Popcorn Tofu Nuggets (Air Fried or Oven-Baked)

Ingredients & Substitutions

Perhaps the best part about this recipe - aside from being easy and delicious, of course - is how simple it is. If you've taken my advice from the vegan pantry staples post, you likely already have everything on hand!

Here's everything you need:

• Extra Firm Tofu: If you don't have extra firm tofu on hand you can swap in firm tofu - just be sure to press it first!
• Quinoa Flour: I use quinoa flour to make the popcorn tofu gluten-free. Other gluten-free flours work as well such as chickpea or Bob's GF flour mix. If you are not gluten-free, you can sub regular flour. Note: do not use coconut flour - it will make the batter too thick.
• Cornmeal: This adds a nice texture. If you are avoiding corn, you can add a little more flour to thicken the coating.
• Nutritional Yeast: For an extra boost of flavor.
• No-Chicken Bullion: I used both Better than Bullion no chicken base to really pump up the chick'n flavor in the batter.
• Seasonings: I use Dijon mustard, onion powder, garlic powder, salt & pepper to add extra flavor to the batter.
• Unsweetened Non-Dairy Milk: You can use any kind of non-dairy milk you want (almond, soy, rice, etc....just make sure it's unsweetened!
• Panko Breadcrumbs: Panko is the Japanese version of breadcrumbs. It has a crunchier texture than regular breadcrumbs, so I definitely recommend it for this recipe. That said, you can certainly swap out regular (or homemade) breadcrumbs, instead. Opt for a gluten-free version if necessary.

How to Make Breaded Tofu Nuggets

I love making these yummy little tofu nuggets because they are SO EASY. In fact, you don't even need to bust out your knife! Read on below to get the skinny on this awesome vegan appetizer recipe.

As with many tofu recipes, you're going to want to press your tofu first. This helps to remove excess liquid and results in a firmer texture. For something like these nuggets, that's an important factor!

Step 1: Press the Tofu. You can either use a tofu press (which I highly recommend if you're going vegan), or you can place the block of tofu on a cutting board. Top it with a few layers of paper towels, then place a skillet or sheet pan on top. Weight it down with some heavy cans and wait for about an hour.

Step 3: Make Dipping Bowls. Add flour, cornmeal, nutritional yeast, better than bouillon, mustard, garlic, onion, salt, pepper, and milk into a large bowl and mix until combined. The consistency should be like a  pancake batter. Add more milk if needed to thin it out. Put the panko crumbs in a separate bowl.

Step 5: Dip. Dip the tofu into the batter with one hand, then place them into the panko. Shake the bowl and use your other hand to fully coat the pieces.

Serving Suggestions

As with all crunchy fried things, these popcorn tofu bites are best served hot from the air fryer or oven.

Serve the nuggets with your favorite dipping sauces such as:

• BBQ sauce
• Ranch dressing/sauce (check out my ranch recipe here)
• Ketchup
• Vegan "honey" mustard
• Vegan blue cheese dressing
• Sriracha mayo (recipe below)
• Buffalo sauce - you can even toss them in buffalo sauce to make buffalo bites

Pro Tips

• Worried about your hands getting messy during the breading process? Check out this informative post about how to use a two-handed method.
• Want to make SPICY popcorn tofu? Add a teaspoon (or more to taste) of cayenne powder to the batter!

Frequently Asked Questions