Crispy Golden Tofu Nuggets (Printable)

Golden crispy tofu bites with a savory coating, ideal for snacks, dips, 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

# How to make it:

01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes to drain excess water.
02 - Slice tofu into ¾-inch cubes or nugget-sized pieces.
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Toss tofu in the mixture and let marinate for 10 minutes.
04 - Arrange three bowls: one with flour, one with plant-based milk mixed with apple cider vinegar (vegan buttermilk), and one with panko breadcrumbs combined with nutritional yeast and salt.
05 - Dredge each tofu piece in flour, dip into vegan buttermilk, then fully coat with the panko mixture.
06 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2 to 3 minutes per side until golden and crisp.
07 - Transfer fried nuggets onto paper towels to drain excess oil. Serve warm with preferred dipping sauces.

# Expert suggestions:

01 -
  • You get that irresistible crispy exterior and tender inside in under 40 minutes, no special equipment needed.
  • One batch feeds four people or becomes your personal snack stash for the week—I won't judge either choice.
  • It's the kind of dish that converts skeptics; even my meat-eating friends ask for the recipe.
  • Endless dipping sauce possibilities mean you'll never get bored with leftovers.
02 -
  • Pressing the tofu genuinely changes everything—I skipped this step once thinking I was saving time, and the result was soggy and disappointing, so trust the process.
  • The three-bowl breading station feels like overkill until you realize it's the difference between golden crispy and pale and sad.
  • Don't overcrowd the pan when frying; a few extra batches means better results, and patience pays off here.
03 -
  • Make a double batch and freeze the breaded (unbaked) nuggets on a tray before transferring to a container—they fry beautifully straight from frozen with no time added, basically a plant-based emergency snack.
  • If your oil starts looking dark or dirty after the first batch, strain it through cheesecloth or simply swap it out; clean oil makes noticeably better nuggets and tastes less heavy.
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