Crispy Tofu Nuggets
Updated January 5, 2026
- Ready In
- 45 min
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Ingredients
1 (14-ounce) block extra-firm tofu
2 tablespoons dill pickle brine or caper brine
2 tablespoons tamari
2 tablespoons extra-virgin olive oil
½ teaspoon organic cane sugar
1 tablespoon all-purpose flour
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ to 1 teaspoon sea salt, to taste
Cooking oil spray
Ketchup or vegan barbecue sauce, for serving
Nutritional analysis per serving (4 servings)
6 grams carbs; 171 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 617 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Press the tofu: Take the tofu out of the package. Line a container big enough to hold the block of tofu with several layers of paper towels or a clean kitchen towel. Place the tofu on top and add several more layers of paper towels. Balance a heavy weight (like a pan with some canned goods in it) on top. Press for 20 minutes.
- Step 2
Heat the air fryer to 375 degrees.
- Step 3
Use your hands to break the pressed tofu into nugget-size pieces, dropping them into a large bowl. These can be as large or small as you’d like, but keep in mind that they will reduce in size as they cook.
- Step 4
In a separate bowl, mix the dill pickle brine, tamari, oil and sugar. Pour the mixture over the tofu and toss well. Sprinkle the flour, garlic powder, smoked paprika, pepper and salt over the tofu and stir to coat.
- Step 5
Spray a piece of parchment with some oil and place it on the bottom of the preheated air-fryer basket. Transfer the tofu into the basket and spread evenly. Spray more oil onto the tops of the tofu nuggets.
- Step 6
Cook in the air fryer for 20 minutes, flipping halfway through. If the tofu is still not crispy after 20 minutes, cook for another 5 minutes, watching carefully so it doesn’t burn.
- Step 7
Serve with ketchup.
To bake the tofu in the oven, heat the oven to 375 degrees. Line a baking sheet with parchment paper. Spread the nuggets out on the baking sheet evenly and spray with oil. Bake until golden brown and crispy on the edges, about 40 minutes, flipping halfway through.
Reheat leftover nuggets in an air fryer or toaster oven. In the air fryer, 5 minutes at 350 degrees should do the trick. In the oven, warm the nuggets at 350 degrees for 10 minutes. The tofu nuggets can be frozen for up to 3 months. Don’t thaw before reheating — just reheat from frozen, either in the air fryer or the oven, following the original cooking instructions.
Private Notes
Comments
I haven’t had a chicken nugget in over twenty years so I can’t speak to the replica aspect of this recipe but I will say this: it’s good. The one person in our family more familiar with meat suggested that it was more like a sirloin tip than a nugget but semantics seem unnecessary. I used my oven on convection and had to wack it up to 450 to get them to really crisp up. Once I did that, they were a delightful texture. I smothered them in hot wing sauce because, well, hot wing sauce > ketchup and that was a good call. If you have a penchant for tortilla forward meals, then wrap it up with some lettuce and a peanut sauce in there and call yourself fed.
Since I don’t have an air fryer, I made this in the oven and it turned out better than expected. I watched the video and followed the recipe instructions closely. The tofu got beautifully crisp and has a wonderful texture and flavor. I don’t think I’ve ever made such perfectly crispy tofu before. I served with roasted Brussels sprouts, leftover sweet potato, and dash of ketchup. A delicious easy meal!
@Jeanne k I don't know if this is helpful, but I'm planning on doing this with the brine from Kalamata olives, specifically those amazing smoked ones from Divina. I've brined chicken with it and it's fantastic.
Instead of not frying in the oven, can they be fried in a pot of oil? I own neither air fryer nor convection oven.
Don't bother pressing a block of extra-firm tofu as it's dry enough. I used hot smoked paprika and it was a bit too spicy. The nuggets were excellent and crispy roasted in an oven at 425 F for 15 to 20 minutes. Served them with brown rice, roasted red peppers, steamed broccoli and carrots and teriyaki sauce. Yum.
Instead of flour try potato starch. It's much crispier.
@Sherri I’m thinking of trying arrowroot powder as it makes things really crispy also.