Golden Crispy Tofu Nuggets (Printable)

Golden crispy tofu bites with smoky spices and a crunchy coating, perfect for snacking or adding to meals.

# Ingredient List:

→ 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

# Steps:

01 - Wrap tofu in a clean towel and place a heavy pan on top for 15 minutes to remove excess moisture.
02 - Slice 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. Let sit for 10 minutes.
04 - Place flour in one bowl. In a second bowl, combine plant-based milk and apple cider vinegar to create vegan buttermilk. In a third bowl, mix panko breadcrumbs, nutritional yeast, and salt.
05 - Dredge each tofu piece in flour, dip into vegan buttermilk, then coat evenly 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 2–3 minutes per side until golden and crispy.
07 - Remove nuggets and drain on paper towels. Serve warm with preferred dipping sauce.

# Expert Advice:

01 -
  • They're genuinely crispy outside and tender inside, with no rubbery tofu taste hiding underneath.
  • Takes less time than ordering delivery and costs a fraction of what restaurant versions charge.
  • Works as a snack, salad topper, bowl ingredient, or wrapped up in something warm and portable.
02 -
  • Under-pressing your tofu is the most common reason these turn out soft instead of crispy—that 15 minutes isn't negotiable, and more time never hurts.
  • The buttermilk mixture is essential; without it, the breadcrumb coating slides right off during frying, so don't skip that step thinking you'll just use regular milk.
  • Watch your oil temperature closely because nuggets cook fast and will burn on the outside before the inside is warm if things are too hot.
03 -
  • Make a double batch and store extras in the fridge for up to three days—reheat briefly in a 180°C oven to restore crispiness rather than microwaving.
  • If your oil starts smoking before nuggets are done, lower the heat slightly; you want a steady sizzle, not aggressive bubbling that burns the outside before the inside warms through.
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