Crispy Tofu Nuggets Easy Method (Print-Friendly Version)

Golden tofu nuggets coated in panko and baked or air fried for extra crisp. Perfect for plant-based snacking.

# What You'll Need:

→ Main Components

01 - 1 block (400-450 grams) extra-firm or super-firm tofu

→ Marinade

02 - 2 tablespoons soy sauce or tamari
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon ground black pepper

→ Breading

07 - 0.5 cup all-purpose flour or gluten-free flour blend
08 - 1 tablespoon nutritional yeast (optional)

→ Wet Mixture

09 - 0.5 cup unsweetened plant-based milk (soy, almond, or oat)
10 - 1 tablespoon apple cider vinegar or lemon juice

→ Coating

11 - 1.5 cups panko breadcrumbs

→ For Cooking

12 - 0.25 cup neutral cooking oil (avocado, canola, or grapeseed) or cooking spray

# How to Make It:

01 - Drain tofu, then wrap in several layers of paper towel or a clean kitchen cloth. Place on a plate and weigh down with a heavy object such as a cast-iron skillet or books. Press for at least 30 minutes to remove excess moisture for optimal crispness.
02 - Unwrap the pressed tofu and tear by hand into bite-sized pieces approximately 2.5–4 cm each, encouraging irregular edges for maximum crispiness and breading adherence.
03 - Transfer tofu pieces to a medium bowl. Drizzle with soy sauce or tamari. Sprinkle with half the garlic powder, half the onion powder, 0.25 teaspoon smoked paprika, and 0.25 teaspoon black pepper. Gently toss to coat evenly. Allow to marinate for 5–10 minutes.
04 - Prepare three shallow bowls. In the first, combine flour, remaining garlic powder, remaining onion powder, 0.25 teaspoon smoked paprika, 0.25 teaspoon black pepper, and nutritional yeast if using. In second bowl, whisk together plant-based milk and apple cider vinegar or lemon juice. Let this mixture stand 5 minutes. In the third, spread panko breadcrumbs evenly.
05 - Working in batches, dredge each marinated tofu piece in the flour mixture. Shake off excess, dip into the thickened milk mixture, then coat thoroughly in panko, pressing gently to adhere. Arrange breaded tofu in a single layer on a lined baking sheet.
06 - For oven: Preheat to 200°C. Line a large baking sheet with parchment. Arrange tofu pieces without touching, then lightly drizzle or brush with oil or spray. Bake for 20–25 minutes, flipping halfway, until deeply golden and crisp. For air fryer: Preheat to 195°C, oil basket lightly, then arrange tofu in a single layer. Cook 10–15 minutes, turning once, until crisp and golden.
07 - Let nuggets rest briefly before serving hot with preferred dipping sauces. Enjoy immediately for optimal texture.

# Additional Tips:

01 - Hand-tearing tofu produces irregular edges that become especially crunchy once breaded and cooked.
02 - For gluten-free results, use tamari and a gluten-free flour blend.
03 - Switch hands between dry and wet coatings to prevent clumping during breading.

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