If you’re craving something crunchy, flavorful, and totally plant-based, I’ve got you covered with my Crispy Vegan Tofu Nuggets Recipe. These little bites pack a punch with a golden, nutty crust that’s baked (not fried!), making them a healthier, kid-friendly alternative to traditional nuggets. I absolutely love how these turn out every time—crispy on the outside, tender inside, and perfect for dipping. Stick around, because I’m sharing all my best tips to help you nail this fantastic recipe in your own kitchen.
Why You’ll Love This Recipe
- Deliciously Crispy: Baking with a cashew coating gives you that irresistible crunch without frying.
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Versatile and Kid-Friendly: Perfect as finger food or party snacks that everyone gobbles up.
- Healthy and Plant-Based: A guilt-free comfort food that’s packed with protein and flavor.
Ingredients You’ll Need
The combination of creamy tofu and a crunchy cashew-based crust creates nuggets that amaze every time. When shopping, pick extra firm tofu to hold its shape and raw cashews for the best texture in your coating.
- Extra firm tofu: This holds together well and gets nice and chewy when baked.
- Avocado oil spray: I prefer this over brushing oil to keep the nuggets crisp without sogginess.
- Raw cashews: They add a lovely nutty flavor and crunch to the coating.
- Cornstarch: Helps the coating stick and crisp up perfectly.
- Nutritional yeast: For that cheesy, savory hint that makes these nuggets addictive.
- Sea salt and black pepper: Simple seasoning to bring out all the flavors.
- Smoked paprika: Adds depth and a subtle smoky note.
- Garlic powder: A little extra punch to elevate the taste.
- Unsweetened dairy-free milk: Almond or oat milk works great for the vegan buttermilk.
- Lemon juice or apple cider vinegar: This curdles the milk and creates that tangy “buttermilk” flavor.
Variations
While I love the original cashew coating recipe, you can easily make this your own by swapping a few ingredients or adjusting the flavor profile to fit your mood or dietary preferences.
- Nut-Free Variation: I once replaced cashews with crushed cornflakes for a nut-free version, and the crunch was still incredible.
- Spicy Twist: Add a pinch of cayenne pepper or chili flakes to the coating for a little heat—my family goes wild for this spicy kick.
- Gluten-Free Option: This recipe is naturally gluten-free as long as your cornstarch and nutritional yeast are certified gluten-free.
- Different Dips: Experiment with sauces like sriracha mayo or vegan ranch to discover your favorite flavor combo.
How to Make Crispy Vegan Tofu Nuggets Recipe
Step 1: Press and Prep Your Tofu
First things first, pressing your tofu is a game-changer. I used to skip this step and ended up with soggy nuggets, but pressing out the moisture makes all the difference in getting that perfect crisp. Wrap your extra firm tofu in a clean towel and place a heavy skillet or a tofu press on top for about 15-20 minutes. You’ll see the water squeeze out—that means it’s ready!
Step 2: Make the Cashew Coating
While your tofu presses, blend the raw cashews in a food processor until you get a fine, slightly powdery meal—not totally powder but not chunky either. Adding cornstarch, nutritional yeast, smoked paprika, garlic powder, salt, and pepper right into the processor helps everything mix evenly. This coating is what makes the nuggets irresistibly crispy and packed with umami flavor.
Step 3: Prepare the Vegan Buttermilk and Dredging Stations
In a shallow bowl, mix your unsweetened dairy-free milk with lemon juice or apple cider vinegar and set aside to curdle—that’s your vegan buttermilk. In two other shallow bowls, place cornstarch separately, because your tofu will first get a dry coat, then a wet dip, then the cashew coating.
Step 4: Coat the Tofu Cubes
Cut your pressed tofu into 1-inch cubes. This assembly line is fun: dust each cube in cornstarch, tap off the excess, dip it in the vegan buttermilk, then press it into the cashew coating, making sure all sides are covered evenly. Placing each nugget on the prepared baking sheet as you go helps keep everything organized. Pro tip—I use clean hands to gently pat the coating on for an even crust.
Step 5: Bake to Perfect Crispness
Bake your nuggets at 400°F (204°C) for 30 minutes total, flipping them halfway through for even browning. You want to see a golden color and test the texture with a gentle press—if they’re slightly springy and dry to the touch, you’re golden! Let them cool a bit so the coating crispifies further before you dive in.
Pro Tips for Making Crispy Vegan Tofu Nuggets Recipe
- Press That Tofu! Don’t rush this step—more moisture leads to soggy nuggets, and pressing ensures crunch every time.
- Use Avocado Oil Spray: Spraying the baking sheet lightly helps crisp the coating without weighing it down with oil.
- Pulse Cashews Properly: Watch the processor carefully—over-processing turns nuts to butter, under-processing leaves big chunks that won’t stick well.
- Flip Once Only: Flipping halfway helps even cooking and prevents the coating from falling apart.
How to Serve Crispy Vegan Tofu Nuggets Recipe
Garnishes
I love sprinkling a little chopped fresh parsley or chives on top to brighten the presentation and add a fresh, herbal note that complements the smoky paprika. A wedge of lemon on the side is wonderful too if you want to add a zesty snap with a quick squeeze.
Side Dishes
My go-to sides are crispy sweet potato fries or a colorful mixed green salad with a tangy vinaigrette. Sometimes I serve these nuggets with roasted veggies or a bowl of creamy mashed potatoes for a comforting, satisfying meal.
Creative Ways to Present
For a party, I like to thread the nuggets onto skewers with cherry tomatoes and cucumber slices for a fun finger food platter. Another favorite is turning them into a “nugget bowl” with grains, avocado slices, and your favorite drizzle—perfect for a quick lunch!
