tofu nuggets

Vegan Baked Tofu Nuggets! If you like Chick-fil-A nuggets, then you've gotta try this vegan version. Baked crispy tofu nuggets that are perfect for kid and adults!

Vegan Baked Tofu Nuggets

extra-firm

olive oil

garlic powder, divided

onion powder, divided

all-purpose flour

cornstarch

baking soda

paprika

salt, divided

mayo (I love Just Mayo, Hellman’s Vegan & Vegenaise)

yellow mustard

honey

BBQ sauce

lemon juice

Preheat oven to 425 degrees. Lightly spray a baking sheet with oil and set aside.

Tear the tofu into bite-sized nugget pieces and place in a bowl; toss with oil, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt.

In a separate bowl, toss together the flour, cornstarch, remaining onion powder and garlic powder, baking soda, paprika and remaining salt.

Dredge the tofu in the flour mixture and shake off any excess flour. Place on the prepared baking sheet and repeat with remaining nuggets.

Cook for 25-30 minutes, stirring every 10 minutes so it cooks evenly. Remove and serve with the sauce!

To make the sauce, whisk together all ingredients. Season to taste, as needed and eat. So good!

This was a BIG hit with the whole family!! My hubby and 3 year old daughter do not typically like tofu but loved these nuggets!! They taste like chicken nuggets!! Will definitely make again soon! Thanks for coming up with this amazing recipe Alex!!!

A hit with my 3 year olds who aren’t super into tofu...the honey mustard sauce is sooo good too! I loved these too!  A great alternative to chicken nuggets 

I loved this! I ate the left overs on my way to work for breakfast :)
This is prob the best way I’ve had tofu so far, after finally properly pressing it for a while too. 
I haven’t seen a Chick-fil-a here in Canada. This sauce was awesome. Thanks!

This was SUPER good. This is the first recipe I tried by you and I cannot wait to try more. The sauce is delicious and I love that it's baked instead of fried. Definitely a keeper!!

My first tofu experience! They looked Exactly like chick-Fil-a, no doubt! The coating was nice a crispy and good flavor. I wish the actual tofu had more- wondering if it marinates well and if that would help. But truly thankful for help in our new plant-based lifestyle.

These were great! Fun way to change up the tofu routine. We used these as the “meat” for Vietnamese banh mi sandwiches. Definitely saving this recipe! Thank you!

https://content.jwplatform.com/videos/sQEIxGlF.mp4

Copycat Chik-fil-a Baked Vegan Tofu Nuggets 

Easy Baked Tofu Nuggets are crispy on the outside, tender on the inside, easy to make and make a delicious meal that grown ups and kids love! Serve with your favorite dipping sauce and some Oven Roasted Potato Wedges.

Easy Baked Tofu Nuggets

extra-firm tofu

almond milk

flaxseeds

salt

panko breadcrumbs

garlic powder

smoked paprika

Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)

In a small bowl, add the almond milk, cornstarch, ground flaxseeds and 1/4 teaspoon salt. Whisk well to combine, then set aside until the tofu is ready.

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. 

In another small bowl, combine the breadcrumbs, garlic powder, smoked paprika and 1/4 teaspoon salt. Set aside.

Slice the pressed tofu in half lengthwise, then into equal sized cubes.

Whisk the wet ingredients one more time. Coat each tofu cube in the wet ingredients, then into the breadcrumb mixture. Pat with the breadcrumb mixture to get as much as possible on the tofu. Place on the prepared baking sheet with parchment paper.

Bake for 15 minutes, then flip the pieces and bake for 15 more minutes, until golden and crispy. Serve immediately with dipping sauce of choice, and enjoy!

Simple and delicious crispy baked tofu nuggets! One of my favourite ways to eat tofu with a never-fail super crispy crumb coating!

Baked Tofu Nuggets

400 g extra firm tofu

breadcrumbs

tbsp vegetable oil ((sunflower, canola

tsp smoked paprika

turmeric

tsp flaky sea salt

tsp black pepper

oregano

g corn starch

200 ml plant milk ((soy milk works best))

Preheat the oven to 180c/355f (fan).

Wrap the tofu in paper towel and gently squeeze out the excess moisture. Slice the block of tofu into five 1cm slabs and then gently break each slab into 4 nuggets using your hands - not a knife. Set aside.

