This is the plant-based nugget that converts skeptics. Pressed tofu gets a savory marinade, a triple-dredge in seasoned flour, egg and panko, then bakes or air-fries to shatteringly crisp, golden perfection with a tender inside. They taste like the chicken nuggets you grew up on but they’re vegetarian, high-protein and kid-approved. Dunk them in ketchup, ranch, BBQ or honey mustard.
Fun fact: tofu has been made for over 2,000 years, reportedly discovered in China when someone curdled soy milk with sea salt. Its mild flavor is actually its superpower — like a sponge, it takes on whatever seasoning and coating you give it, which is why a good crust makes all the difference.
Why this recipe works
PRESS the tofu. Squeezing out water lets the tofu crisp and absorb marinade instead of steaming soggy.
PANKO, not regular crumbs. Panko’s large, jagged flakes give a much crunchier, craggier crust.
OIL the coating. A light spray or toss of oil is what makes baked/air-fried nuggets actually golden and crisp, not dry.
Ingredients
Serves 4.
Tofu and marinade:
1 block (14 oz / 400 g) extra-firm tofu, pressed
2 tbsp soy sauce
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Breading:
1/2 cup all-purpose flour
2 eggs, beaten (or 1/3 cup plant milk + 1 tbsp cornstarch for vegan)
1.5 cups panko breadcrumbs
1/2 tsp salt + 1/2 tsp paprika
Cooking spray or 2 tbsp oil
Instructions
Step 1: Press the tofu
Wrap the tofu in a towel and press under something heavy 15 minutes (or use a tofu press). Tear or cut into rough nugget-sized chunks.
Step 2: Marinate
Toss the tofu pieces with soy sauce, olive oil, garlic powder, onion powder and smoked paprika. Let sit 10 minutes.
Step 3: Set up dredge
Put flour in one bowl, beaten eggs in a second, and panko mixed with salt and paprika in a third.
Step 4: Bread
Coat each piece in flour, then egg, then press firmly into the panko so it sticks all over.
Step 5: Cook — air fryer
Air-fry at 400°F (200°C) for 12-14 minutes, shaking halfway, until deep golden and crisp. Spray with oil first.
Step 6: Cook — oven
Or bake on an oiled rack-lined tray at 425°F (220°C) for 22-25 minutes, flipping once, until golden and crunchy.
Step 7: Serve
Serve hot with your favorite dipping sauces — ketchup, ranch, BBQ, or sweet chili.
Nutrition information
Calories: 280 kcal per serving
Protein: 18 g
Carbohydrates: 26 g
Fat: 12 g
Saturated Fat: 2 g
Fiber: 2 g
Pro tips for the best crispy tofu nuggets
Extra-firm only. Soft or silken tofu won’t hold its shape — you need extra-firm, well pressed.
Freeze for chew. Freezing and thawing tofu before pressing gives a meatier, chewier texture.
Make it vegan. Swap the egg for plant milk whisked with cornstarch; the panko still sticks.
Reheat crisp. Re-crisp leftovers in the air fryer or oven, never the microwave (which makes them soft).
Frequently asked questions
How do I get tofu really crispy?
Press out the water, coat in panko, add oil, and cook hot — air fryer or a 425°F oven on a rack so air circulates underneath.
Do I have to press the tofu?
Yes for nuggets — unpressed tofu is too wet to crisp and the coating slides off.
Can I make these gluten-free?
Use gluten-free flour, gluten-free panko and tamari instead of soy sauce.
What dipping sauces are best?
Ranch, honey mustard, BBQ, sweet chili and sriracha mayo are all great. Kids love plain ketchup.
Can I prep them ahead?
Bread them ahead and refrigerate up to a day, then cook fresh. Cooked nuggets are best eaten right away but reheat well in the air fryer.
