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
Scale
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
