Crispy Baked Tofu Nuggets
These crispy baked tofu nuggets are protein-packed, kid-approved, and freezer-friendly.
Servings: 25 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.
Notes
Storage: Store baked tofu nuggets in an airtight container in the refrigerator for up to 4 days. Place a paper towel in the container to absorb excess moisture and keep them crispy.
Reheating: 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. Avoid the microwave — it makes the nuggets soft.
Freezing: Freeze before baking for the best texture. Shape and coat the nuggets, freeze in a single layer on a parchment-lined sheet until solid (2–3 hours), then transfer to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding a few extra minutes.