Crispy Air Fryer Tofu Nuggets (Vegan) + 3 Easy Dips

Why You’ll Love It

• Crispy nuggets, fast: Real air fryer tofu recipe with a shattery, flavorful coating—not dusty bread crumbs.

• Simple ingredients: Everything is from the grocery store: a block of tofu, corn starch (a.k.a. cornstarch), panko breadcrumbs, spices, and a little bit of plant milk.

• Kid + crowd friendly: Perfect appetizer, side dish with air-fried French fries, for an easy weeknight meal.

• High-protein + flexible: Works with extra-firm tofu, super-firm tofu, or high-protein tofu. Soy-free option noted below.

The Two Secrets (so you actually get a crisp coating)

1. Rip, don’t cube. Ripping a tofu block into bite-size nuggets creates craggy edges for max crunch and a meaty texture.

2. Dry → Wet → Dry. Toss tofu pieces in seasoned corn starch (with garlic powder and onion powder + a pinch of black pepper or white pepper), drizzle a little bit of soy/almond plant milk until tacky, then press into panko breadcrumbs. The panko stays lofty = crispy tofu nuggets.

Secret Tip: add a teaspoon of nutritional yeast in the starch mix adds savory depth without changing texture.

Key Tools (make life easier)

• Tofu press (or a heavy item and paper towels/kitchen towel) to remove excess moisture/extra water.

• Air fryer basket (I use a 5–6 qt). A single layer/even layer = better airflow.

• Large bowl for the spice mixture and coating.

• Cooking spray or a brush of olive oil for that last 5% browning.

Step-by-Step (short + sweet)

1. Press a block of extra-firm tofu for 20–30 minutes to pull off excess water.

2. Rip into nuggety chunks.

3. Dry coat: Toss in corn starch, garlic powder, onion powder, salt, and pepper. (Add nutritional yeast if using.)

4. Sticky pass: Drizzle soy milk just until tacky—no pooling.

5. Panko: Press into panko breadcrumbs or give it a good shake in the bowl. Rest 5–10 minutes.

6. Air fry: Preheat. Arrange in the air fryer basket in a single layer. Light cooking spray or olive oil. Air fry at 400ºF until golden brown (see cook time in the recipe card).

7. Dips: Maple Mustard, mouthwatering peanut sauce (yes, peanut butter!), and Herby Ranch—pick your favorite sauce/favorite dipping sauce.

Oven option: Use a baking sheet with parchment (rack if you have one). Bake 425ºF; flip once.

Substitutions & Variations

• Tofu types: Extra-firm tofu/extra-firm tofu (yep, using both phrases for search) or super-firm tofu are best. Avoid silken tofu—too wet for nuggets.

• Starches: Swap part of the cornstarch with rice flour or potato starch for extra snap.

• Seasoning twists: Add red pepper flakes, a dash of hot sauce, or a touch of light soy sauce + sesame oil to the spice blend (keep it minimal to avoid adding moisture).

• Gluten-free: Use GF panko bread crumbs.

• Flour note: If you must, all-purpose flour (sometimes called “plain/purpose flour”) works in a pinch, but it’s not as crisp as starch + panko.

• Soy-free: This isn’t a recipe soy-free by default, but you can try chickpea “tofu” for testing; results vary.

Pro Tips (little tips that save the whole process)

• Dry matters. Press well; if the tofu smells off or sour tofu vibes, discard.

• Don’t crowd. Nuggets need space; work in batches so every piece of tofu crisps.

• Flip once. Midway flip for even browning.

• Accurate nutritional information: Nutrition in the recipe card is an estimate; brands vary.

FAQs

Can I use the Ninja Foodi Grill? Yes—use the air fryer function and follow the same air fryer nuggets timing, watching for golden brown edges.
Can I use almond flour? I don’t recommend it for coating; it browns fast but doesn’t get as shatter-crisp as panko.
What if I only have “plain bread crumbs”? They’ll work, but panko breadcrumbs give the best lift.
What’s the best way to store leftovers? Cool completely and store in an airtight container. Re-crisp in the air fryer for 3-5 minutes.
Serving ideas? Snack board, salad topper, or copy your favorite vegan restaurant and serve with air-fried french fries.

Dips You’ll Love

• Maple Mustard (sweet + sharp)

• Sweet Chili Peanut (mouthwatering peanut sauce)

• Herby Ranch (dill + parsley)

If you’ve been searching for an air fryer tofu nuggets recipe (or just “air fry tofu nuggets”), this is my favorite recipe for an easy air fryer recipe weeknight win. Pin it, print it, and hit the recipe card below for exact amounts and cook time.

