Golden Crispy Tofu Nuggets (Printable)

Crispy tofu bites with smoky spices and a crunchy panko coating, perfect for quick plant-based snacking.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce or tamari (gluten-free option)
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 (about ½ inch depth)

# How To Make It:

01 - Wrap tofu in a clean kitchen 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 together soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Add tofu pieces and toss to coat evenly. Let marinate for 10 minutes.
04 - Arrange three bowls: fill the first with flour, the second with plant-based milk mixed with apple cider vinegar to create vegan buttermilk, and the third with panko breadcrumbs, nutritional yeast, and salt combined.
05 - Dredge each tofu piece in flour, dip into vegan buttermilk, then thoroughly coat in the panko mixture.
06 - Heat vegetable oil to a depth of ½ inch in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2 to 3 minutes on each side until golden brown and crispy.
07 - Transfer fried nuggets onto paper towels to absorb excess oil. Serve warm with your preferred dipping sauce.

# Expert Suggestions:

01 -
  • They're genuinely crispy on the outside—no soggy disappointments here.
  • Ready in 35 minutes, with most of that time being hands-off pressing and marinating.
  • Perfect for meal prep, snacking straight from the fridge, or tossing into bowls and wraps.
02 -
  • Pressing the tofu is not optional—I learned this the hard way when I skipped it and ended up with soggy nuggets that fell apart.
  • The plant-based buttermilk mixture (milk plus vinegar) is crucial for getting the breadcrumbs to stick; don't just use plain milk.
  • Don't flip them too early; wait until the underside is visibly golden before turning, or they'll break apart.
03 -
  • Don't skip the vegan buttermilk step—it's the difference between coating that sticks and coating that flakes off during cooking.
  • Keep your oil temperature consistent by monitoring it with a thermometer; too cool and they absorb oil, too hot and they brown before cooking through.
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