Crispy Tofu Nuggets
Crispy Tofu Nuggets
These tofu nuggets are crispy, baked, and oh so easy to make! Vegan chicken nuggets may be an oxymoron, but this recipe creates a tasty, crispy nugget that all food lovers can enjoy.
These tofu nuggets are crispy, baked, and oh so easy to make! Vegan chicken nuggets may br an oxymoron, but this recipe creates a tasty, crispy nugget that all food lovers can enjoy.
In my opinion, I think the breading is the most important part of these crispy vegan nuggets. We use panko breadcrumbs for this recipe because they’re lighter and crispier than traditional breadcrumbs, so the outside of these tofu nuggets come out perfectly. Add chopped herbs like rosemary and thyme for a tasty nugget with an extra depth of flavor!
These baked tofu nuggets go great with ketchup or any dipping sauce. They’d also make a great accompaniment for a vegan dinner bowl or even homemade vegan tacos!
Ingredients for vegan chicken nuggets:
Here’s the gist of what you’ll need to make these amazing vegan chicken nuggets:
Extra Firm Tofu, pressed is the main ingredient of these homemade vegan nuggets. Make sure you press the tofu to remove the water so that your nuggets are firm, not watery!
Panko bread crumbs for coating our tofu pieces.
Chopped herbs. I used a combination of rosemary & thyme. I love the flavor that fresh, chopped herbs add to this recipe.
Non-dairy milk to dip the tofu in while breading.
Cornstarch helps make sure our breading sticks to tofu, and ensures it comes out crunchy!
Do you need to press the tofu?
In my humble opinion… yes! These crispy tofu nuggets will taste 100x better if you press the water out of the tofu. This results in a firmer tofu nugget v.s. one that is soggy when you bite it.
To press the tofu, all you have to do is open up your tofu package and drain the water. Take out the tofu block and wrap it in a few layers of paper towels. Place a heavy object (like a stack of books or a Dutch oven) on top of the tofu and let it sit for at least an hour. You may need to change out the paper towels as they absorb the water. After about an hour, the tofu will compress to about 1/2 its size, and will be perfect to use for this crispy nugget recipe!
How do you make these baked tofu nuggets?
These crispy baked tofu nuggets are easier to make than you think! The full instructions are below, but here is the gist of it:
Preheat oven to 375 F degrees. Line a baking sheet with foil and spray with non-stick spray.
Heat the olive oil in a sauce pan over medium heat. Add in the panko breadcrumbs, and toast until the panko turns golden brown but does not burn - about 3-4 minutes. Be sure to stir the panko consistently so it doesn’t burn!
Once the panko is golden-brown, turn off the stove and remove the pan from the heat. Add in the seasonings and stir until combined.
Pour the non-dairy milk, cornstarch, and toasted panko into three separate bowls.
Now, tear your pressed tofu into large 1” pieces. You’ll want to do this with your hands and not a knife so that your tofu has rough edges - this is what helps to give it that fake chicken texture!
Dip each tofu piece into the milk, cornstarch, and panko breadcrumbs, in that order. You’ll want to press the panko into the tofu to make sure it really sticks. Once the tofu is breaded, place it on the baking sheet. Repeat with all tofu pieces.
Bake the tofu in the oven for about 40 minutes, flipping halfway through. Tofu is done once the tops are golden-brown.
Crispy Tofu Nuggets
Ingredients
- 1 block of tofu, pressed*
- 1 1/2 c panko bread crumbs
- 1 tbsp olive oil
- 1/2 - 1 tsp salt
- 1 tsp chopped herbs (like rosemary & thyme)
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 c non-dairy milk
- 1 c cornstarch
Instructions
- Preheat oven to 375 F degrees. Line a baking sheet with foil and spray with non-stick spray.
- Heat the olive oil in a sauce pan over medium heat. Add the panko breadcrumbs, and toast until the panko turns golden brown but does not burn - about 3-4 minutes. Be sure to stir the panko consistently so it doesn’t burn!
- Once the panko is golden-brown, turn off the stove and remove the pan from the heat. Add in the seasonings and stir until combined.
- Pour the non-dairy milk, cornstarch, and toasted panko into three separate bowls.
- Now, tear your pressed tofu into large 1” pieces. You’ll want to do this with your hands and not a knife so that your tofu has rough edges - this is what helps to give it that fake chicken texture!
- Dip each tofu piece into the milk, cornstarch, and panko breadcrumbs, in that order. You’ll want to press the panko into the tofu to make sure it really sticks. Once the tofu is breaded, place it on the baking sheet. Repeat with all tofu pieces.
- Bake the tofu in the oven for about 40 minutes, flipping halfway through. Tofu is done once the tops are golden-brown.
Notes
* To press the tofu, all you have to do is open up your tofu package and drain the water. Take out the tofu block and wrap it in a few layers of paper towels. Place a heavy object (like a stack of books or a Dutch oven) on top of the tofu and let it sit for at least an hour. You may need to change out the paper towels as they absorb the water. After about an hour, the tofu will compress to about 1/2 its size, and will be perfect to use for this crispy nugget recipe!
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!