Golden Crispy Tofu Nuggets (Printable Version)

Golden, crunchy tofu bites seasoned with smoked paprika and garlic powder, ideal for snacking or meals.

# 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

# Directions:

01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes to remove excess moisture.
02 - Slice the pressed tofu into ¾-inch cubes or nugget shapes.
03 - In a bowl, whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper. Add tofu cubes and toss to coat evenly. Let marinate for 10 minutes.
04 - Arrange three separate bowls: fill the first with flour; in the second, combine plant-based milk and apple cider vinegar to create vegan buttermilk; in the third, mix panko breadcrumbs, nutritional yeast, and salt.
05 - Dredge each tofu piece in flour, dip into the vegan buttermilk, then thoroughly coat with the breadcrumb mixture.
06 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry coated tofu nuggets in batches for 2–3 minutes per side until golden and crispy.
07 - Remove nuggets and drain on paper towels. Serve hot with preferred dipping sauce.

# Expert Tips:

01 -
  • They actually stay crispy even after cooling—no soggy regrets the next day.
  • The marinade and coating work together so you get flavor all the way through, not just on the surface.
  • Whether you fry, bake, or air fry them, they turn out golden and satisfying every single time.
02 -
  • If you skip the pressing step, your nuggets will absorb oil like sponges and end up greasy no matter what you do—I learned this the hard way on my second attempt.
  • The apple cider vinegar in your dipping mixture is crucial; it reacts with the plant-based milk to create the coating cling that regular milk just doesn't achieve.
  • Temperature matters more than time—an oil that's too cool will make them soggy, while oil that's too hot will burn the outside before the inside heats through.
03 -
  • Keep your oil temperature steady by adjusting your heat as you fry—if the second batch browns too fast, turn the heat down slightly.
  • Don't flip too early; let each side sit for the full time so it develops that golden crust before you turn it.
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