Tofu lovers rejoice! These breaded and baked vegan tofu nuggets are so versatile – add to Buddha bowls, salads, or even stir-frys! So easy to make and only requires four ingredients and 30 minutes.
Oh hello, cute little tofu nuggets!
After being an avid tofu consumer for the past few years, there’s one thing I’ve learned about this plant-based protein – it’s all about how it’s made.
Seriously! Nothing is worse than tofu that is super soft in texture and just downright bland. Personally, I like firmer tofu that has a little bit of bite to it.
Are you with me?
Cool. Then I think you should read on.
How to make tofu nuggets:
There’s 3 main steps. Pressing the tofu, marinating and breading the tofu, then baking it.
Let’s start with how to properly press the tofu.
Tips for pressing tofu:
Again, tofu is all about how it’s made. Let’s talk about how I prepare my tofu for this recipe:
- Start out with extra firm tofu – this is essential for this recipe!
- Wrap generously with paper towels. This will help absorb the liquid
- Place on a plate and stack another plate on top. This is my makeshift tofu press
- Stack something heavy on top of the top plate to add some pressure. Cans of food, cookbooks, etc. Anything with weight will do!
- Let sit for 10-15 minutes
Note: This tofu press process is how I typically start all my recipes out. Another great way to press tofu is to use a Crockpot! Simply press to tofu in between the appliance and ceramic insert!
Okay, so now that we got the tofu press step mastered, let’s get into marinading. Tofu absorbs any flavor. That’s why it makes a great ingredient in both savory and sweet recipes!
Once tofu is pressed, pour tamari (can substitute with soy sauce) to bowl and mix well. Let rest for at least 10 minutes. Here’s a good time to mix the breading. Or a quick dance session, your call 🙂
All that’s left is mixing tofu nuggets with bread crumbs, adding to a nonstick baking sheet, and tossing into the oven!
Variations of baked tofu nuggets:
- Use panko breadcrumbs for a crispier texture
- Use gluten-free breadcrumbs
- Mix up the seasonings. Instead of Italian seasoning, try a delicious cajun blend!
- Sautee tofu nuggets in a pan with some olive oil, then bake! This makes the tofu nuggets crispy! I prefer the strictly baking method as it’s oil-free!
Uses for baked tofu nuggets:
- Add to salads for a plant-based protein kick
- Mix into a Buddha bowl or grain bowl. I like making a meal with quinoa and steamed veggies
- On their own! Dip in ketchup for a kid-friendly dinner
- Pop em’ in your mouth! Yes, this recipe is so poppable!
If you tried these baked tofu nuggets, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Baked Tofu Nuggets
Ingredients
- 1 block extra firm tofu
- 1/3 cup tamari (can substitute with soy sauce)
- 1/2 cup whole wheat breadcrumbs (can substitute with regular wheat or panko breadcrumbs)
- 1 Tablespoon Italian seasoning
- 1/4 teaspoon salt
Tools:
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Remove tofu from packaging and wrap with paper towels or kitchen towel.
- Place tofu block on a plate and put another plate on top. Add heavy objects to the top of the plate and let the tofu sit for 20 minutes
- Unwrap tofu and cut into cubes. One block of tofu should yield around 40 cubes.
- Place in medium-sized mixing bowl and pour tamari on top. Use a rubber spatula to stir. Let sit for 10 minutes.
- In another mixing bowl, mix breadcrumbs and seasonings. Add marinaded tofu mix to coat evenly.
- Place the tofu on a nonstick baking sheet and bake for 20 minutes. Flip, and cook for an additional 5 minutes.
- Remove from oven and let cool. Leftovers keep for 5-7 days.
Video
Notes
Nutrition
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They look superb, I have a ‘complex’ relationship with tofu, but we are slowly working through it.
Loving your homemade press , it is very similar to the one I use to press pork belly 😉 I’m sure there is a suitably overengineered solution that is for sale on Amazon that does half a job 😀
Tofu was definitely an acquired taste for me. It’s really all about how it’s prepared. I know they make tofu presses, but I think my makeshift way works just as well!
I love how easy and yummy this sounds! I don’t usually cook with tofu but I am definitely NOT opposed! The panko breadcrumbs def help with the texture and are my GO-TO breadcrumb!!!
Yes! I agree that panko breadcrumbs are the “secret weapon” in making breaded recipes SUPER crispy!
I’ve never done tofu this way before! It sounds delicious and I can’t wait to try it!
Thanks, Pam! I hope you enjoy 🙂
Great recipe! Delicious! How would you suggest we reheat these babies?
I would recommend re-heating in the oven or if you are pressed on time, the microwave. But the microwave method would make them a tad mushy. Glad you enjoyed! 🙂
So I tried this for lunch and maybe I used too much soy sauce, but my tofu was really dark in color when it was time to bake it. I had trouble getting the Panko to stick, and then after baking it it wasn’t right. Any ideas? I’m going to try again for dinner
Oh no! I’m sorry they did not come out okay! Here’s a few tips.
1. Make sure you are using extra firm tofu
2. Make sure you press the tofu thoroughly to ensure all the liquid is out! I like to wrap my tofu block with paper towels and place on a plate. Then place another plate on top and put some heavy objects on top of that (like cookbooks). I will let it sit for at least 10-15 minutes.
3. Try using less soy sauce. You can use enough just to coat the tofu bites.
If you follow those tips above, the panko should stick. Let me know if that helps!
First time I cooked tofu and I’m glad I trusted your recipe. It was delicious and super easy! I’m going to make it again when I have friends over, since I think everyone can enjoy that. Vegan or not.
Thank you <3
Thanks so much! I’m so happy you enjoyed this recipe!