This vegan breaded tofu is crispy and chewy, as well as baked, oil-free and packed full of so much flavor and meaty texture. The end result literally has the texture of a chicken nugget.
BREADED CRISPY CHEWY TOFU
Have you tried breaded tofu before? If not, then you definitely gotta try this new recipe! I was blown away by the end result that it’s chewy and has the texture of a chicken nugget.
These little bites of baked tofu are so full of flavor thanks to a coating packed with spices. These tofu nuggets would be fantastic on a salad or in a wrap. Basically anywhere you’d use chicken.
INGREDIENTS NEEDED
- Extra firm tofu: I love the HODO brand because it doesn’t require any pressing, just paper towels to dry it off.
- Coconut aminos
- Garlic powder
- Panko breadcrumbs: use gluten-free if needed
- Cornstarch
- Brown rice flour
- Coating spices: nutritional yeast, garlic powder, onion powder, chili powder, paprika, coriander, thyme, salt and pepper
- Sriracha
- Agave
HOW TO MAKE BAKED TOFU
Step 1. Break up the tofu into bite size pieces and add to a large shallow bowl or 8×8 square dish.
Step 2. Mix the marinade ingredients and pour the marinade over the tofu and spoon the marinade over each piece so they are saturated well. Leave the tofu to sit about 20 minutes and prepare the next ingredients while it sits.
Step 3. Mix the coating ingredients.
Step 4. Coat each piece of tofu very well, pressing the mixture firmly into the tofu so it sticks well. Use your hands to press and coat each piece multiple times.
Step 5. Bake the tofu for 20 minutes on the first side, flip and bake another 10 minutes until crispy and golden brown.
Step 6. Mix the finishing sauce ingredients. Add the tofu to a nonstick large pan over medium heat. Pour the sauce over and cook for a few minutes until absorbed and the tofu crisps up more.
MORE TOFU RECIPES
Breaded Crispy Chewy Tofu
Ingredients
- one 10 ounce package extra firm tofu (I love the HODO brand, no pressing!)1/3 cup (75g) coconut aminos1/4 teaspoon garlic powder
- 1/3 cup (75g) coconut aminos
- 1/4 teaspoon garlic powder
COATING
- 3/4 cup 3/4 cup panko panko breadcrumbs (use gluten-free if needed)
- 3 tablespoons (30g) brown rice flour
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (8g) nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon regular American chili powder (not Ancho)
- 1/2 teaspoon paprika
- 1/4 teaspoon coriander
- 1/4 teaspoon thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
FINISHING SAUCE
- 1/4 cup (60g) coconut aminos
- 1 tablespoon (15g) sriracha
- 1/2 tablespoon agave or maple syrup
- I use this scale.
Instructions
- Drain the tofu and press any water out carefully and pat dry really well with paper towels. Tear or slice the tofu into bite size pieces. To a large shallow bowl or 8x8 square pan, add the pieces of tofu.
- To a separate small bowl, add the coconut aminos and garlic powder. Whisk well. Pour this over the tofu and use a spoon to spoon the liquid all over the tofu, coating it multiple times. Ensure every piece is coated very well and each piece is flat sitting in the liquid. This will ensure flavorful tofu.
- Leave the tofu to sit about 20 minutes and prepare the next ingredients while it sits.
- To a medium bowl, combine all of the coating ingredients and whisk very well. Use your hands or a cup to press the panko crumbs into smaller pieces.
- Preheat the oven to 400°F and line a sheet pan (preferably a dark pan) with parchment paper.
- After the tofu has sat, add the tofu, one piece at a time rotating it in the coating multiple times. Do NOT rush this step. You will need to use your hands to press and squeeze the mixture firmly into each piece of the tofu, flipping and coating each piece well, making it stick. This will ensure a crispy coating.
- Place each piece onto the lined pan.
- Bake the first side 20 minutes. Flip and bake another 10 minutes. It should be very golden brown and crispy at this point.
- For the finishing sauce, combine the ingredients under "finishing sauce". Add the baked tofu to a large nonstick pan (including any loose bits) over medium heat. Add the sauce mixture and coat very well and heat through just a few minutes until all the tofu is coated and crisps up a bit more. All the extra little bits of coating will cook and stick to the tofu and give the end result a wonderful chicken nugget chewy texture!
- These are great to serve with any grain or over a salad like chicken nuggets.
WOW! This was fabulous. The chewy, crispy texture was exactly what I was looking for. The only trouble I had was that it was pretty darn salty. I’m guessing this is a result of the marinade. I’m wondering what I might try next time to flavor the tofu bites without overdoing the salt. I am definitely going to make this again — the procedure was spot on. I might go for pineapple juice? Or vinegar? Whatever ideas you might have, I’m open to! Thank you so much!
Yay Heather, so glad you enjoyed it! Did you use coconut aminos and not soy sauce? Because it shouldn’t be too salty with the coconut aminos? You can try subbing a little of the coconut aminos (if you used that) with broth next time!
Brandi you have outdone yourself with this recipe! I am fairly new to tofu and this by FAR has been the best I have tried. If I didn’t know better, I would swear I am eating teriyaki chicken nuggets (I omit the spicy ingredients because I can’t handle spice). This will be in my regular rotation for SURE. Well done, Chef!!!
Oh dang, Brandi! I just made these tofu nuggets. They are delicious! I had to slow down so I didn’t eat the whole batch. Great job!
I just followed your instructions and it was easy.
Haha, that is so awesome to hear Gregg! Thank you so much for making them and the feedback!!!
I had to walk away after making this tofu because I couldn’t stop eating it! It’s SO crunchy and flavorful and addictive, and my house smelled so good while it was baking. This is going in my regular rotation!
How long would I air fry these? I’m super interested in trying it, but would like to use my air fryer instead of oven.
I haven’t tested these air-fried yet, but I would suggest same baking time of 400°F for 15 minutes first side and then flipping (see step 8) over to cook the other side about half the time. They should be very crispy and golden brown. Then do the last step over the stove as directed.
These are sitting ready to go in my pan having just been coated with the final sauce and I’ve had to stop everything to give credit where it’s due! You’ve done it again! These are glorious little bites which I will make again and again. Delicious and so much easier to make than I was expecting.
That is so wonderful to hear Kimberly thank you!!
I made this, and it was delicious. The texture was perfection. I loved the spices—especially the thyme. And when the non-vegans in my home enjoy a recipe as much as I do, it makes me so happy. This will be in my regular rotation.
I’m so thrilled to hear this Jen, thank you so much!!