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Prep 30 minutes
Total 1 hour
Serves hungry person
US | Metric
Ingredients
  • Block of firm tofu, pressed and torn into pieces
For the marinade
  • 1 tsp garlic powder
  • 1 tsp ground paprika
  • 1 tsp chilli flakes
  • ½ tsp salt
  • 2 tbsps light soy sauce
  • 5 tbsps water
For the batter
  • 4 tbsps plain flour
  • 200 ml plant-based milk
  • ½ lemon, juiced
For the crumb
  • 100 g panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp ground paprika
  • 1 tsp chilli flakes
  • 2 tsps nutritional yeast
  • 1 tsp salt
Vegan Tofu Nuggets Vegan Tofu Nuggets

Vegan Tofu Nuggets

Vegan-friendly

Vegan tofu nuggets. That's all.


  1. In a large bowl, mix the marinade ingredients together and marinade the torn pieces of tofu. Marinate for at least 30 mins.
  2. When you're done marinating, combine the milk, lemon juice and flour together to make the batter. Adding the lemon juice will make this into "buttermilk" for extra crunch when fried later on.
  3. In another bowl, combine the crumb ingredients together. Set aside for later.
  4. Take out the pieces of marinated tofu and dip into the batter then cover with the crumb. Place onto a tray to be cooked later on. Repeat until all pieces of tofu is battered and crumbed.
  5. Cook according one of the below methods.


If air-frying:

  • Spray your airfryer basket with cooking oil, as well as brush the pieces of tofu liberally with oil.
  • Cook on 205ºC/400ºF, for a total of 8-10 mins depending on size of nugget pieces. Flip halfway.


If oven roasting:

  • Brush each piece of tofu nugget with oil, and place over a wire rack to bake in the oven. Bake for around 20 mins in total at 220ºC depending on size, turning over halfway.


If deep-frying:

  • Heat up your oil to around 180ºC and fry the nuggets until golden brown. Should take around 5 mins or so, depending on size of pieces.



Vegan Tofu Nuggets Vegan Tofu Nuggets

Vegan Tofu Nuggets

Vegan-friendly

Vegan tofu nuggets. That's all.

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves hungry person
US | Metric
Ingredients
  • Block of firm tofu, pressed and torn into pieces
For the marinade
  • 1 tsp garlic powder
  • 1 tsp ground paprika
  • 1 tsp chilli flakes
  • ½ tsp salt
  • 2 tbsps light soy sauce
  • 5 tbsps water
For the batter
  • 4 tbsps plain flour
  • 200 ml plant-based milk
  • ½ lemon, juiced
For the crumb
  • 100 g panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp ground paprika
  • 1 tsp chilli flakes
  • 2 tsps nutritional yeast
  • 1 tsp salt
  1. In a large bowl, mix the marinade ingredients together and marinade the torn pieces of tofu. Marinate for at least 30 mins.
  2. When you're done marinating, combine the milk, lemon juice and flour together to make the batter. Adding the lemon juice will make this into "buttermilk" for extra crunch when fried later on.
  3. In another bowl, combine the crumb ingredients together. Set aside for later.
  4. Take out the pieces of marinated tofu and dip into the batter then cover with the crumb. Place onto a tray to be cooked later on. Repeat until all pieces of tofu is battered and crumbed.
  5. Cook according one of the below methods.


If air-frying:

  • Spray your airfryer basket with cooking oil, as well as brush the pieces of tofu liberally with oil.
  • Cook on 205ºC/400ºF, for a total of 8-10 mins depending on size of nugget pieces. Flip halfway.


If oven roasting:

  • Brush each piece of tofu nugget with oil, and place over a wire rack to bake in the oven. Bake for around 20 mins in total at 220ºC depending on size, turning over halfway.


If deep-frying:

  • Heat up your oil to around 180ºC and fry the nuggets until golden brown. Should take around 5 mins or so, depending on size of pieces.