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Baked Tofu Nuggets
5 from 66 votes

Baked Tofu Nuggets

Baked Tofu Nuggets are crunchy, bite-sized pieces of extra-firm tofu marinated in soy and hot sauce, then coated with a complex blend of spices and nutritional yeast before baking. The marinade infuses flavor while the spice coating crisps up in the oven, giving these nuggets a textured and flavorful crust. They work well as a vegan snack or appetizer, especially paired with barbecue sauce or ranch for dipping.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 132 kcal
Course: Appetizer, Snacks
Cuisine: American

Ingredients

  • 14 ounce tofu extra firm, pressed for at least 20 minutes
For the marinade:
  • 1 teaspoon soy sauce or tamari for gluten-free
  • 1 tablespoon hot sauce
  • 2 teaspoons neutral cooking oil generic cooking oil
For spice coating
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper freshly ground
  • ½ teaspoon sage ground
  • 1 teaspoon smoked paprika
  • ¼ teaspoon celery seeds or ½ teaspoon celery salt (adjust salt amounts accordingly
  • ¼ teaspoon cumin ground
  • cinnamon nutmeg and allspice, a generous pinch
  • 1/2 tsp poultry seasoning thyme, rosemary, or mix of 1/8 teaspoons each of sage
  • 1 ½ to 2 tablespoons corn starch or tapioca starch
To serve
  • vegan barbecue sauce or vegan ranch or hot sauce or dips of choice
  • cilantro or green onion, for garnish

Instructions

    Cup of Yum
  1. Press the tofu if you haven’t already, then break into bite size pieces using your hands. Keep them at least 1 inch in size, add to a bowl.
  2. Marinate: Then add the marinade ingredients to the bowl and toss well to coat, let the tofu sit for 5 minutes(or longer in the fridge till ready to bake)
  3. Spice coating: In another small bowl add all of the coating ingredients and 1 ½ tablespoons of corn starch and mix really well.
  4. The marinade should have gotten absorbed in the tofu, there shouldn’t be any liquid left. Sprinkle all of the spice coating mixture over the tofu and toss well to coat. If the tofu is too wet then add some more cornstarch, 1 teaspoon at a time. Then spread this tofu on parchment lined baking sheet and keep at least ½ inch distance between all the pieces.
  5. Bake at 400F(205c) for 20-25 minutes or until the tofu is crisp to preference
  6. Depending on the brand of tofu, if it’s a good extra firm tofu then the coating will get crisp around 23-24 minutes and if the tofu is a bit softer then the outside will get crisp, but tofu might be somewhat soft in the middle.
  7. Remove the baking sheet from the oven then let it cool for a few minutes before plating it and serving it with dips of choice. You can also use this tofu to add to wraps or tacos or serve it as a side.

Notes

  • Tear tofu instead of cutting into cubes to create more surface area for marinade absorption and coating adherence.
  • Using breadcrumbs instead of cornstarch can increase crispiness if preferred.
  • Substitute tofu with seitan or cauliflower florets to vary the texture and flavor.
  • For soy-free alternatives, replace soy sauce with coconut aminos or use rehydrated dry soycurls as a base.
  • To make onion and garlic-free, add asafetida or fenugreek powder to the spice blend and consider adding miso to the marinade for flavor depth.

Nutrition Information

Calories 132kcal (7%) Carbohydrates 7g (2%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 698mg (29%) Potassium 78mg (2%) Fiber 2g (8%) Sugar 0.4g (1%) Vitamin A 257IU (5%) Vitamin C 3mg (3%) Calcium 134mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 7g 2%
Protein 10g 20%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 698mg 29%
Potassium 78mg 2%
Fiber 2g 8%
Sugar 0.4g 1%
Vitamin A 257IU 5%
Vitamin C 3mg 3%
Calcium 134mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.