Easy Oil-Free Tofu Nuggets (2024)

These baked Tofu Nuggets are so delicious, you'll argue over who gets to eat the crumbs. Dip these easy vegan nuggets in ketchup or add them to a buddha bowl. There is no limit to how you can incorporate these little nuggets of joy into your life!

I love tofu! There. I said it. In fact, I love tofu so much that I sometimes forget other people aren't so crazy about it. I also sometimes forget that there was a time in my life when I didn't know how to cook tofu. That said, once I started experimenting with tofu, I realized that not only was it a versatile ingredient, but it was also one of my favorites--especially as these Easy Oil-Free Tofu Nuggets!

Now that I've been cooking tofu longer, I've come to the conclusion that there are two types of tofu, that which is cooked right and everything else. If you've had tofu at a restaurant, chances are good, it tasted like a bland, wet sponge. Just FYI, it wasn't cooked right. And if that's been your only experience with tofu, it's easy to see how you might fall into the trap of believing you don't like tofu.

Don't fall into the trap! You just need a simple and versatile recipe to get the ball rolling. My family and I love these so much we literally argue over who gets to eat the crumbs. That's how delicious they are! Plus, these are super quick to prepare. We eat them about once a week and never get bored.

You can pair them up with my No-Butter Mashed Potatoes for a traditional-looking American plate. Toss them in Vegan Buffalo Sauce for "boneless wings." Pair them with ketchup or teriyaki sauce. Or add them to a buddha bowl, tacos, or wraps. There is no limit to how you can incorporate these little nuggets of joy into your life.

You'll love these Vegan Tofu Nuggets because they're:

• Baked & Oil-Free
• Simple & Easy
• Vegan / Vegetarian
• Perfect for dipping in your favorite sauce
• Kid-Friendly
• Healthier than store-bought vegan chicken nuggets
• Super versatile
• Absolutely delicious!

Instructions

Here are step-by-step instructions with photos.

• Preheat the oven to 425°F or 220°C
• Add the paste ingredients to a bowl and mix to combine. The paste should be thick enough to stick to the tofu but not so thick that it doesn't coat evenly. (Thinner than a pesto but thicker than cream.)

Break the tofu blocks into bite-sized chunks. Try not to crumble the tofu but also don't worry about making the nuggets perfectly uniform. You're going for a kind of nugget shape that's a bit rounded and has nice nooks and crannies for your paste to cling to.

Carefully fold the tofu chunks into the paste, making sure each piece is coated.

Use tongs to transfer the nuggets to a lined baking sheet. Bake for 30 to 35 minutes, or until crispy and nicely browned.

Hints: Don't use aluminum foil to line the baking sheet, as this can cause the nuggets to burn. (trust me! I made this mistake once!) Instead, use baking paper.

Also, be sure to transfer the tofu to the baking sheet with tongs or a spoon. This will keep you from getting any excess paste of the sheet (which can also cause burning!)

Variations

One thing I love about this baked tofu nugget recipe is how easy it is to swap out different spices and flavors. Here are some of my favorite variations!

• Chick-fil-A Style Tofu Nuggets Pickle juice and agave give these their signature taste!
• Teriyaki Tofu: Pair with rice and steamed broccoli for a healthy bowl.
• Bake BBQ Tofu This is a classic, kid-friendly dish.
• Sticky Orange Tofu Ginger and orange juice make a flavorful sauce that you'll love.
• Tofu Curry Add these nuggets to your favorite curry dish for a bump of protein!

Freeze/Thaw Method

*I do not recommend using this method with super firm tofu because it just doesn't make enough of a difference. However, it works well with firm or extra firm tofu.*

The freeze/thaw method for cooking tofu is simple. Take a block of tofu (still in the package), freeze it overnight, and move it to your refrigerator to defrost on the morning of the day you want to cook the tofu. Some people also repeat this freezing and thawing a second time.

Why would you do this? The freezing and thawing creates little ice crystals that (when thawed) form pockets of air. This makes for a chewier and more "chicken-like" texture.

If you choose to use this method, be sure to give yourself extra time to press the tofu before you bake it. You will need at least 15 to 30 minutes to remove the excess water. To press, simply wrap the tofu in a clean kitchen towel, place a heavy pot or pile of plates on top, and let it rest until most of the excess water has been "pressed" out.

Can I use an air fryer?

Yes! You can make these tofu nuggets in the air fryer. Just click here for my Air Fry Tofu Nuggets recipe

Equipment

For this recipe you just need a mixing bowl and a baking sheet. Tongs will also be useful for transfering the tofu from the bowl to the baking sheet but you could also use a spoon.

All of my favorite products and kitchen tools can be found in myAmazon shop.

How to serve

Serve these tofu nuggets as a main protein for lunch of dinner. I love to dip them in ketchup, BBQ sauce, Teriyaki Sauce, or Vegan Honey Mustard.

Some side dishes that go with vegan nuggets include mashed potatoes, air fryer broccoli, or vegan pumpkin mac and cheese.

Tofu Nuggets also make a great addition to a salad, buddha bowl, wrap, or even tacos!

Storage

If you have leftovers, store them in an airtight container in the fridge for up to five days. Reheat in the microwave or oven. You can also serve them cold as a topping for salad. They really take on a nice "cold fried chicken" consistency when you do this!

More tofu recipes

📖 Recipe

Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!

*This recipe was originally inspired by Tofu Bites by It Doesn't Taste Like Chicken. I altered the recipe by adding different spices and eliminating the oil.