Crispy Baked Tofu Nuggets – Minimalist Baker Recipes

The BEST Tofu Nuggets 10 ingredients GLUTEN FREE freezer friendly kid approved minimalistbaker recipe plantbased tofu nuggets 7

Hand reaching in to pick up a cashew-crusted tofu nugget from a plate

Searching for a protein-packed, freezer-friendly primary the entire household will take pleasure in? These cashew-crusted tofu nuggets are IT! They’re crispy, savory, child (and grownup) permitted, and oh so dip-able! We are able to’t wait so that you can attempt them.

Pair them with matchstick fries for a plant-based consolation meal, or freeze a batch and reheat a number of any time you (or your youngsters) are craving a fast snack or protein-packed primary. Allow us to present you the way it’s carried out!

Salt, garlic powder, black pepper, smoked paprika, lemon, almond milk, tofu, cornstarch, nutritional yeast. and cashews

The way to Make Tofu Nuggets

Impressed by our cashew-crusted cauliflower, the coating on these tofu nuggets contains uncooked cashews, salt, pepper, garlic powder, smoked paprika, and dietary yeast. After a fast blitz within the meals processor, the combo turns into a savory, smoky coating that brings BIG taste to the tofu.

Cheesy cashew mixture in a food processor

Subsequent, we mix dairy-free milk and lemon juice to create a vegan “buttermilk.” This combination helps the cashew coating keep on with the cubed tofu. As soon as the meeting line begins, it’s fast and straightforward: Cornstarch, “buttermilk,” cashew coating, repeat!

Dipping cubed tofu into cornstarch next to bowls of vegan

As soon as the tofu cubes are cashew-coated, we add them to a flippantly greased baking sheet they usually’re prepared for the oven. A fast flip midway by way of the bake time ensures even baking and ultra-crispy outcomes!

Cubed baked tofu breaded with a cashew coating

Now all that continues to be is to make your favourite sauce, plate up your nuggets, and get to dipping! You can too freeze the nuggets presently and bake once more later for anytime nuggety goodness.

Plate of vegan

We hope you LOVE these tofu nuggets! They’re:

Tremendous snack-able
Fast & straightforward
& Good for all ages!

We love dipping them in tartar sauce, ketchup, ranch, BBQ sauce, or no-honey mustard sauce. They’re additionally scrumptious served alongside salads, fries, or crudité!

Extra Flavorful Tofu Recipes

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Close up photo showing the inside of a crispy tofu nugget

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Whole Time 45 minutes

Servings 8 (4-nugget servings)

Course Entree, Snack

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Pleasant 1 month

Does it hold? 2-3 Days


  • 1 (14 oz.) bundle further agency tofu, pressed and lower into 1-inch (2 ½ cm) cubes
  • Avocado oil spray* (or different impartial spray)


  • 3/4 cup uncooked cashews
  • 1 ½ Tbsp cornstarch
  • 2 Tbsp dietary yeast
  • 3/4 tsp every sea salt and black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder


  • 1/2 cup unsweetened dairy-free milk (we used almond)
  • 2 tsp lemon juice or apple cider vinegar

FOR SERVING (non-compulsory, however really helpful — select one)

  • Preheat oven to 400 levels F (204 C) and put together a baking sheet by spraying it with avocado oil (for the crispiest nuggets) or lining with parchment paper.

  • If you happen to haven’t already pressed your tofu, accomplish that presently by utilizing a tofu press, or wrap in a clear, absorbent towel and set one thing heavy — like a forged iron skillet or books — on prime to press out the moisture. Press for about 15-20 minutes.
  • Whereas your tofu drains, put together the cashew coating. Within the bowl of a meals processor, mix the cashews, cornstarch, dietary yeast, salt and pepper, smoked paprika, and garlic powder. Pulse a number of occasions to interrupt down the cashews barely, then flip the processor on till you obtain a wonderful meal (see photograph), about 30-45 seconds. Switch the cashew coating to a shallow bowl or dish.

  • Subsequent, make the vegan buttermilk in a separate shallow bowl or dish by combining the dairy-free milk and lemon juice. Combine and put aside to curdle. Then add 1/2 cup cornstarch (56 g) to a different shallow bowl and put aside (modify the quantity of cornstarch if altering the default variety of servings).

  • Reduce your pressed tofu into 1-inch (2 ½ cm) cubes, and begin the meeting line! Utilizing clear fingers, begin by coating your tofu in cornstarch and gently tapping on the aspect of the bowl to shake off any extra. Subsequent, dip within the vegan buttermilk and evenly coat, then place within the cashew coating and switch the tofu a number of occasions to evenly coat all sides. Place your breaded nugget on the ready baking sheet and repeat with the remaining tofu.

  • Bake for half-hour, flipping midway by way of, till the tofu nuggets are barely golden, dry, and bouncy to the contact. Let cool barely earlier than serving along with your favourite sauce — we love them with tartar sauce, ketchup, “honey” mustard, ranch, or BBQ sauce. If serving to youngsters, it’s greatest to slice the nuggets in half to assist the insides cool off.
  • Leftovers hold within the fridge for 2-3 days or within the freezer for as much as 1 month. For greatest texture, reheat in a 400 F (204 C) oven for 5-10 minutes or till warmed by way of.

*We suggest avocado oil spray vs. greasing the baking sheet with avocado oil as a result of it helps the nuggets crisp up with out turning into too greasy (which causes the coating to crumble).
*Diet info is a tough estimate calculated and not using a dipping sauce.

Serving: 1 four-nugget serving Energy: 169 Carbohydrates: 14.2 g Protein: 10 g Fats: 9.1 g Saturated Fats: 1.6 g Polyunsaturated Fats: 2.8 g Monounsaturated Fats: 3.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 236 mg Potassium: 223 mg Fiber: 1.4 g Sugar: 1.3 g Vitamin A: 101 IU Vitamin C: 0 mg Calcium: 221 mg Iron: 2.3 mg

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