Crispy baked tofu nuggets

Are you looking for a freezer-friendly main that the entire family can enjoy? These nuggets with a cashew crust are the perfect option! These are crispy, savory kid-approved nuggets, and they’re oh-so dippable! We can’t get enough of them.

Combine them with Matchstick Fries to make Plant-based comfort food, or freeze some and reheat them whenever you or your children want a quick snack. We’ll show you how to make it!

Tofu Nuggets: How to make them?

Our smoked paprika and nutritional yeast inspire the coating for these tofu bites. It includes raw cashews as well as salt, pepper, garlic, and smoked paprika. The combination is blitzed in the processor to create a savory and smoky topping that adds BIG flavor to tofu.

Then, we mix dairy-free milk with lemon juice to make a vegan “buttermilk” that helps the cashew topping stick to the tofu cubes. The assembly line is quick and simple: cornstarch, “buttermilk,” and cashew coating.

After the cubes have been coated with cashews, they are placed on a baking sheet lightly oiled and ready to go into the oven. Halfway through the baking time, flipping the tofu cubes will ensure even cooking and crisp results.

Make your favorite sauce and plate your nuggets. Then, get dipping! You can freeze them at this point and bake them again later.



  • 1 (14 oz.) Tofu extra firm, pressed into cubes of 1 inch (2 1/2 cm).
  • Avocado Oil Spray* (or any other neutral spray).


  • 3/4 cup raw cashews
  • Cornstarch, 1 1/2 Tbsp
  • 2 tbsp nutritional yeast
  • 1/4 tsp of each black pepper and sea salt
  • 1 tsp smoked paprika
  • 1 tsp Garlic powder


  • We used almond milk.
  • Lemon juice or apple vinegar 2 tsp


  • Half a cup of cornstarch


  • Preheat oven to 400 degrees F. Line a baking tray with parchment paper or spray it with avocado oil for the crispiest nuggets.
  • You can press your tofu now by using the Tofu Press or a clean towel. Set something heavy on top, like a cast-iron skillet or books, to remove moisture. Press for 15-20 minutes.
  • Prepare the cashew topping while your tofu drains. Combine the cornstarch with the nutritional yeast, garlic powder, salt, pepper, and smoked paprika in the bowl of your food processor. Then, pulse the processor a few more times to break down the nuts slightly. Please turn it on and process until the meal is fine (see photo), which should take about 30 to 45 seconds. Transfer the cashew coating to a shallow dish or bowl.
  • In a shallow dish or bowl, combine the dairy-free liquid milk with the lemon juice. Mix well and leave to curdle. Add 1/2 cup (56 g) of cornstarch to a shallow bowl. Set aside.
  • Start the assembly line by cutting your pressed tofu cubes into 1 inch (2 1/2 cm). Start by coating the tofu with cornstarch, then gently shaking off the excess using clean hands. Then, cover the tofu with the vegan buttermilk, and then cover it evenly in the cashew-coated coating. Turn the tofu several times to ensure that all sides are coated evenly. Place the breaded nuggets on the baking sheet prepared and repeat the process with the rest of the tofu.
  • After 30 minutes of baking, flip the nuggets halfway. They should be slightly golden and dry to the touch. Let them cool down before adding your favorite sauce. We love tartar sauce, ketchup or “honey mustard,” ranch, or BBQ Sauce. When serving the nuggets to children, you should cut them in half so that the insides can cool down.
  • Leftovers can be stored in the fridge for up to 2 days or in the frozen for up one month. Reheat in an oven at 400 F (204 C) for 5-10 mins or until heated through.

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