Looking for a protein-packed, freezer-friendly main the whole family will enjoy? These cashew-crusted tofu nuggets are IT! They’re crispy, savory, kid (and adult) approved, and oh so dip-able! We can’t wait for you to try them.
Pair them with matchstick fries for a plant-based comfort meal, or freeze a batch and reheat a few any time you (or your kids) are craving a quick snack or protein-packed main. Let us show you how it’s done!
How to Make Tofu Nuggets
Inspired by our cashew-crusted cauliflower, the coating on these tofu nuggets includes raw cashews, salt, pepper, garlic powder, smoked paprika, and nutritional yeast. After a quick blitz in the food processor, the combo becomes a savory, smoky coating that brings BIG flavor to the tofu.
Next, we combine dairy-free milk and lemon juice to create a vegan “buttermilk.” This mixture helps the cashew coating stick to the cubed tofu. Once the assembly line starts, it’s quick and easy: Cornstarch, “buttermilk,” cashew coating, repeat!
Once the tofu cubes are cashew-coated, we add them to a lightly greased baking sheet and they’re ready for the oven. A quick flip halfway through the bake time ensures even baking and ultra-crispy results!
Now all that remains is to make your favorite sauce, plate up your nuggets, and get to dipping! You can also freeze the nuggets at this time and bake again later for anytime nuggety goodness.
We hope you LOVE these tofu nuggets! They’re:
Crispy
Savory
Super snack-able
Quick & easy
Freezer-friendly
& Perfect for all ages!
We love dipping them in tartar sauce, ketchup, ranch, BBQ sauce, or no-honey mustard sauce. They’re also delicious served alongside salads, fries, or crudité!
More Flavorful Tofu Recipes
- Crispy Baked Tofu with Italian Herbs
- General Tso’s Tofu Stir-Fry
- Baked Crispy Peanut Tofu
- Tandoori Tofu Sheet Pan Dinner
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Crispy Baked Tofu Nuggets
Ingredients
TOFU
- 1 (14 oz.) package extra firm tofu, pressed and cut into 1-inch (2 ½ cm) cubes
- Avocado oil spray* (or other neutral spray)
CASHEW COATING
- 3/4 cup raw cashews
- 1 ½ Tbsp cornstarch
- 2 Tbsp nutritional yeast
- 3/4 tsp each sea salt and black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
VEGAN BUTTERMILK
- 1/2 cup unsweetened dairy-free milk (we used almond)
- 2 tsp lemon juice or apple cider vinegar
FOR COATING
- 1/2 cup cornstarch
FOR SERVING (optional, but recommended — choose one)
Instructions
- Preheat oven to 400 degrees F (204 C) and prepare a baking sheet by spraying it with avocado oil (for the crispiest nuggets) or lining with parchment paper.
- If you haven’t already pressed your tofu, do so at this time by using a tofu press, or wrap in a clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
- While your tofu drains, prepare the cashew coating. In the bowl of a food processor, combine the cashews, cornstarch, nutritional yeast, salt and pepper, smoked paprika, and garlic powder. Pulse a few times to break down the cashews slightly, then turn the processor on until you achieve a fine meal (see photo), about 30-45 seconds. Transfer the cashew coating to a shallow bowl or dish.
- Next, make the vegan buttermilk in a separate shallow bowl or dish by combining the dairy-free milk and lemon juice. Mix and set aside to curdle. Then add 1/2 cup cornstarch (56 g) to another shallow bowl and set aside (adjust the amount of cornstarch if altering the default number of servings).
- Cut your pressed tofu into 1-inch (2 ½ cm) cubes, and start the assembly line! Using clean hands, start by coating your tofu in cornstarch and gently tapping on the side of the bowl to shake off any excess. Next, dip in the vegan buttermilk and evenly coat, then place in the cashew coating and turn the tofu a few times to evenly coat all sides. Place your breaded nugget on the prepared baking sheet and repeat with the remaining tofu.
- Bake for 30 minutes, flipping halfway through, until the tofu nuggets are slightly golden, dry, and bouncy to the touch. Let cool slightly before serving with your favorite sauce — we love them with tartar sauce, ketchup, "honey" mustard, ranch, or BBQ sauce. If serving to kids, it’s best to slice the nuggets in half to help the insides cool off.
- Leftovers keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. For best texture, reheat in a 400 F (204 C) oven for 5-10 minutes or until warmed through.
Video
Notes
*Nutrition information is a rough estimate calculated without a dipping sauce.
Vee says
I made this but my cashew powder had solidified and stuck together like it was wet instead of making a powder. :( now I don’t know what to do or what I did wrong I followed all the instructions
Hi Vee! It sounds like the cashew powder was over processed and turned into cashew butter. Next time we suggest pulsing it in your machine to make sure it doesn’t go too far! Hope this helps!
Vee says
Ooh ok thank you so much for the reply! Im new to all this lol excited to try again but i think i will purchase a food processor instead of using the blender i have ☺️
Erin says
Can you make these with Almond meal or almond flour instead of ground cashews?
