Golden Crunchy Tofu Nuggets (Printable)

Golden, crunchy tofu bites seasoned with smoky spices and coated in crispy panko crumbs.

# What You 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, ½ inch depth

# How To Make It:

01 - Wrap tofu in a clean kitchen towel, place a heavy pan on top, and press for 15 minutes to expel excess moisture.
02 - Slice 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 cubes and toss to coat evenly. Let marinate for 10 minutes.
04 - Arrange three bowls: flour in first; plant-based milk mixed with apple cider vinegar in second; panko breadcrumbs combined with nutritional yeast and salt in third.
05 - Dredge each tofu piece in flour, then dip in vegan buttermilk mixture, and finish by coating thoroughly with the breadcrumb mixture.
06 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2–3 minutes per side until golden brown and crispy.
07 - Remove nuggets and drain on paper towels. Serve immediately with preferred dipping sauces.

# Helpful Tips:

01 -
  • They're genuinely crispy and addictive, not rubbery or bland like disappointing tofu often is.
  • The whole thing comes together in 35 minutes, and most of that is just waiting and frying.
  • They work for snacking, meal prep, dipping, or throwing into wraps and grain bowls.
02 -
  • The difference between crispy and greasy comes down to oil temperature—if it's not hot enough, the nuggets absorb oil instead of searing. Use a thermometer if you have one, aiming for around 175°C (350°F).
  • Don't let breaded tofu sit for more than a few minutes before frying, or the coating gets soggy from the marinade moisture. Bread and fry in one smooth motion.
  • The nutritional yeast is a quiet flavor hero—it adds umami and a subtle nutty note that makes people think there's a secret ingredient you're not telling them.
03 -
  • Keep a kitchen thermometer handy to monitor your oil temperature; it's the single biggest difference between crispy nuggets and ones that absorb too much oil.
  • If your marinade is a bit thin, pat the tofu dry after marinating and before breading—extra surface moisture is the enemy of crispiness.
  • Use a spider strainer or slotted spoon to fish nuggets out of hot oil rather than tongs; it's gentler on the coating and lets excess oil drain back into the pan.
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