Crispy Baked Tofu Nuggets - Vegan "Chicken" Fingers Recipe (2024)

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These Crispy Baked Tofu Nuggets are meatless chicken fingers that are tossed in a flavourful barbecue sauce! It’s an easy to make vegan chicken nuggets recipe that is so delicious!

Crispy Baked Tofu Nuggets – Vegan Chicken Fingers

If you’ve ever loved the taste of chicken nuggets but you went vegan, vegetarian or just want to eat less meat, then this recipe will be your new favorite for sure! These tofu nuggets are crispy, baked and tasty, so it’s a great way to still enjoy chicken nuggets but without the meat! I totally love this recipe because it’s so simple and if you make a big batch, you can easily freeze them for another day. Just reheat and enjoy anytime!

Homemade Vegan Chicken Nuggets

I‘m pretty sure there are already many vegan and vegetarian meatless nuggets available in the stores which you can buy ready-made. However, such prepared foods are often expensive and/or contain unusual ingredients which I think are not very healthy at all. That’s why I prefer to make everything from scratch when I have the time. This way you always know what ingredients your meals contain and you can adjust them to your taste and preference.

How to make Crispy Tofu Nuggets

Step 1: Press Tofu

Even though these Vegan Chicken Nuggets are baked and not fried, it makes the crispiest and most delicious tofu! Just make sure to use firm tofu for the best results. Simply slice the tofu, and then press out as much of the liquid as you can by wrapping the tofu slices in paper towels (or a clean kitchen towel). Then place a heavy pan or another weight on top and set it aside for at least 30 minutes. This step is very important if you want super Crispy Baked Buffalo Tofu Nuggets! When your tofu slices are well pressed and look dense, cut them into fingers and start with the breading.

Step 2: Crispy Coating – How to make breadcrumbs stick to the tofu

There are several ways to make breadcrumbs stick to the tofu. Instead of using only non-dairy milk or create vegan buttermilk (combine the milk with vinegar, then set aside to curdle), as I prefer to do, you can also stir 1/3 cup of flour and 1/3 cup of non-dairy milk together to make a sticky paste, or whisk 2 flax-eggs (or regular eggs, if you’re not vegan) with a little milk. Just find out which method works best for you!

However, when I make vegan chicken nuggets, I prefer a double coating method by dipping the tofu fingers in vegan buttermilk first, then dip into cornstarch. I do this step 2 times before coating them with the breadcrumb mixture. Continue with the rest of the tofu and place your breaded tofu fingers on a lightly greased baking sheet. That way, they will get super crispy and just perfect!

Step 3: How to make Crispy Baked Tofu Nuggets

As I mentioned before, these are crispy baked tofu nuggets and not fried nuggets! So they’re healthier because baking requires less oil than frying. Simply pop the breaded tofu fingers into the oven and bake until crispy. Then they’re ready for dipping.

Can I fry Tofu Nuggets?

You could also fry these tofu nuggets if you want, but I find they are absolutely perfect when baked. The breadcrumb coating gets perfectly crispy, and the tofu takes on a delicious texture which reminds me of real chicken nuggets. Even though I have an air-frier at home, I haven’t tried making air-fried Tofu Nuggets yet. However, if you want to give it a try, please let me know how it goes!

How to store and freeze Crispy Baked Tofu Nuggets

You can store leftovers in the fridge and then reheat in the oven for a few minutes until hot and crispy again. However, I also like to snack on them cold, for example on top of a sandwich or wrapped in a tortilla or burrito. You can also double or triple the recipe if you want to make a big batch of these to freeze for later. Actually, even frozen they reheat perfectly so you can and have homemade vegan chicken nuggets in no time! The baking time may vary when they’re frozen but it makes still a very quick meal or snack!

I hope you’ll love these Crispy Baked Tofu Nuggets. These Vegan Chicken Nuggets are:

Vegan
Meatless
Dairy-free
Gluten-free
Crispy Baked
Healthier than fried Nuggets
Easy to make
Crispy on the outside
Tender on the inside
So delicious!
The perfect appetizer or snack

Looking for more delicious crispy snacks or appetizers? Then you may also like these vegan recipes:

Vegan Burrito Samosas
Crispy Baked Cauliflower Nuggets
BBQ Cauliflower Wings
Scallion Pancakes (Chinese flatbread)
Crispy Spinach Pockets
Vegan Croquettes with Spinach
Crispy Eggplant Fritters
Zucchini Corn Fritters
Crispy Sesame Tofu
Vegan Empanadas

If you try these Crispy Baked Tofu Nuggets or another of my recipes, feel free to leave a comment on how it goes. And if you take a photo of your pasta dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka so I won’t miss your post! Happy cooking!

Crispy Baked Tofu Nuggets - Homemade Vegan "Chicken" Fingers

Author: Bianca Zapatka

These Crispy Baked Tofu Nuggets are meatless chicken fingers that are tossed in a flavourful BBQ sauce! It’s an easy Vegan Chicken Nuggets recipe that is so delicious!

4.92 von 45 Bewertungen

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Ingredients

Tofu Fingers

1 Block firm tofu approx. 14oz

Breadcrumb mixture

1 cup panko breadcrumbs
2 tbsp neutral oil
1 tsp paprika
½ tsp sea salt
½ tsp ground black pepper
1 tbsp nutritional yeast flakes optional

Coating

½ cup cornstarch
1 cup non-dairy milk
1 tsp apple cider vinegar optional

BBQ sauce (optional)

⅓ cup BBQ sauce or another spicy sauce
2 tbsp neutral oil or melted vegan butter

Instructions

*Note: Check out the recipe video + step-by-step photos above!

