Tofu Nuggets


Moist and Tasty -  Even Carnivores love them!



2 Large Block of Extra Firm Tofu (or Dry Tofu) – Frozen

15 Eggs worth of Egg Replacer (or use The Vegg)


Broth Ingredients:

4 Tbsp Nutritional yeast

2 tsp Onion Powder

2 Tbsp Vegan Chicken salt seasoning

1 tsp Salt

4 Cups Vegetable Broth or water

3-4 Tbsp Tahini Paste


Nuggets Breading Ingredients:

3 1/3 Cups (or 10/3 cups) All-purpose flour

1 2/3 Cups (or 5/3 cups) Tempura Mix   

10 tsp Vegan Chicken Salt Seasoning

1 tsp Salt

5 tsp Onion Powder

5/4 tsp pepper (optional)

5 tsp Garlic Powder




  1. Freeze the 2 blocks of firm tofu and defrost.
  2. In a pot combine all broth ingredients and add the tofu whole (frozen or thawed).  It does not matter if the Tofu is still frozen.
  3. Bring to the boil and then bring down to med-low heat to simmer. Simmer until most of the liquid has evaporated and the liquid is very thick for about 40-50 minutes.  That way all the flavours will penetrate into the tofu.
  4. Prepare your 15 eggs worth of egg substitute. I use vegan egg replacers, but instead of using water I substitute it with soy milk instead.  Whisk until smooth and set aside.
  5. In a large zip lockup bag, combine all the Nugget Breading ingredients and shake to thoroughly combine.
  6. Once Tofu is done, let cool slightly enough to handle and cut into nugget size pieces.
  7. For each tofu nugget piece, slightly squeeze a little of the juice out of it, but making sure to reserve some in, leave enough to keep it moist.
  8. Dip the tofu nugget pieces first into the breading mix, then dip into the egg replacer mix and finally back into the breading mix.
  9. Repeat the process for the rest the Tofu nuggets.
  10. After you have done all the nuggets, you should have enough left over egg replacers and breading mix, with this you can dip the Tofu nuggets a third round. This will make the nuggets extra tasty.
  11. You can either spray some oil on the nuggets and bake them in the oven or pan fry them first.
  12. To pan fry, Heat a large fry pan with a ½ cup of rice bran oil on high-med heat. Add the tofu nuggets as many as you can but not too much that you over crowd them.
  13. Flip over after 3-4mins or when slightly golden and leave to turn slightly golden on this side too.  Once done transfer to a plat.   
  14. I prefer to pan fry them slightly under what I would like them to be.  About 10-15mins before serving, place the amount that you will be serving in the air fryer/oven to finish off the cooking for about 5-7 mins at 190  ̊c in air fryer or 15mins in oven.
  15. Store the rest in the fridge to use within 3-4 days or freeze for up to several months.

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