Crispy Tofu Veggie Nugget Bites

Name: Crispy Tofu Veggie Nugget Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 block firm tofu, pressed and drained; 1 cup mixed vegetables (carrots, bell peppers, broccoli), finely chopped; 1/2 cup panko breadcrumbs; 1/4 cup all-purpose flour; 2 tablespoons nutritional yeast; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Oil for baking or frying; 1/4 cup soy sauce; 1 tablespoon sesame oil; 1 teaspoon honey or maple syrup; 1 teaspoon rice vinegar; Sesame seeds for garnish

Highlighted under: Light Healthy Meals Recipes

I love making crispy tofu veggie nugget bites for a satisfying snack or a fun appetizer! The combination of tofu and fresh vegetables creates a delightful texture and flavor that everyone enjoys. With a crispy coating and a soft center, these bites are not only delicious but also packed with nutrition. Whether you dip them in your favorite sauce or enjoy them plain, they're a hit at any gathering. I’ll walk you through how to prepare these tasty nuggets that are sure to become a favorite in your household.

Created by

Charlotte Wilson

Last updated on 2026-01-21T20:45:34.798Z

When I first experimented with making veggie nugget bites, I wanted something that was both healthy and tasty. I found that using firm tofu as a base gave these nuggets a great texture, and by blending in fresh vegetables, I was able to enhance their flavor profile. They cook perfectly in the oven, resulting in a crispy exterior that contrasts wonderfully with the soft innards.

To make sure they are truly crispy, I've learned that using panko breadcrumbs instead of regular breadcrumbs makes a big difference. This adds an extra crunch that's simply irresistible. I serve them with a homemade dipping sauce that's a perfect accompaniment!

Why You Will Love These Nugget Bites
Perfectly crispy exterior with a soft, flavorful center
Packed with nutritious vegetables for a healthy snack
Easy to prepare and customizable with your favorite dips

Perfect Textures from Tofu and Vegetables

The texture of these nugget bites comes from the firm tofu and the finely chopped vegetables. Pressing the tofu is crucial as it removes excess moisture, allowing it to hold together better during cooking. If you’re short on time, choose tofu that is already pressed. The mixed vegetables not only add nutritional value but also contribute a slight crunch that contrasts beautifully with the soft center of the nugget. Make sure your vegetables are chopped evenly to ensure they cook through and integrate well into each bite.

Using panko breadcrumbs is a game-changer in achieving that crispy exterior. Unlike regular breadcrumbs, panko is lighter and creates a more textured crust. If you can’t find panko, you can substitute with crushed cornflakes for a similar crispy effect, or use homemade breadcrumbs. Just make sure they are dry and crispy before coating your nuggets. This way, they will fry or bake into a delightful crunch that perfectly complements the soft tofu mixture.

Dipping Sauce Variations

While the soy sauce-based dipping sauce is a classic, you can customize it to suit your taste. Consider adding a bit of sriracha for a spicy kick or some minced garlic for extra flavor depth. If you prefer a creamier texture, mix in a dollop of mayonnaise or Greek yogurt to the sauce. This adds richness and complements the nuggets' crispy texture beautifully. Adjust the sweetener in the sauce based on your preference; maple syrup can provide a delightful depth if you'd like to enhance the overall sweetness.

If you’re serving these nugget bites at a party, consider offering a variety of dipping sauces. A sweet chili sauce pairs excellently with the nuggets' savory flavor. Additionally, a garlic aioli would be a flavorful alternative for those who enjoy a creamier dip. These variations make it fun for guests to mix and match, enhancing the overall tasting experience and making it a crowd-pleasing platter.

Ingredients

For the Nugget Bites

1 block firm tofu, pressed and drained
1 cup mixed vegetables (carrots, bell peppers, broccoli), finely chopped
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Oil for baking or frying

For the Dipping Sauce (optional)

1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon honey or maple syrup
1 teaspoon rice vinegar
Sesame seeds for garnish

Instructions

Cooking Instructions

Prepare Tofu and Vegetables

Start by crumbling the pressed tofu into a large mixing bowl. Add the finely chopped mixed vegetables, garlic powder, onion powder, nutritional yeast, and season with salt and pepper. Mix until well combined.

Form the Nuggets

Using your hands, shape the mixture into small nugget-sized bites. Place the nuggets on a parchment-lined baking sheet.

Coat the Nuggets

In a shallow bowl, place the flour and in another bowl, the panko breadcrumbs. Dip each nugget first into the flour, then coat it evenly with panko breadcrumbs for a crispier texture.

Bake or Fry

Drizzle a little oil over the nuggets. Bake in a preheated oven at 400°F (200°C) for 25 minutes, flipping halfway through, until golden and crispy. Alternatively, fry in hot oil until golden brown.

Prepare Dipping Sauce

In a small bowl, mix together the soy sauce, sesame oil, honey, and rice vinegar. Garnish with sesame seeds if desired. Serve alongside the crispy tofu veggie nugget bites.

Pro Tips

For an extra kick, add some chopped jalapeños or your favorite spices to the mixture. These nuggets freeze well, so feel free to make a big batch and store them for later enjoyment.

Storing and Reheating

If you have leftover nugget bites, allow them to cool completely before storing them in an airtight container in the refrigerator. They can be kept for up to 3 days. To maintain their crispness when reheating, consider using an air fryer or an oven rather than a microwave. Preheat your oven to 375°F (190°C) and heat the nuggets for about 10-15 minutes until they are warmed through and regain their crispy exterior.

For longer storage, freeze the uncooked nuggets before baking them. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a zip-top bag and store for up to a month. Bake them directly from frozen at 400°F (200°C) for 30-35 minutes, adding a few extra minutes to ensure they’re heated through and crispy.

Scaling the Recipe

This recipe is easily scalable, allowing you to make a larger batch for gatherings or meal prep. For every additional block of tofu, increase your mixed veggies proportionally to keep the flavors balanced. Just ensure that you keep the same ratio of panko and flour to maintain the coating's crispiness. In larger batches, consider using two baking sheets to space the nuggets out for even cooking; overcrowding can lead to steaming rather than crisping.

When scaling up, keep an eye on the baking time as well. You may need to adjust it slightly depending on how many nuggets are in the oven. Check for doneness by looking for a golden brown color and a crispy texture. You can also test one nugget by cutting it open to ensure that it is heated through and the vegetables are tender.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! You can use any finely chopped vegetables you like, such as zucchini or spinach.

→ Are these nuggets gluten-free?

You can make them gluten-free by using gluten-free breadcrumbs and flour.

→ How do I store leftovers?

Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I bake them instead of frying?

Yes, baking is a healthier option! Just make sure to give them a light drizzle of oil for crispiness.