Tofu nuggets are a vegetarian version of classic chicken nuggets! Enjoy these baked or fried, and serve with your favorite sauces and sides. This kid friendly recipe might even fool the meat eaters in your family!
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Chicken nuggets are a childhood (and adult) favorite.
These vegetarian nuggets swap the chicken for tofu, which gives it a naturally similar texture to processed chicken. Get creative with your seasonings, or stick with the recipe for the truly savory, take-out fake-out you've been longing for.
Ingredients
- Extra firm tofu
- Soy sauce
- Water
- All-purpose flour
- Cornstarch
- Milk
- Apple cider vinegar
- Panko breadcrumbs
- Dijon mustard
- Garlic powder
- Onion powder
- Smoked paprika
- Italian seasoning
- Olive oil
How to make tofu nuggets
- Cut the block of tofu in half like a book, then rip each half into bite sized pieces.
- In a shallow bowl, combine the soy sauce, water, dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika.
- Add the torn tofu to the marinade and stir gently to coat. Let rest for 15 minutes, or refrigerate up to 2 days until ready to use.
- While the tofu is marinating, prepare your batter and crumb coating.
- In a shallow bowl, combine flour, milk, cornstarch, apple cider vinegar, and salt and pepper to taste.
- In a separate shallow bowl, combine milk and apple cider vinegar.
- In another shallow bowl, combine the panko, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
- Working a few nuggets at a time, dip the marinated tofu in the flour, then place it in the buttermilk. Repeat this step again, dipping it in the flour and then in the buttermilk.
- Next, place it in the crumb coating. Use your dry hand to turn the nugget in the panko, pressing it against the sides and making sure it is completely coated. Transfer the nuggets to a plate or baking sheet until ready to bake.
- Heat olive oil in a large skillet over medium heat.
- Working in batches so as not to crowd the pan, add tofu nuggets to the hot oil and fry for 5 minutes, turning occasionally until all sides are golden brown.
- Transfer cooked nuggets to a plate lined with paper towels and sprinkle with additional salt if desired. Finish with the remaining nuggets. Serve with your favorite dipping sauce.
Top tips
How to press tofu
I have deep dive guides on how to press tofu with or without a press, but it's really simple. Use a tofu press to remove the liquid for 20-30 minutes, or place it on top of a plate lined with a clean towel or paper towels and place something heavy on top for the same amount of time.
You'll know your tofu is ready when the surface is no longer wet and shiny and the dripping has stopped or slowed significantly if using a press.
How to dredge
Coating a food in batter and crispy coating is called dredging. It can be kind of messy, but follow these tips to keep things running smoothly.
- Set up an assembly line - Lay out your bowls so you have the marinated tofu first, then the flour, then the buttermilk mixture, next the crumb coating, and finally a plate or baking sheet to keep the dredged tofu on until you're ready to cook it.
- Have a wet hand and a dry hand - To keep yourself from making too big of a mess, use one hand to dip the tofu in the buttermilk and a different hand to dip it in the flour and crumb coating.
- Only do a few at a time - Don't dump everything in the batter at once. I recommend working with 3-4 nuggets at a time in order to be efficient without overwhelming the bowl.
How to store
Tofu nuggets are best enjoyed the day they're made, but leftovers can be kept in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing leftovers.
Tips for customizing tofu nuggets
- Swap the seasonings with your favorites such as chili powder or cayenne
- Make vegan nuggets by using unsweetened, plant based milk such as almond milk instead of cow's milk
- Make gluten-free nuggets by using tamari instead of soy sauce, a gluten-free flour blend, and a gluten-free breadcrumb
- Serve with your favorite dipping sauce such as ketchup, hot sauce, sriracha, mayonnaise, or wing sauce
FAQ
I recommend using extra firm tofu to make vegetarian nuggets because it will help them hold their shape and give them a good bite. Make sure you press the water out of the tofu before proceeding with the recipe for the best texture.
Panko breadcrumbs are crispy breadcrumbs that have a light, airy texture. They are ideal for breading foods and creating a crisp coating. I usually purchase them in the Asian foods aisle, but they can also be found in the aisle where you'd find other breadcrumbs and coatings, and probably in the natural/organic aisle as well.
Dipping the nuggets twice will create a barrier between the tofu and the crisp coating, allowing the tofu to stay tender while the coating stays crisp. If you're in a rush or you don't care, feel free to dip it only once.
This recipe calls for more flour, buttermilk, and crumb coating than you need because I find that makes it easiest to do the dredging. If you prefer less waste, cut these parts of the recipe in half and only mix up the other half if needed.
Yes! These nuggets can be made in the oven, but will turn out more pale than if you pan fry them.
To make baked tofu nuggets, arrange them in a single layer on a parchment lined baking sheet and spray lightly with cooking spray. Bake 25 minutes at 425ºF, turning once.
More tofu recipes
- Crispy Peanut Tofu
- Tofu Tinga
- Air Fryer Tofu
- Pesto Tofu
- Scrambled Tofu
- BBQ Tofu
- Kung Pao Tofu
- Crispy Roasted Potatoes with Thai Tofu Sauce
- Balsamic Tofu
- The Best Marinated Tofu Recipe
- Crispy Fried Tofu
- Cajun Tofu
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegetarian Tofu Nuggets
Ingredients
Marinated Tofu
- 14 ounces extra firm tofu, pressed
- 2 tablespoons soy sauce
- 1 tablespoon water
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Flour Coating
- 1 cup unbleached all-purpose flour
- 2 tablespoons cornstarch
Buttermilk
- ¾ cup milk
- 1 teaspoon apple cider vinegar
Crumb Coating
- 1 ½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
For Frying
- 3 tablespoons olive oil, more as needed
Instructions
- Cut the block of tofu in half like a book, then rip each half into bite sized pieces.
- In a shallow bowl or baking dish, combine the soy sauce, water, dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika.
- Add the torn tofu to the marinade and stir gently to coat. Let rest for 15 minutes, or refrigerate up to 2 days until ready to use.
- While the tofu is marinating, prepare your batter and crumb coating.
- In a shallow bowl, combine flour, milk, cornstarch, apple cider vinegar, and salt and pepper to taste.
- In a glass measuring cup or shallow bowl combine milk and apple cider vinegar.
- In another shallow bowl, combine the panko, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning.
- Working a few nuggets at a time, dip the marinated tofu in the flour, then place it in the buttermilk. You may want to use one hand for wet and one for dry to keep things from getting too messy. Repeat this step again, dipping it in the flour and then in the buttermilk.
- Next, place it in the crumb coating. Use your dry hand to turn the nugget in the panko, pressing it against the sides and making sure it is completely coated. Transfer the nuggets to a plate or baking sheet until ready to bake.
- Heat olive oil in a large skillet over medium heat.
- Working in batches so as not to crowd the pan, add tofu nuggets to the hot oil and fry for 5 minutes, turning occasionally until all sides are golden brown.
- Transfer cooked nuggets to a plate lined with paper towels and sprinkle with additional salt if desired. Finish with the remaining nuggets. Serve with your favorite dipping sauce.
Notes
Tips for customizing tofu nuggets
- Swap the seasonings with your favorites such as chili powder or cayenne
- Make vegan nuggets by using unsweetened, plant based milk such as almond milk instead of cow's milk
- Make gluten-free nuggets by using tamari instead of soy sauce, a gluten-free flour blend, and a gluten-free breadcrumb
- Serve with your favorite dipping sauce such as ketchup, hot sauce, sriracha, mayonnaise, or wing sauce
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