Baked Tofu Nuggets

5.01

Crispy Baked Tofu Nuggets are such a delightful treat, they are baked and not fried but the are crispy on the outside and moist inside. They are delicious served with your favorite dip!

These Baked Tofu Nuggets are a winner in my home, my children love them with barbecue sauce or ketchup. They are definitely a great crowd pleaser and a good way to introduce tofu to those who are unfamiliar.  They remind me of chicken nuggets but they are way healthier and delicious without the guilt. You can substitute the brown rice flour with cornstarch. If you prefer to fry them that is okay, it is up to you, they taste great, the choice is yours!

I have been making these for over 10 years, and we never get tired of them. They remind me of my Cauliflower Nuggets and Baked Onion Rings, they just never get old!

Baked Tofu Nuggets

It is so easy to prepare and the taste is indulgent, that even the most critical guest will be blown away by the results. First of all, I only buy super-firm tofu because I hate to press the water out firm or x-firm tofu. It is more expensive but when I’m cooking, for the most part, I prefer quick and easy recipes, that’s just how I am. I now purchase my Super-Firm Tofu from Trader Joe’s. Once you try super-firm tofu, you will never go back, the texture is amazing!

If you cannot get super-firm tofu near you, then you can use a tofu press (purchase online) to squeeze out excess water or you can wrap tofu in paper towel and place on a plate. Next to put another plate on top of tofu block and add a heavy object on top, such as heavy books on top of the plate. The time it takes to drain the excess water depends on the weight on top of the plate. So it could take half an hour or a couple of hours.

Note: YOU HAVE TO SPRAY THESE TOFU NUGGETS WITH OIL IN ORDER FOR YOU TO ACHIEVE SIMILAR FRIED RESULTS OR LIGHTLY FRY THEM.  I HAVE MADE THEM COUNTLESS TIMES WITH THE SAME RESULTS. I GUARANTEE 100% THAT THEY TASTE GREAT. MY WEBSITE IS CALLED HEALTHIERSTEPS SO I DON’T PROMOTE DEEP FRYING, I DON’T OWN A DEEP FRYER BUT YOU ARE FREE TO DEEP FRY THEM IF YOU CHOOSE. MY CHILDREN AND HUBBY LOVE THEM AND NEVER COMPLAIN THAT THEY ARE TOO DRY!

If you don’t like the fact that I tossed the tofu with Bragg’s liquid aminos , then go ahead and use vegan mayo plus Braggs liquid aminos as in my Cauliflower Nuggets or make a batter with almond milk and tapioco starch as in My Baked Onion Rings! Finally, I used Bragg’s liquid aminos, I highly recommend you do as well because it has a better flavor than soy sauce, Tamari, and coconut aminos and don’t leave out the extra salt, I added a pinch of cayenne for those who love spicy!

Ingredients

For: 5 servings

Instructions

  1. If using firm or x-firm tofu, press tofu between paper towels to remove excess water. Then cut into strips or cubes and marinate with Bragg's liquid aminos for 20 minutes. (If you are using the vegan mayo, mix it with the Bragg's liquid aminos and coat it with the tofu. Then you will proceed to coat with dry ingredients as follows.)
  2. In another bowl combine the remaining ingredients well. Coat tofu with dry herb mix and place on a greased baking sheet. You may spray with oil at this point.
  3. Bake at 400 degrees for approximately 30 minutes turning halfway. You may also cook on a lightly oiled frying pan until golden and crispy.

Recipe notes

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  1. I thought it was great! I didn’t have brown rice flour so used whole wheat flour instead.

    • Michelle Blackwood

      Awesome Spencer, thank you for your feedback. I love the result with brown rice flour hope you get to try it with it in the future!

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