Crispy Baked Tofu Nuggets
Golden, crunchy, and irresistibly flavorful, these baked tofu nuggets are an easy plant-based protein option. Perfect for dipping, topping salads, or stuffing sandwiches, they’re high in protein, fiber, and low in saturated fat, making them a healthy and versatile addition to any meal plan.
Equipment
- 1 Baking Sheet
- Parchment Paper (for lining)
- 3 small bowls
- Whisk
- Spoon or tongs
- Measuring cups and spoons
Ingredients
For Dredging:
- ½ cup all-purpose flour
For the Batter:
- ⅔ cup unsweetened non-dairy milk
- ¼ cup all-purpose flour
- 1 ½ teaspoons red wine vinegar
- ½ teaspoon salt
For the Panko Coating:
- 1 ½ cups panko breadcrumbs
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- 1 teaspoon salt
For the Nuggets:
- 1 16 oz / 454 g package super-firm tofu, cut into 1-inch cubes
- 1 tablespoon soy sauce
- Vegetable oil for brushing or spraying
Instructions
- Prepare Your Oven and Baking Sheet: Begin by preheating your oven to 425°F (220°C). While the oven warms up, line a baking sheet with parchment paper. This ensures the tofu nuggets won’t stick and makes cleanup much easier. Set the sheet aside—this will be the final resting place for your golden, crispy nuggets.
- Mix the Dredging Flour: In a small bowl, place ½ cup of all-purpose flour. This will serve as the first layer of coating for the tofu, helping the batter stick better and giving the nuggets a light, crispy exterior. Keep this bowl handy for the next step.
- Whisk Together the Batter: In another small bowl, combine ⅔ cup unsweetened non-dairy milk, ¼ cup all-purpose flour, 1 ½ teaspoons red wine vinegar, and ½ teaspoon salt. Use a whisk to stir thoroughly until the batter is smooth, lump-free, and slightly thickened. This mixture will coat the tofu and help the panko breadcrumbs adhere, creating the ultimate crunch.
- Prepare the Panko Coating: In a third small bowl, combine 1 ½ cups panko breadcrumbs, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 ½ teaspoons paprika, ½ teaspoon ground cumin, ¼ teaspoon black pepper, and 1 teaspoon salt. Stir until the spices are evenly distributed throughout the breadcrumbs. This flavorful coating will give the nuggets a bold, aromatic crust.
- Marinate the Tofu Cubes: Drain the tofu and cut it into 1-inch cubes. Place the cubes into a medium bowl and add 1 tablespoon of soy sauce. Gently toss the tofu with a spoon or your hands until each piece is lightly coated.This step infuses a subtle savory flavor into the tofu before it’s baked.
- Dredge the Tofu in Flour: Working with a few tofu cubes at a time, transfer them into the bowl with flour. Roll each cube carefully until it is completely coated on all sides. The flour layer will help the batter adhere better in the next step, ensuring an even, crispy crust.
- Coat the Tofu with Batter: Move the floured tofu cubes into the prepared batter. Use a spoon or fork to gently turn each cube, making sure all sides are coated evenly. Shake off any excess batter before moving to the next step to prevent clumping or uneven coating.
- Roll the Tofu in the Panko Mixture: Transfer each battered tofu cube into the spiced panko breadcrumbs. Roll and press gently to ensure each nugget is fully coated with the breadcrumb mixture. The panko not only adds crispiness but also gives the nuggets a beautiful golden-brown color once baked.
- Arrange Tofu on the Baking Sheet: Place the coated tofu cubes in a single layer on the prepared baking sheet, leaving a small gap between each piece for even cooking. Repeat the dredging, battering, and coating process with the remaining tofu cubes until all are on the sheet.
- Add a Light Coat of Oil: Lightly brush or spray the tofu cubes with vegetable oil.This step promotes browning and adds a slight richness without deep frying. Be careful not to oversaturate; a thin layer is sufficient for crispiness.
- Bake the Nuggets: Place the baking sheet in the preheated oven. Bake the tofu nuggets for 20 minutes, or until they turn golden brown and crispy. Halfway through the baking time, you can gently flip the nuggets for an even crunch on all sides.
- Serve and Enjoy: Once baked, remove the nuggets from the oven and let them cool for a few minutes. Serve immediately with your favorite dipping sauce, on a fresh salad, or tucked into a sandwich. Enjoy the satisfying crunch, rich flavor, and protein-packed goodness of these versatile baked tofu nuggets!
Notes
- Cut tofu into uniform pieces to ensure even cooking and consistent crispiness.
- Pat tofu dry with a paper towel before starting to remove excess moisture for a firmer texture.
- You can adjust the size of the nuggets based on your preference; smaller pieces may require extra coating.
- Skip or reduce the oil for a lower-fat version, though the nuggets may be slightly less golden.
- Store any leftover panko coating in an airtight container for future use.
- Baking times may vary depending on oven type; check nuggets at 15 minutes and adjust as needed.
- Experiment with spices in the panko mix for a personalized flavor, such as smoked paprika or chili powder.
