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    Home » Main dish » Crispy Baked Panko Tofu Nuggets (No eggs, Healthy)

    Crispy Baked Panko Tofu Nuggets (No eggs, Healthy)

    Published: Jan 7, 2022 · Modified: Feb 22, 2023 by Jessica

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    These vegan panko tofu nuggets are SO easy to make and such a perfect finger food. The panko breadcrumbs makes them extra crispy and no need for eggs to bread them. Easy to make gluten-free and also high-in-protein. These are so addictive!

    Overhead view on a bowl filled with baked panko tofu nuggets with a side of dijon mustard sauce and sprinkled with fresh parsley.

    You are going to LOVE these panko tofu nuggets!

    Every time I make this recipe, it feels like my whole family hasn't had any food for days. Including my husband. I get a full silence from my 3 and 5 y/o, with the occasional fighting over who gets to have more of them. I would always make double batch, even during testing phase, and they would still disappear within minutes.

    I think this recipe is also perfect if you are trying to eat less meat and include more tofu in your diet: the crunchy and savory golden brown panko crust contrasts so well with the soft tofu middle. It is SO satisfying and might even remind you of chicken nuggets (also check out these jackfruit nuggets!). Plus, it is healthier and baked in the oven, so you won't even need to fry them with oil.

    Also makes for a great recipe if you cannot eat eggs. The panko breading includes my favorite egg replacement: flax eggs. Just like in these coconut crusted tofu bites, dipping them in flax eggs creates that thick layer to make sure the panko breading sticks nicely to the tofu.

    And don't forget to make the quick sweet and savory dipping sauce! I got inspired from this maple dijon tofu burger from crazy vegan kitchen recipe and made a tasty sweet mustard sauce, which worked out so well here. Or, simply serve with ketchup especially if you have mini ketchup monsters like I do.

    Front view on a pile of baked panko tofu nuggets with sides of lime wedges and a maple dijon dipping sauce.

    Why you'll love them

    • Extra crispy even if oil-free and oven-baked
    • High in plant-based protein
    • Fun finger food or appetizer, but can also be served as a full meal with veggies
    • Kid-friendly
    • Egg-free, dairy-free, healthy and fully vegan
    • Quick and easy to make

    Ingredients you'll need

    For the tofu nuggets:

    • Tofu: you will need extra firm tofu so it holds well into the shape of nuggets.
    • Soy sauce: used for a quick marinade for the tofu. You can skip this step, but I find it to add extra flavor.
    • Flour: I used regular all-purpose flour, whole wheat flour works too.
    • Ground flax seeds: used to replace the eggs. Whisking the flax with a little water creates a gel-like texture that acts as a great binder, just like eggs do.
    • Panko breadcrumbs: perfect kind for extra crispy nuggets!
    • Spices (onion & garlic powder, paprika and nutritional yeast): flavoring ingredients. Can be swapped for other spices/herbs if desired.
    Showing are the ingredients to make this recipe.

    Also for the maple-dijon mustard sauce:

    • Dijon mustard
    • Maple syrup
    • Vegan mayonnaise or vegan plain yogurt

    How to make them

    Marinate the tofu

    First, pat dry the block of tofu (use a towel) and slice it into the shape of nuggets. It does not need to be perfect, just aim for chunks of about 1-2 inches thick. I usually don't even press the tofu ahead, which makes it a quicker and easier recipe.

    Then, toss the pieces in the soy sauce trying to cover every surface. The tofu might break easily, so be gentle. Set aside until ready to use, about 10 minutes.

    Bread the nuggets

    Pre-heat the oven to 400º and line a baking sheet with parchment paper.

    Then, prepare 3 bowls with the breading ingredients:

    1. Flour
    2. Ground flax seeds + water (let it sit for a few minutes, it will turn slimy like whisked eggs)
    3. Panko + paprika + onion and garlic powder + salt

    Then, taking one nugget at the time, cover with the flour, then dip in the flax eggs and then cover with the panko breading, making sure it covers the tofu very well (you should not be able to see the tofu underneath at all).

    Place each nuggets on the prepared baking sheet as you go and keep going until you have breaded each nuggets.

    Bake in the oven

    Bake in the oven for 15-20 minute, then gently flip them and bake for 15 more minutes. They should get nicely golden brown and crispy.

    Make the maple-mustard dipping sauce

    While the nuggets are baking, make the sauce: simply whisk all ingredients in a bowl until uniform. Taste and adjust the flavors.

    • Overhead view on a few pieces of tofu marinating in soy sauce in a bowl.
    • In process picture showing a few bowl for breading tofu nuggets.
    • Close up on a few vegan nuggets that were just baked in the oven.
    • In process picture showing a bowl stirring a few sauce ingredients together.

    Watch how to make them

    There is a hand dipping a panko crusted tofu nuggets in an homemade dijon mustard sauce.

    Cooking tips

    • You will have to press the panko breading over the nuggets so it sticks well. Try to get a layer as thick as you can, this will make them extra crispy.
    • Adjust how long you cook them depending on your oven. You are looking for a golden brown crust all over the nuggets.
    • Larger and shallow bowls work better to bread the pieces. You might even be able to bread more than one at the time to speed up the process if enough space in your bowl.
    • The breading is quite versatile, I love the classic onion and garlic powder with paprika, but also try adding dried herbs, spicy cayenne, chipotle pepper or even cumin powder to change up the flavor depending on how you serve them.

    Serving suggestions

    These make for a great appetizer or finger food. You can change up the dipping sauce for a chili sauce, spicy orange sauce, teriyaki sauce, avocado ranch or simply a little soy sauce. My kids love them with ketchup, obv.

