Go Back
–+ servings
Snack

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.
Pin Recipe Print Recipe


Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Yield10 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!