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The Best Vegan Tofu Nuggets

The Best Vegan Tofu Nuggets

5 from 6 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Snack
Cuisine Western
Servings 1 people


  • 1/2 block extra firm tofu
  • 1/4 cup panko bread crumbs
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1/8 teaspoon salt
  • 1/4 teaspoon basil flakes optional
  • 1/4 cup vegetable oil


  • Mix 1/4 cup of panko bread crumbs with 1/8 teaspoon salt, and 1/4 teaspoon basil flakes if you have it.
  • Mix 2 teaspoons cornstarch (packed) with 2 teaspoons of water. You will get a relatively thick slurry.
  • Pat dry with a paper towel 1/2 block of tofu and chop into bite-sized pieces. I go for rectangle blocks but you can do cubes as well. Heat up some vegetable oil in a frying pan as you're doing this.
  • Dip the tofu chunks into the cornstarch slurry - no need to try and achieve a "thick" layer. As long as it's coated it is fine! After that dip it in the breadcrumbs mixture. After that, place the tofu into the pan/fryer. Repeat this for all the tofu chunks you have.
  • I do a shallow fry and use approximately 1/4 cup vegetable oil. Do adjust the amount of oil if you need to! Deep frying would probably give the best or most even frying results but I don't like deep frying at home.
  • Fry the tofu over medium heat until golden brown (you'll need to probably flip it around if you're shallow frying). 
  • When done, remove the tofu nuggets from the pan and let it rest on a paper towel to soak up any excess oil. Serve after a minute or two! 


1/2 block of extra firm tofu can serve 1-2 people, depending on what other snacks/dishes you serve it with. 
For a gluten-free version, you can use gluten-free panko breadcrumbs.