Hummusapien

Crispy Baked Tofu Nuggets

60 Comments

Jump to Recipe·Print Recipe

These Crispy Baked Tofu Nuggets have an addictive texture and flavor that the whole family will love! They’re simple to make, packed with protein, and tasty to boot. Vegan and easily gluten-free!

This Crispy Baked Tofu Fingers have an addictive texture and flavor that the whole family will love! They're simple to make, packed with protein, and tasty to boot. Vegan and easily gluten-free!

Do chickens even have fingers?! Perhaps they do.

Okay so even if chickens do have phalanges, chicken strips/tenders/fingers are really just breast meat, no? It’s all a big farse!

I guess they look kind of like weird knobby fingers when you fry ’em up, hence the name.  I apologize that these crispy baked tofu nuggets look absolutely nothing like fingers. But maybe that’s a good thing.

This Crispy Baked Tofu Fingers have an addictive texture and flavor that the whole family will love! They're simple to make, packed with protein, and tasty to boot. Vegan and easily gluten-free!

I think it’s a great thing.

Tofu hasn’t been a major part of my life lately. It’s not that I don’t like tofu, it’s just that my pantry is always so stocked with beans and legumes that I almost forget about it. I’m on a mission to use up all the random pantry goodies that I’ve bought and failed to use in recipes, like brown rice noodles, capers, red lentils, and artichokes. There are plenty of randoms in the refrigerator too, namely this tofu.

All I wanted for dinner last week was comfort food and let me tell you, these crispy baked tofu nuggets fit the bill. They made me remember how much I actually adore tofu–when it’s cooked correctly! This recipe isn’t the icky squishy mushy tofu you may be used to. No no.

This Crispy Baked Tofu Fingers have an addictive texture and flavor that the whole family will love! They're simple to make, packed with protein, and tasty to boot. Vegan and easily gluten-free!

It’s chewy and bread crumby in the best way possible. If there were ever a time you were gonna crave tofu, this is it. These actually reminded me of eating chicken nuggets as a child, which was kind of a delightful memory in a strange, nostalgic way.

Crispy Baked Tofu Fingers

When you’re sick of beans in every way, shape, or form like I am, crispy tofu fingers are the BEST change of pace.

Hello, chickeny childhood. Crispy baked tofu nuggets for the win!

Print

Crispy Baked Tofu Nuggets

★★★★★ 5 from 1 reviews
  • Author: Alexis Joseph
  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 1x
  • Category: Entree
Print

Description

This Crispy Baked Tofu Nuggets have an addictive texture and flavor that the whole family will love! They’re simple to make, packed with protein, and tasty to boot. Vegan and easily gluten-free!

Scale

Ingredients

  • 1 lb extra firm tofu, drained and pressed
  • 1/2 cup unsweetened almond milk
  • 1/4 cup almond meal
  • 1/4 cup whole grain breadcrumbs (sub gluten-free if neccesary)
  • 1/4 cup cornmeal
  • 2 tbsp ]nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 3/4 tsp salt

Instructions

  1. Remove tofu from packaging and press using a tofu press or on a plate with a few heavy objects and a dish towel. Press for at least thirty minutes.
  2. Preheat oven to 425F.
  3. Place almond milk in a shallow dish (I used a round glass tupperware).
  4. In another shallow dish, stir together almond meal, breadcrumbs, cornmeal, nutritional yeast, garlic powder, chili powder, smoked paprika, and salt.
  5. Cut tofu into 10-12 slices. Use one hand to dip the tofu slice in almond milk, and then the other hand to dredge it in the bread crumb mixture. Cover it fully and tap off excess. Repeat with each slice of tofu and place them in an even layer on a baking sheet line with parchment paper (or sprayed with olive oil).
  6. Bake for 20 minutes and then flip and cook for another 15 minutes.
  7. Serve with ketchup, mustard, or preferred dipping sauce.

tofu fingers

Comments

  3. “Chicken fingers” is something I may never understand either. I mean, the things don’t even look like fingers, do they? Or am I not thinking outside of the box enough. Anyhoo, I love the idea of a crispy comforting tofu finger. Lay.these.on.me. Can I dip them in buffalo wing sauce? ;)

    Reply

  4. This is such a great idea! I love tofu but never thought about making tofu fingers! I know what I’m going to do with the last package of tofu in my fridge… :)

    Reply

  6. Wow, these look so good! I’ve been planning more meatless meals for myself lately, trying to go vegetarian at least 5 days a week now. This would be perfect for a protein source! How long would they last in the fridge? Could you freeze them?

    Reply

    • Perfect! They’ll last a good while in the fridge…I tend to keep things longer than I should, like a week ;) I heated them in the microwave because I was lazy but I’m sure the oven or stove-top would optimize the texture. Not sure about freezing them but I don’t see why not!

      Reply

  7. These look awesome lady! I love this idea to change up the normal bean affair. This made me chuckle – “on a plate with a few heavy objects and a dish towel” – so how I will be doing it!

    Reply

  13. I thought they were just called chicken fingers because you eat them with your fingers? Have I been wrong all these years? LOL Regardless, I am ALWAYS down for some baked tofu, and anything breaded and reminiscent of nuggets? YES, please! I’ve been waiting for a “I must have that” recipe to use up the tofu that’s been floating around in my fridge, and I just found it. :)

    Reply

  17. Followed your recipe exactly and these came out perfectly ! Even the hubby loved them. Made it with a side of Angela’s roasted Buddha bowl, yum!

    Reply

  18. Love these! I was starting to get so bored with eating the same old roasted tofu over and over again every week so this was a great new way to try cooking it.
    I didn’t have any cornmeal so i just added a little extra nutritional yeast and bread crumbs – they still turned out great! I bet the cornmeal adds even better crispiness though.

    Reply

  19. This looks perfect for my toddlers school lunch. Do you think I can sub corn starch for cornmeal ? or perhaps flax egg? Thank you

    Reply

  20. Thank you for suggesting using BOTH hands to do the breading ( one for the milk, one for the bread). I had never thought of that and it works beautifully. It’s so much faster without the numerous trips to the sink to get the globs off my fingers.
    One tip on getting water out of the tofu- I cut it up (into fingers) right out of the package, lay it out on a baking sheet (sprayed with olive oil or on parchment) and put it in a 350 degree oven for 20-30 minutes. It gets as much or more of the water out as me trying to balance a heavy object on top of the wiggly tofu. Then proceed with the directions.

    Reply

  21. Just wanted to drop a quick thank you! My 7yo daughter said “no” to meat about 4 months ago. Needless to say, it’s been an adventure finding nutritious plant-based meals that my VERY picky girl will actually eat. We tried these last night and she LOVED them! The adult folks (seriously anti- ‘fu) were also pleasantly surprised. Thanks so much!

    Reply

Trackbacks

  6. […] than filling. early spring asparagus spaghetti squash casserole with roasted carrot + avocado salad crispy baked tofu fingers with homemade ketchup, cauliflower tater tots, and steamed or roasted green beans. vegan blt with […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