Crispy Tofu Veggie Nuggets

Name: Crispy Tofu Veggie Nuggets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 block firm tofu, pressed and crumbled; 1 cup mixed vegetables (carrots, peas, corn), finely chopped; 1/2 cup breadcrumbs (panko for extra crunch); 1/4 cup nutritional yeast; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Oil for frying

Highlighted under: Healthy & Light

I love making Crispy Tofu Veggie Nuggets because they are packed with flavor and nutrition. Each bite offers a satisfying crunch that kids and adults alike enjoy. As someone who tries to incorporate more plant-based meals into my diet, these nuggets not only fulfill my cravings for comfort food but also provide a healthy alternative that's easy to prepare. Whether dipped in your favorite sauce or enjoyed as a snack, these nuggets are a guaranteed hit at any gathering.

Created by

Marina Lowe

Last updated on 2026-01-15T14:28:23.056Z

When I first attempted to make these Crispy Tofu Veggie Nuggets, I was amazed at how simple the process was. I peeled and chopped fresh vegetables, combined them with firm tofu, and coated everything in a crunchy breadcrumb mixture. The trick is to freeze the tofu beforehand, which improves its texture and allows it to absorb all the flavors beautifully.

I experimented with different spices and herbs, finally settling on a combination that made the nuggets truly delicious. The addition of nutritional yeast adds a cheesy flavor without any dairy, making this recipe a hit among my vegan friends.

        Why You Will Love This Recipe
        Crispy on the outside, tender on the inside
Packed with veggies and plant-based protein
Quick to prepare for busy weeknights

      

Understanding Tofu's Role

Tofu is the star of these Crispy Tofu Veggie Nuggets, providing a substantial base that absorbs flavor beautifully. Using firm tofu is crucial; it maintains its shape better during cooking and gives the nuggets a meaty texture. Pressing the tofu not only eliminates excess moisture, which can lead to soggy results, but also allows it to better absorb the spices and marinades, enhancing overall taste and depth. For a balanced bite, I find that crumbling it into smaller pieces helps distribute the flavors evenly throughout the mixture.

When crumbling your pressed tofu, aim for small, even pieces. This will ensure that each nugget cooks uniformly and that the tofu integrates seamlessly with the other ingredients. If you want to explore alternatives, tempeh can also be used in place of tofu. It has a firmer texture and a nuttier flavor, which can create a unique twist on the classic nugget.

Choosing and Preparing Vegetables

The mixed vegetables play a pivotal role in adding flavor, color, and nutrients to your nuggets. While carrots, peas, and corn are a great combination, feel free to customize based on what you have on hand. Finely chopping vegetables not only makes them easier to mix into the tofu, but also ensures they cook through during frying. If you're short on fresh veggies, frozen options work well too; just ensure they are thawed and drained to prevent excess moisture in the mixture.

Incorporating vegetables of different colors not only enhances the visual appeal but also boosts the nutritional value. Adding finely diced bell peppers or zucchini can add a sweet note, while spinach or kale can introduce an earthy flavor. Just remember to sauté any harder vegetables first, like carrots, to soften them before combining them with the tofu mixture.

Perfecting the Cooking Technique

For the frying stage, it’s essential to use the right amount of oil and maintain an appropriate temperature, typically around 350°F (175°C). Too little oil can result in sticking, while excessive heat might burn the breadcrumbs before the inside heats through. I suggest preheating the oil and testing it with a small piece of the nugget mixture; if it sizzles immediately, then you’re ready to fry. Frying in batches can ensure each nugget is given enough space to cook evenly without steaming each other.

After frying, I always place the nuggets on paper towels to absorb any excess oil, ensuring they remain crispy and not greasy. If you're preparing these nuggets for later, allow them to cool completely before storing in an airtight container. They can be kept in the fridge for up to three days or frozen for longer-term storage. When reheating, a quick fry or bake will help restore their delightful crunch.

Ingredients

Gather these ingredients to get started:

Ingredients

1 block firm tofu, pressed and crumbled
1 cup mixed vegetables (carrots, peas, corn), finely chopped
1/2 cup breadcrumbs (panko for extra crunch)
1/4 cup nutritional yeast
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Oil for frying

Make sure all ingredients are prepped before starting.

Instructions

Follow these steps to create your nuggets:

Prepare the Tofu

Start by pressing the tofu for at least 15 minutes to remove excess moisture. Then crumble the tofu into a large bowl.

Mix Ingredients

Add the chopped veggies, nutritional yeast, soy sauce, garlic powder, onion powder, salt, and pepper to the crumbled tofu. Mix well until fully combined.

Form Nuggets

Scoop out small portions of the mixture and form them into nugget shapes. Place them on a parchment-lined baking sheet.

Coat with Breadcrumbs

Roll each nugget in cornstarch and then coat with breadcrumbs for extra crunch.

Fry the Nuggets

Heat oil in a skillet over medium heat. Fry the nuggets for about 3-4 minutes on each side until golden brown.

Serve

Remove the nuggets from the skillet and place them on paper towels to absorb excess oil. Serve hot with your favorite dipping sauce.

Enjoy your homemade Crispy Tofu Veggie Nuggets!

Pro Tips

For extra flavor, try adding your favorite spices or herbs into the mix. These nuggets can also be baked at 400°F for 20 minutes for a healthier version.

Serving Suggestions

These Crispy Tofu Veggie Nuggets shine when paired with various dipping sauces. A classic option like sweet and sour sauce complements their crunch beautifully, while a spicy sriracha mayo adds a kick. Alternatively, a homemade yogurt dip infused with garlic and herbs can provide a refreshing contrast. Feel free to get creative with different flavor profiles to cater to your gathering's tastes.

Serving the nuggets alongside a fresh salad or slaw can elevate your dish into a complete meal. Consider a zesty coleslaw with a tangy dressing to give an additional crunch and acidity that pairs well with the rich texture of the nuggets. For a fun twist, serve them in mini sliders with your favorite toppings!

Storage and Meal Prep Tips

For those preparing in advance, these nuggets can be made ahead of time and frozen both before and after cooking. If freezing raw, lay them on a baking sheet to freeze individually before transferring them to a zip-top bag. When ready to cook, there’s no need to thaw; simply fry them straight from the freezer and add a few extra minutes to the cooking time.

If cooked leftovers are available, they can be reheated in the oven at 375°F (190°C) for about 10-15 minutes to re-crisp. This method will help retain their texture, making them just as enjoyable on day two. I often make a double batch to ensure quick snacks or meals throughout the week!

Questions About Recipes

→ Can I freeze the nuggets?

Yes! You can freeze shaped nuggets before frying them. Just place them in a single layer on a baking sheet, freeze, then transfer to a zip-top bag.

→ What can I use instead of tofu?

You can use mashed chickpeas or lentils as an alternative for a different protein source, but they will change the texture.

→ Are these nuggets gluten-free?

If you use gluten-free breadcrumbs and soy sauce (like tamari), then yes, they can be made gluten-free.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.