This crispy breaded tofu recipe is quick, easy, and packed full of flavor! Easy enough to make on a weeknight and delicious enough to serve on special occasions.
Super crispy and flavorful breaded tofu nuggets are just the thing to spice up dinner time! They are easy to make on a weeknight and I’ve also served these at Thanksgiving dinner! Everyone always loves these.
I am in love with this tofu recipe and I hope you love it as well!
Why You’ll Love this Recipe
- Super easy and super flavorful
- No deep frying, this recipe is totally oil free
- A great main meal for special occasions
You only need a few simple ingredients to make this crispy tofu recipe. Here is a quick rundown of what you’ll need to make these tofu nuggets. For the full ingredient list, plus quantities, please see the recipe box below.
- Tofu: Use a super firm or extra firm tofu in this recipe. Anything softer and the tofu will have too much liquid. I typically use a high protein super firm tofu.
- Soy Sauce / Tamari: This helps to flavor the tofu and gives the breadcrumb coating something to stick to.
- Breadcrumbs: Both regular breadcrumbs and panko breadcrumbs work here. I typically reach for panko. Gluten free bread crumbs can also be used if you need to make this gluten free!
- Savory Herb Seasoning Blend: This is my favorite seasoning mix that I put on so many recipes! It’s a great combination of herbs and spices and I always have some on hand. You can use a store bought poultry seasoning blend, but I strongly recommend that you make this blend!
Make sure to check out the recipe card below for the full recipe and ingredient list.
- Start by gently pressing the tofu with some clean paper towels or a clean kitchen towel. You don’t need to fully press this, just remove some of the excess water.
- Slice the tofu into any shapes that you like. I like making 12 smaller rectangles but you can really do any shape you like here: squares, cubes, rectangles, even tofu sticks or tofu triangles!
- Grab two shallow bowls. In the first, mix together the breadcrumbs and seasoning mix. In the second small bowl, pour in the soy sauce (or tamari).
- Now it’s time to bread! First, place the tofu in the soy sauce and let it sit for a few seconds on each side. Transfer the piece of tofu to the breadcrumb mixture and press some breadcrumbs into the tofu. Make sure you cover each side. Gently tap off any excess and place the coated tofu slice onto your parchment paper lined baking sheet. Repeat until all the tofu is coated.
- Bake the tofu at 400F/205C for 15 minutes on the first side. Gently flip the tofu nuggets over and bake for an additional 7 to 10 minutes, depending on how large of shapes you made. Bake them until they are golden brown and delicious.
Tip! To make the tofu extra crispy, you can spray each side with a little cooking spray. But this isn’t necessary.
- Serve. Remove the tofu from the oven and let it sit for a few minutes then serve and enjoy!
Ideas for Serving
- With a sauce: I love to have these when a hearty meal with mashed potatoes and gravy! Use your favorite dipping sauce to turn these into delicious finger food! I love my vegan BBQ sauce or just simple ketchup.
- With a side dish: Try this with simple side dishes like steamed veggies and rice, or serve them for a holiday meal with dishes like sweet potato casserole or baked vegan mac and cheese.
- In a sandwich: Turn this into a delicious “Chicken” sandwich with some vegan mayo, fresh tomato slices, and lots of crispy iceberg lettuce!
- Over a salad: This tastes amazing when sliced and served on top of a Fuji Apple Salad with Balsamic Dressing or on top of a Spinach Poppyseed Salad.
Add a tablespoon of nutritional yeast to the seasoning blend for an amazing umami flavor!
Nope, just a few pieces of paper towel or a clean kitchen towel are all you need to gently hand press some excess moisture out of the tofu.
How to Store
Fridge: Place the fully cooled tofu in an airtight container in the fridge for 3-4 days.
To reheat: Place the tofu on a microwave safe plate and warm in 30 second intervals until warmed through. Leftovers are best warmed in an airfryer or toaster oven for a few minutes until warmed through.
Freezer: Tofu can be frozen and saved for later. Allow the tofu to cool fully after baking. Place the tofu on a baking tray in the freezer in a single layer and let them freeze completely, at least a few hours. Once fully frozen, transfer to a freezer safe container and store in the freezer for up to 2 months. Reheat directly from frozen in a 350F/180C oven for about 10 minutes.
More Tofu Recipes
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!
- Baking sheet
- parchment paper
- Cutting board
- Chef’s knife
- Mixing bowls
- measuring cups
- Measuring spoons
- 1 block tofu extra or super firm
- 3 tablespoons soy sauce or tamari
- 3 tablespoons savory herb seasoning mix
- ⅓ cup panko breadcrumbs or breadcrumbs of your choice
- Preheat the oven to 400°F/205°C and line a baking sheet with parchment paper. Set aside.
- Prep the tofu. Gently pat dry the tofu to remove any excess water. Slice into desired shape, for the most part I like to stick with simple squares and rectangles to make breading easier.
- Mix the breading. In a separate bowl, mix together the seasoning mix with the breadcrumbs. In another small bowl, pour the soy sauce (or tamari).
- Coat the tofu. Now it’s time to coat! Place one tofu piece in the soy sauce and dip on all sides. Shake off any excess soy sauce before placing the tofu in the breading bowl. Gently press the breadcrumbs into the tofu, making sure to coat all sides. Place on the prepared baking sheet. Repeat until all the tofu is covered.
- Bake. Place the tray in the oven and bake for 15 minutes. Now flip the tofu slices to crisp up the other side, baking for an additional 7 to 10 minutes, depending on how thick of tofu you have sliced. Remove from the oven to serve and enjoy!
- How to Store
- Fridge: Place the fully cooled tofu in an airtight container in the fridge for 3 days.
- To reheat: Place the tofu on a microwave safe plate and warm in 30 second intervals until warmed through. Leftovers are best warmed in an airfryer or toaster oven for a few minutes until warmed through.
- Freezer: Tofu can be frozen and saved for later. Allow the tofu to cool fully after baking. Place the tofu on a baking tray in the freezer in a single layer and let them freeze completely, at least a few hours. Once fully frozen, transfer to a freezer safe container and store in the freezer for up to 2 months. Reheat directly from frozen in a 350F/180C oven for about 10 minutes.