Description

These crispy vegan Tofu Nuggets are a delicious, plant-based alternative to traditional chicken nuggets. Made with extra-firm tofu coated in a flavorful breadcrumb and nutritional yeast mixture, they bake up golden and crunchy with minimal oil. Perfect as a kid-friendly snack or main course, served with your favorite dipping sauces like BBQ or spicy mayo.

Ingredients

Scale

Tofu Nugget Base

1 block (14 ounces) extra-firm tofu, pressed and cut into bite-sized cubes

Wet Ingredients

1/2 cup unsweetened plant-based milk
1 tablespoon apple cider vinegar

Dry Coating

1/2 cup all-purpose flour
1/2 cup breadcrumbs (panko or regular)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Other

Cooking spray or oil for baking/frying

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Instructions

Prepare Vegan Buttermilk: In a small bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a vegan “buttermilk” substitute.
Set Up Coating Stations: Place the flour in one bowl. In a separate bowl, combine the breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper.
Coat Tofu Cubes: Dip each tofu cube first into the flour, shaking off excess. Then dip into the vegan buttermilk, followed by the breadcrumb mixture, ensuring an even coating.
Arrange for Baking: Place the coated tofu nuggets on a parchment-lined or lightly greased baking sheet. Lightly spray them with cooking oil to promote crispiness.
Bake the Nuggets: Preheat the oven to 400°F (200°C). Bake the tofu nuggets for 25 to 30 minutes, flipping them halfway through the cooking time, until golden brown and crispy.
Alternative Air Frying: For quicker cooking, air fry the nuggets at 375°F (190°C) for 15 to 18 minutes, shaking the basket halfway through for even cooking.

Notes

For extra flavor, marinate tofu cubes in soy sauce and minced garlic before breading.
Serve with your favorite dipping sauces such as BBQ sauce, ranch dressing, or spicy mayo.
Pressing the tofu well removes excess moisture and helps achieve a crispier texture.
Use panko breadcrumbs for an extra crunchy bite.