Crispy Tofu Veggie Nuggets

Name: Crispy Tofu Veggie Nuggets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 block firm tofu, pressed and drained; 1 cup mixed vegetables (carrots, bell peppers, and peas), finely chopped; 1/2 cup breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 tablespoon soy sauce; Oil for frying

Highlighted under: Healthy & Light

I absolutely love these Crispy Tofu Veggie Nuggets! They have become a regular in my kitchen because they’re not only delicious but are also packed with nutrients. The combination of crispy tofu and colorful veggies creates the perfect bite-sized treat that everyone in my family enjoys. Whether I serve them as a snack or pair them with a dipping sauce for dinner, they never fail to satisfy our cravings. Plus, they are incredibly easy to make and the kids love to help shape them!

Created by

Camilla Rhodes

Last updated on 2026-01-18T03:16:16.129Z

When I first experimented with making veggie nuggets at home, I was surprised at how well the textures and flavors came together. I used firm tofu to anchor the recipe, adding an assortment of diced vegetables for color and taste. The key to getting them really crispy is to press the tofu before mixing it with the veggies and breadcrumbs—it makes the nuggets lighter and prevents them from falling apart while cooking.

These nuggets have become a favorite for gatherings and snacks with friends. I often serve them with a homemade sweet chili sauce or a tangy yogurt dip. I’ve even made a batch in advance and frozen them, so I always have a quick meal option available. The versatility of this recipe is just fantastic!

        Why You Will Love This Recipe
        Crispy exterior that envelops a deliciously soft interior
Packed with vibrant veggies for a healthy twist
Great for dipping and pairing with your favorite sauces

      

Understanding Tofu's Role

Tofu is the star ingredient in these nuggets, providing a perfect base that absorbs flavors well. By choosing firm tofu, you ensure the nuggets hold their shape while frying, which is crucial for achieving that desirable crispy exterior. The pressing step is essential as it removes excess moisture, allowing the tofu to become more flavorful and giving the nuggets a firmer texture.

When crumbling the tofu, aim for a consistency that resembles chicken salad—this allows the mixture to hold together during frying. If the tofu is too chunky, the nuggets may fall apart. Conversely, if it's too fine, they might turn mushy. I find that using my hands gives me the best control over the texture.

Choosing Your Vegetables

The mixed vegetables in this recipe not only add color but also crucial nutrients. Feel free to experiment with different vegetables based on your family’s preferences. Broccoli florets, zucchini, or corn can work wonderfully here and can be finely chopped for even cooking. Just make sure to use vegetables that cook quickly, as longer-cooking varieties may lead to uneven textures in the final nuggets.

If you have leftover roasted veggies or frozen mixed vegetables, they can easily be incorporated into this recipe. Just make sure to chop them finely, especially if they are frozen, to help them meld seamlessly with the tofu. Adjust the seasonings slightly to account for any additional flavor from pre-seasoned vegetables.

Frying Techniques for Crispiness

The frying step is where you achieve that coveted crispiness. Maintaining the oil at a medium heat is crucial—if it’s too low, the nuggets will absorb oil and become greasy, while too high might burn them before they cook through. I recommend using a thermometer to keep the oil between 350°F to 375°F. A good test is to drop a small piece of mixture into the oil; it should sizzle and rise to the surface immediately.

If you're worried about frying, consider using an air fryer as a healthier alternative. Preheat it to about 400°F and cook the nuggets for 10-12 minutes, flipping halfway through. They may not have the same golden brown color as fried nuggets, but they'll still be deliciously crisp!

Ingredients

Ingredients for Crispy Tofu Veggie Nuggets

For the Nuggets

1 block firm tofu, pressed and drained
1 cup mixed vegetables (carrots, bell peppers, and peas), finely chopped
1/2 cup breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon soy sauce
Oil for frying

Note: Feel free to customize the veggies based on your preferences!

Instructions

Prepare the Tofu

Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once drained, crumble the tofu into a bowl.

Mix the Ingredients

Add the chopped vegetables, breadcrumbs, garlic powder, onion powder, soy sauce, and a pinch of salt and pepper to the crumbled tofu. Mix until all ingredients are well combined.

Shape the Nuggets

With your hands, form small nugget shapes from the tofu mixture and place them on a plate.

Fry the Nuggets

Heat oil in a frying pan over medium heat. Fry the nuggets in batches for about 3-4 minutes on each side or until golden and crispy. Remove and drain on paper towels.

Serve

Enjoy the crispy tofu veggie nuggets warm with your choice of dipping sauce!

Tip: Try baking them for a healthier option!

Pro Tips

For extra crunch, you can add a layer of panko breadcrumbs on the outside before frying. These nuggets can also be baked in the oven at 400°F (200°C) for 25 minutes for a healthier twist.

Storing and Reheating

If you have leftovers, store the crispy tofu veggie nuggets in an airtight container in the refrigerator for up to 3 days. To keep them crispy, reheat them in an oven at 375°F for about 10 minutes rather than using a microwave, which can make them soggy. The oven will help revive that crunch while warming them through.

For longer storage, these nuggets freeze beautifully. After frying, allow them to cool completely, then place them in a single layer on a baking sheet to freeze initially. Once frozen solid, transfer them to a freezer-safe bag or container for up to 3 months. You can fry them straight from the freezer, just add a couple of extra minutes to the cooking time.

Serving Suggestions

These nuggets are incredibly versatile. They can be served as a main dish alongside a fresh salad or as a finger food at a gathering. Pair them with dipping sauces like sweet chili, barbecue, or a zesty yogurt dressing to elevate the meal. Kids particularly enjoy creating their own dipping bar with various options!

For a fun twist, consider using these nuggets in a wrap. Fill a whole grain wrap with the nuggets, add some crunchy lettuce, sliced cucumbers, and a drizzle of tahini or a yogurt sauce for a satisfying meal. They also make a great addition to veggie bowls or as a protein source in stir-fry dishes!

Common Troubleshooting Tips

If your nuggets don’t hold their shape during frying, it may be due to excess moisture in the tofu or not enough binding ingredients. Ensure you’ve pressed the tofu well and consider adding a bit more breadcrumbs to the mixture to help with binding.

Should you encounter nuggets that aren’t crispy enough after frying, there’s still hope! You can place them on a wire rack in the oven to crisp up further at a low temperature (around 200°F) while you finish frying the rest. This will help them retain their crunch without overcooking.

Questions About Recipes

→ Can I bake these nuggets instead of frying?

Absolutely! Simply preheat your oven to 400°F (200°C) and bake for 25 minutes, flipping halfway through.

→ What type of tofu is best for this recipe?

Firm tofu is ideal as it holds its shape well and provides a good texture for the nuggets.

→ Can I freeze the nuggets?

Yes, you can freeze the raw nuggets for up to a month. Just make sure to separate them on a baking sheet before transferring to a freezer bag.

→ What sauces pair well with these nuggets?

Sweet chili sauce, spicy mayo, or a tangy yogurt dip are all excellent choices!