Freya first suggested to me the idea of these crispy baked tofu nuggets as part of a recipe we’ve been developing for a big vegan buddha bowl. I immediately thought the addition of breaded tofu nuggets was a great idea, but what I wasn’t expecting was just how good this recipe was going to taste!
We usually tend to cook tofu quite simply, frying it in a pan in a basic marinade. However, as we sat down to tuck into our salad bowl, with these new improved crispy tofu nuggets, we knew we were onto a winner! They’re a lovely balance between being super crispy from the golden panko bread crumb exterior, and beautifully soft from the tofu interior.
If you’re looking for a quick protein fix, these make the perfect little snack. You could also add them to meals like buddha bowls, cooked breakfasts or serve with simply with chips and ketchup. They’re pretty healthy too since they’ve been baked, not fried, so they aren’t covered in excess oils.
If you want to get experimental with the flavours, we totally encourage you to. Tofu is a sponge for flavour, so this is the perfect dish to let your creativity take over. All you’d need to do is add your chosen spices and flavourings into the batter. You could even take it to another level and try pre-marinating the tofu before the batter, just to pack in every little bit of flavour possible.
These crispy baked panko breadcrumb tofu nuggets are super simple to throw together, despite the long-winded name we’ve given them! For something that’s this delicious, you would expect that a lot of time and effort needs devoting to them, but in reality, it’s just a case of covering them in the batter and breadcrumbs and letting them cook themselves in the oven. This makes them the perfect party food. If you’ve got guests around they will be super impressed by these little tofu bites.
Crispy Baked Tofu Nuggets
- 4 tbsp plain flour
- 6 tbsp almond milk
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 280 g block of firm pressed tofu, cut into triangles (we use Tofoo Co.)
- Preheat the over to 200 degrees celsius.
- Make the batter for the tofu nuggets by adding plain flour, almond milk, paprika, garlic powder, salt and pepper to a bowl and whisking together until everything is combined. Get a shallow bowl and add the panko breadcrumbs. Then get each tofu triangle and dip it into the batter then roll it in the breadcrumbs and place on a baking tray.
- Put the tofu triangles into the oven and cook for 30 minutes, flipping the tofu after 15 minutes. Serve with your favourite dip.
If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.