Method

1. Press the tofu for 10–15 minutes to remove excess water. Don’t skip this step. It makes a big difference for crispiness.

2. Tear the tofu into similar-sized nugget pieces. For the best flavour and texture, avoid making them too big or chunky.

3. 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.

4. 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

1. 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.

2. Place the coated nuggets on a lined baking tray and drizzle or spray lightly with olive oil.

3. Bake at 200°C for 25–30 minutes, flipping halfway through.

4. Alternatively, air fry at 190°C for 12–15 minutes.

5. 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

Why parents love this

• 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

Storage & safety

Fridge (airtight container): up to 3 days.
Pack cold straight from the fridge, or for better texture, reheat briefly in the oven, air fryer, or pan and let cool fully before packing.

❄️ Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.)
Freeze after baking and cooling fully. Reheat straight from frozen in the oven or air fryer before packing.