Craving more easy weeknight tofu? Try my Everything Bagel Tofu Tenders for herby crunch, Chipotle Tofu Tenders for smoky heat, and Balsamic Baked Tempeh for a sweet-tangy, meal-prep hero.

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dinner

American

Yield: 4

Author: Corey Taylor

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Crispy Air Fryer Tofu Nuggets with 3 Dipping Sauces

Mega crispy, high-protein tofu nuggets made by ripping extra-firm tofu for that real nugget shape, then coated with a dry-wet-dry dredge so panko stays shatter-crisp. Air-fried in minutes and served with 3 different dipping sauces: Maple Mustard, Sweet Chili Peanut and Herby Ranch.

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Cook modePrevent screen from turning off

Ingredients

Crispy Air Fryer Tofu Nuggets

• 14–16 oz extra-firm or high-protein tofu, pressed
• 2 Tbsp cornstarch (≈16 g)
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¾ tsp fine sea salt, plus more to finish
• 1–2 Tbsp unsweetened plant milk (soy/almond), only as needed for tackiness
• 1–1½ cups panko breadcrumbs (GF ok)
• Neutral spray oil, optional (for best browning)

Maple Mustard Dipping Sauce

• 2 tablespoons dijon mustard
• 1 1/2 tablespoons pure maple syrup

Sweet Chili Peanut Dipping Sauce

• 2 tablespoons sweet chili sauce
• 2 tablespoons natural peanut butter
• 1-2 teaspoons lime juice
• 1-3 teaspoons warm water to thin

Herby Ranch Dipping Sauce

• 2 Tablespoons unsweetened non-dairy yogurt or vegan mayonaise
• 1 teaspoon dried dill
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1-3 teaspoons unsweetened plant-based milk or water to thin

Instructions

To Make Crispy Tofu Nuggets

1. Prep tofu: Press tofu 20–30 minutes. Tear into thumb-size nuggety chunks (about 1–1½″ pieces) for lots of craggy edges.
2. Seasoned starch (dry): In a large bowl, whisk cornstarch, garlic powder, smoked paprika, and salt. Add tofu and toss until every piece looks dry and matte.
3. Sticky pass (wet): Drizzle 1 Tbsp plant milk over the tofu; toss until surfaces turn tacky, not wet. Add up to 1 Tbsp more only if needed—no pooling.
4. Panko coat (dry): Press each piece firmly into panko to coat all sides, packing crumbs into the nooks. Place on a rack/plate and rest 5–10 minutes (helps adhesion and crunch).
5. Air fry: Preheat air fryer to 400°F / 205°C for 3–5 minutes. Lightly spray basket, arrange tofu in a single layer without crowding, and spray tops lightly (optional).
6. Cook: Air-fry 10–12 minutes, flip at 6–7 minutes, until deep golden and crisp. Add 1–2 minutes if needed. Sprinkle with a pinch of salt while hot.
7. Dips: While tofu cooks, whisk each dip in its own ramekin, thinning with water to a drizzleable consistency.
8. Serve: Pile nuggets on a platter with the three dips. Dunk, drip, devour.

To make Maple Mustard Dipping Sauce

1. Mix dijon and maple syrup well and dunk!

To Make Sweet Chili Peanut Dipping Sauce

1. Mix sweet chili sauce, peanut butter, and lime juice. Mix well. Add water to thin to your preferred thickness and dunk!

To Make Herby Ranch Dipping Sauce

1. Mix yogurt and seasoning well. Add optional plant-based milk until you reach your desired texture and dunk!

Notes

• Storage: These nuggets store for 3 days in a sealed container in the fridge. I do not recommend freezing.
• Re-crisp nuggets after storage in the air fryer at 400°F for 5 min.
• Double the batch! These fly off plates, so I always double the batch.
• Amp up the protein by using extra-firm high-protein tofu.
• Make oil-free + whole food plant-based: Skip spray; air fry at 375°F for 14-16 flipping once.
• Make gluten-free by using gluten-free panko breadcrumbs.
• Oven Method: Bake at 425°F on a parchment-lined baking sheet for 16-22 minutes, flipping halfway.

Nutrition Facts

Calories

582

Fat

11 g

Carbs

97 g

Fiber

5 g

Protein

18 g

Cholesterol

3 mg

Net carbs

25 g

Sat. Fat

2 g

Sodium

723 mg

Sugar

12 g

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

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