These healthy, vegan tofu nuggets are not only oil-free and super crispy, but they also have the perfect chewy texture! For this recipe, the tofu is baked in the oven instead of fried. This also makes the whole process of preparing them much easier!
To make the tofu nuggets, you first let them soak in a wet mixture so they don’t dry up during baking. The wet mixture is simply a vegan buttermilk, which you can make by combining soy milk and lemon juice. Soy milk works best for this as it’s richest in proteins.
The wet mixture is also what makes the dry mixture stick to the tofu. For the dry mixture, you can use any variation of bread crumbs, nutritional yeast, almond meal, shredded coconut, and spices. When you add the tofu cubes to the dry mixture, it helps to use a fork and tap it on the bowl a few times. This way, the excess soy milk stays in the wet mixture bowl and doesn’t clump the dry mixture.
The trick to getting these healthy vegan tofu nuggets super crispy without using oil is a high oven temperature. So before you even begin breading the nuggets, preheat your oven to 230°C/450°F.
When you flip the tofu nuggets halfway through baking, be careful and again, use a fork. Gently lift each nugget with the fork so that the breadcrumb coating doesn’t remain stuck to the baking paper.
You can totally serve these tofu nuggets on their own as a little snack with some bbq sauce or ketchup. They also make a great topping for salad bowls as you can see below. Alternatively, you can add them to a wrap or as taco filling. Or, you can make slightly bigger nuggets and use them as burger patties!
Serve These Crispy Vegan Tofu Nuggets With a Side of BBQ Sauce
- – 1 block firm tofu (~200 g)
- wet mixture
- – 100 ml soy milk
- – juice of 1/2 lemon
- dry mixture
- – 50 g breadcrumbs
- – 2-3 tbsp nutritional yeast
- – 1/2 tsp paprika
- – 1/2 tsp garlic powder
- – salt
- – pepper
- Preheat your oven to 230°C/450°F. Combine the ingredients for the wet mixture, stir and let sit for a couple of minutes.
- Cut or break the tofu nuggets into little cubes roughly the same size. Add them to the wet mixture and let them soak for a couple of minutes.
- In the meantime, add the dry ingredients to a bowl and mix. Line a baking tray with baking paper.
- Remove one tofu cube from the wet mixture and transfer to the dry mixture. Coat evenly, then transfer to the baking tray. Repeat with the remaining tofu.
- Bake the tofu nuggets for 20 minutes, flipping them halfway through.
You could also use any other plant-based milk, but soy milk works best to make vegan buttermilk because it has a high amount of protein.
Feel free to experiment with the ingredients for the dry mixture. You can use: breadcrumbs, nutritional yeast, almond meal, ground hazelnuts/walnuts, quinoa, hemp seed hearts…
You can also try making this vegan tofu breakfast scramble. The recipe has a taste and texture very similar to that of real eggs. Whip it up for breakfast, or serve it for a filling brunch, lunch, or dinner!