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Home » Recipes » Dinner

EXTRA Crispy Baked Tofu Nuggets

The BEST extra-crispy, baked tofu nuggets from scratch. If you like a nugget with an audible crunch when your teeth dig in - this is the recipe you need to try.

Close up extra crispy nuggets with a honey hot sauce.
by Aly Michell Dated: May 19, 2020 Last Modified: August 28, 2023 11 Comments
719 shares
(This post may have affiliate links. Please see my disclosure.)
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Jump to:
  • Nugget Texture & Flavor 
  • Recipe Notes
  • Why Use Baking Powder?
  • Sauces To Go WIth Tofu Nuggets
  • No Tofu Press, No Problem
  • Stock For Tofu Nuggets
  • Extra-Crispy Baked Tofu Nuggets

Oven-baked, extra-crispy tofu nuggets that are packed with plant-based protein, flavor, and they are low oil. 

You know that crackly, rugged sound when your teeth meet something perfectly battered and fried? The same thing is going to happen here, but we're baking these bad boys up. Less oil, but with all of the flavor and crunch.

This recipe is kid-friendly, but these are for the grown-ups, too. Whether you’re participating in meatless Mondays or you’re on a plant-forward diet, this a great way to eat something satiating and healthy for dinner.

To make this dish extra kid-friendly, pair the nuggets with vegan mac and cheese, homemade chips, buffalo cauliflower wings, or spaghetti.

They also pair well with a side of baked zucchini fries.

Nugget Texture & Flavor 

Closeup extra-crispy nuggets

To get a “meaty” texture, we’re using extra-firm tofu block. To take it a step forward, we’re also freezing the tofu block. 

Freezing the tofu creates a porous tofu block, which helps with locking in stock, and easier tofu press, and a chewier texture. 

Freezing tofu can be done in two ways: 

  1. Throw the whole thing in the freezer.
  2. Or, cut the tofu into nuggets or ‘fingers,” then freeze them. 

More “Meaty” Tofu Recipes : 

  • Vegan Palak Paneer 
  • Tofu Meatballs 
  • Tofu “Butter Chicken” (Murgh Makhani) 

Recipe Notes

Extra crispy and crunchy tofu nuggets with a homemade honey hot sauce
  1. I've tested both extra-firm and super-firm tofu for this recipe - extra-firm is the winner here. Although super-firm tofu naturally has a meatier texture that could benefit in this recipe, it has low water content, which is needed to create a porous block during the freezing process. Nuggets using super-firm tofu end up drier and denser.
  2. Feel free to add any seasonings you prefer to the bread crumb mixture. Some ideas include onion powder, garam masala, smoked paprika, black pepper, chili powder, and cumin.
  3. This recipe makes about 10-16 pieces depending on how they are cut or about 2 servings. The tofu can be cut into strips, fingers, or nuggets - either way, they'll be good.

Why Use Baking Powder?

Baking powder plays an important role in getting the tofu nuggets extra crispy. The kind of crispy where you can hear it (ASMR, anyone?)

Serious Eats has a great article explaining the science behind using baking powder for baked wings.

Sauces To Go WIth Tofu Nuggets

Close up extra crispy nuggets with a honey hot sauce

For these nuggets, I went with a quick and easy honey hot sauce made with 2 tablespoons of honey and 2 teaspoons of sriracha.

Just mix together the two ingredients if you find the sauce too spicy, cool it down with a touch of water. You can also go for a pre-made sauce including ketchup, BBQ sauce, vegan mayo, butter garlic sauce, or dijon mustard.

No Tofu Press, No Problem

Freezing tofu actually makes it much easier to get rid of its excess water without the use of a tofu press or heavy objects.

For recipes like this one where the tofu is previously frozen and then thawed, I use the backs of two plates. Simply place the tofu block betwen the plates and gently add pressure to let the water go.

Don't add too push pressure, or the tofu can fall apart. Of course, you'll want to do this over a sink to avoid a cleanup.

Stock For Tofu Nuggets

The stock for the tofu nuggets is just a simple vegetable stock of your choice. I make my stock from bouillon cubes. You can use a homemade stock or a store-bought one.

I mix ¼ cup hot or boiling water with 1 Not-Chick'n Bouillon Cube from Edward & Sons'. This will be on the saltier side since we're using less water for the bouillon cube than recommended.

For your vegetable stock, give it a taste to see if it's salted enough to your liking. If it isn't, add more salt.

Platter with tofu nuggets
Close up extra crispy nuggets with a honey hot sauce.

