Description
These Crispy Baked Tofu Nuggets are a delicious, plant-based alternative to traditional chicken nuggets. Made with extra firm tofu coated in a crunchy cashew and cornstarch mixture, they are baked to golden perfection for a crispy, satisfying texture without the need for frying. Perfect as a snack or main dish, they pair wonderfully with a variety of vegan dips including tartar sauce, ketchup, and BBQ sauce.
Ingredients
Tofu Nuggets
- 1 (14 oz.) package extra firm tofu, pressed and cut into 1-inch (2 ½ cm) cubes
- Avocado oil spray (or other neutral spray)
- 3/4 cup raw cashews
- 1 ½ Tbsp cornstarch
- 2 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 cup unsweetened dairy-free milk (almond milk recommended)
- 2 tsp lemon juice or apple cider vinegar
- 1/2 cup cornstarch (56 g)
Optional Dipping Sauces
- Easy Vegan Tartar Sauce
- Easy Homemade Ketchup
- “Honey” Mustard Dipping Sauce
- Easy Vegan Ranch
- 15-Minute Vegan BBQ Sauce
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400 degrees F (204 C). Prepare a baking sheet by spraying it with avocado oil spray for extra crispiness or lining it with parchment paper.
- Press the tofu: If your tofu is not already pressed, remove excess moisture by pressing it. Use a tofu press or wrap the tofu in a clean absorbent towel and place a heavy object like a cast iron skillet or books on top. Press for about 15-20 minutes to drain the liquid.
- Make the cashew coating: In a food processor bowl, combine raw cashews, 1 ½ tablespoons cornstarch, nutritional yeast, sea salt, black pepper, smoked paprika, and garlic powder. Pulse briefly to break down the cashews, then process continuously for 30-45 seconds until a fine meal forms. Transfer this mixture to a shallow bowl.
- Prepare vegan buttermilk and cornstarch stations: In a separate shallow bowl, combine the unsweetened dairy-free milk with lemon juice or apple cider vinegar. Stir and set aside to curdle. Place 1/2 cup cornstarch in another shallow bowl for coating.
- Assemble the nuggets: Cut the pressed tofu into 1-inch cubes. Working with clean hands, coat each tofu piece first in cornstarch, tapping off excess, then dip into the vegan buttermilk to coat evenly. Roll the tofu in the cashew coating, turning to cover all sides thoroughly. Place coated nuggets on the prepared baking sheet. Repeat this process until all tofu cubes are coated.
- Bake the tofu nuggets: Bake in the preheated oven for 30 minutes, flipping the nuggets halfway through baking to ensure even crisping. Nuggets should be golden, dry, and slightly bouncy to the touch when done. Allow them to cool a bit before serving.
- Serve and store: Serve the nuggets with your favorite vegan sauces like tartar sauce, ketchup, vegan ranch, honey mustard, or BBQ sauce. For safety with children, slice the nuggets in half to help cool the center. Store leftovers in the refrigerator for 2-3 days or freeze for up to 1 month. Reheat leftovers in a 400 F (204 C) oven for 5-10 minutes until warmed through for best texture.
Notes
- Pressing tofu is essential to remove excess moisture; it ensures a better texture and crispiness.
- Using avocado oil spray enhances crispiness but you can substitute with other neutral oils.
- If you don’t have a food processor, finely chop cashews and mix with other coating ingredients as finely as possible.
- Adjust cornstarch quantity if changing the number of servings for optimal coating thickness.
- For a gluten-free version, confirm that all ingredients used (like nutritional yeast) are gluten-free certified.
- These nuggets can be served with a variety of vegan dips to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan American
