Crispy Baked Tofu Nuggets
Kid-friendly crispy baked tofu nuggets with a savory breadcrumb crust—high-protein vegetarian dunkers for USA weeknights. Bake until golden and steaming hot (165°F inside); leftovers reheat to 165°F.
🛒Ingredients
- 14 ounces extra-firm tofu, pressed 20 minutes
- 1/3 cup cornstarch or all-purpose flour
- 2 large eggs, beaten (or 1/2 cup plant milk + 1 tablespoon cornstarch)
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cooking spray or oil mist
- Dipping sauces: ketchup, BBQ, honey mustard, or ranch
🔧Kitchen Tools Needed
- Sheet pan
- Mixing bowls
- Tofu press or towels
- Instant-read thermometer
📝Instructions
- 1
Heat oven to 425°F. Line a sheet pan with parchment and mist with oil.
- 2
Cut tofu into nugget-size pieces. Set up dredge stations: cornstarch, beaten eggs, and panko mixed with garlic powder, paprika, salt, and pepper.
- 3
Coat tofu in cornstarch, then egg, then panko. Arrange on the pan; mist tops with oil.
- 4
Bake 20–25 minutes, flipping halfway, until deep golden and interiors are steaming hot / about 165°F.
- 5
Serve with dipping sauces. Refrigerate within 2 hours up to 3 days; reheat in a 400°F oven or air fryer to 165°F for best crisp.
🥗Nutrition Information
⚡Calories per serving: 290
🏷️Recipe Tags
❓Frequently Asked Questions
Air fryer?
Air-fry 400°F 12–15 minutes, shaking once, until crisp and hot.
Gluten-free?
Use GF panko or crushed GF cereal and cornstarch dredge.
Freezer?
Freeze baked nuggets; reheat from frozen at 400°F until 165°F.
Food safety?
Bake until steaming hot throughout (~165°F); chill leftovers within 2 hours; reheat to 165°F.
