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!
Servings: 16 Nuggets
Calories: 64kcal
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
1 batch of vegan honey mustard dressing (optional, as a dipping sauce)
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 vegan honey mustard dipping sauce.
- Serve the tofu nuggets right away. 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.
- Nutrition: please note that the nutritional information is an estimate per nugget (does not include the sauce) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 64kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 268mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 0.05mg | Calcium: 27mg | Iron: 1mg