Crispy tofu nuggets

Ingredients

• 400 gplain tofu
• 80 gbreadcrumbs
• 30 ml (2 tablespoons)vegetable oil
• 80 gcornflour
• 150 mlalmond drink
• 15 ml (1 tablespoon)cider vinegar
• 1 teaspoonsmoked paprika
• 1 teaspoonhot paprika
• 1 teaspoonturmeric
• ½ teaspoongarlic powder
• 1 teaspoondried herb mix (parsley, oregano and basil)
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the tofu

   Rinse the tofu and press it very well with kitchen paper to dry it. Cut it into strips about 1 cm wide, then pull each strip apart by hand into irregular pieces, making 3–4 pieces from each strip.

2. 2

   Toast the breadcrumbs

   Heat the vegetable oil in a frying pan over a moderate heat. Add the breadcrumbs and cook, stirring often with a spatula, until toasted; this should take a few minutes.

3. 3

   Season the crumbs

   Tip the toasted breadcrumbs into a bowl. Stir in the smoked and hot paprika, turmeric, garlic powder, dried herbs, salt and pepper.

4. 4

   Prepare the coating

   Pour the almond drink into a container and mix in the cider vinegar. Leave it for a few minutes, until it begins to curdle. Put the cornflour in a separate container.

5. 5

   Coat the tofu

   Dust the tofu pieces with cornflour, shaking off any excess, then dip them in the curdled almond drink. Repeat this cornflour-and-almond-drink process twice, then coat each piece thoroughly in the seasoned breadcrumbs.

6. 6

   Bake the nuggets

   Arrange the coated tofu on a baking tray lined with baking paper. Bake at 180°C for 35 minutes, turning all the pieces after 20 minutes.

7. 7

   Serve with sauce

   Serve the nuggets with a spicy sweet and sour sauce.

What are tofu nuggets?

Tofu nuggets are bite-sized pieces of tofu with a crisp coating, made here with a seasoned breadcrumb crust. They are a contemporary plant-based take on familiar breaded nuggets rather than a dish tied to one specific culinary tradition.

This version builds flavour into the crumbs with paprika, turmeric, garlic and dried herbs, then bakes the pieces for a hands-off finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The tofu provides most of the protein, while the breadcrumbs and cornflour contribute carbohydrates. The oil and tofu account for much of the fat; serve a portion with vegetables or salad to balance the plate.

The tofu and coating

Dry tofu: pressing it thoroughly with kitchen paper helps the coating cling instead of sliding off. Pulling the strips into irregular chunks also gives the nuggets varied edges.

Almond drink: the cider vinegar is stirred into the drink and left until it begins to curdle. The recipe uses this mixture as part of the coating process.

Build the breadcrumb flavour

Toasted crumbs: cooking the breadcrumbs in oil before baking gives them a head start on colour and crunch. Stir frequently over moderate heat so they toast evenly without catching.

Seasoning: smoked paprika brings a savoury note, while hot paprika adds heat. Salt and pepper are added to the crumbs along with turmeric, garlic powder and the herb mix.

Coat each piece evenly

Cornflour first: shake off the excess after dusting, so the coating does not become too thick or powdery. Dip each piece in the almond drink after the cornflour.

Repeat the dip: follow the recipe's instruction to repeat the cornflour-and-drink process twice, then press the tofu into the seasoned crumbs. Cover all sides for an even crust.

Bake until crisp

Spread the coated pieces on a baking-paper-lined tray, leaving room around them. Bake at 180°C for 35 minutes and turn them after 20 minutes.

The breadcrumbs should look well toasted when the nuggets are ready. If you are checking a piece, the tofu inside should be hot throughout.

What to serve alongside

Sweet and sour sauce, as suggested in the recipe, makes a tangy dip; vegan mayonnaise is another easy option. A crunchy salad or steamed vegetables can round out a meal.

For a more filling plate, serve the nuggets with rice or potatoes. Add the sauce at the table to help the breadcrumb coating stay crisp.

Recipe notes & tips

• Press the tofu firmly with kitchen paper to remove surface moisture before cutting it.
• Keep the heat moderate and stir the breadcrumbs often as they toast.
• Shake off loose cornflour before dipping the tofu in the almond drink.
• Turn every nugget after 20 minutes so both sides brown in the oven.
• Serve the sauce on the side to keep the breadcrumb coating crisp.

Variations

• Milder coating: leave out the hot paprika for a less spicy crust.
• Herb swap: use another dried herb blend in place of the parsley, oregano and basil mix.
• Different dip: serve with vegan mayonnaise instead of sweet and sour sauce.
• Gluten-free option: use gluten-free breadcrumbs and check that the other packaged ingredients are suitable.
• More heat: add extra hot paprika to the breadcrumb mixture.

Common mistakes to avoid

• Damp tofu: the coating may not stick well; press the pieces thoroughly with kitchen paper.
• Breadcrumbs left unattended: they can toast unevenly or catch; stir them frequently over moderate heat.
• Too much cornflour: it can leave a dusty layer; shake off the excess before dipping.
• Patchy coating: bare spots will not turn crisp; cover each piece well in the seasoned crumbs.
• Skipping the turn: one side may brown more than the other; turn the nuggets after 20 minutes.

How to store

Store cooled nuggets in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions