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Crispy Tofu Nuggets

North American · 35 min · Easy · 4 servings

Crispy Tofu Nuggets

Firm tofu pressed and torn — never cut — into craggy nuggets, dipped in mustardy plant milk and coated in seasoned panko. Fry them or bake them; either way they're built for dipping.

~250 cal per serving — Calories are approximate, per serving — a guide only.

nut-freehigh-protein
Plan it:
Filmed in our kitchen.

Method

  1. 1

    Press and tear the tofu

    Press the tofu well to drive out as much water as you can, then tear it into rough nugget shapes — torn edges hold the coating better than cut ones.

  2. 2

    Set up the coating station

    Whisk the plant milk with the Dijon mustard in one bowl. Combine the flour, panko, garlic powder, onion powder, smoked paprika and salt in another.

  3. 3

    Coat the nuggets

    Dip each piece in the milk mixture, letting the excess drip off, then coat thoroughly in the breadcrumb mix, pressing it on, until every nugget is completely covered with no bare tofu showing.

  4. 4

    Fry until golden

    ⏱ 3 min

    Fry in 350°F (175°C) oil until golden, 3–10 minutes depending on how hot your stove runs — start checking at 3. Work in batches and don't crowd the pan — crowding drops the oil temperature and the nuggets steam instead of crisping.

  5. 5

    Or bake / air-fry

    ⏱ 22 min 30 sec

    For a lighter version, spray the coated nuggets with oil and bake or air-fry at 400°F (200°C) for 20–25 minutes, flipping halfway. Serve hot with your dip of choice.

Notes

Pressing the tofu well and tearing it rather than cutting gives the best craggy texture. Baked or air-fried they're much lighter and still crisp. Great with bbq, ranch, or sweet chili sauce.

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