Get ready to fall in love with tofu! These panko breaded tofu nuggets are lightly marinated then baked in the oven until crispy and golden. They are perfect for weeknight meals or as a snack!
If you're looking for a staple tofu recipe, look no further than these panko-breaded nuggets. This recipe makes the perfect dinner centerpiece, crispy salad topping, or dunk-able appetizer.
Why this recipe works
- Kid-friendly: Tofu nuggets are kid-approved, especially when served with a dipping sauce.
- Simple ingredients: Made using pantry staples like all-purpose flour, panko and common spices.
- Vegan or vegetarian: You can make this recipe using eggs or flax-seed eggs. I have tested both methods so I can confirm that they both work.
- Healthy option: Since these are baked in the oven, they are oil-free and a healthier option than fried tofu.
Recipe ingredients
Tofu: I recommend extra-firm or super firm tofu for the best texture. Firm tofu will work if that's what you have on hand.
Egg or flax egg: This is what helps the breadcrumbs stick to the tofu.
Panko breadcrumbs: I used panko because it is delightfully crispy and crunchy. You can actually use traditional breadcrumbs if you prefer.
Step by step instructions
- Marinate in vegetable broth and soy sauce for 10 minutes (you can skip this step, but it adds a lot of flavor to the final result!)
- Coat with flour
- Dunk in flax eggs or eggs (the results are very similar)
- Coat in seasoned panko
5. Bake for 30 minutes at 400 degrees F, turning halfway through; remove tofu nuggets from the oven when they're golden brown and crispy
FAQ and Expert Tips
- Spice: The spicy seasoned panko crumbs in this recipe are an ode to classic Southern fried chicken, but regular panko also works.
- Seasonings: Another option is to use regular panko and 1-2 teaspoons of Cajun seasoning (this is my favorite Cajun seasoning brand).
- Shape: You can cut the nuggets into a variety of squares or strips. I like to make thick nuggets that are dunkable and sturdy. Alternately, you can slice into tofu "fingers" or into smaller cubes. The cook time will be about the same unless you make them very thin nuggets.
- New to tofu? Check out my guide to tofu for more cooking ideas and recipes.
You don't have to press the tofu. Instead, pat the tofu lightly with a paper towel before slicing. After slicing, pat each square firmly, but not so firmly that the tofu dissolves. This removes a little bit of the water from the outside.
Flax eggs can be used in place of eggs to get panko to stick to the tofu. One flax egg is made using three tablespoons warm water mixed with one tablespoon ground flaxseed.
Yes. Use all-purpose gluten free flour in place of all-purpose flour. Choose a certified gluten-free panko breadcrumb in place of traditional panko. Tamari can be used in place of soy sauce.
Refrigerate in a closed container for 3-4 days. To reheat, bake in a preheated oven at 325 degrees until crisp. This should take about 10 minutes.
Serving ideas
- Homemade maple-dijon dipping sauce pairs well with this recipe. To make, combine ¼ cup spicy brown mustard, 2 tablespoons mayo, 2 tablespoons honey or agave syrup, 1 teaspoon soy sauce.
- These also go well with spicy vegan BBQ sauce or tahini goddess dressing.
- Pair with vegan macaroni and cheese and vegan collard greens for a Southern-style meal.
More tofu recipes
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Crispy Baked Tofu Nuggets
These bite sized tofu nuggets made with panko bread crumbs. They're perfect with dinner or as an appetizer!
Ingredients
- 1 block (14 ounces) extra firm tofu
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- ½ cup all-purpose flour
- 2 flax eggs or eggs (1 flax egg= 1 tablespoon flax + 3 tablespoons water), let flax eggs sit 5 minutes before using
- 1 cup panko bread crumbs
- 1 and ½ teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper , optional - makes it spicy!!
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Slice the tofu into 10 squares: Cut the tofu into 5 slices along the long edge, then cut each column in half to make squares (see note for variations). Lightly press each slice of tofu with a paper towel to remove some of the liquid.
- To make the marinade, stir together the vegetable broth and soy sauce in a shallow pan. Marinate the tofu in the vegetable broth mixture for at least 10 minutes and up to 24 hours.
- Prepare 3 bowls: one with the flour, one with panko bread crumbs and spices, and one with the flax eggs or eggs. If using eggs, make sure to whisk until they are broken down. Coat the tofu in the flour, then eggs, then the panko.
- Bake at 400 degrees F on the parchment lined baking sheet for 15 minutes. Carefully flip the tofu bites over, then bake for another 15 minutes. They're ready when golden brown and crispy.
Notes
- Possible spice variations: Use 1-2 teaspoons of Cajun seasoning (my favorite brand) or spicy panko bread crumbs.
- Dipping sauces: My favorite Maple-Dijon dipping sauce: Combine ¼ cup spicy brown mustard, 2 tablespoons mayo, 2 tablespoons honey or agave syrup, 1 teaspoon soy sauce. Or try out this sweet and spicy vegan BBQ sauce or tahini goddess dressing.
- Tofu nugget shape: You can cut the nuggets into a variety of squares or strips. I like to make thick nuggets that are dunkable and sturdy. Alternately, you can slice into tofu “fingers” or into smaller cubes. The cook time will be about the same, unless you make them very thin nuggets.
- To make gluten-free: Use all-purpose gluten free flour in place of all-purpose flour. Choose a certified gluten-free panko breadcrumb in place of traditional panko. Tamari can be used in place of soy sauce.
- Storage and reheating: Refrigerate in a closed container for 3-4 days. To reheat, bake in a preheated oven at 325 degrees until crisp. This should take about 10 minutes.
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Nutrition Information:
Yield: 4 Serving Size: 4 servingsAmount Per Serving: Calories: 126Sodium: 625mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 4g
Chris
Wow!!! These were super easy and so crispy and delicious! I subbed maple in the Dijon sauce...hello! Also, I made with GF panko and chickpea flour. Thanks so much. I will be making these again and again for sure!!
Cassidy Reeser, RDN, LD
I'm glad to hear that it works well gluten-free! Thanks for making.
Gayla
I made this recipe & i loved it. It was still good the second day re-heated in the air fryer. This would be a great recipe if you have kids who love chicken nuggets.
Cassidy Reeser, RDN, LD
Using the air fryer to reheat is a great idea. Thanks for making!
Libbi
I just made this recipe for the first time and it turned out amazing!! So delicious!!!!!!
Cassidy Reeser, RDN, LD
Thanks so much! Glad you enjoyed it.
kate skwire
Ive made this like 3 times and it's awesome every time! Thank you for sharing it!! Tonight I'm having it with mashed potatoes and gravy and some veggies 🙂
Cassidy Reeser, RDN, LD
Thank you, Kate— Sounds like my kind of meal!
joe
This is the second batch I made. Liked them so much eating them as a snack ....Kudos to you.
Cassidy
Happy to hear it! Enjoy!