Crispy Tofu Nuggets Snack (Printable version)

Golden crispy tofu bites with smoky paprika and panko crunch, perfect for snacks or bowls.

# Needed ingredients:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper

→ Coating

08 - ½ cup all-purpose flour (or gluten-free flour blend)
09 - ½ cup unsweetened plant-based milk
10 - 1 tsp apple cider vinegar
11 - 1 cup panko breadcrumbs
12 - 1 tbsp nutritional yeast
13 - ½ tsp salt

→ For frying

14 - Vegetable oil for shallow frying

# How to make it:

01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes to remove excess moisture.
02 - Slice pressed tofu into ¾-inch cubes or nugget shapes.
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Add tofu and toss to coat evenly. Let rest for 10 minutes.
04 - Set up three bowls: one with flour, second with plant-based milk mixed with apple cider vinegar to create vegan buttermilk, and third with panko, nutritional yeast, and salt combined.
05 - Dredge each tofu piece first in flour, dip into vegan buttermilk, then thoroughly coat with the panko mixture.
06 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry tofu nuggets in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels.
07 - Serve hot with preferred dipping sauces such as vegan ranch or BBQ sauce.

# Expert Suggestions:

01 -
  • They're genuinely crispy on the outside and tender on the inside—no dense, rubbery tofu here.
  • Takes less than an hour from start to finish, perfect for when you want something satisfying without the fuss.
  • Works beautifully as a snack, in a bowl, or tucked into a wrap for lunch.
02 -
  • Pressing the tofu isn't optional—I learned this the hard way when I skipped it once and ended up with disappointed friends.
  • Don't skip the vegan buttermilk step; the vinegar helps the coating adhere in a way that plain milk never will.
  • Crowding the pan drops the oil temperature, turning your crispy dreams into oil-soaked disappointments.
03 -
  • Temperature matters more than timing—invest in a kitchen thermometer and aim for 170–180°C oil for the crispiest results.
  • The nutritional yeast isn't just flavor; it's also binding and helps prevent the coating from sliding around during cooking.
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