Baked Tofu Nuggets

These healthy baked tofu nuggets are fun and easy to make and amazing served with your favourite dip!

If you’re looking for a homemade alternative to chicken nuggets, these are for you!

These little bites are easy to make, crispy and so tasty! They’re perfect for an appetizer, snack or fun Friday night dinner.

Looking for more fun ways to use tofu? These tofu katsu, tofu bahn mi, sweet and sour tofu and crispy baked tofu recipes are all yummy ways to delve into the world of tofu too.

Highlights

• Dietary Features: Vegan (dairy-free and egg-free). Can be made gluten-free.
• Baked instead of fried for a healthier result (contain minimal oil).
• Easy to customize with different spices and herbs.
• Perfectly crispy on the outside and tender on the inside.
• Source of plant-based protein.

Ingredients & Substitutions

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Tofu: Use pressed firm or extra-firm tofu.
• Chickpea Flour: Use chickpea, or garbanzo bean flour (not gram flour).
• Soy Sauce: Use soy sauce, tamari or coconut aminos.
• Oil: Any neutral oil works.
• Garlic: 2 cloves of garlic or 1 tsp garlic powder works. You can also add a bit of onion powder for extra flavour.
• Nutritional Yeast: Adds a nutty, salty flavour to the nuggets. If you’re not sure what it is, read what is nutritional yeast.
• Paprika & Oregano: I love smoked paprika but if you only have regular paprika, that works too.
• Breadcrumbs: Use panko breadcrumbs for best results.

Step-by-Step Photos

Before You Start: Press the tofu. You can find all the details for how to press tofu here.

When you’re ready, preheat the oven to 400 F, line a baking sheet with parchment paper and prepare a shallow bowl with breadcrumbs for coating.

Add everything except for the tofu to a food processor and blend until fully combined.

A few pulses should do the trick. Avoid over blending, it should still have some texture to it.

Transfer the mixture to a bowl and add the chickpea flour and breadcrumbs. Mix with a spoon until you have a consistency that can be shaped into nuggets.

If it’s too soft or falling apart, add a little more bread crumbs.

Form small nugget shapes with your hands and then coat both sides in breadcrumbs.

Place them on the baking tray and bake for 20-25 minutes until golden and crispy. For an extra crispy result, you can spray them with a light coating of oil before baking.

Enjoy right away with your favourite dip!

Dip Ideas

• Ketchup
• Honey Mustard
• Spicy Cashew Mayo
• Tahini Ranch
• Tofu Ranch
• Vegan Caesar Dressing
• Miso Gravy
• BBQ Sauce
• Vegan Tzatziki

Notes & Tips

• Spices & Herbs: For heat add a pinch of cayenne or red chili flakes. For a more savoury bite try thyme and rosemary or for a Mexican-inspired flavour, add chili powder, cumin and paprika.
• Don’t skip pressing the tofu. It’s important for this recipe. You can buy pressed tofu to save time, otherwise, you’ll need a minimum of 20 minutes pressing time.

Storing

• These are best enjoyed fresh but can be stored in the fridge for up to 4 days in an airtight container.
• Let them cool completely before storing.
• You can reheat them in the oven to crisp them up again after storing.
• They can also be frozen up to 4 months and reheated in the oven from frozen until heated through.

Did you try this recipe?
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