Crispy Tofu Nuggets (Printable)

Golden, crunchy tofu bites seasoned and coated perfectly for satisfying snacking or meal additions.

# 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

→ For frying

14 - Vegetable oil for shallow frying

# Cooking Steps:

01 - Wrap tofu in a clean towel and place a heavy pan on top for 15 minutes to remove excess moisture.
02 - Slice tofu into ¾-inch cubes or nugget shapes.
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Toss tofu in mixture and let marinate for 10 minutes.
04 - Set up three bowls: one with flour, another with plant-based milk mixed with apple cider vinegar, and the third with panko breadcrumbs, nutritional yeast, and salt.
05 - Dredge each tofu piece in flour, dip into the vegan buttermilk, then coat thoroughly with the panko mixture.
06 - Heat ½-inch vegetable oil in a large skillet over medium-high heat. Fry nuggets in batches for 2 to 3 minutes per side until golden brown and crispy.
07 - Remove nuggets and drain on paper towels. Serve hot with a preferred dipping sauce.

# Expert Tips:

01 -
  • They're genuinely crispy and crunchy in a way that surprises everyone, even meat-eaters.
  • Fifteen minutes of prep means you can have golden, hot nuggets on the table faster than delivery.
  • One batch feeds hungry people or becomes meal-prep gold that reheats beautifully all week.
  • The marinade-coating combo creates layers of flavor that taste way more complex than the ingredient list suggests.
02 -
  • Skipping the tofu press step will sabotage your crispiness no matter what else you do—moisture is your enemy here.
  • Don't reuse the same piece of buttermilk after dredging; keep dipping into the same bowl and the flour will make it gummy and thick.
  • Oil temperature matters more than you'd think; too cool and the nuggets absorb oil and turn greasy, too hot and they brown before cooking through.
03 -
  • Keep your oil at a consistent temperature by using a thermometer if you have one—aim for three hundred fifty degrees Fahrenheit, which is hot enough to crisp quickly without browning too fast.
  • If you're frying multiple batches, let the oil recover between batches by giving it a minute; dropping cold tofu into oil that's cooling will make everything greasy and heavy.
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