Take 3 medium bowls. In bowl 1 place the plant milk. Add the lemon juice and whisk well. The milk should thicken quickly. Set aside. In bowl 2, place the corn starch. Set aside.

Place the panko breadcrumbs into a dry frying pan. Drizzle over the vegetable oil and stir well to completely coat the panko. Place the pan over medium heat. Toast the breadcrumbs very carefully, making sure you&#039;re constantly stirring the breadcrumbs with a spatula until they&#039;re lightly golden brown. Don&#039;t let the breadcrumbs burn! Remove the breadcrumbs from the pan immediately and transfer to bowl number 3.

Add the remaining ingredients to the breadcrumbs and stir well to combine.

To coat the tofu, place a nugget into the corn starch. Using one hand, make sure the nugget is completely coated in corn starch. Tap the nugget on the side of the bowl to remove any excess corn starch.

Transfer the nugget to the plant milk mixture. Using the other hand, make sure the nugget is coated in the plant milk mixture. Remove and allow the excess liquid to drip back into the bowl. Place the coated nugget back into the corn starch.

Using the first hand, coat the nugget in corn starch again and then back into the plant milk mixture so that the nugget has two layers of corn starch and two layers of plant milk mixture. Drop the coated nugget into the breadcrumbs and toss the bowl to make sure the nugget is completely coated. Remove from the breadcrumbs with a fork and place on a baking sheet.

Repeat the process with the remaining tofu nuggets until they&#039;re all completely coated and arranged on the baking sheet. To save time, you can do the coating process two or three nuggets at a time, if you&#039;re in a rush.

Place the baking sheet of nuggets in the preheated oven and bake for a total of 35 minutes, flipping the nuggets after 20 minutes.

Once baked, remove the nuggets from the oven and serve immediately with your favourite dipping sauce and a sprinkle of finely chopped parsley (optional).

Slices of firm tofu, coated in a flavourful batter and dipped in seasoned breadcrumbs, then fried or baked to crispy golden perfection.

Breaded Tofu

firm tofu

tbsp flour (plain / all purpose)

flour (plain / all purpose)

soy sauce

mustard

maple syrup

water

yeast

tsp salt

tsp black pepper (ground)

thyme

vegetable oil (for frying)

Tofu

Drain the tofu and press it if necessary to remove excess moisture. Cut the tofu into rectangular slices approximately ½ cm or a ¼ inch thick. 

Batter

Prepare the batter by whisking together the flour, water, soy sauce, vegan dijon mustard, maple syrup and garlic powder until completely smooth.

Breadcrumbs

To prepare the breadcrumb coating, stir together the panko breadcrumbs, nutritional yeast, thyme, salt and pepper.

Setup

Set up your breading station with three shallow bowls or plates containing the plain flour, the batter, and the seasoned breadcrumbs, plus a plate or board to set down the coated tofu.

Preparation

Dusting

Evenly coat a slice of tofu with plain flour, and knock off any excess.

Next, dip the slice in the batter. Use a fork to evenly coat it and briefly let drip off excess batter.

Coating

Using the fork, transfer the battered tofu slice to the bowl of breadcrumbs. Using a second, dry and clean fork, completely cover the slice in breadcrumbs on both sides and around the edges. You can use gentle pressure of your hands to press the coating onto the tofu. Carefully shake off excess breadcrumbs and set the slice down on a prepared plate. Repeat the breading with the rest of the tofu.

Breading

Frying

Pan Frying: Cover the base of a frying pan in vegetable oil and heat it up on medium-high to high heat. Fry the breaded tofu for 2-3 minutes on each side until golden brown. Adjust the heat if necessary. Once the tofu is done on both sides, set it down on a plate lined with a double layer of kitchen roll to soak up excess frying oil. If you are frying the breaded tofu in batches, top up with extra oil in between to keep the pan base covered.

Bake

Oven Cooking (alternative method): Preheat the oven to 200°C (390°F). Spread some cooking oil on a baking sheet and place the coated tofu on top. Gently rub the tofu in the oil, then turn the slices over and repeat. Bake for 15-20 minutes, turning the tofu over halfway through, until it has reached the desired colour and crunchiness.

Cooking

These Crispy Baked Tofu Nuggets are meatless chicken fingers that are tossed in a flavourful BBQ sauce! It’s an easy Vegan Chicken Nuggets recipe that is so delicious!

