Crispy Baked Tofu Nuggets
In short: Firm tofu cubes coated in seasoned breadcrumbs and baked until crunchy outside and tender inside. A kid-friendly plant-based dinner with dips. It takes about 47 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 27 min
- Resting
- 15 min
- Total
- 47 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
These nuggets are a weeknight answer for people who want something crunchy and plant-based without much fuss. Firm tofu is pressed, cut into cubes, dipped in mustard-spiked milk and rolled in seasoned crumbs, then baked on a hot tray until the outside shatters. Nutritional yeast adds a savory, almost cheesy edge. Serve them with a dip, tuck them into wraps or pile them on a salad.
Instructions
- Drain the tofu, wrap it in a clean kitchen towel and set a heavy pan on top. Press for 15 minutes to squeeze out the water.
- Heat the oven to 220°C (425°F) and line a large baking sheet with parchment paper. Cut the pressed tofu into 24 pieces about 3 cm (1 inch) wide and pat them dry.
- Whisk the soy milk, Dijon mustard and soy sauce in a shallow bowl. In a second bowl, mix the breadcrumbs, nutritional yeast, garlic powder, paprika, salt and pepper.
- Drizzle the olive oil over the crumbs and rub it in with your fingers until the mixture looks evenly damp. This helps the coating brown without frying.
- Dip each tofu piece in the milk mixture, let the extra drip off, then roll it in the crumbs and press so they cling. Place the nuggets on the tray with a little space between them.
- Bake for 15 minutes, turn the nuggets over and bake for 10 to 12 minutes more, until deep golden and crisp at the edges.
- Stir the mayonnaise, wholegrain mustard, maple syrup and lemon juice together. Serve the nuggets hot with the dip.
Tips
- Pressing matters more than any other step. A well-drained block gives a firm bite, while a wet one steams under its coating and turns soft.
- To make them gluten-free, use crushed gluten-free cornflakes and swap the soy sauce for tamari. An air fryer at 190°C (375°F) crisps them in about 12 minutes.
Questions and answers
Can I make baked tofu nuggets ahead of time?
Yes. Bake and cool them completely, then keep them in an airtight container in the fridge for up to 4 days. Reheat on a baking sheet at 200°C (390°F) for 8 minutes to bring back the crunch.
Can you freeze tofu nuggets?
You can freeze baked, cooled nuggets on a tray, then bag them for up to 2 months. Reheat from frozen at 200°C (390°F) for about 15 minutes. Freezing the raw tofu block before pressing gives a chewier, meatier bite.
What do you serve with tofu nuggets?
They go well with oven fries, a green salad or steamed broccoli. Children usually like ketchup or barbecue sauce, and the maple mustard dip here works for adults.
How long does it take to make Crispy Baked Tofu Nuggets?
About 47 min in total: 20 min of preparation and 27 min of cooking.
How many calories are in Crispy Baked Tofu Nuggets?
About 320 kcal per serving, with 18 g of protein, 22 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 22 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 690 mg |
Estimated values, calculated from the ingredients.
