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Crispy Baked Tofu Nuggets

These baked tofu nuggets deliver a satisfyingly crispy exterior with a tender inside, achieved through coating firm tofu with seasoned panko breadcrumbs and baking until golden. They offer a plant-based, healthier alternative to fried nuggets, perfect for quick weeknight dinners or snacks. The result is a crunchy, flavorful bite that’s customizable with your favorite spices and dips.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block firm or extra-firm tofu pressed to remove excess water
  • 1/2 cup panko breadcrumbs light and airy for crunch
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 teaspoon smoked paprika adds smoky flavor
  • 1 teaspoon garlic powder
  • 1 large egg beaten, or flaxseed mixture for vegan
  • 1 tablespoon water for flaxseed mixture if vegan
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • parchment paper or silicone mat
  • small bowls
  • spatula or tongs

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote crispiness.
  2. Drain the tofu and press it for at least 30 minutes to remove excess water. Once pressed, cut the tofu into bite-sized cubes and set aside.
  3. In a small bowl, mix the smoked paprika, garlic powder, salt, and pepper to create your spice blend.
  4. If using a vegan option, prepare the flaxseed egg by mixing 1 tablespoon of ground flaxseed with 2 tablespoons of water and letting it sit until gelled, about 5 minutes. Otherwise, beat the large egg in a bowl.
  5. In a small bowl, whisk together the egg (or flaxseed mixture) with the soy sauce, creating a flavorful binding mixture.
  6. Place the tofu cubes into the egg wash mixture, gently tossing to coat each piece evenly.
  7. In another bowl, combine the panko breadcrumbs with the spice blend, mixing well for even seasoning.
  8. Using tongs or your hands, coat each tofu cube in the seasoned breadcrumbs, pressing gently to help the coating adhere evenly.
  9. Arrange the coated tofu on the prepared baking sheet, leaving space between each piece to ensure even baking.
  10. Bake for 12 minutes, then flip each piece carefully using tongs or a spatula. Continue baking for another 12-15 minutes until the nuggets are golden brown and crispy, filling your kitchen with a toasty aroma.
  11. Remove the nuggets from the oven and let them rest on the baking sheet for 3 minutes. This helps set the coating and enhances crunchiness.
  12. Serve your crispy baked tofu nuggets hot, with your favorite dipping sauce, and enjoy the satisfying crunch and tender inside.

Notes

For extra flavor, marinate the tofu in soy sauce and spices for 15 minutes before coating. To make the recipe vegan, substitute the egg with a flaxseed or aquafaba mixture. For an even crispier texture, spray the coated tofu lightly with oil before baking.