Golden Crunchy Tofu Nuggets (Printable)

Golden, crunchy tofu bites seasoned with smoky paprika and soy, ideal for snacking or bowls.

# 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 (approx. ½ inch depth)

# How-To Steps:

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 nugget-sized cubes approximately ¾ inch (2 cm).
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Toss tofu in marinade and set aside for 10 minutes.
04 - Arrange three bowls: one with flour, one with plant-based milk mixed with apple cider vinegar, and one with panko breadcrumbs combined with nutritional yeast and salt.
05 - Dredge each tofu piece in flour, dip into the plant-based milk mixture, then thoroughly coat with the panko breadcrumb blend.
06 - Heat vegetable oil approximately ½ inch deep in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2 to 3 minutes per side, until golden brown and crispy.
07 - Transfer cooked nuggets to paper towels to drain excess oil. Serve warm with preferred dipping sauces.

# Expert Tips:

01 -
  • They're actually crispy—not soggy, not rubbery, but genuinely satisfying crunch that happens in twenty minutes.
  • The marinade sneaks in enough flavor that you don't need fancy dipping sauces, though they're fun with them anyway.
  • They work for everything: snacks straight from the pan, lunch bowl toppers, or that moment when friends show up hungry and you need something quick that feels homemade.
02 -
  • Pressing the tofu isn't optional—I learned this the hard way with a soggy first batch that taught me this step is the foundation of everything that follows.
  • The plant-based milk and apple cider vinegar combination actually matters because it reacts with the baking process to create a lighter, crispier crust than just milk alone.
  • Once they cool even a little, they start losing crunch, so timing your frying to when people are actually ready to eat is half the battle.
03 -
  • If you want extra insurance against any sogginess, bake the fried nuggets at 200°C for five to seven minutes after frying to remove any remaining surface moisture while keeping the interior tender.
  • An air fryer version works beautifully too—spray generously with oil and air fry at 200°C for twelve to fifteen minutes, flipping halfway through—and the cleanup is infinitely easier.
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