Crispy Tofu Nuggets with Yogurt Ranch Dipping Sauce
The whole family will love these crispy Tofu Nuggets! These healthy tofu bites are made with simple ingredients and baked instead of fried. Serve them with a creamy Lemon Chive Yogurt Ranch dipping sauce for an easy, high-protein vegetarian snack or kid-friendly main dish.
If you're looking for a plant-based alternative to fried chicken nuggets or frozen fish sticks, I've got you! These baked Tofu Nuggets are so crispy and delicious. They make an ideal vehicle for pretty much any dipping sauce.
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As a plant-forward dietitian, tofu is one of my favorite sources of protein. It's easy and versatile, and when breaded and baked, it transforms into golden nuggets with a satisfying crunch.
Using extra-firm tofu gives the nuggets structure, while a mix of panko, flour, and cornstarch helps lock in the crispiness. Pressing the tofu and baking it at a high temperature (450ºF) eliminates the need for deep-frying while still achieving a crunchy texture. (You can also make these in the air fryer! Check out the recipe notes for instructions.)
Of course, you can serve these tofu nuggets with pre-made ketchup, barbecue sauce, or ranch dressing, but if you're looking for a change, I love them with Lemon Chive Yogurt Ranch dipping sauce. This Greek yogurt dip comes together quickly and adds some fresh, herby flavor to balance out the savory nuggets. Together, the pairing makes a wonderful high-protein vegetarian meal for kids and adults alike.
If you're looking for more tofu recipes, try my Vegetarian Sofritas Tofu Burrito, Crispy Tofu Wrap, One-Pot Tofu Pumpkin Curry, Grilled Vegetable Tofu Skewers, or Spicy Tofu Jerky.
I also have a free guide with more than 100 plant-forward meal and snack ideas here.
Ingredients
These nuggets are made with extra-firm tofu, which holds up well to baking. The tofu is coated in a mixture of panko breadcrumbs, flour, cornstarch, onion powder, garlic powder, and salad for a crispy, seasoned crust. A little oil helps the breading brown in the oven.
For dipping, the yogurt-based ranch combines creamy Greek yogurt (or a dairy-free alternative for a vegan variation), chopped chives, garlic powder, onion powder, lemon juice, salt, and pepper, for a tangy sauce that perfectly complements the nuggets.
Substitutions
- Breadcrumbs: Use gluten-free panko if needed, or swap with finley crushed cornflakes for extra crunch.
- Flour: All-purpose, whole wheat, or a gluten-free flour blend all work.
- Yogurt: Greek yogurt, skyr, or a plain dairy-free alternative (soy, almond, or coconut-based) can be used. Opt for unsweetened alternatives.
- Chives: Substitute with green onions or parsley.
- Oil: Any neutral oil, live avocado or canola, works in place of grapeseed oil.
- Dip variation: Try swapping lemon juice for lime or adding dill for a more classic ranch flavor.
Dipping Sauces for Tofu Nuggets
- Lemon chive yogurt ranch dip (recipe below)
- Barbecue sauce
- Ketchup
- Green Goddess Sauce
- Pesto sauce
- Hummus
- Guacamole
- Peanut Sauce
- Hot sauce
- Tahini sauce
- Tomato salsa
- Marinara sauce
- Bean or lentil dip
Making Ahead and Storage
These tofu nuggets are best enjoyed straight from the oven, when the breading is at peak crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen up to 3 months. To reheat, bake in the oven or warm in the air fryer until crispy.
The yogurt ranch sauce can be made 2-3 days in advance and stored in the refrigerator.
Looking for more make-ahead recipes? Check out my roundup of Vegetarian Freezer Meals for Batch Cooking.
FAQ
Start with extra-firm tofu, tear it into bite-sized pieces, coat in seasoned panko breading, and bake or air-fry at a high heat until crispy. It's much simpler than it looks!
Pressing the tofu to remove excess liquid and baking or air frying at a high temperature are key. Using cornstarch in the breading also helps lock in crispiness.
Serve with yogurt ranch dip (recipe below), barbecue sauce, ketchup, hummus, guacamole, hot sauce, tahini sauce, queso, salsa, or peanut sauce.
Yes. Tofu is naturally rich in plant-based protein, and paired with a Greek yogurt dip, these nuggets make a nourishing and satisfying snack or meal.
Want even more vegetarian meal inspiration?
If you're looking for more ideas beyond these tofu nuggets, I've put together a free list of 100+ plant-based meals and snacks to make meal planning easier. These recipes are simple, satisfying, and full of variety.
📖 Recipe
Crispy Tofu Nuggets with Lemon Chive Yogurt Ranch Dip
Equipment
- mixing bowl
- Lined baking sheet
- Oven
- Knife and cutting board
Ingredients
Tofu Nuggets:
- ¼ cup panko breadcrumbs
- ¼ cup all purpose flour or flour of choice
- 2 tablespoons cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 block extra firm tofu, drained, pressed, and torn into bite-size pieces (see note)
- ¼ cup grapeseed oil
Lemon Chive Yogurt Ranch Dip:
- ½ cup whole milk plain Greek yogurt or skyr, or plain dairy-free yogurt alternative
- 2 tablespoons chopped fresh chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Prepare the Tofu Nuggets:
- Preheat the oven to 450 degrees Fahrenheit and line a baking sheet.
- Mix panko breadcrumbs, flour, cornstarch, onion powder, garlic powder, and salt in a large bowl.
- Add tofu and oil to the bowl and use your hands to gently mix until the tofu is evenly coated in the breadcrumb mixture.
- Transfer to the baking sheet and bake for 40 minutes, or until golden and crispy.
Prepare the Lemon Chive Yogurt Ranch Dip:
- Stir yogurt, chives, garlic powder, onion powder, lemon juice, salt, and pepper.
Video
Notes
- To press tofu: Drain the tofu from the liquid it's packed in and wrap it in a paper towel or a clean dish towel. Place something heavy (such as a cast iron skillet) on top of the tofu for at least 15 minutes. Pressing tofu removes the excess liquid and improves the final texture.
- Air Fryer: Preheat air fryer to 400 degrees Fahrenheit and arrange the prepared nuggets in a single layer (work in batches if needed). Air fry for 15 minutes, shaking the basket halfway through, or until nuggets are golden and crispy.
- Storage: For best results, serve tofu nuggets immediately. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. Reheat in the oven or air fryer.
- Vegan Variation: Use a dairy-free yogurt alternative instead of Greek yogurt for the dipping sauce.
Thanks, Dawn! So glad these worked out for you! 🙂
I've made these several times, and finally I've found a Tofu nugget that my 10 year old likes. Delicious, easy and will now always have them on hand.