    Serve over marinara pasta (add Italian mix dried herbs to the panko when making the nuggets) or simply add to salads or nourish bowls to boost their protein.

    Another delicious way to serve them is to use as a sandwich/burger filling. To do it, slice the tofu in larger squares but keep them the same thickness so they cook properly (you should have 4 pieces per block of tofu). Bread them following the recipe and bake in the oven just the same.

    Close up on the top crispy baked tofu nugget from a pile of panko tofu underneath. You can see well the golden brown crispy coating.

    How to make them gluten-free

    Here is what you can do to can make them fully gluten-free:

    • Use a gluten-free flour like this one from Bob's Red Mill.
    • Swap the soy sauce for a gluten-free tamari (or simply omit this step).
    • Use a gluten-free panko breadcrumbs like this one from Kikkoman.

    Storage

    I realize that I actually never ended up with leftovers, we just eat them all, no matter how many I make. I would imagine they can be kept in a covered container in the fridge for a few days, but you probably will lose a lot of the crispiness. I would probably reheat them in a pan on medium-high heat a few minutes on each sides to try get some of their crispy texture back.

    FAQ's

    Can I make them ahead

    I don't recommend it. You can slice them and marinade them ahead, but bake the breaded nuggets just before eating for best texture.

    Can I use regular breadcrumb?

    Although possible to use them, regular breadcrumbs won't give you a layer that's as crispy as when you use panko breadcrumbs.

    Can I fry them in a pan instead of oven-baked?

    Yes you can. The only thing is that when frying tofu covered with panko, the surface is uneven and I find it does not cook as well unless I use quite a bit of oil, which I usually avoid to do. Baking them in the oven will ensure an even baking without burning and without having to use oil at all.

    Showing is a homemade baked panko crusted nugget that's cut in half to show the middle texture.

    More tofu recipes you might like

    • Easy sticky tofu
    • Marinated smoky tofu
    • Creamy tofu cajun pasta
    • Tofu bolognese
    • Sweet and sour tofu
    • Silken tofu scramble
    • Tofu tikka masala
    • Tofu carrot spread
    • Balsamic tofu wraps

    I hope you like these vegan tofu nuggets as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    Overhead view on a bowl filled with baked panko tofu nuggets with a side of dijon mustard sauce and sprinkled with fresh parsley.

    Crispy Baked Panko Tofu Nuggets (No eggs, Healthy)

    These vegan panko tofu nuggets are SO easy to make and such a perfect finger food. The panko breadcrumb makes them extra crispy and no need for eggs to bread them. Easy to make gluten-free and also high-in-protein. These are so addictive!
    PRINT RECIPE PIN RECIPE
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Servings 16 Nuggets
    Author Jessica Laroche

    Ingredients
      

    • 454 g extra-firm tofu (or one block)
    • 1 tbsp soy sauce
    • ¼ cup flour - all purpose or whole wheat
    • ¼ cup ground flax + 10 tbsp of cold water - (10 tablespoons = ½ cup + 2 tablespoons)
    • 1½ cup panko breadcrumbs
    • 2 tbsp nutritional yeast
    • 2 tsp paprika or chili powder - smoked paprika works too
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp salt

    For the maple mustard dipping sauce

    • ¼ cup dijon mustard
    • ¼ cup maple syrup
    • ¼ cup vegan mayonaise or vegan plain yogurt
    • salt and pepper - to taste

    Instructions
     

    • Drain and pat dry the tofu. Use a towel or paper towels, but no need to press it. Then, slice into the shape of nuggets of about 1-2 inch thick. No need to be perfect. I usually end up with 16 pieces.
    • Then, transfer the tofu in a bowl and drizzle the soy sauce over. Gently toss around but be gentle as the tofu breaks easily. Set aside until ready to use.
    • Pre-heat the oven to 400º and line a baking sheet with parchment paper.
    • Prepare the breading: In the first bowl add the flour, in the second bowl add the ground flax and water, stir and let it set until ready to use and in the third bowl, add the panko, onion and garlic powder, paprika and salt and stir.
    • Then, one piece of tofu at the time, toss in the flour, then dip with the flax egg and then cover completely with the panko mixture. You want the tofu to be completely covered, not being able to see the tofu underneath. Gently press the panko on the tofu so it sticks well. Transfer on the baking sheet and keep going until you used all the tofu.
    • Bake in the oven for 15-20 minutes, then flip and bake 15 more minutes or until golden brown.
    • While the tofu is baking, make the dipping sauce: simply stir the mayo or yogurt with the dijon mustard and maple syrup. Add salt and pepper and taste to adjust the flavors.
    • Serve the nuggets warm with a side of dijon maple sauce (ketchup works well too). Enjoy!

    Video

    Notes

    • Storage: leftovers don't keep very well as they lose on their crispiness while storing. If you do have some extra, then place in a covered container and keep in the fridge for a few days. Consider reheating them using a pan to try getting some of their crispiness back, but they won't be as nice in terms of texture as when freshly baked.
    • Adjust how long you cook them depending on your oven. You are looking for a golden brown crust all over the nuggets.
    • Larger and shallow bowls work better to bread the pieces. You might even be able to bread more than one at the time to speed up the process if enough space in your bowl.
    • The breading is quite versatile, I love the classic onion and garlic powder with paprika, but also try adding dried herbs, spicy cayenne, chipotle pepper or even cumin powder to change up the flavor depending on how you serve them.
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    2 images are showing a few tofu nuggets with a middle overlay text saying "Panko Tofu Nuggets".
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    ABOUT JESS


    Profile picture for Plant Based Jess in the kitchen.

    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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