crispy tofu nuggets
These nuggets are the antidote to the ultra-processed versions kids are so crazy about. Crispy on the outside, soft on the inside, high in protein, and made from ingredients that are actually good for them.
- 1 block firm tofu (250g), pressed
- 4 tbsp soy sauce or tamari
- 2 tbsp olive oil
- 4 tbsp quark or Greek yogurt
- 2 tbsp cornstarch
- 2 cups crushed organic cornflakes (ideally with 1–2 ingredients and no added sugar)
- 4 tbsp chapelure or breadcrumbs
- 4 tbsp nutritional yeast
- ½ tsp garlic powder
- 2 tsp paprika
- Pinch salt + pepper
Press the tofu for 10–15 minutes to remove excess water. Don’t skip this step. It makes a big difference for crispiness.
Tear the tofu into similar-sized nugget pieces. For the best flavour and texture, avoid making them too big or chunky.
In a bowl, mix the soy sauce or tamari with the olive oil. Add the tofu pieces and toss until evenly coated. Let sit for 5–10 minutes.
Prepare 3 separate bowls. **Bowl 1** — Crushed cornflakes — Chapelure or breadcrumbs — Nutritional yeast — Garlic powder — Paprika — Salt + pepper **Bowl 2** — Cornstarch **Bowl 3** — Quark or Greek yogurt
Coat each tofu nugget: — First in cornstarch — Then in quark or yogurt — Then in the crumb mixture — Press the coating on well so it sticks.
Place the coated nuggets on a lined baking tray and drizzle or spray lightly with olive oil.
Bake at 200°C for 25–30 minutes, flipping halfway through.
Alternatively, air fry at 190°C for 12–15 minutes.
They’re ready when the edges are golden and crispy.
Texture check
- Too soft → press the tofu longer before coating
- Coating falling off → press the crumb mixture on more firmly
- Not crispy enough → drizzle a bit more olive oil before baking or air frying
- High in protein from tofu + yogurt
- Crispy texture without ultra-processed ingredients
- Nutritional yeast adds extra flavour and B vitamins
- Great for lunchboxes, dinners, or freezer batches
Store in an airtight container.
For best texture and flavor. Can be kept longer if well-sealed.
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