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    Home » Recipes » Dinner Recipes

    Baked Panko-Breaded Tofu Nuggets

    Published: Dec 30, 2018 · Modified: Mar 24, 2022 by Cassidy Reeser · This post may contain affiliate links.

    31.7K shares
    • 17
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    Get ready to fall in love with tofu! These panko-breaded tofu nuggets are lightly marinated and then baked in the oven until crispy and golden. They are perfect for weeknight meals or as a snack and can be made in the oven OR air fryer!

    Tofu nugget with bite taken out of it stacked on more tofu.

    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.

    Table of Contents hide
    1 Why this recipe works
    2 Recipe ingredients
    3 Step by step instructions
    4 Expert tips and customization
    5 Recipe FAQ
    6 Serving ideas
    7 More tofu recipes
    8 Baked Panko-Breaded Tofu Nuggets

    Why this recipe works

    • Versatile: Can be made in the oven or air fryer. These are great as a main dish, snack, or appetizer.
    • 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 breadcrumbs, 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. But they are still golden and crispy!

    New to cooking with tofu? Check out my guide to tofu for more tips, cooking ideas, and tofu recipes.

    Recipe ingredients

    Labeled ingredients used to make tofu nuggets.
    • 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, but the tofu nuggets will be softer.
    • 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.
    • All-purpose flour: This binds the egg to the panko.

    Step by step instructions

    Pro tip: When breading tofu, I recommend using one hand for dry ingredients and one hand for wet ingredients. This keeps the panko breadcrumbs and flour from getting too wet and difficult to work with.

    Steps 1 through 4 to make tofu nuggets.
    1. Marinate the tofu in vegetable broth and soy sauce for at least 10 minutes. You can skip this step, but it adds a lot of flavor to the final result!
    2. Toss each piece of tofu with flour.
    3. Dunk the tofu in flax eggs or eggs (the results are very similar). Shake to remove excess egg.
    4. Coat each piece in seasoned panko breadcrumbs.
    Step 5 to make tofu nuggets.

    5. Bake the tofu nuggets for 30 minutes at 400 degrees F, turning halfway through. Remove from the oven when they're golden brown and crispy.

    Expert tips and customization

    • 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.
    • Air fryer option: To make this recipe in the air fryer, simply air fry at 375F for 8-10 minutes. I use a Cuisinart air fryer and an Instant Pot air fryer lid.

    Recipe FAQ

    Should I press tofu?

    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.

    How do you get panko to stick without eggs?

    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 of warm water mixed with one tablespoon of ground flaxseed.

    Can I make this recipe gluten-free?

    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.

    How do I store and reheat this recipe?

    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.

    Close up of piece of tofu with bite taken out of it.

    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 maple syrup, 1 teaspoon soy sauce.
    • These also go well with spicy vegan BBQ sauce or tahini goddess dressing.
    • Pair with vegan macaroni and cheese, vegan biscuits and vegan collard greens for a Southern-style meal.

    More tofu recipes

    • How to Make Baked Tofu
    • Easy BBQ Tofu Sandwich
    • Vegan Chorizo-Style Tofu Crumbles
    • Panko Breaded Tofu Cutlets with Pepper Gravy

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Tofu nugget with bite taken out of it stacked on more tofu.
    Print Recipe
    4.70 from 40 votes

    Baked Panko-Breaded Tofu Nuggets

    These bite sized tofu nuggets made with panko bread crumbs. They're perfect with dinner or as an appetizer! Oven and air fryer instructions included.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD
    • Parchment Paper
    • My Go-To Chef's Knife
    • Cooking Sheet

    Ingredients

    Tofu Nuggets

    • 1 block (14 ounces) extra firm or super firm tofu
    • ½ cup vegetable broth more as needed
    • 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 ground 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

    Maple Dijon Dipping Sauce

    • ¼ cup Dijon mustard
    • 2 tablespoons vegan mayo or regular mayo
    • 2 tablespoons maple syrup agave and honey work too
    • 1 teaspoon soy sauce