Hi Erin, almond flour might work okay, but we don’t think it will get quite as crispy since it will be more fine in texture and may soak into the tofu a bit. Let us know if you try it!
anne Brisland says
These crispy nuggets have become a weekly staple for us! my favourite way to eat tofu.
Woohoo! Thanks so much for the great review, Anne!
Cat says
These were a great addition to our meal. I found them a little dry, I might make them a little larger than 1×1 inch next time to improve the moisture/texture inside. The flavour is fairly neutral so they would go with any sauce or dip.
Lovely! Thanks so much for sharing, Cat!
Darby says
Hi! Recipe looks great and I’m excited to give it a try. Do you think these would freeze well? I’m thinking of making a big batch to have on hand.
Hi Darby! You can definitely freeze these!
Sabrina says
I made these exactly how the recipe was written. So Good!
We’re so glad you enjoyed them, Sabrina! Thanks so much for sharing. xo
Devin says
I have tried a couple of other tofu nugget recipes in the past, but found them to be kind of bland. However, the breading on these nuggets is so flavorful and they crisp up perfectly in the oven. This is a new family favorite!
Woohoo! Thanks so much, Devin!
Pearly says
I made this twice, first time with raw cashews and the second time with roasted, unsalted cashews. Turned out really well both times. Thanks for a great Tofu recipe.
Yay! Thanks, Pearly!
Eleanore says
The nuggets were delicious! Very flavorful! A perfect snack or meal. I’ll definitely be making again.
We’re so glad you enjoyed them, Eleanore. Thanks so much for the lovely review! xo
Jounayet Rahman says
I just made it. Crispy & delicious .Thank you.
We’re so glad you enjoyed them, Jounayet. Thanks so much for the lovely review! xo
Pia says
I wanted to make this for quite a while, and it turned out fantastic! I think I have to work on the crispyness a little bit, but it’s amazing! And also quite easy! Thanks again for a great recipe!
And once again, it was very popular with the furry housemates….
Whoop! We’re so glad you’re enjoying them, Pia. Thank you for sharing! xo
Cathy says
I made this last night and didn’t change a thing from the original recipe. We loved the coating; flavorful and crispy. Another winner aiding us on our quest to eat WFPB!! Thank-you!!!
Woohoo! So glad you enjoyed, Cathy!
Kate says
I made these last night and this recipe’s a keeper for me! I used potato starch as it’s what I had on hand, worked fine. I also made them into bigger “tenders,” also worked. Delicious on a sandwich the next day as well! Thanks for this recipe!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Kate!
Brandie says
I just made this tonight and it was very good! I added a little too much smoked paprika when I was adding the seasonings because I wasn’t using a measuring spoon but it actually turned out and I love it thank you.
We love happy accidents! Thanks for the great review, Brandie. So glad you enjoyed!
Dolly says
Another solid recipe made with pantry staples- thank you! I made this recipe as written, using canned coconut milk for the milk and refined coconut oil on my baking sheet. I’ll try the avocado oil next time, as I think the oven was a bit hot for the coconut oil, but was using what I had. We ate them over a green salad with J. Kenji’s Soy Bals Vin dressing and finished up the last few on the pan with a little ketchup – yum. The process was a little messy (for me, at least) but totally worth it!
Yum! Thanks for the great review and for sharing your modifications, Dolly!
Cindy says
Just made these for dinner – easy and yummy!! Made as stated in recipe other than putting them in the air fryer for about 8 min at the end to crisp up more. I have enough “breading” left that I will make another batch tomorrow to freeze:) Served with some bbq sauce, corn on the cob and green beans.
Ooo that meal sounds amazing, Cindy! Thank you for sharing your experience! xo
Maryanne says
plan to make this recipe soon. Question: is there a substitute for
cornstarch? Thanks
Maryanne, if not gluten-free, you could try all purpose flour, but we haven’t tested with that modification and can’t guarantee it will work the same. Let us know if you try it!
Lee says
Question: will arrowroot work as well as cornstarch? Or another sub?
Can’t wait to try this recipe … am going to soak tofu in vegan barbieQ sauce first. Best, Lee
Hi Lee, we tested with arrowroot and tapioca and unfortunately they made it a bit gummy, but would work okay in a pinch. If not gluten-free, you could try all purpose flour, but we haven’t tested it. Soaking in BBQ sauce might change the texture, but the flavor could be awesome! Let us know how it goes!
Carolyn Lefebvre says
Hello, these look great. Can you recommend an alternative to cashews? I’m very allergic!
Hi Carolyn, almonds might work, or perhaps panko breadcrumbs (gluten-free as needed)? We haven’t tested with either though so can’t guarantee the result!
Urszula says
Hello there, love love your recipes
I’ve subbed sunflower seeds for cashews before
Just as tasty!!!
Amazing! Thank you for sharing, Urszula!
Judith says
I used sesame seeds and they were delicious!
