Crispy Tofu Nuggets (Print View)

Golden tofu bites with a crispy coating and smoky spice blend, ideal for dipping or snacking anytime.

# Components:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper

→ Coating

08 - ½ cup all-purpose flour (or gluten-free flour blend)
09 - ½ cup unsweetened plant-based milk
10 - 1 tsp apple cider vinegar
11 - 1 cup panko breadcrumbs
12 - 1 tbsp nutritional yeast
13 - ½ tsp salt

→ For frying

14 - Vegetable oil for shallow frying

# Directions:

01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top. Let sit for 15 minutes to expel excess water.
02 - Slice the pressed tofu into approximately ¾-inch cubes or nugget shapes.
03 - Whisk together soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper. Toss tofu in the marinade and let rest for 10 minutes.
04 - Arrange three bowls: one with flour, one with plant-based milk mixed with apple cider vinegar to create vegan buttermilk, and one with panko breadcrumbs, nutritional yeast, and salt.
05 - Dredge each tofu piece in flour, then dip in vegan buttermilk, and finally coat thoroughly with the panko breadcrumb mixture.
06 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2 to 3 minutes per side until golden and crisp.
07 - Remove nuggets from oil and drain on paper towels. Serve warm with preferred dipping sauces.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and stay tender inside—no rubbery tofu situations here.
  • Takes less than 40 minutes from start to finish, so you can satisfy cravings without a whole production.
  • Endlessly customizable with dipping sauces and toppings that turn them into whatever meal you're craving.
02 -
  • If you skip pressing the tofu, you'll end up with soggy, oil-splattering nuggets that taste more breaded than crispy—I learned this the unfortunate way.
  • The three-bowl breading method seems like overkill until you realize it's the difference between a light, even coat and clumpy, uneven coverage.
  • Your oil temperature is everything; too cool and they absorb oil and become heavy, too hot and they brown outside while staying soft inside.
03 -
  • If you want extra crispiness, bake the finished nuggets at 200°C for 5-7 minutes right before serving—it re-crisps any soft spots and keeps them hot without making them harder.
  • An air fryer works brilliantly here if you prefer less oil: spray the breaded nuggets lightly with oil and air fry at 200°C for 12-15 minutes, shaking the basket halfway through for even cooking.
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