Crispy Tofu Nuggets – Easy, Crunchy, High-Protein Dinner

by
Crispy baked tofu nuggets with golden coating and dipping sauce on a plate

These Crispy Tofu Nuggets are crunchy, savory, and super satisfying. They’re a high-protein dinner that feels like a comfort food treat, especially with your favorite dipping sauce. The coating turns golden and crisp, and the inside stays tender. If you’ve been trying to love tofu, this is the recipe that makes it easy.

Intro

Table of Contents show

Crispy Tofu Nuggets are my go-to when I want something snacky and filling that still feels wholesome. You get that nugget-style crunch without frying, and you can bake the whole batch on one pan.

The key step is pressing the tofu well. Less water means more crisp. Then you do a quick season-and-coat setup that sticks like a dream.

Make these Crispy Tofu Nuggets once and you’ll want them on repeat for easy weeknight dinner, meal prep lunches, and “I need a dipper” moments.

Why You’ll Love This Crispy Tofu Nuggets

  • High-protein & satisfying: A filling plant-based dinner you’ll actually crave.
  • Crunchy like takeout: The coating bakes up crisp and golden.
  • Easy weeknight dinner: Simple steps and hands-off baking.
  • Great for meal prep: Reheats well and stays tasty.
  • Family-friendly: Serve with ketchup, BBQ, or ranch-style dip.

Ingredients for Crispy Tofu Nuggets

Ingredients for crispy tofu nuggets including pressed tofu, flour, breadcrumbs, seasonings, and plant milk mixture
Everything you need for crunchy baked tofu nuggets, from tofu to breading

Tofu

  • Extra-firm tofu (14–16 ounces) – Holds shape and bakes crisp; firm tofu works too, just press longer.

Flavor and Coating

  • Soy sauce (2 tablespoons) – Adds savory flavor; use low-sodium if you prefer.
  • Garlic powder (1 teaspoon) – Gives that classic nugget taste.
  • Onion powder (1 teaspoon) – Adds depth.
  • Smoked paprika (1 teaspoon) – Adds warm, smoky flavor.
  • Black pepper (1/2 teaspoon) – Little bite.

Breading Station

  • All-purpose flour (3/4 cup) – Helps the coating stick.
  • Unsweetened plant milk or regular milk (3/4 cup) – Creates the wet dip.
  • White vinegar (1 tablespoon) – Thickens the milk slightly, like quick “buttermilk.”
  • Panko breadcrumbs (1 1/2 cups) – Extra crunchy coating; regular breadcrumbs work too.
  • Salt (1/2 teaspoon) – Seasons the crumbs.

For Baking

  • Cooking oil spray – Helps the coating turn golden.

Crispy Tofu Nuggets Recipe Step-by-Step

Four-panel collage of tofu nugget steps from tearing tofu to arranging on baking sheet
Four-panel collage showing pressing, seasoning, breading, and baking setup for tofu nuggets
  • 1. Press the tofu: Wrap tofu in paper towels and press with a heavy pan for 20–30 minutes. This helps it crisp.
  • 2. Tear into nuggets: Tear tofu into 1-inch chunks. Those rough edges make the coating extra crunchy.
  • 3. Season the tofu: Toss tofu with soy sauce, garlic powder, onion powder, smoked paprika, and pepper. Let it sit 5 minutes so it soaks in.
  • 4. Set up breading: Bowl 1 flour. Bowl 2 milk + vinegar (stir and let sit 2 minutes). Bowl 3 panko + salt.
  • 5. Bread the nuggets: Dip tofu in flour (shake off extra), then in milk mixture (let excess drip), then in panko. Press crumbs on gently so they stick.
  • 6. Bake: Heat oven to 425°F. Place nuggets on a parchment-lined sheet with space between. Spray lightly with oil. Bake 15 minutes, flip, spray again, and bake 10–15 minutes more until golden and crisp.
  • 7. Serve: Rest 2 minutes, then serve with dips.

Tips for Perfect Crispy Tofu Nuggets

  • Press longer for more crisp: Drier tofu browns better.
  • Shake off excess: Too much wet dip makes crumbs slide off.
  • Give space on the pan: Crowding causes steam (aka less crunch).
  • Flip halfway: Both sides get crisp and golden.

Variations & Substitutions

  • Spicy nuggets: Add 1/2 teaspoon cayenne to the panko.
  • Gluten-free: Use gluten-free flour and gluten-free panko.
  • Air fryer: Air fry at 400°F until crisp, turning once.
  • Flavor twists: Try taco seasoning, lemon pepper, or curry powder in the crumbs.

Make-Ahead & Freezing

  • Fridge: Store in an airtight container for 4 days.
  • Reheat: Bake at 400°F for 8–10 minutes or air fry until crisp.
  • Freeze: Freeze baked nuggets up to 2 months. Reheat from frozen at 400°F until hot.

Serving Suggestions & Pairings

  • Serve with fries, roasted veggies, or a big salad.
  • Add to wraps, bowls, or tacos for easy leftovers.
  • Dips: ketchup, BBQ sauce, honey mustard, or a spicy mayo.

Reader Review: These are the crunchiest tofu nuggets I’ve tried. Even my picky eater asked for more!

If you make these Crispy Tofu Nuggets, leave a rating and tell me your favorite dipping sauce. BBQ, ketchup, or something spicy?

Leave a Comment