Thank you for sharing, Judith! xo
Mandy Gann says
Hi there! Would almonds work in place of the cashews? We have an allergy in our house. Thank you for all your amazing recipes!
Thank you for your kind words, Mandy! We haven’t tested with almonds, but it might work! Let us know if you give it a try!
Libby says
Can you use almond meal instead of cashews?
Hi Libby, almond flour might work okay, but we don’t think it will get quite as crispy since it will be more fine in texture and may soak into the tofu a bit. Let us know if you try it!
Carla says
I would LOVE to make these but I cannot have nuts or seeds. Do you have another recommendation to replace the cashews?
Hi Carla, panko breadcrumbs (gluten-free as needed) might work, but we haven’t tested it that way so can’t guarantee the result. Let us know if you try it!
Lisa Taylor says
Would another starch or flour work for coating? I have tapioca starch, chickpea, almond or coconut flour!
Hi Lisa, if not gluten-free, all purpose flour might work. In our experience, tapioca starch makes them a bit gummy, but can work okay in a pinch. We wouldn’t recommend chickpea, almond, or coconut. Hope that helps!
Jodi says
This looks fantastic. Two questions:
1. Do you think I could do a hybrid of the oil spray and parchment paper, i.e., spray the partchment paper?
2. Can I use a different kind of oil spray, such as coconut oil?
Jodi says
P.S. Parchment. How did that “t” get in there (“partchment”)? (It’s 4:40 a.m. I guess that’s how. Oy.)
Hi Jodi, a hybrid should work great! Coconut oil might smoke a little bit at 400 F, but it would probably work otherwise. If you have olive oil spray, that should work well! Hope that helps!
Linda says
My nephew cannot eat cashews but is able to eat macadamia nuts. Do you think this recipe would work macadamia nuts? This recipe looks so good I can’t wait to try it.
Macadamia nuts might work! Or possibly almonds or panko breadcrumbs (gluten-free as needed)? We haven’t tested with these modifications though so can’t guarantee they will turn out the same. Let us know if you try it!
Laura says
Do you have any recommendation for a sub for the cashews? My son would love these but he’s allergic to cashews (and pistachios and peanuts). Maybe almonds?
Hi Laura, almonds might work, or perhaps panko breadcrumbs (gluten-free as needed)? We haven’t tested with either though so can’t guarantee the result!
Judy says
Hi there,
I loved using nutritional yeast. It is such a wonderful substitute for a cheesy flavor. However I stopped using it after I listen to a Medical Medium podcast recently. It’s not as healthy as I had thought…
For this recipe, what spices would you suggest to replace the nutritional yeast and still give it a nice flavor?
Thanks! Judy
Hi Judy, we’d suggest leaving it out vs. trying to sub something else. They won’t be quite as savory, but still tasty!
Lindsay says
What would you recommend in place of cashews?
Hi Lindsay, panko breadcrumbs (gluten-free, if needed) might work, but we haven’t tested with that modification so can’t guarantee the result. Let us know if you try it!
Lindsay says
Made it with panko breadcrumbs because of a cashew allergy and they’re great! Thanks for the recipe!
We’re so glad you enjoyed them, Lindsay. Thanks so much for the lovely review and for sharing your modification! xo
Mary says
These look delicious! We have a cashew allergy in the house, would this work with almond meal?
Hi Mary, almond flour might work okay, but we don’t think it will get quite as crispy since it will be more fine in texture and may soak into the tofu a bit. Let us know if you try it!
Maryanne says
I can’t wait to make these!
question though….is there something else that can be substituted for
the cornstarch?
thx Maryanne
Hi Maryanne, if not gluten-free, you could try all purpose flour, but we haven’t tested with that modification and can’t guarantee it will work the same. Let us know if you try it!
Erin says
Can you substitute for the cornstarch? Would arrowroot powder or tapioca flour work?
Hi Erin, we tested with those and unfortunately they made it a bit gummy! Cornstarch is best. You could try with all purpose flour if not gluten-free, but we haven’t tested with that modification so can’t guarantee the result!
Courtney Belew says
How do you recommend making these nut free? Sunflower seeds? Panko?
Hi Courtney, Panko might work, but we haven’t tested it and can’t guarantee the result!
Laura says
Loved how the man’s voice said “it’s okay” at the end of the video.
Ha, we got a little playful with this video! If you’re talking about the end of the tofu nuggets video, it’s actually a woman saying “so good!” =)
E says
Neither cornstarch nor dairy-free milk are healthy. It would be healthy with milk and flour.
Feel free to try those swaps!
Jenita says
Can you substitute the cashews with another type of nut? Maybe macadamias?
Hi Jenita, macadamia nuts or almonds might work! Let us know if you try it!
Olivia says
These look so good!!! Do you think it would come out ok if I used roasted cashews instead of raw? Thanks :)
Hi Olivia, That should be fine! If they’re salted, just cut back on the salt. Let us know how you like it!
Olivia says
Perfect, thanks so much!