If you want your kids to eat and enjoy tofu, these crispy Baked Tofu Nuggets are a great option to try. They’re super crunchy, perfect for dipping, and they’re loaded with plant protein, iron, and calcium.
I know that tofu is not a food that everyone naturally loves, but as a former vegetarian, I happen to adore it—and it’s such an affordable protein source for kids. It’s also one of the most versatile ingredients and can be cooked in so many different ways.
Plus, it has a totally mellow flavor that works well in all sorts of recipes. These crunchy nuggets are a nice mix of textures and they’re a fun way for the kids to eat tofu. We love them dipped in ketchup as a main dish alongside a grain and a veggie. They’re also really good on top of salads or in tacos!
Baking tofu for kids can transform the soft texture into one that’s pleasantly crunchy and in nugget form. And this baked tofu recipe doesn’t use any oil or frying to achieve the pleasant crunch, but instead relies on panko breadcrumbs and a simple baking method that allows the entire nugget to crunch up without ever having to flip them over. (I do love easy cooking methods!)
If you have a toddler who doesn’t eat dairy and needs calcium for kids, or who doesn’t eat meat and needs more iron-rich foods for kids, this is a great tofu recipe to keep in mind.
(You may also like my Slow Cooker Beef Burritos and Greek Pita Pizzas as more easy meals, or my Baked Tofu recipe as another yummy tofu option.)
Table of Contents
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Ingredients You Need
To make this Baked Tofu Nuggets recipe, you’ll need to have the following ingredients on hand and ready to go.
- Extra-firm tofu: It’s usually sold in a package with water, so you’ll need to plan to drain it. I like this firmness of tofu since it holds up nicely when breaded.
- Panko breadcrumbs: These are extra crispy when baked, so they are my preference here. You can use plain or seasoned breadcrumbs.
- Flour: I use all-purpose flour here to lightly coat the tofu and help the breading adhere and bake up crispy.
- Eggs: I use eggs to coat the tofu and help the flour and breading adhere and stay put on the tofu. If you need to make this recipe egg-free, you can use vegan mayo in place of the eggs.
- Garlic powder (optional): Adding a little garlic powder to the breading mix can enhance the flavor if you like.
TIP: Extra-firm tofu is key to the final texture in this recipe. Other types will wind up soft and not as much like a nugget.
Step-by-Step Instructions
Here’s a look at the process involved in making these healthy Baked Tofu Nuggets. Go to the full recipe at the bottom of this post see the full information, including the amounts and timing.
Step 1. Drain the tofu between towels with a heavy plate on top.
Step 2. Dice the tofu into even pieces on a cutting board.
Step 3. Dredge the tofu cubes in the flour.
Step 4. Dredge the tofu cubes in the egg.
Step 5. Dredge the tofu cubes in the panko breadcrumbs.
Step 6. Place on the prepared rack. Bake until crisp and golden brown.
TIP: Plan to start this at least an hour before you want to start cooking so the tofu has some time to drain.
Frequently Asked Questions
You absolutely can! Simply use gluten-free flour blend and gluten-free panko. They are delicious that way.
I’ve heard that some people like to use vegan mayo in place of eggs when dredging nuggets, so you can try that!
After storing leftovers in an airtight container in the fridge, you’ll notice that they’ll be soft, not crunchy. To make them crunchy as they were when they were initially baked, warm them for 8-10 minutes in an 350 degree F oven. Or 3-4 minutes in a 375 degree F air fryer. They’ll return to that crunchy exterior!
Serving Suggestions
We often have these with Cheesy Rice or Hidden Veggie Mac and Cheese. They can also be used as a taco filling, as a replacement for chicken nuggets, or as an easy side with any other meal.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm for 8-10 minutes in a 350 degree F oven.
Best Tips for Success
- Be sure to drain the tofu well on towels to absorb excess moisture.
- Serve with your kid’s favorite dip such as ketchup, sour cream, or ranch.
- Serve warm to ensure they’re crunchy when eaten.
- You may also like Veggie Nuggets, Baked Chicken Tenders, Baked Tofu, and Sesame Tofu for more easy options!
Related Recipes
I’d love to hear what you think of this recipe so please leave a comment or a question below!
Crispy Baked Tofu Nuggets
Ingredients
- 14 ounces extra-firm tofu
- 1 cup panko breadcrumbs
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup all-purpose flour
Instructions
- Remove the tofu from the package and place onto a towel-lined plate. Top with a second towel and a second plate. Let sit for at least 30 minutes and up to 2 hours. (This will absorb extra moisture.)
- Preheat the oven to 425 degrees F and place a wire rack in a rimmed baking sheet. Coat the rack well with nonstick spray.
- Add the panko to a shallow dish or pie plate and stir in the garlic powder and salt.
- Break the eggs into another shallow dish and beat lightly.
- Add the flour to a third shallow dish and sprinkle with salt.
- Dredge the tofu cubes in the flour, then the egg, and then the panko, and place on the prepared rack. Spray lightly with nonstick spray.
- Bake for 16-18 minutes or until completely cooked through and lightly golden brown.
- Serve warm with dip like ketchup, ranch, guacamole, or anything the kids like if desired.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm for 8-10 minutes in an 350 degree F oven.
- Be sure to drain the tofu well on towels to absorb excess moisture.
- Use extra-firm tofu for the best texture inside each nugget.
- Gluten-free: Use gluten-free panko breadcrumbs and gluten free cup-for-cup flour.
- Egg-free: Sub vegan mayo for the egg.
- Serve with your kid’s favorite dip.
- Serve warm to ensure they’re crunchy when eaten.
- Tofu is typically sold in 14-16 ounce blocks. If yours is 16 ounces, you may need 1 ¼ cup panko. The garlic powder is optional but adds nice flavor.
Nutrition
This post was first published February 2021.
Can you sub corn meal for the panko? I’ve seen that in other recipes but wasn’t sure it would work here.
Sure, it just won’t have the same texture.
This recipe looks awesome and I’m excited for my little girl to try it. I’ve read it a few times and I’m not seeing the step on cubing tofu, are there any suggestions for that part? It jumps straight to “Dredge the tofu cubes” in step 6. Thank you for all the yummy recipes!
Can I use whole grain flour? That’s all I have on hand.
Sure
Great recipe but your website is a complete spastic headache to deal with due to all the ads. Impossible to maneuver and just makes it not worth it.
You are welcome to close any ads you dislike. Thank you for the feedback.
Thanks Amy for making these recipes accessible and free! The ads come with the territory folks.
Appreciate that!
Looks great! How can I make these egg free? The egg free tip says to use Mayo but Mayo is made of eggs. Should I try vegan Mayo, will that work? Thanks!
Yes, opt for vegan mayo.
This looks amazing, Amy! Any tips if I’d like to try to freeze these? I know it’s not ideal with the breading but thought I’d ask. Thanks!
Hi- You can freeze them after baking, then to reheat they’ll be best in the oven or an airfryer at 375 F for about 4-6 minutes.