These healthy Baked Tofu Nuggets are crispy on the outside and soft on the inside. They are sure to please even the pickiest eaters!
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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 a 4 Ingredient 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 chocolate vegan pudding, vegan sour cream, tofu frittata, or these vegan tofu nuggets. It takes on the flavors that you mix with it.
The firm tofu and extra firm tofu are best for making things like sriracha baked tofu fries, tofu bacon, crispy tofu fries, and tofu scramble.
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❤️ Why You'll Love Them
- They have a crispy coating while being soft on the inside.
- It's an easy recipe with simple ingredients the whole family will love.
- Eat it with your favorite sauce. These vegan chicken nuggets go well with BBQ sauce or vegan honey mustard sauce.
🧾 Ingredients
- Tofu: I used a block of 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 a gluten-free all-purpose flour blend.
- Garlic powder and onion powder: Adds a pungent flavor.
- Cumin: Adds a warm spice flavor.
- Salt and black pepper: Enhances flavors and adds flavor. I like to use sea salt.
- Olive oil: Helps the tofu get crispy. You could also use avocado oil or another neutral-tasting oil.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Drain and press the block of tofu to get rid of the excess water. If you don't have a tofu press you can place a clean kitchen towel on a cutting board.
Step 2: Then place a cast iron skillet or other heavy object on top. Let sit for 15 minutes or so. Slice tofu into bite-sized pieces.
Step 3: In a small bowl, whisk the Dijon mustard and almond milk together.
Step 4: In a separate 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 5: Dip the pressed tofu cubes into the wet mixture, then the dry mixture. Drizzle a little oil on a parchment-paper lined baking sheet. Place tofu bites in a single layer on the oiled parchment paper.
Step 6: Bake for 20 minutes, flip, and bake until crispy and golden brown.
💭 Tips
- 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 to roll the tofu in the mix.
- Taste the dry ingredient mix before dipping the tofu in it. You may want more of a particular spice.
- Try to keep one hand for the wet ingredients and one for the dry ingredients to keep things cleaner.
🍽 Serving
- Vegan Honey Mustard Dressing
- Vegan BBQ Sauce
- Vegan mayo
- Marinara sauce or pizza sauce
- Ketchup
- Hot sauce
- Vegan Ranch Dressing
- Spicy Ranch Dressing with Chipotle
👩🏻🍳 Recipe FAQs
This crispy baked tofu nugget recipe 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.
Other Baked Tofu Recipes
🎥 Video
If you are looking for a baked tofu recipe, look no further! These Crispy Tofu Nuggets are a healthy snack or meal.
If you tried this Baked Tofu Nuggets Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on September 20, 2017. I added new photos, text, and a video when I republished it.
This recipe is in my All-Time Best Recipes ebook.
📋 Recipe
Baked Tofu Nuggets
Ingredients
- 14 ounces 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
Instructions
- Preheat oven to 400°F.
- 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 the wet mixture, then in the dry mixture. Place on an oiled parchment paper lined baking sheet. Bake at 400°F for 20 minutes, flip, and bake for another 20 minutes*.
- Serve with BBQ Sauce, Sweet Mustard Dressing, or marinara sauce.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Denise says
My daughter loves these, which says a lot because she is a very picky eater. Thanks for the recipe!
Willow Moon says
Thanks Denise!
Cat 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.
Sondra xx
Willow Moon says
Thanks Sondra!
Brittany Poulson says
What a fun idea! I bet my kids would love these!