Baked Tofu Nuggets are the perfect plant-based answer to classic chicken nuggets. With their crispy exterior, tender interior, and bold flavors, they’re a hit with kids and adults alike—even for those skeptical about tofu. Whether you’re looking for a healthier snack, a quick meal, or an impressive appetizer, this recipe is a must-try.
Why You’ll Love These Baked Tofu Nuggets
These nuggets are more than just a meat-free alternative. Here’s why they deserve a spot on your table:
- Healthier Choice: They’re baked, not fried, keeping calories and fat content in check.
- High in Protein: Tofu is a fantastic plant-based protein source to keep you full and satisfied.
- Family-Friendly: Even picky eaters will love these crispy bites.
- Customizable Flavors: Adjust the seasonings to match your taste preferences.
- Great for Meal Prep: Make them ahead of time for quick, nutritious meals during the week.
Nutrition Information
For a serving of 6–8 nuggets:
- Calories: 210
- Protein: 12g
- Carbohydrates: 22g
- Fiber: 3g
- Fat: 5g (1g saturated)
- Sodium: 320mg
- Cholesterol: 0mg
Ingredients and Substitutions
Main Ingredients:
- Tofu (14 oz, firm or extra-firm): Provides the best texture. Avoid silken tofu, as it’s too soft.
- Breadcrumbs (1 cup, Panko preferred): Panko breadcrumbs create a light, crispy crust. Gluten-free options work too.
- Nutritional Yeast (1/2 cup): Adds a cheesy, savory flavor. Substitute with vegan or regular Parmesan if needed.
- Unsweetened Plant-Based Milk (1/2 cup): Almond, soy, or oat milk all work well.
Seasonings:
- Garlic Powder (1 tsp)
- Onion Powder (1 tsp)
- Smoked Paprika (1/2 tsp)
- Salt (1/2 tsp) and Black Pepper (1/4 tsp)
How to Make Baked Tofu Nuggets
1. Press the Tofu:
Pressing tofu is crucial for a crispy texture. Wrap the tofu in paper towels, place it between two plates, and weigh it down with a heavy object for 15–20 minutes to remove excess moisture.
2. Prepare the Coatings:
- In one bowl, whisk the plant-based milk with Dijon mustard.
- In another bowl, mix breadcrumbs, nutritional yeast, and seasonings.
3. Coat the Nuggets:
Cut the tofu into nugget-sized pieces. Dip each piece into the wet mixture, then thoroughly coat it in the breadcrumb mixture.
4. Bake to Perfection:
Preheat your oven to 400°F (200°C). Place the coated tofu pieces on a parchment-lined baking sheet. Lightly spray them with oil. Bake for 20 minutes, flipping halfway through for even crispiness.
Pro Tips for Success
- Don’t Skip Pressing the Tofu: Removing moisture ensures the nuggets are crispy, not soggy.
- Use a Light Oil Spray: This enhances the golden-brown finish without deep frying.
- Experiment with Seasonings: Add Italian herbs, cayenne pepper, or sesame seeds for variety.
- Serve Fresh: These nuggets are crispiest when enjoyed right out of the oven.
Variations and Customizations
- Gluten-Free Option: Substitute regular breadcrumbs with gluten-free alternatives.
- Spicy Kick: Add chili powder or cayenne for a touch of heat.
- Air Fryer Method: Cook at 375°F (190°C) for 15 minutes, flipping halfway for even cooking.
- Dipping Sauce Ideas: Serve with honey mustard, barbecue sauce, or spicy vegan mayo.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked nuggets on a tray before transferring to a freezer bag.
- Reheating: Warm them in an oven at 350°F (180°C) for 10 minutes or in an air fryer for 5 minutes. Avoid microwaving, as it softens the texture.
Serving Suggestions
- Pair with a fresh green salad for a balanced meal.
- Serve with baked sweet potato fries for a healthy twist on a classic combo.
- Add to a grain bowl with quinoa, roasted vegetables, and a drizzle of tahini sauce.
Frequently Asked Questions (FAQs)
Can I Make These Nuggets Ahead of Time?
Yes! Prepare the nuggets up to the coating step, then refrigerate them for up to 24 hours. Bake them fresh when needed.
Can I Use a Skillet Instead of Baking?
Absolutely. Cook the nuggets in a lightly oiled skillet over medium heat until golden on all sides.
Can These Be Frozen?
Yes. After baking, freeze the nuggets in a single layer on a tray before transferring to a freezer-safe bag. Reheat directly from frozen.
Conclusion
Baked Tofu Nuggets are a game-changer for anyone seeking a healthier, plant-based take on a classic comfort food. With their crunchy coating, tender interior, and endless customization options, these nuggets are sure to become a household favorite. Give them a try and let us know how you’ve personalized yours!
Baked Tofu Nuggets
Ingredients
- 1 block (14 oz) firm or extra-firm tofu
- 1 cup breadcrumbs (panko or gluten-free if needed)
- ½ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup unsweetened plant-based milk
- 2 tbsp Dijon mustard
Instructions
- Prepare the Tofu:Press the tofu for 10-15 minutes to remove excess moisture. Cut into nugget-sized cubes or strips.
- Preheat Oven:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Coating:In one bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper.In a separate bowl, whisk together plant-based milk and Dijon mustard.
- Coat the Tofu:Dip each tofu piece into the wet mixture, then coat it in the breadcrumb mixture, ensuring an even layer.
- Bake:Place the coated tofu pieces on the prepared baking sheet. Spray lightly with cooking oil for extra crispiness.Bake for 25 minutes, flipping halfway through, until golden brown and crisp.
- Serve:Enjoy warm with your favorite dipping sauces, such as vegan ranch, barbecue, or spicy mayo.
Notes
Table of Contents
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