Golden crunchy tofu nuggets (Printable version)

Golden crunchy tofu bites with smoky spices and a crispy coating, great for snacking or adding to meals.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes to remove excess moisture.
02 - Slice tofu into ¾-inch cubes or nugget shapes.
03 - In a bowl, whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper. Add tofu and toss to coat. Let sit for 10 minutes.
04 - Place flour in the first bowl. Mix plant-based milk with apple cider vinegar in the second bowl to create vegan buttermilk. Combine panko breadcrumbs, nutritional yeast, and salt in the third bowl.
05 - Dredge each tofu piece in flour, dip in vegan buttermilk, then thoroughly coat with the breadcrumb mixture.
06 - Heat ½ inch vegetable oil in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2–3 minutes per side until golden brown and crispy.
07 - Remove nuggets and drain on paper towels. Serve warm with preferred dipping sauces.

# Expert tips:

01 -
  • They're ridiculously crispy outside and surprisingly tender inside, which never gets old no matter how many batches I've made.
  • The marinade brings this savory-sweet depth that makes you forget you're eating tofu, and they're endlessly versatile whether you're dipping them, tossing them into a bowl, or just snacking straight from the plate.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when my first batch came out soggy inside, and that one lesson changed everything about how crispy they turn out.
  • Keep your oil at medium-high heat, not screaming hot—if it's too hot the outside burns before the inside crisps up, but too low and they absorb oil like a sponge instead of frying.
03 -
  • Toast your breadcrumb mixture in a dry pan for a minute before using it—it deepens the flavor and creates an even crunchier crust that tastes restaurant-quality.
  • Let your pressed tofu come to room temperature before marinating so it absorbs the flavors better instead of being cold and closed off.
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