Golden Crispy Tofu Nuggets (Printable)

Golden crispy tofu bites seasoned with smoked paprika and garlic powder, perfect for snacking or dipping.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce or tamari
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

# Method:

01 - Wrap tofu in a clean 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 gently toss to coat. Marinate for 10 minutes.
04 - Arrange three bowls: flour in the first, plant-based milk mixed with apple cider vinegar in the second (vegan buttermilk), and panko breadcrumbs combined with nutritional yeast and salt in the third.
05 - Dredge each tofu piece in flour, dip into vegan buttermilk, then thoroughly coat with the panko mixture.
06 - Heat vegetable oil ½ inch deep in a skillet over medium-high heat. Fry tofu nuggets in batches for 2 to 3 minutes per side until golden and crispy.
07 - Drain nuggets on paper towels and serve hot with preferred dipping sauces.

# Expert Advice:

01 -
  • They're shatteringly crispy on the outside in a way that doesn't feel like you're eating tofu anymore.
  • Fifteen minutes of actual hands-on time means you can make these between other things without stress.
  • The marinade uses maple syrup and smoked paprika, which is a flavor combo that quietly makes everything taste better.
02 -
  • Skipping the pressing step is the reason people say tofu is watery and sad—that moisture has to leave the tofu or everything steams instead of crisps.
  • The buttermilk mixture isn't just flavor; the acid helps the coating adhere and turns golden in a way that plain milk doesn't.
03 -
  • Keep a small plate of extra panko mixture nearby while you're dredging—once one bowl gets wet from the buttermilk, the breading gets clumpy and stops sticking properly.
  • If you only have regular breadcrumbs instead of panko, pulse them in a food processor for thirty seconds to make them coarser, and the results improve noticeably.
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