Cut tofu into 5-6 slices. Wrap in kitchen paper or a clean kitchen towel (*as pictured in the step-by-step pics in my blog post) to press out the liquid. Place a heavy pan or another weight on top, and set aside for half an hour (or overnight) until the tofu is very dry and looks dense. Then, cut the tofu slices into fingers.
Preheat your oven to 395 ºF (200 ºC).
Now take 3 bowls. In one bowl, combine all ingredients for the breadcrumb mixture. In another bowl, add the cornstarch. In the third bowl, stir together the non-dairy milk and apple cider vinegar.
Take one tofu finger at a time, toss into the cornstarch first, then dip into the non-dairy milk. Repeat this step (put back into the cornstarch, then into the non-dairy milk), and finally coat with the breadcrumb mixture.
Repeat with all the tofu fingers, placing them on a lightly greased baking sheet in a single layer. Spray with a little cooking oil for more crispness, if desired. Bake for about 30-40 minutes, flipping them halfway through baking.
Optional step: Stir together BBQ sauce with oil. Remove tofu from the oven and brush with BBQ oil mixture. Place back in the oven, and continue baking for another 5 minutes, or until crispy!
Serve with herb dip, aioli or another favorite dip and enjoy!
(If you want to make the nuggets ahead or freeze for the future, please read the recipe notes or my blog post.)

Notes

The custom time does not include the time you need to press the tofu.
Instead of creating vegan butter by whisking together non-dairy milk + vinegar, you can also whisk together 2 flax-eggs (or regular eggs, if you’re not vegan) + a little milk, or use only non-dairy milk. Just find out what works best for you!
You can fry the nuggets as well until golden brown. Just make sure not to overcrowd the pan and flipping halfway through. The cooking time should take about 4 minutes on each side.
You can make these ahead of time and freeze them after cooking. To serve, simply bake them until heated through and crispy. The cooking time may vary.
Please read my blog post for additional information about this recipe.

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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Crispy Baked Tofu Nuggets - Vegan "Chicken" Fingers Recipe (2024)

FAQs

What is an old trick to the crispiest tofu? ›

Freezing, then roasting tofu yields a crisp result without deep frying.

Get More Info Here ›

Why is my baked tofu not crispy? ›

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it.

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What is a substitute for cornstarch in crispy tofu? ›

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

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What is crispy tofu made of? ›

Ingredients needed (with substitutions)

Soy sauce – Or tamari for gluten free. Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work.

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Why put cornstarch on tofu? ›

Dry off your sliced tofu on all sides using a lint-free kitchen towel or paper towels, then season with salt. 3. Add starch. A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating.

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Why is my tofu not crispy air fryer? ›

Arrange the tofu cubes in a single layer in the air fryer basket, making sure to leave a little space around each one. If the cubes are too crowded in the basket, they won't crisp up as they cook.

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What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Read The Full Story ›

Is crispy tofu unhealthy? ›

Despite the nutritional benefits of tofu, fried tofu is not a healthy food choice. The problem lies in the frying cooking method. Although tofu is naturally low in calories and fat, frying adds tons of fat grams to the tofu and drastically increases the dish's calorie count.

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How do you get breading to stick to tofu? ›

Pour breadcrumbs, nutritional yeast, and salt onto a plate and mix thoroughly. Heat oil in a large pan over medium-high heat. Dip the tofu strips into the cornstarch mixture until evenly coated and immediately press into the breadcrumbs until all sides of the tofu are completely covered.

Can you eat raw tofu? ›

Yes, you can eat tofu raw tofu.

drain off excess liquids, wash it with clean water, and. store it properly in the refrigerator to prevent contamination with germs.

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Do you wash tofu before cooking? ›

After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out. Think of it this way: Tofu is porous, like a sponge.

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Should I coat tofu before frying? ›

Key Steps for Crispy Tofu

Slice or cube the tofu after pressing. Coat the tofu in starch before frying.

Get More Info Here ›

Does McDonald's use tofu? ›

The tofu shinjo nuggets, which are chicken-free, are a unique mashup of tofu, soybeans, onions, carrots and minced fish. (Poor vegetarian readers—did you all totally just lose interest?)

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Does freezing tofu make it crispier? ›

Food Stylist: Simon Andrews. For the crispiest, crunchiest tofu, freeze it first. Tofu is mostly made up of water.

Get More Info Here ›

What's the difference between fried tofu and tofu? ›

Fried tofu is exactly what it sounds like: squares of tofu fried and pre-packaged for your easy consumption. It's not as crispy as you might suspect, nor is it as compact and crumbly as firm tofu, but instead has a spongy, airy texture perfect for absorbing sauces.

Read On ›

How do you get the best tofu texture? ›

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Keep Reading ›

How to keep fried tofu crispy? ›

I tried coating tofu with various blends of flour, potato starch, rice flour, and corn starch, both pan-frying and deep-frying, and found that the crispest, cleanest-tasting results came from a deep-fry in a simple coating of cornstarch. Crisp fresh out of the fryer, that is.

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What makes tofu silky? ›

Silken tofu is the next most common tofu style. It's made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It's also left unpressed, so every cake retains all of its moisture while cooling.

Tell Me More ›

What is the traditional method of stinky tofu? ›

The traditional method of producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months.

Get More Info Here ›