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Crispy Tofu Nuggets recipe served with ketchup.

Crispy Tofu Nuggets (Vegan)

These crispy, crunchy tofu nuggets are a breeze to prepare and perfect for ALL THE SAUCES.
5 from 3 votes
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Course: Appetizer, Snack
Cuisine: American-Inspired, Japanese-Inspired
Keyword: Crispy Vegan Tofu Nuggets, Plant-Based Tofu Nuggets
Author: Mary
Servings: 3



  • Press tofu (see notes) and preheat oven to 425 degrees.
  • Combine breadcrumbs, salt, parsley, oregano, thyme, garlic, onion paprika and nutritional yeast (if using). Transfer seasoned breadcrumbs to a shallow dish. Measure out olive oil into a small bowl.
  • Cut pressed tofu into 12 nuggets. Brush each nugget with olive oil on each side. I use a silicone pastry brush for this. You can also dunk in oil, but you’ll likely need more oil.
  • Carefully press the oiled tofu nugget into the bread crumb mixture (they’re delicate), getting all sides, and gently shake off excess. Transfer to a baking sheet. Repeat with remaining nuggets.
  • Bake for 30 minutes on the middle rack of the oven, flip, and roast for another 25 minutes or so. The baking time really depends on how much moisture is removed during pressing and your individual oven, use my times as a guide. If you press your tofu for longer than 15-20 minutes, you can shave off 5 or so minutes of cooking time.


To press tofu, wrap in a clean towel, sandwich between plates or cutting boards and top with something slightly heavy. It may tip over if placed precariously so use caution. Press for at least 15 minutes. The longer you press, the more moisture is removed which affects cooking time.
If using frozen tofu that’s been defrosted, the baking time decreases.
While this technically serves 2-4 people, I could eat the whole batch in one sitting. I would say it serves 2 adults or 4 kids.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!