Old Bay Tofu Nuggets

By Ali Slagle

Updated April 9, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
40 min
Rating
5(302)
Comments
Read comments

These crisp and zesty tofu nuggets happily recall drive-thru chicken nuggets and seaside fried fish. The torn tofu is first coated in hot sauce, which acts as glue for the flour, Old Bay seasoning and garlic powder. As the tofu roasts in the oven, Old Bay’s blend of paprika, celery seed, dried mustard and other spices meld with the hot sauce for a nugget that’s salty, tangy and spicy. Eat with a squeeze of lemon or dipped into tartar sauce, ketchup or barbecue sauce, maybe alongside sweet potato fries or coleslaw. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 to 4 servings

  • 1 (14- to 16-ounce) block extra-firm or firm tofu

  • 2 tablespoons hot sauce, such as Frank’s

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons all-purpose flour

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon garlic powder

  • Lemon wedges, tartar sauce, ketchup or barbecue sauce, for serving 

Ingredient Substitution Guide

Preparation

  1. Step 1

    Arrange a rack in the bottom third of the oven and heat to 425 degrees. Slice the tofu 1-inch thick and press very dry with a kitchen towel. Rip into roughly 1-inch pieces and transfer to a medium bowl. Add the hot sauce and oil and toss gently to coat. 

    1. Step 2

      In a small bowl, stir together the flour, Old Bay seasoning and garlic powder. Sprinkle evenly over the tofu and gently toss until all of the flour is absorbed. 

    1. Step 3

      Transfer to a parchment-lined sheet pan. Roast on the bottom rack until golden and crisp, 20 to 30 minutes, flipping halfway through. Let cool for a minute or two, then eat with a squeeze of lemon or dipped into tartar sauce, ketchup or barbecue sauce.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
302 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Sarah

Delicious. Used more Old Bay seasoning and added cornmeal to flour mixture for a little crunch. Hard to stop eating these.

Marla

These are totally addictive. I used Momofuku chili crunch instead of hot sauce. If you don't want it too spicy, just use 1/2 tablespoon of the crunch. If you want it medium, use 1 tablespoon. I went with 1.5 tablespoons. Keeping this in the fridge, for that 4 pm slump when I need a snack boost. SO good. PLUS >>> I am from Baltimore, and Old Bay seasoned crabs are in my DNA. I love this spice so much. Thank you, Ali, for giving me yet another non-meat way to enjoy it.

Excellent

Great recipe. I recommend freezing the tofu ahead of time and then thawing (and wringing it out like a sponge) which helps give it a better texture.

Miriam

These are supposed to be crispy. They did not come out crispy.

Penny

These are good but need 2x the old bay and garlic powders. I also threw in some nutritional yeast for good measure. Bakes well in air fryer.

Marmie

Made once as written and liked a lot. Made again using potato starch (same amount) instead of flour and baking at 375 convection mode on the middle rack and loved them! So nice added to a salad or cut up cold and put into a chicken salad style situation the next day. Looking forward to trying the cornmeal recommendation.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.