Can I make vegan nuggets in advance?

These tofu bites are best right after baking, but you can make them in advance and store leftovers in an airtight container in the refrigerator for up to 5 days. The coating will soften once stored. Reheat in the oven (375°F for 5 to 8 minutes) or air fryer (350°F for 3 to 6 minutes) to bring back some crispiness.

Can I use regular firm tofu?

No. Regular firm tofu is too soft and watery for this paste-coated method. For best results, use super firm tofu (preferred) or extra-firm tofu (pressed and patted dry).

Yes, for reheating. I tested the recipe in a Ninja air fryer. There wasn’t enough room to get space around the nuggets, and the paste stuck to the tray. The recipe may work if you have an air fryer that is big enough for the tofu pieces not to touch and if your air fryer basket doesn’t require shaking.

Can I make them gluten-free?

Yes. Be sure your tamari is gluten-free. The rest of the ingredients are naturally gluten-free.

Easy Baked Tofu Nuggets (Oil-Free) - Three Little Chickpeas

Description

Crispy baked tofu nuggets made without oil or breadcrumbs. These tofu-based vegan chicken nuggets are easy to make, flavorful, and perfect for dipping, bowls, or wraps.

Ingredients

Scale

1 block (454 grams) super firm tofu, drained
2 1/2 tablespoons nutritional yeast
2 tablespoons cornstarch or arrowroot powder
2 tablespoons tamari or low-sodium soy sauce
1 1/2 tablespoons water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt, or to taste

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Instructions

Preheat the oven to 400 F and line a baking sheet with parchment paper or a silicone mat to prevent the tofu from sticking to the tray.
In a large bowl, combine the nutritional yeast, cornstarch, soy sauce, water, garlic powder, onion powder, paprika, and salt. Mix to form a paste.
For super firm tofu, drain the tofu, don't pat dry (the extra liquid helps thin out the paste), break the block of tofu into bite-sized pieces, and add them to the paste.
Gently stir the tofu and the paste. I like to use a silicone scraping spatula to almost fold the tofu and paste to help prevent the tofu from crumbling.
Spread the tofu out in a single layer on the prepared baking sheet. If you have excess paste, don't pour it on the baking sheet.
Cook for 30-35 minutes or until golden brown.

Notes

The salt can be reduced if you don't want them as salty.

If you use regular soy sauce, you may want to reduce the salt.

If you substitute with extra-firm tofu, it will need to be drained, pressed, and patted dry. It usually comes in a smaller weight than super firm, and even after pressing, it can still have more moisture than super firm. Reduce the nutritional yeast to 2 tablespoons and the water to 1 tablespoon. It's also softer than super firm, so be careful while stirring the tofu.

If you use parchment paper instead of a silicone mat it may take a couple of more minutes.

If you flip the tofu during cooking, be careful, the tofu may stick. If you don’t flip, the bottoms of your nuggets that touch the pan do get browner, and on some pieces, the coating may not be set.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: main course
Method: baked
Cuisine: american