This post is also available in:
Deutsch
These vegan tofu nuggets are an absolute delight! With their perfectly crunchy exterior they’re impossible to resist. The best part? They’re incredibly easy and quick to make. In just about 30 minutes, you’ll have a delicious plate of tofu nuggets ready to serve.
If you like these vegan tofu nuggets, you absolutely have to try these vegan chickpea nuggets as well—they're delicious! And if you're looking for other vegan meat alternatives, you should try these vegan seitan kabobs or these vegan fried mushrooms, both are incredibly good!
Jump to:
⭐ Why I love this recipe
I love this recipe because the nuggets are super crunchy and so simple to make. The crispiness of the coating pairs perfectly with the tender tofu inside, creating a delicious texture. Plus, the recipe is straightforward and quick, making it an ideal choice for busy days when you still want something satisfying.
These tofu nuggets are perfect to serve with a salad. They add a satisfying crunch and are packed with protein, making them a great addition to any salad bowl. That's why this recipe is a staple in my summer cooking routine.
🧾 Ingredients
To make this recipe, you only need 9 ingredients, most of which you probably already have in your kitchen. These are the key-ingredients for this recipe:
- Firm tofu: For these nuggets, I use firm tofu. This type of tofu contains less water and thus has a meaty texture. You can find it in almost any supermarket, so you shouldn't have any trouble finding it.
- Panko: To make the coating extra crunchy, I like to use panko, which is a type of breadcrumb with larger granules compared to traditional breadcrumbs. It's a Japanese product that is increasingly available in supermarkets. If you can't find it, try looking in a supermarket specializing in Asian cuisine, and you're sure to find it there.
- Breadcrumbs: To make the coating more uniform, I like to mix panko with traditional breadcrumbs. Trust me, the coating will be extra crunchy and so delicious if you combine them!
🥄 Equipment
To make this recipe, all you need is a bowl for the batter, a deep plate for the breadcrumbs, and a pot to fry the tofu nuggets. Since the nuggets are fried, I recommend using a thermometer to check the oil temperature, which should not exceed 180 degrees Celsius (360 Fahrenheit).
🥣 How to make
This chapter offers step-by-step instructions with helpful visuals for each stage. Follow along, and let the pictures guide you through making these vegan tofu nuggets. The recipe card with ingredient amounts is below.
Step 1: Pat the tofu dry, slice it in half lengthwise, and cut it into 1-inch cubes. Set the cubes aside. For the batter, add flour, starch, and water to a bowl and mix until smooth. Set the batter aside as well.
In another bowl, combine panko, breadcrumbs, onion powder, garlic powder, and salt. Mix until well combined.
Step 2: Take one tofu cube and dip it into the wet batter mixture, allowing any excess batter to drip back into the bowl.
Step 3: Then dip it into the crumb mixture. Roll the tofu around to ensure it’s fully coated and place it on a dish. Repeat this process with the remaining tofu cubes.
Step 4: Heat oil over medium-high heat. Once the oil is hot, add the tofu nuggets. Cook each side for 2-3 minutes until they are golden brown. Remove the nuggets from the oil and place them on a paper towel to absorb any excess oil.
👨🏻🍳 Expert tip
An expert tip for this recipe is to use a thermometer to control the oil temperature. Keeping the oil at around 180 degrees Celsius (350 degrees Fahrenheit) is crucial for perfectly crispy tofu nuggets. If the oil is too hot, the outside will cook too quickly while the inside remains undercooked. If it's too cool, the nuggets will absorb too much oil and become soggy.
Another important tip is to place the fried nuggets on a paper towel immediately after cooking. This helps remove excess oil, keeping the nuggets crispy and less greasy. The paper towel absorbs the extra oil, ensuring the nuggets stay light and crunchy on the outside while tender on the inside.
💭 Top tip
Press the tofu before cooking. Pressing the tofu removes excess moisture, allowing it to absorb more of the batter and seasoning, resulting in a better texture and flavor. To press the tofu, wrap it in a clean kitchen towel or paper towels and place a heavy object, like a cast-iron skillet, on top for about 15-20 minutes. This step ensures your tofu nuggets are extra delicious.
❄️ Storage
To store these tofu nuggets, let them cool to room temperature after frying. Once cooled, place them in an airtight container and refrigerate for up to 3-4 days.
When you're ready to enjoy them again, reheat the nuggets in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 10-15 minutes, until they are crispy again. Avoid reheating in the microwave, as this can make them soggy. However, keep in mind that these nuggets are best enjoyed freshly fried for maximum crunchiness and flavor.
📔 FAQ
For best results, use firm or extra-firm tofu. Softer types of tofu may not hold up well during frying and might fall apart.
If you don't have panko, you can use regular breadcrumbs. Mixing them with some crushed cornflakes can also help achieve a crunchier texture.
Yes, you can bake them, but they won't be as crunchy and satisfying. Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and bake the nuggets on a lined baking sheet for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
These nuggets pair well with a variety of sauces. Aside from the sriracha mayo, you can try sweet chili sauce, barbecue sauce, honey mustard, or a vegan ranch dressing.
🎥 Video
📖 Recipe
Vegan Tofu Nuggets
Ingredients
Nuggets
- 200 g extra-firm tofu
- 100 g all-purpose flour
- 30 g cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 150 ml water
- ½ cup panko
- ½ cup breadcrumbs
- 1 l vegetable oil
Sriracha mayo dipping sauce (optional)
- 3 tablespoon vegan mayonnaise
- 1 tablespoon sriracha
Instructions
- Pat the tofu dry, slice it in half lengthwise, and cut it into 1-inch cubes. Set aside.
- For the batter, combine flour, starch, garlic powder, onion powder, salt, and water in a bowl, mixing until smooth. Set aside. In another bowl, mix panko and breadcrumbs.
- Dip each tofu cube into the wet batter, then coat evenly with the crumb mixture. Roll it around to ensure full coverage and place on a dish. Repeat for all tofu cubes.
- For the sriracha dip, blend mayo and sriracha in a small bowl until well combined. Set aside.
- Heat oil over medium-high heat. Once hot, add the nuggets and cook for 2-3 minutes on each side until golden brown. Remove and place on a paper towel to absorb excess oil. Serve the nuggets with sriracha dip and enjoy!
Comments
No Comments