    Instructions

    • For oven option: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 
    • Slice the tofu into 12 pieces: Cut the tofu into 4 slices along the long edge, then cut each column into 3 pieces to make thick strips (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. Add the tofu and marinate for at least 10 minutes and up to 24 hours. Add extra vegetable broth as needed to fully cover the tofu.
    • Prepare 3 bowls: one with the flour, one with panko bread crumbs and spices (paprika, garlic powder, onion powder, cayenne, salt, pepper), and one with the flax eggs or eggs. If using eggs, make sure to whisk until they are broken down.
    • Bread each piece of tofu in the flour, then egg, then the panko.
    • Oven instructions: 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.
    • Air fryer instructions: Place on air fryer pan. Air fry at 375F for 8-10 minutes, flipping halfway through. They are ready when golden brown and crispy.
    • To make the dipping sauce: Stir together the Dijon mustard, mayo, maple syrup and soy sauce. Adjust ingredients as desired. Thin with water as needed.

    Video

    Notes

    • Possible spice variations: Use 1-2 teaspoons of Cajun seasoning (my favorite brand) or spicy panko bread crumbs.
    • More of my favorite dipping sauces: Try out this sweet and spicy vegan BBQ sauce, vegan ranch dressing 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 or reheat in the air fryer at 350F. This should take about 10 minutes in the oven and 4-5 minutes in the air fryer.
    Check out my YouTube video for this recipe if you prefer step-by-step video instructions!

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    Serving: 4servingsCalories: 126kcalCarbohydrates: 24gProtein: 4gSodium: 625mgFiber: 1gSugar: 1g

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    • 17

    Reader Interactions

    Comments

    1. Chris

      April 09, 2022 at 6:28 pm

      I made these back when I was eating plant based diet and I forgot how delicious they were! I Just made again using egg and GF panko. SO. DARN. TASTY!!!

      Reply
      • Cassidy Reeser

        April 09, 2022 at 8:00 pm

        Thanks so much for the review!

        Reply
    2. Kerry

      December 18, 2021 at 8:15 pm

      So good! I make rice pilaf and put both over a bed of baby spinach and topped the tofu with Goddess dressing. Delicious!

      Reply
      • Cassidy Reeser

        December 20, 2021 at 9:54 am

        Yum!! Thanks for the review!

        Reply
    3. Lauren

      September 07, 2021 at 2:01 am

      New favorite recipe! Ive made these twice in the past week. Baked them in the oven after subbing the egg with cream/milk, which worked great!

      Reply
      • Cassidy Reeser

        September 07, 2021 at 8:01 am

        I'm so happy to hear that! 🙂

        Reply
    4. Chris

      February 15, 2020 at 7:15 pm

      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!!

      Reply
      • Cassidy Reeser, RDN, LD

        February 16, 2020 at 8:55 am

        I'm glad to hear that it works well gluten-free! Thanks for making.

        Reply
    5. Gayla

      January 27, 2020 at 5:19 pm

      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.

      Reply
      • Cassidy Reeser, RDN, LD

        January 27, 2020 at 6:38 pm

        Using the air fryer to reheat is a great idea. Thanks for making!

        Reply
    6. Libbi

      January 20, 2020 at 9:13 pm

      I just made this recipe for the first time and it turned out amazing!! So delicious!!!!!!

      Reply
      • Cassidy Reeser, RDN, LD

        January 21, 2020 at 5:33 pm

        Thanks so much! Glad you enjoyed it.

        Reply
    7. kate skwire

      November 21, 2019 at 2:53 pm

      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 🙂

      Reply
      • Cassidy Reeser, RDN, LD

        November 21, 2019 at 4:10 pm

        Thank you, Kate— Sounds like my kind of meal!

        Reply
    8. joe

      February 01, 2019 at 7:14 am

      This is the second batch I made. Liked them so much eating them as a snack ....Kudos to you.

      Reply
      • Cassidy

        February 01, 2019 at 6:54 pm

        Happy to hear it! Enjoy!

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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