat flour then these might be a little less crispy and crunchy layer inside. Therefore, try and use brown rice flour to get the right texture.
- Nutritional yeast – this gives a nice nutty and cheesy flavor to this recipe along with being high in B12. It’s an important ingredient to get to the right flavors.
- Paprika – you may substitute it with chili powder or go for smoked paprika to get a stronger flavor. I used simple paprika powder here though.
- Garlic powder – garlic in a powdered form works better here and makes the rolling process easier because it mixes well with the dry ingredients and yet provide the same taste.
- Onion powder – again just like garlic powder, onion powder works best here.
After going through the ingredients in detail now all you have to do it to simply go through the steps carefully. Follow these simple tricks to achieve your ultimate comfort flavors.
How to make Tofu Nuggets
Step 1: how to marinate
- Firstly, I pressed and drained tofu well between kitchen towels and a weight on it. Then, I chopped it into half inch square pieces.
- Secondly, I combined all the marinating ingredients in a bowl and whisked it nicely.
- Thereafter, I tossed in tofu pieces and mixed gently making sure that tofu does not break and yet each piece is well soaked with in the marinade.
Step2: how to prepare batter and covering
- Firstly, in another bowl, I combined all the batter ingredients and whisked it until there were no lumps. Then, I kept it aside.
- Secondly, I combined all the covering ingredients in a large plate and mixed it well. Then, I kept this aside also.
Step3: How to bake
- Firstly, I took a marinated tofu piece and dipped it in the batter.
- Secondly, with the help of a fork I took it out and rolled in the panko mixture nicely.
- Thereafter, I dipped the panko crusted tofu again in the batter for the second time.
- Afterwards, I took it out of the batter with a fork and generously rolled in the panko mixture one last time.
- Then, I placed that tofu piece immediately on the prepared baking sheet.
- I repeated the dipping and rolling process for the rest of the marinated tofu.
- Later, I placed it in the middle rack of the oven at 400-degree Fahrenheit and baked it for 45 minutes or until brown and crisp.
Lastly, I took it out and served immediately with ketchup, vegan mayo and or vegan ranch.
It was an instant hit and we all heartily enjoyed ever bit of them.
Expert tips:
- It is important to dip and roll the marinated tofu pieces twice as explained in the recipe card. This process helps with a perfect thick covering and gives each tofu piece a super crispy texture.
- The best way to save time is to marinate tofu first and preheat the oven and follow the rest of the recipe. This will give you enough time for marinating.
- To press tofu, I place a kitchen towel on a flat plate and cover it with another kitchen towel. Then put heavy weight on it. I leave it for 20 minutes so I get the extra firm tofu that way I want it.
- Greasing the parchment paper is important here so that the crust of the tofu does not stick. Also, by greasing them with cooking spray helps the nuggets from drying up.
This taste best when served immediately out of the oven. However, refrigerate the leftovers in an air tight container for 3-4 days and reheat in air fry or toaster oven before serving.
You may follow all the steps except for baking. Make sure to place them in the baking sheet so you do not have to transfer before baking. We do not want to lose any crumbs. Cover it with a cling wrapper and refrigerate for few hours to overnight. Take it out from the fridge before preheating oven. The baking time would vary and may go upto 50-55 minutes.
I have made it healthier by baking instead of deep frying. Tofu is high in protein. I used brown rice flour for the batter to make it fiber rich. Also, I used almond milk to make it lighter. Overall, it is healthier comparatively and absolutely fine to be enjoyed frequently.
Yes, simply place the panko crusted nuggets in the air fryer basket. Grease them and air fry them at 350 degree for 20 minutes. Pause and shake the basket and air fry again for 5 minutes. Check if its brown and crispy. Or else air fry for another 5 minutes until its brown and crispy.
Did you make it?
Please leave a 5-star rating if you get a chance to make these tofu nuggets. Also, I would appreciate your feedback if you really enjoyed it.
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In addition, you may checkout my cookbooks for more everyday delicious vegan recipes.
Tofu Nuggets
Ingredients
- 1 14oz extra firm tofu (drained, pressed and chopped)
for marinating
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp hot sauce/sriracha sauce
for batter
- 1 1/4 cups unsweetened almond milk
- 1/2 cup + 1 tbsp brown rice flour
- 1 tbsp apple cider vinegar
for the crust
- 1 1/2 cups panko crumbs
- 3/4 cup nutritional yeast
- 1 1/2 tsp salt
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
for serving
- vegan mayo
- vegan ranch
Instructions
- Chop tofu into ½ inch square pieces and keep it aside. Combine the marinate ingredients (soy sauce, water, sriracha sauce) in a mixing bowl and toss in chopped tofu. Mix gently without breaking and let it rest for 10 minutes. Preheat oven at 400-degree Fahrenheit and prepare a large baking sheet or cookie sheet by covering it with parchment paper and grease it with a cooking spray. (This helps to not stick and crisp tofu also).
- In another bowl combine all the batter ingredients and stir nicely until there are no lumps. Keep it aside.
- In a large plate combine all the crust ingredients and mix it with a spoon and keep it aside.
- Now, take one marinated tofu and dip it into the batter. With the help of a fork take it out from the batter and roll it in panko mixture. Then again pick the same panko crusted tofu with a fork and dip it in the batter for the second time. Pick it up from the batter with a fork and roll it again generously in the panko mixture. This double layering of each tofu piece helps in bringing out the extra firm and crunchy texture. Place it directly on the prepared baking sheet. Repeat this process for the rest of the marinated tofu.
- Grease the tofu nuggets with a cooking spray and place the baking sheet in the middle rack of the oven for 45 minutes or until brown in color and crisp. Turn it off and take it out and enjoy immediately.
Notes
- Make sure to follow step 4 carefully. Dip and roll and then again dip and roll each tofu as explained for the ultimate crispy texture.
- You may opt for tamari instead of soy sauce.
- You may also substitute brown rice flour with whole wheat flour. However, brown rice flour adds to its super crispiness.
- You may use chili powder instead of paprika.
- Refrigerate the leftovers in an air tight container and then reheat in an air fryer or a toaster oven in the toasting option.
Nutrition
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