Can I use any Extra Firm Tofu?

You only want the Extra Firm 'Vacuum Packed' Tofu for this recipe, it's more firm than water packed and requires no pressing. Simply pat it dry with a paper towel and you're ready to go. Tofu that is packed in water would fall apart, even after pressing.

Can I tear the tofu rather than making slices?

Definitely! If you want a more rustic nugget look you can cut the block lengthwise into four big slices and then tear the slices into chunks.

Why aren’t my tofu nuggets getting crispy?

Crispiness depends on three things: removing moisture, a dry coating that bakes up crunchy (like panko + rice flour or corn starch), and a hot oven. Make sure to pat the tofu dry before using it and don’t overcrowd the pan. Overcrowding creates excess steam. Use a large baking sheet and spread them out.

Can I make these gluten-free?

Absolutely. Use gluten-free panko or homemade breadcrumbs made from GF bread, and swap soy sauce for tamari.

Crispy Baked Tofu Nuggets (One Bowl) Fresh Fun Flavor

Name: One Bowl Crispy Baked Tofu Nuggets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 blocks extra-firm vacuum-packed tofu (not water-packed); 1/4 cup BBQ sauce; 1/4 cup soy sauce or tamari; 1/3 cup brown rice flour; 1/2 cup panko breadcrumbs (use gluten-free if needed); 2 tablespoons nutritional yeast; 1/2 teaspoon garlic granules or garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika

Description

These crispy baked tofu nuggets are made in one bowl, baked until deeply golden, and and pack 20 grams of plant-based protein per serving. No frying, no oil, and no complicated steps — just crunchy tofu nuggets that reheat beautifully and disappear fast. Serve them with an easy Ranch + BBQ combo (aka Ranchaque) for a dipping sauce you’ll want on everything.

Ingredients

Scale

2 blocks extra-firm vacuum-packed tofu (not water-packed)

1/4 cup BBQ sauce

1/4 cup soy sauce or tamari

1/3 cup brown rice flour

1/2 cup panko breadcrumbs (use gluten-free if needed)

2 tablespoons nutritional yeast

1/2 teaspoon garlic granules or garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

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Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Slice the tofu into nugget-sized pieces. Cut each block in half, then in half again, turn sideways, and slice. Set aside.
Make the sauce. In a large mixing bowl, whisk together the BBQ sauce and soy sauce (or tamari).
Coat the tofu. Add the tofu pieces to the bowl and gently toss with a spatula until fully coated. Some breakage or crumbles are completely fine.
Add the dry ingredients. Sprinkle in the brown rice flour, panko, nutritional yeast, garlic powder, onion powder, and smoked paprika.
Toss gently until the tofu is evenly coated. Use a folding motion and scrape the bottom of the bowl. Loose crumbs are expected.
Transfer to the baking sheet. Spread the tofu in a single layer. Press a few pieces into the extra crumbs for added crunch.
Bake for 25 minutes, uncovered, no flipping required, until deeply golden and crispy.
Cool briefly for 2–3 minutes, then serve warm with your favorite dipping sauce or our favorite Ranch + BBQ combination aka Ranchaque!

Equipment

Large Baking Sheet

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Parchment

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Measuring Cups and Spoons

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Liquid Measuring Cups

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Notes

Use vacuum-packed tofu. Extra-firm vacuum-packed tofu works best here. Water-packed tofu is too soft and will fall apart, even if pressed.
To make gluten-free: Use tamari instead of soy sauce and gluten-free panko. The brown rice flour is already gluten-free.
Expect some crumbles. If a few pieces break or you see loose crumbs, that’s normal — those bits bake up extra crunchy.
Reheating leftovers: Reheat in the oven or toaster oven at 375°F for about 10 minutes to bring the crisp back. Microwaving is not recommended.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Category: Dinner, Main Dish, Snack
Method: Baked
Cuisine: American