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:
Quick & easy
& 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
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!
Servings 8 (4-nugget servings)
- 1 (14 oz.) package extra firm tofu, pressed and cut into 1-inch (2 ½ cm) cubes
- Avocado oil spray* (or other neutral spray)
- 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
- 1/2 cup unsweetened dairy-free milk (we used almond)
- 2 tsp lemon juice or apple cider vinegar
FOR SERVING (optional, but recommended — choose one)
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.
*We recommend avocado oil spray vs. greasing the baking sheet with avocado oil because it helps the nuggets crisp up without becoming too greasy (which causes the coating to crumble).
*Nutrition information is a rough estimate calculated without a dipping sauce.
Serving: 1 four-nugget serving Calories: 169 Carbohydrates: 14.2 g Protein: 10 g Fat: 9.1 g Saturated Fat: 1.6 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 3.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 236 mg Potassium: 223 mg Fiber: 1.4 g Sugar: 1.3 g Vitamin A: 101 IU Vitamin C: 0 mg Calcium: 221 mg Iron: 2.3 mg