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baked tofu nuggets
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4.58 from 14 votes

Baked Tofu Nuggets

Simple and delicious crispy baked tofu nuggets! One of my favourite ways to eat tofu with a never-fail super crispy crumb coating!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish, Snack
Cuisine: American, English
Keyword: baked tofu nuggets, tofu nuggets, vegan nuggets
Servings: 20 nuggets
Calories: 63kcal
Author: Richard Makin

Equipment

  • oven
  • Frying pan
  • 3 medium bowls
  • Baking tray

Ingredients

  • 400 g extra firm tofu
  • 80 g panko breadcrumbs
  • 2 tbsp vegetable oil (sunflower, canola or rapeseed work great - just make sure it's neutral flavoured)
  • 1 tsp smoked paprika
  • pinch ground turmeric
  • 1 tsp flaky sea salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 100 g corn starch
  • 200 ml plant milk (soy milk works best)
  • 2 tsp lemon juice

Instructions

  • Preheat the oven to 180c/355f (fan).
  • Wrap the tofu in paper towel and gently squeeze out the excess moisture. Slice the block of tofu into five 1cm slabs and then gently break each slab into 4 nuggets using your hands - not a knife. Set aside.
  • Take 3 medium bowls. In bowl 1 place the plant milk. Add the lemon juice and whisk well. The milk should thicken quickly. Set aside. In bowl 2, place the corn starch. Set aside.
  • Place the panko breadcrumbs into a dry frying pan. Drizzle over the vegetable oil and stir well to completely coat the panko. Place the pan over medium heat. Toast the breadcrumbs very carefully, making sure you're constantly stirring the breadcrumbs with a spatula until they're lightly golden brown. Don't let the breadcrumbs burn! Remove the breadcrumbs from the pan immediately and transfer to bowl number 3.
  • Add the remaining ingredients to the breadcrumbs and stir well to combine.
  • To coat the tofu, place a nugget into the corn starch. Using one hand, make sure the nugget is completely coated in corn starch. Tap the nugget on the side of the bowl to remove any excess corn starch.
  • Transfer the nugget to the plant milk mixture. Using the other hand, make sure the nugget is coated in the plant milk mixture. Remove and allow the excess liquid to drip back into the bowl. Place the coated nugget back into the corn starch.
  • Using the first hand, coat the nugget in corn starch again and then back into the plant milk mixture so that the nugget has two layers of corn starch and two layers of plant milk mixture. Drop the coated nugget into the breadcrumbs and toss the bowl to make sure the nugget is completely coated. Remove from the breadcrumbs with a fork and place on a baking sheet.
  • Repeat the process with the remaining tofu nuggets until they're all completely coated and arranged on the baking sheet. To save time, you can do the coating process two or three nuggets at a time, if you're in a rush.
  • Place the baking sheet of nuggets in the preheated oven and bake for a total of 35 minutes, flipping the nuggets after 20 minutes.
  • Once baked, remove the nuggets from the oven and serve immediately with your favourite dipping sauce and a sprinkle of finely chopped parsley (optional).

Nutrition

Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg