These healthy Baked Tofu Nuggets are crispy on the outside and soft on the inside. They are sure to please even the pickiest eaters!
These Baked Tofu Nuggets have a crispy texture while being soft on the inside. Seasoned with cheesy nutritional yeast, Dijon mustard, onion powder, and garlic powder, they are easy and flavorful.
They make a great snack, appetizer or main dish. They go well with BBQ Sauce or Vegan Honey Mustard Dressing. Since they are baked they are a healthy addition to any meal.
Tofu is really versatile. It can be made into pudding, vegan sour cream, tofu frittata, or these vegan nuggets. It takes on the flavors that you mix with it.
The firm and extra firm are best for making things like tofu bacon, tofu fries, and tofu scramble.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Tofu: I used extra firm tofu packed in water found in the refrigerated section of the grocery store. Firm tofu also works.
- Dijon mustard: I like Dijon mustard, but you could also use yellow mustard or spicy brown mustard.
- Almond milk: I used unsweetened plain almond milk. You could also use soy milk, oat milk, or your favorite dairy-free milk.
- Nutritional yeast: Adds a cheesy flavor. You could leave it out, but it will change the flavor profile. You could also use store-bought or homemade vegan parmesan.
- Chickpea flour (garbanzo bean flour): I like chickpea flour for the breading, but you could use rice flour or an all-purpose gluten free flour blend.
- Garlic powder and onion powder: Adds a pungent flavor.
- Cumin: Adds a warm spice flavor.
- Salt and pepper: Enhances flavors and adds flavor.
- Olive oil: Helps the tofu get crispy.
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Step 1: Drain and press the tofu. If you don't have a tofu press you can place a towel on a cutting board, then place the tofu on top, and cover it with part of the towel (so it's sandwiched in between the towel). Then place a cast iron skillet or other heavy object on top. Let sit 15 minutes or so.
Step 2: Slice tofu into nugget sized pieces. In a small bowl, whisk the Dijon mustard and almond milk together.
Step 3: In a medium bowl, whisk nutritional yeast, chickpea flour (garbanzo bean flour), onion powder, garlic powder, cumin, salt and pepper.
Pour mixture into a shallow dish for easier rolling.
Step 4: Dip the tofu cubes into the wet mixture, then the dry mixture. Place on an oiled parchment lined baking sheet.
Step 5: Bake for 20 minutes, flip, and bake until crispy.
These crispy baked tofu nuggets will keep up to 5 days in an airtight container in the fridge. They are best eaten right away but can be reheated in the oven.
- Vegan Honey Mustard Dressing
- 4 Ingredient Sriracha BBQ Sauce
- Vegan mayo
- Marinara sauce or pizza sauce
- Vegan Ranch Dressing
- Vegan Chipotle Ranch Dressing
- Don't be stingy with the black pepper! It adds a lot of flavor to the batter.
- Use a shallow dish for the dry mix. It makes it easier for rolling the tofu in the mix.
- Taste the dry ingredient mix before dipping the tofu in it. You may want more of a spice.
- Try to keep one hand for the wet ingredients and one for the dry ingredients to keep things cleaner.
Other Baked Tofu Recipes
If you are looking for a baked tofu recipe, look no further! These Baked Tofu Nuggets are a healthy snack or meal.
I originally posted this recipe Sept. 20, 2017. I added new photos, text, and a video when I republished it.
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I love a small baking sheet for these baked tofu nuggets. The one below is the one I own. It fits perfectly in a toaster oven.
Baked Tofu Nuggets
- 14 ounce extra firm tofu drained and pressed
- 1 tablespoon Dijon mustard
- ¼ cup unsweetened plain almond milk
- ¼ cup + 2 tablespoons nutritional yeast
- ¼ cup + 2 tablespoons chickpea flour garbanzo bean
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- Salt and pepper
- Olive oil
Optional Dipping Sauces
- Preheat oven to 400°.
- Slice tofu into nugget sized pieces.
- In one bowl, mix Dijon mustard and unsweetened plain almond milk.
- In another bowl, mix nutritional yeast, garbanzo bean flour, onion powder, garlic powder, cumin, salt and pepper. Pour mixture into a shallow dish for easier rolling.
- Dip tofu nuggets in wet mixture, then in dry mixture. Place on an oiled piece of parchment on a sheet pan. Bake at 400° for 20 minutes, flip and bake for another 20 minutes*.
- Serve with BBQ Sauce, Sweet Mustard Dressing, or marinara sauce.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
My daughter loves these, which says a lot because she is a very picky eater. Thanks for the recipe!
Willow Moon says
These look great! I was wondering about sending them in my kids' lunch boxes. Are they reasonably tasty cold or maybe kept warm in a Thermos? Thanks!
Willow Moon says
It's funny you ask! I actually have a recipe coming up with these on a salad. So I have had them hot and cold and like them both ways.
Sondra Barker says
I have recently gone vegetarian, and it has been hard living without chicken nuggets! This looks like the perfect substitute.
Willow Moon says
Brittany Poulson says
What a fun idea! I bet my kids would love these!