Extra-Crispy Baked Tofu Nuggets

Aly Michell
Extra-crispy and crunchy baked tofu nuggets, coated and seasoned with panko and Italian breadcrumbs.
4.50 from 2 votes
Print Recipe Pin Recipe
Cook Time 45 minutes mins
Total Time 45 minutes mins
Course Dinner, Lunch
Cuisine American, Tofu, Vegetarian
Servings 2
Calories 529 kcal

Ingredients
  

Pan-Frying Tofu

  • 14-16 ounces extra-firm tofu
  • ¼ cup vegetable stock (Use vegetable stock of your choice. I made vegetable stock with a Not-Chick'n Bouillon Cube and water)

Baked Nuggets

  • ¼ cup flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup water or non-dairy milk
  • 2 tablespoons oil
  • ¾ cup panko bread crumbs
  • ¼ cup Italian bread crumbs
  • 2 teaspoon smoked paprika (smoked or mild)
  • ½ teaspoon garlic powder

Honey Hot Sauce

  • 2 tablespoons honey
  • 2 teaspoons sriracha

Instructions
 

Pan-Frying Tofu

  • Freeze the entire block of tofu overnight. Next day, thaw block in microwave for 6-10 minutes until soft. Gently drain and press excess water from tofu with the backs of two plates.
  • Cut the tofu block into one-inch thick nuggets or strips. Set a non-stick pan or skillet over medium-high heat and add a bit of spray oil. Place nuggets onto the pan and cook on all sides until golden.
  • Once golden on all sides, pour over the vegetable stock and cook for another few minutes until the stock has been cooked off. Set aside.

Baked Nuggets

  • In a mixing bowl, stir together flour, salt, and baking powder. Then whisk in the water or non-dairy milk and oil until the batter is smooth and well-combined.
  • In a second mixing bowl, mix together panko bread crumbs, Italian bread crumbs, paprika, and garlic powder. Preheat oven to 400 degrees F.
  • Roll strips into the batter until well-coated on all sides. Then, roll the nuggets into the bread crumb mixture. Arrange tofu strips onto a non-stick baking sheet and lightly spray with oil. Bake for 30 minutes, flipping halfway.

Honey Hot Sauce (Optional)

  • Mix together honey and hot sauce until well-combined. If too spicy and thick, mix in a touch of water.

Video

Notes

  1. An important part of this recipe is to freeze the tofu block prior to making the nuggets. This will help create a meaty and "porous" tofu, which will help the stock penetrate and hold. Additionally, this will help create a chewier texture. Simply chuck the entire block of tofu in the freezer for at least overnight.  To thaw, microwave for a few minutes until soft all the way through. 
  2. To make the stock for the tofu nuggets, I mixed ¼ cup hot or boiling water with 1 Not-Chick'n Bouillon Cube from Edward & Sons'. This will be on the saltier side since we're using less water for the bouillon cube than recommended. However, ¼ cup of a stock of your choice works too  - just add more salt if need be. 
This recipe pairs perfectly with air fryer red potatoes! 

Nutrition

Serving: 1-ServingCalories: 529kcalCarbohydrates: 64gProtein: 23gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgSodium: 1529mgPotassium: 528mgFiber: 3gSugar: 23gVitamin A: 1238IUVitamin C: 6mgCalcium: 312mgIron: 6mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!

Did you try out this Extra-Crispy Baked Tofu Nuggets?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!

719 shares
Category: All, Dinner, Lunch, Popular, Snacks

About Aly Michell

Over 10+ years of plant-based eating and cooking on a budget!

Previous Post:Sweet potato tofu scramble with beans and tortilla on the side.6-Ingredient Sweet Potato Tofu Scramble
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Reader Interactions

Comments

  1. Denise

    September 07, 2022 at 9:38 pm

    These came out so tasty, if I didn't know they were tofu, I would never have guessed. I used chicken bullion for my broth mix.

    Reply
    • Aly Michell

      September 10, 2022 at 10:25 pm

      Awesome!!! Glad you loved this recipe!

      Reply
  2. ed

    May 27, 2022 at 10:13 pm

    Maybe I missed it but you never mentioned what to do with the stock 🙂 looks tasty though

    Reply
    • Aly Michell

      May 28, 2022 at 7:28 am

      Thank you! Please see step #3 under "Pan-Frying Tofu"

      Reply
  3. Eric L

    February 06, 2022 at 4:29 pm

    4 stars
    Tasty! Thank you for the recipe. My kids want to have it again.
    Mine did not look like yours (not sure why) but still tasted good.
    I did run out of batter and breading halfway through the tofu, so for the 2nd half I just used some corn starch + corn meal breading.

    Reply
    • Aly Michell

      February 07, 2022 at 3:51 pm

      Hi Eric! Thanks for trying out the recipe - I am glad you and your family enoyed the tofu nuggets!

      Reply
  4. Angel Cleary

    March 14, 2021 at 11:33 am

    How do you think they would be without the oil? =D

    Reply
    • Aly Michell

      March 17, 2021 at 9:02 pm

      I think it can work!

      Reply
  5. Liat

    January 19, 2021 at 2:58 pm

    5 stars
    These were easy and delicious!

    Reply
    • Aly Michell

      January 19, 2021 at 5:17 pm

      Hi Liat! So glad you loved them! Thank you for trying the nuggets out. 🙂

      Reply
  6. Gail

    September 23, 2020 at 2:47 pm

    Getting awfully hungry looking at your recipes! 🙂

    Reply
4.50 from 2 votes

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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