Crispy Tofu Nuggets with Lemon Chive Yogurt Ranch Dip

Crispy breaded tofu nuggets served with yogurt ranch dip.

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Crispy Tofu Nuggets with Lemon Chive Yogurt Ranch Dip

These vegetarian (and vegan-friendly) Crispy Tofu Nuggets are baked in panko breading and paired with tangy Lemon Chive Yogurt Ranch dipping sauce for a fun, plant-based twist on classic chicken nuggets. Air fryer instructions are also included in the notes section below.

Course Appetizer, dinner, lunch, Snack

Cuisine vegan option, vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 330kcal

Author Stephanie McKercher, RDN

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.

Nutrition