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+ servings
Tofu Nuggets In Bowl With Dipping Sauce


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These Breaded Tofu Nuggets are crispy, flavorful, and so tasty! It’s an easy vegan nugget recipe, including both fried and baked options. Perfect as an appetizer or snack.
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course: Appetizer, Basics, Side Dish, Snack
Cuisine: American
Diet: Vegan
Yield: 4 servings
Calories: 283kcal
Author: Plantiful Bakery


Tofu nuggets:

  • 1 block (14oz/397g) firm or extra firm tofu
  • 1 cup (250ml) unsweetened almond milk , (use any plant-based milk)
  • ¾ cup (96g) all-purpose flour
  • 1 tsp (8g) cornstarch
  • 1 tsp sea salt, + additional on top
  • black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp paprika
  • sunflower or canola oil

Dipping sauce:

  • 5 tbsp vegan mayo
  • 5 tbsp ketchup
  • black pepper


  • Wrap the tofu in a paper towel and gently squeeze out the excess liquid. Then tear the tofu into nugget shapes.
  • Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.
  • Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu.
  • Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.
    Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.
  • To make the dipping sauce, combine vegan mayo, ketchup, and season it with black pepper.
  • Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.


For the gluten-free version, simply substitute all-purpose flour and breadcrumbs for gluten-free flour and breadcrumbs.
You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy. You can also freeze them for up to 2-3 months.


Calories: 283kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!