Crispy Baked Tofu Nuggets

Block firm tofu (approx. 14 ounces)

tbsp neutral oil

tsp sea salt

yeast flakes (optional)

non-dairy milk

apple cider vinegar (optional)

tsp prepared BBQ sauce (or another spicy sauce)

tbsp neutral oil (or melted vegan butter)

Cut tofu into 5-6 slices. Wrap in kitchen paper or a clean kitchen towel (*as pictured in the step-by-step pics in my blog post) to press out the liquid. Place a heavy pan or another weight on top, and set aside for half an hour (or overnight) until the tofu is very dry and looks dense. Then, cut the tofu slices into fingers.

Preheat your oven to 395 ºF (200 ºC).

Now take 3 bowls. In one bowl, combine all ingredients for the breadcrumb mixture. In another bowl, add the cornstarch. In the third bowl, stir together the non-dairy milk and apple cider vinegar.

Take one tofu finger at a time, toss into the cornstarch first, then dip into the non-dairy milk. Repeat this step (put back into the cornstarch, then into the non-dairy milk), and finally coat with the breadcrumb mixture.

Repeat with all the tofu fingers, placing them on a lightly greased baking sheet in a single layer. Spray with a little cooking oil for more crispness, if desired. Bake for about 30-40 minutes, flipping them halfway through baking.

Optional step: Stir together BBQ sauce with oil. Remove tofu from the oven and brush with BBQ oil mixture. Place back in the oven, and continue baking for another 5 minutes, or until crispy!

Serve with herb dip or another favorite dip and enjoy!

(If you want to make the nuggets ahead or freeze for the future, please read the recipe notes or my blog post.)

See recipe video + step-by-step photos above!

These easy vegan Tofu Nuggets are crispy on the outside, tender on the inside, and seasoned to perfection all the way through! They&#039;re served with a mouthwatering spicy peanut dip and any other sides you like.

Tofu Nuggets

plant-based milk

tsp cumin

tbsp arrowroot starch

oz extra firm tofu (cubed)

grain-free crackers (or grain-free breadcrumbs)

creamy unsalted peanut butter

tbsp compliant sugar-free hot sauce (OR Sriracha)

tbsp smoked paprika

tbsp coconut aminos

Preheat the oven or air fryer to 350°F and line a large baking pan with parchment paper. 

In a mixing bowl, whisk together the milk, cumin, salt, and arrowroot starch.

Dip each tofu cube in the batter, then in the crushed crackers.

Place the cubes on the baking sheet and bake in the preheated oven for 25 minutes, until crispy and golden brown.

Oven Method:

Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Air Fry at 375F for 15 minutes, or until golden and crispy, flipping halfway through.

Air Fryer Method:

Meanwhile, prepare the dip by whisking together the peanut butter, sriracha, smoked paprika, cumin, coconut aminos and milk.

Make the dip

Serve the tofu nuggets with the peanut dip and an optional side of your choice, such as cauliflower rice.

Serve

Air Fry Tofu is an easy variation of my Baked Tofu Nugget Recipe. Using the same ingredients, you can make these vegan nuggets in the air fryer with the same delicious flavor and texture but in half the time.

Air Fryer Tofu Nuggets (Vegan &amp; Oil-Free)

oz extra firm tofu ((or super firm tofu))

onion powder

tsp sweet paprika

tsp poultry spice broth powder

If you are using the freeze/thaw method, be sure the tofu is fully thawed. (I transfer it to the refrigerator in the morning of the day I want to make it.)

Press the tofu for 10 to 30 minutes. (Exact time will depend on how firm the tofu is.)

Preheat the Air Fryer to 400°F or 200°C

In a large glass mixing bowl, combine all of the &quot;Paste&quot; ingredients and stir to combine. If the mixture is too thin, add more nutritional yeast. If the mixture is too thick, add water in small increments.

Break the tofu into bite-sized chunks over the bowl. As you do this, use your thumb to create craggy, rounded edges. (The pieces will hold the paste better and take on a more nugget-like shape if they&#039;re rounded and have craggy edges.)

Lightly fold the chunks into the paste, being careful not to break the tofu too much.

Use tongs to add the tofu to the air-fryer basket. (Avoid adding extra paste to the basket, as it could burn.) For best results, the tofu should sit in a single layer along the bottom of the basket. (See photo above.)

