Crispy Baked Vegan Tofu Nuggets
Golden, crispy, and protein-packed, these Vegan Baked Tofu Nuggets are a delicious plant-based alternative to traditional chicken nuggets. Perfect for snacking, meal prep, or family dinners, they’re easy to make in the oven or air fryer and pair perfectly with a zesty honey mustard-style dipping sauce.
Equipment
- 1 Baking Sheet
- (1) Cooling rack
- 1 Tofu Press
Ingredients
For the Tofu Nuggets:
- 1 15 oz package extra-firm tofu, drained and pressed
- 1 tbsp olive oil
- ½ tsp garlic powder divided
- ½ tsp onion powder divided
- ½ cup all-purpose flour
- ¼ cup potato starch or arrowroot starch
- ½ tsp baking soda
- ¼ tsp paprika
- ½ tsp salt divided
For the Dipping Sauce:
- ¼ cup vegan mayonnaise Just Mayo, Vegenaise, or Hellman’s
- 3 tbsp yellow mustard
- 3 tbsp honey or maple/agave syrup for vegan version
- 3 tbsp BBQ sauce
- 1 tsp fresh lemon juice
Instructions
- Prepare the Oven and Baking Setup: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for crispy nuggets. Line a rimmed baking sheet with a cooling rack. Lightly spray the rack with oil or brush a thin layer of olive oil to prevent the tofu from sticking. This setup allows air to circulate under the nuggets, giving them a golden, crunchy exterior. Set aside while you prepare the tofu.
- Press and Drain the Tofu: Remove the extra-firm tofu from its package and drain any excess water. Wrap the tofu block in a clean kitchen towel or paper towels and gently press it for at least 10–15 minutes to remove additional moisture. Using a tofu press works perfectly here. Properly pressed tofu ensures the nuggets stay firm and crisp while baking instead of becoming soggy.
- Tear the Tofu into Nugget-Sized Pieces: Once the tofu is pressed, use your hands to tear it into bite-sized pieces roughly 1–2 inches each. Tearing instead of cutting creates a more rustic nugget texture and helps the coating stick better. Try to keep the pieces as evenly sized as possible so they cook uniformly.
- Season the Tofu: Place the tofu pieces in a large mixing bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon salt over the tofu. Gently toss with your hands or a spatula until each piece is evenly coated. This first layer of seasoning starts to infuse flavor directly into the tofu.
- Prepare the Coating Mixture: In a separate medium-sized bowl, combine ½ cup all-purpose flour, ¼ cup potato starch (or arrowroot starch as an alternative), ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon baking soda, ¼ teaspoon paprika, and ¼ teaspoon salt. Whisk or stir well to ensure all dry ingredients are evenly distributed. This flour-starch mixture is key to achieving a light, crunchy texture.
- Dredge the Tofu Nuggets: Working with a few pieces at a time, coat each tofu nugget in the flour-starch mixture. Press lightly so the coating adheres but shake off any excess. Place the coated nuggets onto the prepared cooling rack on the baking sheet. Repeat until all tofu pieces are coated. This step ensures each nugget has a crisp, golden crust.
- Add Extra Oil for Crispiness: Lightly spray or drizzle a small amount of olive oil over the coated nuggets. This additional oil helps them develop a deep golden color and crunchy exterior during baking. Be careful not to over-saturate, as too much oil can make the coating soggy.
- Bake the Nuggets: Place the baking sheet in the preheated oven. Bake for 25–30 minutes, flipping the nuggets halfway through. Use a spatula or tongs to carefully turn them over so both sides become evenly golden and crisp. Keep a close eye on them during the last 5 minutes to avoid over-browning.
- Prepare the Honey Mustard-Style Dipping Sauce: While the nuggets bake, make the sauce. In a small mixing bowl, whisk together ¼ cup vegan mayonnaise, 3 tablespoons yellow mustard, 3 tablespoons honey (or maple/agave syrup), 3 tablespoons BBQ sauce, and 1 teaspoon fresh lemon juice.Taste and adjust seasoning if needed. The sauce should be tangy, slightly sweet, and creamy—a perfect complement to the crispy nuggets.
- Serve and Enjoy: Once the nuggets are golden and crispy, remove the baking sheet from the oven. Let them cool for 2–3 minutes before serving. Arrange the tofu nuggets on a plate and serve alongside the prepared dipping sauce. These nuggets are perfect as a snack, lunch, or dinner. Store any leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer to maintain crispiness.
Notes
- Press Tofu Thoroughly: Removing as much water as possible ensures crisp, firm nuggets that hold their shape.
- Consistent Nugget Size: Tear tofu into similar-sized pieces to ensure even cooking and uniform crispiness.
- Coating Alternatives: Potato starch yields the crispiest results, but arrowroot, tapioca, or cornstarch can work as substitutes. Shake well if using cornstarch to avoid a starchy taste.
- Oil Matters: Lightly drizzling or spraying oil on nuggets before baking enhances browning and texture.
- Air Fryer Option: Cooking at 400°F for 15 minutes produces perfectly crispy nuggets with less oil. Flip halfway for even results.
- Sauce Variations: Substitute honey with maple or agave syrup for a fully vegan dip; adjust mustard or BBQ for tanginess preference.
