Vegan Air Fryer Tofu Nuggets
Crispy, golden, and satisfying in a way that genuinely surprises people, these tofu nuggets deliver the kind of crunch you'd expect from a deep fryer — without a drop of oil beyond the tablespoon in the marinade. Pressing the tofu first is the real secret, pulling out excess moisture so the soy sauce, smoked paprika, garlic powder, and onion powder can actually sink in and build flavor from the inside out. The cornstarch-and-panko coating locks all of that in, creating a shell that comes out of the air fryer deeply golden and firm at the edges. Every ingredient here is entirely plant-based, so there's no need to scrutinize labels or swap anything out — it just works as written. The batch makes about 20–24 nuggets and serves four, which means it's just as good for a weeknight snack situation as it is for feeding a crowd. Finish with a scatter of fresh parsley and whatever dipping sauce you love, and these are ready to disappear fast.
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 3 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp black pepper
For the coating
- ¾ cup panko breadcrumbs
- ¼ cup cornstarch
- ½ tsp salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- vegan dipping sauce, for serving (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, placing a heavy pan or book on top, for 15 minutes until most of the surface moisture is removed.
- 2
Cut the pressed tofu into roughly 1-inch cubes or rectangular nugget shapes, about 20–24 pieces total.
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