Golden crunchy tofu nuggets (Printable)

Golden tofu pieces, perfectly seasoned and crisped for a delightful plant-based snack or meal addition.

# What you'll need:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce or tamari for gluten-free
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper

→ Coating

08 - ½ cup all-purpose flour or gluten-free flour blend
09 - ½ cup unsweetened plant-based milk
10 - 1 tsp apple cider vinegar
11 - 1 cup panko breadcrumbs
12 - 1 tbsp nutritional yeast
13 - ½ tsp salt

→ For frying

14 - Vegetable oil for shallow frying

# Method:

01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes to expel excess moisture.
02 - Cut the pressed tofu into ¾-inch cubes or nugget shapes.
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Toss tofu in marinade and let sit 10 minutes.
04 - Set up three bowls: one with flour, one with plant milk and apple cider vinegar mixed to create vegan buttermilk, and one with panko, nutritional yeast, and salt.
05 - Dredge each tofu piece in flour, dip in the vegan buttermilk, then thoroughly coat with the panko mixture.
06 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry nuggets in batches for 2 to 3 minutes per side until golden and crisp.
07 - Transfer fried nuggets to paper towels to drain excess oil. Serve warm with preferred dipping sauces.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and silky inside, nothing like the soggy disappointments I'd made before.
  • The whole process takes 35 minutes from pressing tofu to eating, which means you can satisfy cravings without planning ahead.
  • They work as a snack, a bowl topping, or wrapped in lettuce—I've served them at dinners and nobody realized they were plant-based until I mentioned it.
02 -
  • Pressing the tofu is truly non-negotiable—I skipped it once thinking I was saving time, and everything came out steamed and sad instead of crispy.
  • The apple cider vinegar in the buttermilk is what creates that tender, almost fluffy crumb coating that makes people keep reaching for more.
  • Oil temperature is everything; if it's not hot enough when you add the nuggets, they'll absorb oil instead of getting that shattering crust.
03 -
  • Don't skip the apple cider vinegar in the buttermilk—it's what makes the coating tender instead of hard and shell-like.
  • If your tofu starts falling apart during breading, it probably wasn't pressed long enough; wet tofu is fragile, so handle it gently once it's marinated.
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