Crispy Panko Tofu Nuggets
This Crispy Panko Tofu Nuggets Recipe is crispy on the outside, soft in the center, and full of savory flavor. Paired with a sweet and tangy honey lemon sauce, it’s a vegetarian recipe that tastes even better than the original!
Move over McDonalds! The classic chicken nuggets don’t hold a flame to these panko tofu nuggets.
I know tofu can be intimidating, but trust me. It’s easy to work with and can be used in a variety of recipes like Plant-Based Tofu Parmesan and Two Ingredient Tofu Crackers. However, its soft texture makes it the perfect meat alternative for nuggets, too!
Made with simple ingredients and pan-fried to perfection, this tofu nuggets recipe is full of protein and loaded with savory flavor. Naturally vegetarian and dairy-free, the bite-sized pieces are a kid-friendly option that even adults can’t resist.
Even better, the entire dish comes together in under an hour, and you can easily double or triple the ingredients to feed the whole family. Paired with a sweet, homemade sauce, this is one recipe every in your house will ask for again and again!
Recipe Ingredients
For the Panko Tofu Nuggets
- Extra Firm Tofu – Super firm tofu works best, helping the nuggets hold their shape and creating a truly meat-like consistency.
- Avocado Oil – I love to use avocado oil for frying because it holds up well to high temperatures and has a neutral flavor that doesn’t impact the flavor of your recipe.
- Cornstarch – This helps create the crispy, golden exterior we want.
- Seasonings – Cracked black pepper, kosher salt, garlic powder, onion powder, and cayenne pepper create a savory flavor with a subtle touch of spice.
- Egg – A whole whisked egg enhances the flavor of the breading and helps it cling to the tofu pieces.
- Panko Breadcrumbs – These are a Japanese-style breadcrumb made from steamed crustless bread. As a result, they create a lighter breading that becomes golden and crispy without weighing the nuggets down. If needed, use a gluten-free panko breading to keep this recipe gluten-free.
- Flaky Sea Salt – Maldon sea salt adds extra flavor that rivals the taste of fast food nuggets.
For the Honey Lemon Sauce
- Honey – Natural honey forms the base of the sauce, creating a sweet flavor and providing antioxidants.
- Fresh Lemon Juice – This adds a bright, zesty flavor that balances some of the sweetness of the sauce.
- Kosher Salt and Cracked Black Pepper – Adjust to taste.
How to Make This Crispy Panko Tofu Nuggets Recipe
- Prepare the tofu. Drain any excess liquid, and press the tofu between paper towels or a clean towel to remove any moisture. Then, cut the block into equal-sized cubes, and set them aside.
- Prepare a dredging station. Combine the cornstarch, kosher salt, and cracked black pepper on one plate. Add the whisked egg to a second plate. Combine the panko breadcrumbs, kosher salt, cayenne, garlic powder, and onion powder on a third plate.
- Bread the nuggets. Dredge a tofu through the cornstarch mixture, coating all the sides evenly. Then, dip the cube in the egg wash, and transfer it to the breadcrumbs plate, coating it completely. Repeat, breading all the nuggets.
- Heat the oil. Add the avocado oil to a medium-sized skillet. Allow it to get nice and hot. Water should crackle when flicked onto the pan. This is crucial to a crispy consistency!
- Fry the tofu. Add the tofu cubes to the skillet, arranging them in an even layer. Pan fry on all sides until they’re golden brown. But do not overcrowd the pan.
- Drain. Transfer the cubes to a paper towel to absorb any excess oil, and add a sprinkle of flaky sea salt while they’re still warm.
- Prepare the dipping sauce. Whisk the honey, lemon juice, cracked black pepper, and kosher salt in a small bowl until smooth.
- Serve. Serve the honey sauce alongside the nuggets and enjoy warm!
Serving Suggestions
If you’re not a fan of honey sauce, feel free to pair your panko tofu nuggets with more traditional dipping sauces like ketchup, barbecue sauce, or spicy mayo. Enjoy them on their own as a snack or appetizer. Or, serve this recipe as a complete meal with side dishes like:
- Crispy Tater Tots
- Grilled Zucchini Ribbon Salad
- Green Chili Mac and Cheese
- Salt and Vinegar Roasted Potatoes
Frequently Asked Questions
How should I store crispy tofu nuggets? Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, simply microwave until warmed through.
Can I freeze leftovers? I don’t recommend it, because the taste and texture are likely to change once the nuggets thaw.
Can I bake this recipe instead? I haven’t tested it and can’t guarantee your results. However, I think it would work if you flip the tofu pieces over halfway through baking. The breading just won’t get quite as crispy. I’d love to know how it goes if you give it a try!
How to Store
Store these tasty nuggets in an airtight container in the refrigerator for three to four days. To reheat, simply microwave these nuggets in a microwave safe dish until heated through. Looking for more tofu recipes? Try my crispy tofu cutlets.
Crispy Panko Tofu Nuggets
Equipment
- 1 nonstick skillet
- 3 plates for breading
Ingredients
Tofu Nuggets
- 1 block super firm tofu, press out any excess moisture
- ½ cup avocado oil, for shallow frying
Breading Station
- ¼ cup cornstarch
- pinch cracked black pepper, to season
- pinch kosher salt, to season
- 1 large egg, whisked
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Honey Lemon Sauce
- ¼ cup honey
- 1 tablespoon lemon juice, fresh squeezed
- cracked black pepper, to taste
- kosher salt , to taste
Instructions
Prepare the Tofu
- Drain the tofu and press out any excess moisture using paper towel or a clean kitchen towel. Cut into 9 evenly sized cubes. Set aside.
Set up Breading Station
- Grab three plates. On the first plate, combine cornstarch, kosher salt and a healthy pinch of cracked black pepper. Mix well. On the second plate, whisk one large egg. On the third plate, combine the panko breadcrumbs, kosher salt, cayenne, garlic powder, and onion powder. Mix well and set aside.
Bread the Nuggets
- Dredge the tofu through the cornstarch, making sure to evenly coat all sides, then through the egg wash, and finally through the panko breadcrumb mixture. Repeat until all tofu nuggets are breaded.
Shallow Fry the Nuggets
- Over medium heat, add avocado oil to a medium sized skillet. Once hot, add a few of the breaded nuggets. Do not overcrowd the pan. Pan pan on all sides until golden brown. If the oil isn't hot enough when you add the nuggets, they will soak up the oil and have a heavy dense texture vs. a light crispy texture.
- Place cooked nuggets on a paper towel to soak up any excess oil. Sprinkle with flaky sea salt while they are still warm.Mix up the honey lemon sauce and serve alongside the warm nuggets.
One Comment on “Crispy Panko Tofu Nuggets”
These are good enough to make anyone enjoy tofu! And that sauce….AMAZING!