Golden Crispy Tofu Nuggets (Printable Version)

Golden, crunchy tofu bites seasoned with smoky spices, perfect for a flavorful plant-based snack or meal addition.

# Ingredient List:

→ 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

# Directions:

01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes to expel 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. Add tofu and toss to coat evenly. Let marinate for 10 minutes.
04 - Arrange three bowls: one with flour, one with plant-based milk combined with apple cider vinegar (vegan buttermilk), and one with panko breadcrumbs, nutritional yeast, and salt.
05 - Dredge each tofu piece first in flour, then dip in the buttermilk mixture, and finally coat thoroughly with the panko breadcrumb mixture.
06 - Heat ½-inch vegetable oil in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2 to 3 minutes per side until golden brown and crisp.
07 - Drain the fried nuggets on paper towels. Serve immediately with preferred dipping sauces.

# Expert Tips:

01 -
  • They crisp up in under 25 minutes, which means you can satisfy a craving without waiting around.
  • The salty-sweet marinade is addictive—I've caught myself eating these plain, without any dipping sauce.
  • They work everywhere: lunch bowls, late-night snacking, impressing skeptical guests who swear they don't like tofu.
02 -
  • Pressing the tofu is non-negotiable—I once skipped it thinking "it'll be fine," and ended up with soft nuggets that looked right but tasted like disappointment.
  • The milk and vinegar mixture needs to sit for a minute to thicken; this is your vegan buttermilk, and it's the secret to breadcrumbs that actually stick.
03 -
  • Keep the oil temperature steady—too cool and they absorb oil instead of crisping; too hot and the outside burns before the tofu inside warms through.
  • Toast the panko in a dry pan for 2-3 minutes before mixing it with the nutritional yeast and salt; it adds depth and makes the coating even crunchier.
Go Back