Description
Crispy, golden, and full of flavor, these Vegan Tofu Nuggets are a plant-based twist on the classic chicken nugget. Perfect for snacks, parties, or even as a main dish, they’re easy to make, protein-packed, and sure to please adults and kids alike. Featuring crunchy breading and a savory seasoning blend, these nuggets deliver on taste and texture without any animal products.
Ingredients
Units
Scale
For the Tofu Nuggets:
- 1 (14-ounce) block extra-firm tofu
- 1 tablespoon olive oil (optional, for extra crispiness)
For the Marinade:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
For the Breading:
- 1/2 cup unsweetened plant milk (such as almond, soy, or oat milk)
- 1 tablespoon cornstarch
- 3/4 cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric (optional, for color)
Instructions
- Press and Slice the Tofu: Remove the tofu from its packaging, drain, and press it for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized nugget shapes.
- Marinate the Tofu: In a shallow bowl, mix together the soy sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, and salt. Add the tofu pieces, making sure each piece is evenly coated. Let them marinate for at least 15 minutes, or up to an hour for more flavor.
- Prepare the Breading Station: In one bowl, whisk together the plant milk and cornstarch to make a thick slurry. In another bowl, combine breadcrumbs, nutritional yeast, smoked paprika, salt, black pepper, garlic powder, and turmeric (if using).
- Bread the Tofu: Dip each marinated tofu piece first into the milk-cornstarch mixture, letting any excess drip off, then coat it thoroughly in the breadcrumb mixture. Place finished pieces on a plate or baking sheet.
- Cook the Nuggets: For oven baking, preheat your oven to 400°F (200°C). Arrange the nugget pieces on a parchment-lined baking sheet and drizzle with olive oil for extra crispiness, if desired. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. For air frying, place nuggets in a single layer in the air fryer basket and cook at 400°F (200°C) for 15-20 minutes, shaking halfway through.
- Serve: Let the nuggets cool slightly, then serve hot with your favorite dipping sauce.
Notes
- Squeeze out as much moisture as possible from the tofu for the best texture.
- You can customize the seasonings in the marinade and breading to fit your taste.
- These nuggets are freezer-friendly; cool completely before freezing and reheat in the oven or air fryer.
- This recipe works with gluten-free breadcrumbs and tamari for a gluten-free version.
- Serve with ketchup, vegan ranch, or barbeque sauce for dipping.
Nutrition
- Serving Size: 1/4 of recipe (about 5-6 nuggets)
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 0mg
