Save It Golden, crunchy tofu nuggets paired with a creamy, festive dip bursting with warm holiday spices—a plant-based treat perfect for gatherings or snacking.
I first made these tofu nuggets for a holiday movie night with friends. Even those skeptical about tofu were amazed by how crunchy and satisfying these bites turned out!
Ingredients
- Extra-firm tofu: 400 g (14 oz), pressed and cut into 2.5 cm (1-inch) cubes
- All-purpose flour: 60 g (½ cup), or chickpea flour for gluten-free
- Plant-based milk: 120 ml (½ cup), unsweetened
- Panko breadcrumbs: 100 g (1 cup), use gluten-free if needed
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp + pinch for dip
- Black pepper: ¼ tsp
- Vegetable oil: 2 tbsp, for baking or frying
- Vegan mayonnaise: 120 g (½ cup)
- Plain plant-based yogurt: 60 g (¼ cup), unsweetened
- Pure maple syrup: 1 tbsp
- Ground cinnamon: ½ tsp
- Ground nutmeg: ¼ tsp
- Ground ginger: ¼ tsp
- Ground cloves: ⅛ tsp
Instructions
- Prep:
- Preheat oven to 220°C (425°F), or heat oil in a deep skillet for frying. Line a baking sheet with parchment paper if baking.
- Breading station:
- Prepare three bowls: one with flour, one with plant-based milk, and one with panko breadcrumbs mixed with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Coat tofu:
- Dip each tofu cube first in flour, then in milk, then coat thoroughly with seasoned breadcrumbs.
- Cook tofu:
- For baking: Arrange coated tofu cubes on the prepared baking sheet. Drizzle or spray lightly with vegetable oil. Bake for 20 minutes, turning halfway, until golden and crispy. For frying: Heat 2 tbsp oil in a skillet over medium heat. Fry tofu nuggets in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- Prepare dip:
- In a small bowl, whisk together vegan mayonnaise, plant-based yogurt, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Serve:
- Serve tofu nuggets hot with the holiday spice dip on the side.
Save It These tofu nuggets have become a staple for our holiday parties. My kids like to help with the breading, making this recipe a fun family event!
Required Tools
Sharp knife, mixing bowls (3), baking sheet and parchment paper or frying pan, whisk, paper towels (if frying)
Allergen Information
Contains soy (tofu, plant-based yogurt/mayo), gluten (unless using gluten-free options), possible mustard (check plant-based mayo). Always verify processed products for hidden allergens.
Nutritional Information
Per serving: Calories 260, Total Fat 14 g, Carbohydrates 20 g, Protein 12 g
Save It Enjoy these crispy vegan nuggets while they are freshly made for the best flavor and texture. Perfect with sparkling apple cider or your favorite festive drink!
Common Questions About Recipes
- → How do I get tofu extra crispy?
Pressing tofu thoroughly removes moisture, allowing better crisping when coated in seasoned breadcrumbs and baked or fried at high heat.
- → Can the spice dip be made ahead?
Yes, the holiday spice dip can be prepared in advance and refrigerated to let flavors meld before serving.
- → Is baking healthier than frying tofu nuggets?
Baking uses less oil, resulting in a lighter version, while frying provides a crispier exterior but with added fat.
- → What alternatives can be used for panko breadcrumbs?
Gluten-free breadcrumbs or crushed cornflakes work well as substitutes while maintaining crunchiness.
- → How to adjust the dip for more heat?
Add cayenne pepper or a dash of hot sauce to the spice dip for an extra spicy kick.
- → Can I freeze the tofu nuggets after cooking?
Yes, cool completely before freezing. Reheat in the oven to regain crispiness when serving.