Easy Crispy Tofu Nuggets (Printer-Friendly Layout)
Crispy tofu bites rolled in panko, baked or air fried for max crunch. Great as a plant-based nibble.
# Ingredients You'll Need:
→ Main Components
01 -
1 extra-firm or super-firm tofu block (400-450g)
→ Marinade
02 -
2 tablespoons tamari or soy sauce
03 -
1 teaspoon onion powder
04 -
0.5 teaspoon ground black pepper
05 -
1 teaspoon garlic powder
06 -
0.5 teaspoon smoked paprika
→ Breading
07 -
1 tablespoon nutritional yeast (totally optional)
08 -
0.5 cup regular or gluten-free flour mix
→ Wet Mixture
09 -
1 tablespoon lemon juice or apple cider vinegar
10 -
0.5 cup unsweetened plant milk (oat, almond, or soy)
→ Coating
11 -
1.5 cups panko crumbs
→ For Cooking
12 -
0.25 cup light, neutral oil (like canola, avocado, or grapeseed) or use a cooking spray
# Step-by-Step Instructions:
01 -
Give the nuggets a couple minutes out of the heat, then dig in while they're still hot. Pair them with your favorite dip for the best experience.
02 -
If you’re baking: Set oven to 200°C, cover a big baking tray with parchment, lay tofu out so none overlap, and brush or spray lightly with oil. Bake for 20–25 minutes, flip 'em halfway, and keep an eye out for them to turn crispy and deep golden. For air fryer: Heat to 195°C, coat basket with a bit of oil, pop in your tofu in one layer. Air fry 10–15 minutes, turn once, and look for a nice golden crisp.
03 -
Drop each piece of marinated tofu in the flour bowl first, shake off the extra, dip it into the milk mixture, then roll it around in panko crumbs. Give it a little press to stick, then spread on a parchment-lined tray. Do a few at a time, not all at once.
04 -
Grab three shallow bowls: Dump flour, the last of your garlic and onion powder, half the smoked paprika and black pepper, and nutritional yeast (if using) in the first. In the second, mix milk with cider vinegar or lemon juice and let it sit for about 5 minutes till it thickens. Fill the third with a layer of panko crumbs.
05 -
Toss tofu chunks in a bowl. Pour on tamari or soy sauce. Sprinkle half the garlic and onion powders, 0.25 tsp smoked paprika and pepper each. Stir gently so everything gets a bit of flavor. Let them soak up the marinade for about 10 minutes.
06 -
Open up your pressed tofu and use your hands to tear it into random, chunky bites—roughly 2.5–4 cm pieces. Irregular edges are what make the crunch!
07 -
Take the tofu out of its pack, wrap it tight in a kitchen towel or a few paper towels. Put it on a plate, weigh it down with something heavy (like a pan or books), and let it sit at least 30 minutes to get rid of extra water. This helps it crisp up better later.
# Extra Tips and Tricks:
01 -
Tearing tofu with your hands instead of cutting makes awesome crunchy bits around the edges.
02 -
Stick with gluten-free flour blend and tamari to keep things gluten-free.
03 -
Switch up your dipping hand for dry and wet stuff to avoid making a sticky mess.