Cook for 12 to 15 minutes, stopping halfway to shake the basket. Serve right away or store for later.

Crispy, savory, super snack-able tofu nuggets! Freezer-friendly, kid-approved, protein-packed, and perfect with your favorite dipping sauce. Plant-based, gluten-free, and just 10 ingredients required!

(14 oz.) package extra firm tofu, pressed and

Avocado oil spray* ((or other neutral spray))

raw cashews

sea salt and black pepper

unsweetened dairy-free milk ((we used almond))

lemon juice or apple cider vinegar

Easy Vegan Tartar Sauce

Easy Homemade Ketchup

"Honey" Mustard Dipping Sauce

Easy Vegan Ranch

15-Minute Vegan BBQ Sauce

Preheat oven to 400 degrees F (204 C) and prepare a baking sheet by spraying it with avocado oil (for the crispiest nuggets) or lining with parchment paper.

If you haven’t already pressed your tofu, do so at this time by using a tofu press, or wrap in a clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.

While your tofu drains, prepare the cashew coating. In the bowl of a food processor, combine the cashews, cornstarch, nutritional yeast, salt and pepper, smoked paprika, and garlic powder. Pulse a few times to break down the cashews slightly, then turn the processor on until you achieve a fine meal (see photo), about 30-45 seconds. Transfer the cashew coating to a shallow bowl or dish.

Next, make the vegan buttermilk in a separate shallow bowl or dish by combining the dairy-free milk and lemon juice. Mix and set aside to curdle. Then add 1/2 cup cornstarch (56 g) to another shallow bowl and set aside (adjust the amount of cornstarch if altering the default number of servings).

Cut your pressed tofu into 1-inch (2 ½ cm) cubes, and start the assembly line! Using clean hands, start by coating your tofu in cornstarch and gently tapping on the side of the bowl to shake off any excess. Next, dip in the vegan buttermilk and evenly coat, then place in the cashew coating and turn the tofu a few times to evenly coat all sides. Place your breaded nugget on the prepared baking sheet and repeat with the remaining tofu.

Bake for 30 minutes, flipping halfway through, until the tofu nuggets are slightly golden, dry, and bouncy to the touch. Let cool slightly before serving with your favorite sauce — we love them with tartar sauce, ketchup, &quot;honey&quot; mustard, ranch, or BBQ sauce. If serving to kids, it’s best to slice the nuggets in half to help the insides cool off.

Leftovers keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. For best texture, reheat in a 400 F (204 C) oven for 5-10 minutes or until warmed through.

https://www.youtube.com/watch?v=SCriex4osFs

Crispy, savory, super snack-able tofu nuggets! Freezer-friendly, kid-approved, protein-packed, and perfect with your favorite dipping sauce. Plant-based, gluten-free, and just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/crispy-baked-tofu-nuggets/
 
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Crispy Baked Tofu Nuggets | Minimalist Baker Recipes

Make super crispy breaded tofu sticks with just 5 base ingredients and a pan, oven, or air fryer. Delicious, versatile, and easy to make gluten-free and adapt with your seasoning and coating of choice!

Breaded Tofu Strips

extra firm tofu

Tablespoons of soy sauce

vegetable oil

bbq sauce

Drain and press the tofu and cut the block into strips the size and length of a finger.

In a medium bowl, combine the cornstarch, water, and soy sauce and whisk thoroughly with a fork.

Pour breadcrumbs, nutritional yeast, and salt onto a plate and mix thoroughly.

Heat oil in a large pan over medium-high heat.

Dip the tofu strips into the cornstarch mixture until evenly coated and immediately press into the breadcrumbs until all sides of the tofu are completely covered.

Once the oil is hot, lay the tofu on the pan and cook until it turns golden brown, about 2 to 3 minutes per side.

Transfer to a paper towel-lined plate and serve with bbq sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661527093/itPnpAruk.mp4

These Breaded Tofu Strips are always a hit with my friends – omnivorous and vegan alike. You can dip them in ketchup, bbq sauce, or even cut the tofu into cubes before breading and add them on top of a salad.

These Tofu Nuggets are easy to make and call for 8 simple ingredients. They bake up super crispy and they're totally kid-approved!&nbsp;

panko breadcrumbs (, more if needed)

14 oz block extra firm tofu (, drained and pressed (*see note))

water (, more if needed)

non-dairy milk (, unsweetened)

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