Crispy Tofu Nuggets (Printable Page)

Golden crunchy tofu bites with smoky spices, perfect for dipping or adding to your favorite meals.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper

→ Coating

08 - ½ cup all-purpose flour (or gluten-free flour blend)
09 - ½ cup unsweetened plant-based milk
10 - 1 tsp apple cider vinegar
11 - 1 cup panko breadcrumbs
12 - 1 tbsp nutritional yeast
13 - ½ tsp salt

→ Frying

14 - Vegetable oil for shallow frying (approximately ½ inch deep)

# Step-by-Step Guide:

01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top. Allow to press for 15 minutes to remove excess moisture.
02 - Slice tofu into ¾-inch cubes or nugget-sized pieces.
03 - In a mixing bowl, combine soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper. Add tofu and toss to ensure full coating. Let sit for 10 minutes.
04 - Set up three bowls: one with flour, one with plant-based milk mixed with apple cider vinegar, and one with panko breadcrumbs, nutritional yeast, and salt.
05 - Dredge each tofu piece first in flour, then dip into the vegan buttermilk mixture, and finally coat thoroughly with the breadcrumb blend.
06 - Heat vegetable oil to approximately 350°F (medium-high heat) to a depth of ½ inch in a large skillet. Fry tofu nuggets in batches for 2 to 3 minutes per side until golden brown and crisp.
07 - Transfer cooked nuggets to paper towels to drain excess oil. Serve immediately with preferred dipping sauces.

# Expert Tips:

01 -
  • They taste nothing like "healthy food"—just pure, satisfying crunch that happens to be plant-based.
  • Ready in under 40 minutes from start to finish, including marinating time.
  • One recipe feeds four people as a snack, or stretches into a meal when paired with a good sauce.
02 -
  • Pressing the tofu is non-negotiable—I learned this the hard way when my first batch came out soft inside.
  • Don't skip the vegan buttermilk step; the acidity helps the coating stick and creates better adhesion than milk alone.
  • If your oil isn't hot enough, the breading will absorb oil instead of crisping—test with a small piece first.
03 -
  • Keep your breading station organized and work quickly—wet hands make breadcrumbs clump, so dry your fingers between nuggets.
  • The vegan buttermilk tip (milk plus vinegar) is the secret that makes these taste homemade and not flat; don't skip it.
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