Crispy Baked Tofu Nuggets

These crispy baked tofu nuggets are a fun appetizer idea with your favourite dipping sauce! Make it a meal with fries, maybe a coleslaw and that sounds like a fun night to me. Using frozen tofu gives these nuggets a “meatier” texture but if you don’t have a block in your freezer you can go ahead and grab that block of tofu from your fridge!

Toasted breadcrumbs for more flavour & golden colour
Super crispy breading
And so much fun to eat!

How To Freeze Tofu

These tofu nuggets are made with previously frozen tofu for a change of texture! If you have never experimented with freezing tofu, check out this bon appétit article on how to freeze tofu and why.

I wish I had been freezing tofu earlier! I would scramble to use up the tofu in my fridge if it was nearing expiry but now I just toss the whole block in the freezer and know it will be transformed into an almost brand new ingredient.

• When you buy your tofu you can place it, packaging and all, straight into your freezer.
  • Alternatively, you can take it out of the store packaging and place the tofu in a freezer safe container or bag.
• The water in the tofu will freeze and crystallize.
• When the tofu defrosts it will have a more sponge-like texture caused by the gaps made from the crystallized water.
• You will be able to press out the excess water with your hands (like you are pressing water from a sponge).
• This spongier texture allows the tofu to soak up even more flavour from any marinades or seasonings, it’s much chewier, and it takes on a more “meat-like” consistency.

To defrost your tofu, remove it from the freezer and place it in the fridge overnight. OR, defrost on the counter for 4-6 hours depending on the thickness of the block.

With all that said, if you don’t have frozen tofu at the moment you can still make this recipe with fresh extra firm tofu!

Ingredients

This recipe is made with extra firm tofu so that the nuggets will withstand being tossed around in the breading. Besides the tofu I use:

• Plain panko breadcrumbs: I prefer the texture of panko breadcrumbs to the smaller and finer Italian breadcrumbs. Panko adds more interest and texture to these nuggets. I add smoked paprika, garlic powder, salt, and nutritional yeast to the breadcrumbs after they are toasted to boost up the flavour even more.

Since these nuggets are baked and not fried I take a few minutes to toast the breadcrumbs. This really boosts up the flavour and achieves that nice golden colour. The colour won’t be as deep or as even if the breadcrumbs are just baked and not previously toasted.

My preference is to toast the breadcrumbs in a dry pan on the stovetop for a few minutes, stirring frequently until golden. Alternatively, you can place them on a baking sheet and bake them in the oven as it preheats. Just make sure you watch them closely!

• Cornstarch: Tossing the tofu in cornstarch (or arrowroot starch) is what creates a really crispy exterior. Many nugget recipes call for you to dip the nuggets in cornstarch and buttermilk twice. Although I tried this and the nuggets do crisp up even more… it requires double the ingredients and double the time. In the interest of our “tasty, thrifty, timely” name, I recommend just coating the nuggets once. They are still plenty crispy and you are less likely to taste any starch too!
• “Buttermilk”: Soy milk and vinegar are combined to create a dairy-free “buttermilk”. The thickness of the buttermilk is what allows the breadcrumbs to stick to the tofu nuggets. Soy milk tends to curdle very well when vinegar is added to it so I suggest you only try this recipe with soy milk. I have used oat and almond milks that have not curdled and the breadcrumbs don’t stick at all. I would hate for you to start getting your hands dirty and then not be able to bread your nuggets!

Method For Baked Tofu Nuggets

Once your tofu has been defrosted you can press most of the excess water from it using your hands. I recommend leaving some moisture in the tofu because I find that the nuggets can taste too dry otherwise.

Chicken nuggets can be quite juicy and tender. These tofu nuggets do taste different than how I remember chicken nuggets to be. The texture is chewier and more dry but they are still tasty in their own right. If you are used to the taste of chicken nuggets just know that this is a different ingredient so it will be similar to chicken but not the same!

1. Break the block of tofu apart into nuggets using your hands to create a rougher texture. This will help the breadcrumbs bind to the nuggets.
2. Use a pastry brush to dab tamari (or soy sauce) onto the nuggets. If you try and pour the tamari the tofu will soak it up too quickly and you won’t be able to evenly distribute it.
3. Meanwhile, toast your breadcrumbs on the stove top or in the preheating oven.
4. Prepare three shallow dishes. One with cornstarch, another with the “buttermilk” mixture, and another with the spiced breadcrumbs.
5. Coat a nugget in the cornstarch and tap off the excess. Use your other hand to roll the nugget in the buttermilk mixture and allow the excess to briefly run off. Then use your dry hand to coat the nugget in the breadcrumbs.
6. Place the coated nuggets on a baking sheet lined with parchment paper or a silicone mat. When they are all coated; bake for 15 minutes at 450 degrees F, flip, and bake for an additional 10 minutes until crispy.

*TIP: Toast a couple of extra tablespoons of breadcrumbs and keep the cornstarch nearby. Depending on the size of your nuggets you may need more breading ingredients than I have used. If you make smaller nuggets you will most likely need more breadcrumbs and starch but I have found that the “buttermilk” mixture tends to stretch further.

Recipe Cost

This recipe makes 18 baked tofu nuggets and costs me just over $5 Canadian. Making my own plant based nuggets is more cost effective than buying these store-bought. My cost would be around $6.50 for store-bought plant based nuggets.

In comparison, store-bought chicken nuggets would cost me anywhere from 80 cents to over $2 per 100 grams. This recipe works out to just under $1.50/100 grams.

You could of course deep fry (or air fry) these nuggets which might even boost their flavour even more! I love that this baked version is oil-free and still satisfies all the chicken nugget nostalgia I might crave.

Let me know in the comments how you make these crispy baked tofu nuggets and how you like them! For a super quick and crispy tofu recipe skip the breading and try my Crispy Baked Tofu for your next stir-fry or power bowl!

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