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Baked Crispy Tofu Nuggets

These baked tofu nuggets deliver a satisfying crunch with a golden, crispy exterior and tender inside. Made by double coating extra-firm tofu in a seasoned dry mixture and baking until crisp, they mimic fried snacks but are healthier and mess-free. Perfect for snacking or as a main with dips, their texture is crunchy and golden all over.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 block extra-firm tofu pressed to remove excess moisture
  • 3 tablespoons cornstarch helps create a crispy shell
  • 2 tablespoons nutritional yeast adds cheesy umami flavor
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper freshly ground if possible
  • 1 teaspoon smoked paprika or regular paprika for milder flavor
  • 1/2 cup water or plant-based milk for dipping

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Spatula or tongs

Method
 

  1. Drain the tofu and press it for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes about 2 cm each.
  2. In a mixing bowl, whisk together cornstarch, nutritional yeast, salt, pepper, and smoked paprika to create your dry coating mixture.
  3. Pour water or plant-based milk into a shallow dish for dipping the tofu cubes.
  4. Dip each tofu piece into the water, allowing excess to drip off, then coat thoroughly in the dry mixture, pressing gently to adhere the coating evenly.
  5. Place the coated tofu cubes on a parchment-lined baking sheet, leaving space between each piece to ensure even baking.
  6. Bake the tofu at 200°C (390°F) for 25-30 minutes, flipping halfway through, until the coating is golden brown and crispy, and the tofu feels firm to the touch.
  7. Once baked, remove the nuggets from the oven and let them cool on a wire rack for about 5 minutes to help the coating set and stay crispy.
  8. Serve immediately with your favorite dips, or store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to restore crunch.