Stuff these crispy baked tofu nuggets in a sandwich, pile them on a salad, or dip them in your favorite sauce. These versatile little bites are delicious any way you eat them, and they're super easy to whip up!

Plate of Baked Tofu Nuggets with dipping sauces.

There's just something about crispy breaded finger food. And okay, I'll admit that I like it best fried, but it's not about the grease because I love my crispy baked snacks too.

A couple of years ago I shared a recipe for tofu chicken nuggets. Since then a lot of folks have asked me if they could bake their nuggets. And while they answer is yes, you can (and you'll find instructions within the post for doing so), those nuggets are best when fried. I decided it was time to come up with a recipe for baked tofu nuggets done right!

A coating of vegan buttermilk batter and a panko crust are the keys to creating crispy, delicious tofu nuggets in the oven.

These nuggets are absolutely delicious, easy to make, and amazing in all kinds of dishes, from salads to sandwiches, and even all by themselves!

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Ingredients You'll Need
How They're Made
Leftovers & Storage
More Tofu Recipes
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Ingredients You'll Need

All-purpose flour. Whole wheat flour also works!
Non-dairy milk. Just about any variety will work, as long as it's unsweetened and unflavored. Read my guide to non-dairy milks if you need help choosing one.
Red wine vinegar.
Salt.
Panko breadcrumbs. Regular breadcrumbs should work too — panko is usually the only variety I can find that's vegan, so it's what I use.
Spices. We're adding some flavor to our nuggets with garlic powder, onion powder, cumin, paprika, and black pepper.
Tofu. The recipe calls for super-firm tofu, because it's easy to work with and has a great texture. Extra-firm tofu works as an alternative, but you'll need to press your tofu before using it.
Soy sauce. Tamari and liquid aminos will also work.
Oil. You can skip this if you prefer to keep the recipe oil-free, but it will help to get your nuggets extra crispy. You only need a little bit! Brush it on or spray it on to help your coating brown and crisp.

How They're Made

The following is a detailed photo tutorial on how to make baked tofu nuggets. Scroll down if you'd prefer to skip right to the recipe!

Start by gathering a bunch of bowls. You'll need to set up a few dipping stations for your nuggets.

First, place some flour into a small bowl. This is our first dipping station.

Next, whisk some non-dairy milk together with a bit more flour, red wine vinegar, and salt.

Bowl of seasoned panko breadcrumbs with a spoon.

In another bow, stir together your panko breadcrumbs, spices, and salt.

Tofu cubes in a bowl with soy sauce and a spoon.

And finally, in another bowl, place diced tofu with a tablespoon of soy sauce. Gently stir to coat the tofu in soy sauce.

Three tofu cubes in a bowl of flour with a spoon.

Transfer the tofu cubes, a few at a time, to the bowl of flour. Gently roll them around to evenly dredge them in flour.

Three tofu cubes in bowl of batter with a spoon.

Transfer the flour coated tofu cubes to the batter, then carefully coat them in batter.

Three tofu cubes in a bowl of panko breadcrumbs with a spoon.

Finally, place the tofu cubes into the bowl with the panko mixture, rolling them around until they're coated. Be gentle, as the coating can easily clump and rub off.

Unbaked tofu nuggets on parchment paper on a baking sheet.

Arrange the coated tofu cubes on a parchment paper-lined baking sheet. Repeat the process until all of the tofu cubes are coated, then lightly spray or brush them with oil.

Pop your tofu cubes in the oven and bake them until they're crispy and lightly browned.

Plate of Baked Tofu Nuggets, two bowls of dipping sauces, and lemon wedges.

Your baked tofu nuggets are ready to enjoy! I like to serve mine with some vegan ranch dressing and barbecue sauce. Ketchup, mustard, vegan honey mustard, or vegan blue cheese are also great dipping sauce options!

Leftovers & Storage

Leftover tofu nuggets will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months. To reheat, first thaw them out if they're frozen, then place them in an oven at 400°F for 6 to 8 minutes, until they're hot and crispy.

More Tofu Recipes

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