Crispy Tofu Nuggets
These crispy tofu nuggets are a homemade twist on my favorite high school snack — better! Crunchy outside, tender inside, baked or air-fried to perfection. I often rushed to McDonald's with friends for fries and nuggets, but the real treat was customizing our ketchup with jalapeño salt and black pepper — spicy and addictive! Now, I make these plant-based nuggets at home and pair them with my nostalgic ketchup. Whether air-fried or baked, these nuggets will be your go-to for a fun, easy, and comforting meal.
2 people
Ingredients
- 1 block of firm tofu about 400 g, pressed and cut into nugget-sized cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika sweet or smoked
- ¼ teaspoon ground turmeric for color
- Salt and pepper to taste
- Oil spray or a few teaspoons of oil for baking or air frying
Instructions
- Press the tofu for at least 15 minutes to remove excess water.
- Cut or tear it into bite-sized nugget-style cubes. Season with salt.
- In a bowl, mix together the flour, cornstarch, panko, garlic powder, oregano, paprika, turmeric, salt, and pepper.
- Add the tofu pieces and with your hands mix and make sure that all the pieces are fully coated.
Option 1: Air Fryer
- Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Lightly spray the nuggets with oil.
- Place them in the air fryer basket in a single layer without overlapping.
- Cook for 12–15 minutes, shaking or flipping halfway, until golden and crispy.
Option 2: Oven
- Preheat the oven to 220°C (425°F).
- Place the nuggets on a baking sheet lined with parchment paper or a silicone mat. Lightly spray with oil.
- Bake for 20–25 minutes, flipping halfway through, until golden on the outside and firm on the inside.
Notes
- The tofu pieces should remain moist; if they are too dry and the coating is not sticking, lightly moisten them with a teaspoon or two of water or plant-based milk.
- To make the jalapeño ketchup, add to a bowl about 1/4 cup of your favorite ketchup, mix about 2 tablespoons of the pickled jalapeño liquid and about 2 tablespoons of chopped pickled jalapeños. Season with salt and pepper.