Make Ahead and Storage
Storing Leftovers
I store leftover nuggets in an airtight container in the fridge for up to 3 days. Sometimes I slice them in half to cool faster before refrigerating, which also makes reheating quicker and even crispier.
Freezing
These nuggets freeze beautifully! I lay them out on a baking sheet to freeze individually before transferring to a freezer-safe bag—this way they don’t stick together. They keep for about a month and thaw quickly.
Reheating
To bring back the crunch, I reheat leftovers in a 400°F oven for 5-10 minutes, flipping halfway. Microwaving is fine in a pinch, but you lose that crispy texture, so I avoid that if I can.
FAQs
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Can I fry these Crispy Vegan Tofu Nuggets instead of baking?
Absolutely! While baking is healthier and less messy, shallow frying in a neutral oil will give you an even crispier exterior. Just be careful when flipping to keep the coating intact.
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What if I don’t have a food processor for the cashew coating?
You can place the cashews in a sturdy plastic bag and crush them with a rolling pin to a fine meal, then mix the dry ingredients by hand. It won’t be quite as uniform, but still delicious.
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Can I substitute other nuts for cashews in this recipe?
Yes! Raw almonds or walnuts can work, though they might alter the flavor slightly. Just make sure to process them finely to replicate the coating texture.
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How do I make sure the nuggets don’t get soggy after baking?
Pressing the tofu well and baking at a high temperature with a little avocado oil spray are key. Also, avoid covering the nuggets while they cool to keep them crisp.
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What dipping sauces pair best with these vegan tofu nuggets?
I love serving them with vegan tartar sauce, homemade ketchup, “honey” mustard, vegan ranch, or a smoky BBQ sauce—all easy to whip up and crowd-pleasing!
Final Thoughts
Honestly, this Crispy Vegan Tofu Nuggets Recipe has become a staple in my home. It’s a recipe that transforms humble tofu into something so satisfying that even my most skeptical friends ask for seconds. The crunch, the flavor, the versatility—I can’t recommend it enough. So next time you’re in the mood for something crispy and comforting, give these nuggets a try. Trust me, you’ll want to keep this one in your regular rotation.
Print
Crispy Vegan Tofu Nuggets Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (approximately 24 nuggets) 1x
- Category: Snack
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Description
These Crispy Baked Tofu Nuggets offer a deliciously crunchy, protein-packed vegan snack or appetizer made with extra firm tofu coated in a flavorful cashew and nutritional yeast crust. Baked to perfection with a light avocado oil spray, they deliver satisfying crispiness without frying. Perfect served with a variety of vegan dipping sauces, these nuggets are a healthy, plant-based alternative to traditional chicken nuggets.
Ingredients
TOFU:
- 1 (14 oz.) package extra firm tofu, pressed and cut into 1-inch (2 ½ cm) cubes
- Avocado oil spray (or other neutral spray)
CASHEW COATING:
- 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
VEGAN BUTTERMILK:
- 1/2 cup unsweetened dairy-free milk (almond milk recommended)
- 2 tsp lemon juice or apple cider vinegar
FOR COATING:
- 1/2 cup cornstarch (56 g)
FOR SERVING (optional):
- Easy Vegan Tartar Sauce
- Easy Homemade Ketchup
- “Honey” Mustard Dipping Sauce
- Easy Vegan Ranch
- 15-Minute Vegan BBQ Sauce
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) and prepare a baking sheet by spraying it lightly with avocado oil spray or lining it with parchment paper to ensure the nuggets crisp up without sticking.
- Press the Tofu: If not already pressed, wrap the tofu in a clean, absorbent towel and place a heavy object on top to press out moisture for 15-20 minutes. This step is crucial for getting a firm texture and better coating adhesion.
- Prepare the Cashew Coating: In a food processor, pulse the raw cashews, cornstarch, nutritional yeast, salt, pepper, smoked paprika, and garlic powder until you get a fine meal texture, about 30-45 seconds. Transfer the mixture to a shallow bowl.
- Make Vegan Buttermilk: In a separate shallow bowl, combine the unsweetened dairy-free milk and lemon juice or apple cider vinegar. Mix well and let it sit to curdle while you prepare the rest.
- Prepare Cornstarch Coating: Place 1/2 cup cornstarch in another shallow bowl. This will be used as the initial dry coating for the tofu cubes.
- Coat the Tofu Cubes: Cut the pressed tofu into 1-inch cubes. First, lightly coat each cube in cornstarch, tapping off excess. Then dip each piece into the vegan buttermilk to evenly coat it. Finally, roll the tofu in the cashew coating, turning to cover all sides. Place coated cubes on the prepared baking sheet.
- Bake the Nuggets: Bake in the preheated oven for 30 minutes, flipping the nuggets halfway through. They should turn golden, dry, and have a bouncy texture when done. Let them cool slightly before serving to prevent burning, especially for kids.
- Serve with Dipping Sauces: Pair these crispy tofu nuggets with your choice of vegan sauces such as tartar sauce, ketchup, vegan ranch, honey mustard, or BBQ sauce for extra flavor.
- Storage and Reheating: Store leftovers in the refrigerator for 2-3 days or freeze for up to 1 month. Reheat in a 400°F (204°C) oven for 5-10 minutes to restore crispiness before serving.
Notes
- We recommend using avocado oil spray rather than brushing oil on the baking sheet for a crispier texture without excess greasiness that can cause the coating to fall off.
- Nutrition information provided does not include any dipping sauces.
- Pressing the tofu is essential to achieve the best texture and ensure the coatings adhere properly.
- Adjust the amount of cornstarch as needed if you change the number of servings to ensure proper coating coverage.
- For serving to children, slice the nuggets in half to allow the insides to cool more quickly and avoid burns.
Nutrition
- Serving Size: 6 nuggets (approximately 112 grams)
- Calories: 230
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 0 mg
