Some recipes are about more than just food. They take you right back to a specific time and place. These tofu nuggets are one of those recipes for me.
I grew up eating a version of these, and they made tofu feel like anything but boring. They were crispy, savory, and slightly sweet from the corn.
If you’d like to try other recipes with tofu, check out my Sweet & Spicy Glazed Tofu and Orange Glazed Tofu.
Why You’ll Love These Crispy Baked Tofu Nuggets
- Super easy – Just blend, shape, coat, and bake. Minimal prep, maximum flavor.
- Protein-packed – Tofu brings plant-based protein to every bite, so these hold up as a real meal component, not just a side.
- Freezer-friendly – Freeze them uncooked or cooked. Perfect for pulling out on busy weeknights or packing for travel days.
Ingredients at a Glance
Tofu – Use firm or extra-firm tofu for the best texture. Soft tofu contains more water and is too delicate, so it can fall apart and won’t crisp up properly. You don’t need to press it for hours. Simply drain the tofu and gently press it between paper towels or a clean kitchen towel to remove excess moisture before cooking.
Corn – I use canned corn because it makes this recipe incredibly convenient. Make sure to drain it well.
You’ll blend 1 cup of the corn into the tofu mixture and add the remaining ½ cup whole. This little trick gives the nuggets a much better texture. You can also use frozen corn. Thaw it completely and drain off any excess liquid before using.
Instant Oats – The oats help absorb moisture and give the mixture structure.
Breadcrumbs – Regular breadcrumbs work great, but you can also use panko for extra crunch.
FAQs
Yes! For the best texture, I recommend freezing them before baking. Prepare and coat the tofu nuggets as directed, then arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid, about 2–3 hours. Once frozen, transfer the nuggets to a freezer-safe bag or airtight container and store for up to 3 months. When you’re ready to bake, place them directly from frozen onto a lined baking sheet—no need to thaw. Add a few extra minutes to the baking time and bake until golden, crispy, and heated through.
Store baked tofu nuggets in an airtight container in the refrigerator for up to 4 days. For best results, place a paper towel in the container to absorb excess moisture. To reheat: For the crispiest results, air fry at 375°F for 5–8 minutes, or bake at 400°F for 8–10 minutes, until heated through and crispy. Avoid the microwave, as it can make the nuggets soft.
Crispy Baked Tofu Nuggets
Ingredients
- 1 package 14–16 oz firm or extra-firm tofu drained and patted dry
- 1½ cups (1 can / 15 oz) corn kernels drained. You can also use frozen corn. Thaw it completely and drain off any excess liquid before using.
- 1/2 cup instant oats
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup breadcrumbs
- 2 tablespoons sesame seeds optional
- Cooking spray
- Your favorite dipping sauce for serving
Instructions
- Preheat the oven to 425°F/ 220°C . Line a baking sheet with parchment paper and lightly spray with oil.
- Drain the tofu and gently press it between paper towels or a clean kitchen towel to remove excess moisture.
- Add the tofu, 1 cup of the corn, oats, smoked paprika, garlic powder, salt, and olive oil to a food processor. Pulse until well combined and smooth, with a dough-like consistency.
- Transfer the mixture to a bowl. Add the remaining ½ cup of corn and gently knead with your hands until evenly incorporated.
- In a shallow bowl, combine the breadcrumbs and sesame seeds, if using.
- Scoop about 1½ tablespoons of the tofu mixture at a time and shape into small nuggets. Coat each nugget in the breadcrumb mixture, gently pressing the crumbs onto all sides.
- Place the nuggets on the prepared baking sheet, leaving a little space between each one. Lightly spray the tops with oil.
- Bake: Bake for about 30 minutes, flipping halfway through, until golden brown and crispy on both sides.