Description
These Crispy Baked Tofu Nuggets are a delicious vegan snack or meal option, featuring extra firm tofu coated in a flavorful cashew and spice crust, baked to golden perfection. Perfectly crispy on the outside and tender on the inside, these nuggets are great for dipping and suitable for a wholesome plant-based diet.
Ingredients
Scale
Tofu
- 1 (14 oz.) package extra firm tofu, pressed and cut into 1-inch (2 ½ cm) cubes
- Avocado oil spray (or other neutral spray)
Cashew Coating
- 3/4 cup raw cashews
- 1 ½ Tbsp cornstarch
- 2 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Vegan Buttermilk
- 1/2 cup unsweetened dairy-free milk (we used almond)
- 2 tsp lemon juice or apple cider vinegar
For Coating
- 1/2 cup cornstarch
For Serving (optional, but recommended)
- Easy Vegan Tartar Sauce
- Easy Homemade Ketchup
- “Honey” Mustard Dipping Sauce
- Easy Vegan Ranch
- 15-Minute Vegan BBQ Sauce
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Spray a baking sheet with avocado oil spray or line it with parchment paper to ensure the tofu nuggets get crispy without sticking.
- Press the Tofu: If your tofu hasn’t been pressed yet, wrap it in a clean, absorbent towel and place a heavy object on top for 15-20 minutes to press out excess moisture, which helps achieve a crispier texture when baked.
- Make Cashew Coating: In a food processor, combine raw cashews, cornstarch, nutritional yeast, sea salt, black pepper, smoked paprika, and garlic powder. Pulse a few times to break down larger pieces, then blend continuously for 30-45 seconds until a fine meal forms. Transfer this mixture to a shallow dish for coating.
- Prepare Vegan Buttermilk and Cornstarch: In a separate shallow bowl, mix the dairy-free milk with lemon juice or apple cider vinegar and let it curdle to form vegan buttermilk. In another bowl, place 1/2 cup cornstarch to be used for initial tofu coating.
- Assemble Nuggets: Cut the pressed tofu into 1-inch cubes. Using clean hands, first coat each tofu cube lightly in cornstarch, shaking off excess. Then dip it into the vegan buttermilk, ensuring it’s evenly coated. Finally, roll the tofu in the cashew coating, turning it to cover all sides well. Place coated nuggets on the prepared baking sheet. Repeat for all tofu cubes.
- Bake Nuggets: Bake the tofu nuggets for 30 minutes, flipping them halfway through the cooking time. The nuggets should be golden brown, slightly dry, and have a bouncy texture when done. Allow to cool slightly before serving.
- Serving Suggestions: Serve the crispy tofu nuggets with your favorite dipping sauce like vegan tartar sauce, homemade ketchup, “honey” mustard, vegan ranch, or BBQ sauce. For children, slicing the nuggets helps the centers cool faster and improves safety.
- Storage and Reheating: Store leftovers in the refrigerator for 2-3 days or freeze up to 1 month. Reheat in a 400°F (204°C) oven for 5-10 minutes to restore crispness before serving.
Notes
- Avocado oil spray is recommended over greasing the baking sheet with oil to help the nuggets crisp up without becoming too greasy, which can cause the coating to crumble.
- Nutrition information provided is an estimate and does not include any dipping sauces.
- Pressing tofu is critical to achieve the right crispy texture by removing excess moisture.
- Adjust cornstarch quantity if altering the recipe yield to maintain proper coating consistency.
- Flipping nuggets halfway through baking ensures even crispiness on all sides.
Nutrition
- Serving Size: 1/4 of recipe (approx. 100g)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
