Easy Tofu Nuggets

Freshly baked tofu nuggets with two dipping sauces.

Prep Time 15

Cook Time 30

Total Time 45

Servings:5 servings

Author: Lori Rasmussen, My Quiet Kitchen

These tofu nuggets are so tasty, satisfying, and simple to make! With a quick batter and gluten-free "breading." You can air fry or bake in the oven! They're vegan, gluten-free, nut-free, and can be made without oil, if you like.

Yield: about 25 nuggets

Ingredients
US Customary | Metric

The tofu:

16 ounces super firm tofu, patted dry - or extra-firm, pressed; see Note 1

For the wet mixture/batter:

⅓ cup plain, unsweetened soy milk - or similar
1 tablespoon gluten-free tamari - or soy sauce if you don't need GF
1 tablespoon mustard
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon maple syrup - or agave
⅛ teaspoon black pepper
⅛ teaspoon liquid smoke, optional

For the breading:

½ cup nutritional yeast - if omitting oil reduce to ⅓ cup
3 tablespoons brown rice flour, optional - if omitting oil reduce to 2 Tbsp; see Note 2 for panko option
1 teaspoon poultry seasoning
1 teaspoon smoked paprika
¾ teaspoon fine sea salt - reduce to ½ teaspoon for oil-free version
½ teaspoon dried parsley, optional
⅛ teaspoon black pepper
2 ½ tablespoons avocado oil, optional - or another neutral cooking oil

Instructions

If using super firm tofu, there's no need to press it first. Remove from the vacuum-sealed package and pat dry.
Preheat the oven to 375 degrees F and locate a baking sheet. Line the baking sheet with parchment paper or a silicone baking mat. If air frying, preheat the air fryer to 355 degrees F.
Whisk together the wet ingredients in a large bowl or rectangular dish. Use your hands to break off nugget-size pieces of tofu, and place in the batter. You should get about 25 nuggets. It's fine if they are irregular in shape and size. Use a large spoon to carefully toss the tofu until fully coated. Set aside.
In a small bowl combine the dry breading ingredients first, then mix in the oil, if using. For oil-free, simply omit the oil and note the reduced ingredient amounts (they still turn out great!).
One piece at a time, pick up the tofu and place in the breading. Toss to coat, gently shake off excess, and place on the baking sheet. If air frying, set the breaded pieces on a plate. Once the air fryer is preheated, add all nuggets at the same time, or in two batches so as not to overcrowd the air fryer.
Bake for 30 to 32 minutes, flipping at the halfway mark. Or air fry for 10 to 12 minutes, checking at the halfway point (no need to flip). The nuggets are done when golden and crispy. Serve immediately with your favorite dipping sauces.

Notes

Note 1 – Super firm tofu works well because you don't need to press it first. It's sturdy and easy to break into nuggets. If using extra firm, press it for 20–30 minutes before placing in the batter. See these easy instructions for pressing tofu (by Karissa's Vegan Kitchen).

Note 2 – If you don't have brown rice flour, sub panko or additional nutritional yeast.

Crispiness –I wanted to offer an easy, wheat-free alternative to all of the flour-breaded nuggets out there, but note that nutritional yeast doesn't get as crisp as flour that has been fried. If you prefer a crispier breading, use 1 cup gluten-free panko breadcrumbs + ¼ cup nutritional yeast.

Storing and Reheating – during storage the nuggets will absorb moisture and won't be crispy. They're best reheated in the oven or air fryer. Tofu nuggets keep in the fridge for up to 5 days. Freezing not recommended.

Nutrition