Golden crunchy tofu nuggets (Print Version)

Golden, crunchy tofu bites seasoned with smoky spices, ideal for snacking or as a plant-based addition to meals.

# 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 Steps:

01 - Wrap the tofu in a clean kitchen towel and place a heavy pan on top. Press for 15 minutes to remove excess moisture.
02 - Cut the pressed tofu into ¾-inch cubes or nugget shapes.
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Add tofu and toss to coat evenly. Let marinate for 10 minutes.
04 - Set up three bowls: one with flour, one with plant-based milk mixed with apple cider vinegar (vegan buttermilk), and one combining panko breadcrumbs, nutritional yeast, and salt.
05 - Dredge each tofu cube in flour, dip into the vegan buttermilk, then thoroughly coat with the panko mixture.
06 - Heat vegetable oil in a large skillet to about ½ inch depth over medium-high heat. Fry tofu nuggets in batches for 2 to 3 minutes per side until golden brown and crispy.
07 - Transfer fried nuggets onto paper towels to drain excess oil. Serve hot with preferred dipping sauce.

# Expert Hints:

01 -
  • They're legitimately crispy on the outside and tender inside—no soggy disappointments or dense textures.
  • The marinade adds savory depth that actually makes you forget you're eating tofu.
  • Ready in 35 minutes from start to finish, perfect for weeknight dinners or last-minute snacks.
02 -
  • Pressing the tofu is genuinely non-negotiable—I learned this the hard way with mushy, oil-logged nuggets that taught me a valuable lesson.
  • The vegan buttermilk (milk plus vinegar) actually matters; it creates a better coating than milk alone.
  • Temperature control prevents burnt exteriors and raw centers—medium-high heat is the sweet spot, not screaming hot.
03 -
  • If you're making these ahead, let the breaded nuggets rest in the fridge for 30 minutes before frying—the coating adheres better and you get even crunchier results.
  • Save your frying oil if it's still clean; strain and store it for future batches (tofu doesn't leave much residue), which saves money and reduces waste.
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