If you’re looking for a healthy, gluten-free snack that tastes like indulgence but feels like a hug for your body, these air fryer tofu nuggets are it. They’re crispy on the outside, tender on the inside, and packed with flavor. Made with oat flour for a wholesome twist, a hint of smoky paprika, and the irresistible umami of Parmesan cheese, these nuggets are proof that tofu isn’t just “fine”—it’s downright crave-worthy.
The best part? You don’t need oil or batter to get that golden crunch. Crushed gluten-free cereal does all the heavy lifting, while the air fryer works its magic. These nuggets are great for dipping, snacking, or adding to salads, wraps, and grain bowls. They’re also meal-prep champions—easy to make ahead and just as good reheated.
Whether you're sneaking veggies into a picky eater's diet or just trying to up your snack game, these nuggets will have you saying, "Wait, did I just become a tofu person?" Spoiler: You did.
Ingredients for Air Fryer Tofu Nuggets
Tofu: Extra-firm is your best friend here. Soft tofu is for desserts, not nuggets. Press it like you’re trying to win a juicing contest—it needs to be dry to soak up all the flavor.
Oat Flour: The gluten-free superstar. Don’t have any? Just toss some oats in a blender and let it go wild. Bonus: it’s wholesome and adds a subtle nuttiness. If gluten does not bother you, simply use regular breadcrumbs.
Plant-Based Milk: Almond milk, oat milk, soy milk—use whatever’s in the fridge. Just keep it unsweetened. Nobody wants vanilla-flavored nuggets.
Apple Cider Vinegar: This turns your milk into “buttermilk,” giving the nuggets a nice tang. If you’re out, white vinegar or even lemon juice will do the trick.
Parmesan Cheese: Low-fat keeps it light, but if you’re feeling indulgent, go full-fat. Not into dairy? Nutritional yeast works as a vegan swap.
Smoked Paprika: Adds that smoky, almost-grilled flavor. If you’re out, regular paprika is fine, but you’ll miss that campfire vibe.
Garlic Powder & Onion Powder: These are non-negotiable. They’re the workhorses of seasoning—just don’t mix them up with garlic salt unless you want your nuggets tasting like the ocean.
Crushed Gluten-Free Cereal or Cornflakes: This is your crispy coating secret. Make sure it’s unsweetened—sweet cereal nuggets are a hard no. If you don’t have cereal, gluten-free panko works too.
How to Make These Tofu Nuggets the Right Way
Step 1: Press Your Tofu
- Start by pressing your tofu like it owes you money. Wrap it in paper towels, place it on a plate, and stack something heavy on top (a skillet or a couple of cookbooks work great). Let it sit for 15–20 minutes. This step is non-negotiable if you want crispy nuggets instead of sad, soggy ones.
Step 2: Set Up Your Coating Stations
- Bowl #1: Mix oat flour, smoked paprika, garlic powder, onion powder, and salt. This is your dry coat for locking in flavor.
- Bowl #2: Stir together unsweetened almond milk and a splash of apple cider vinegar. Let it sit for 5 minutes to become "buttermilk."
- Bowl #3: Combine crushed gluten-free cereal or cornflakes with grated Parmesan cheese. This is your crispy.
Step 3: Slice the Tofu
- Cut your pressed tofu into nugget-sized pieces. Think bite-sized but big enough to dip. You want pieces that say, “I’m satisfying,” not “I’m popcorn tofu.”
Step 4: Coat the Nuggets
- Dip each piece into the oat flour mix. Make sure it’s fully covered—no tofu peeking through!
- Dunk it in the buttermilk so it gets nice and sticky.
- Roll it in the cereal-Parmesan mixture, pressing gently to make sure the coating sticks. This is where the crunch magic happens.
Step 5: Preheat the Air Fryer
- Set your air fryer to 375°F. Give it a few minutes to heat up—think of it like preheating your oven, but faster.
Step 6: Cook the Nuggets
- Place the coated tofu pieces in a single layer in the air fryer basket. Don’t crowd them; they need space to crisp up.
- Air fry for 10–12 minutes, flipping halfway through. When they’re golden and crispy, they’re done.
Step 7: Serve and Devour
- Serve them hot with your favorite dipping sauce. Marinara? Ranch? Sweet chili? Whatever you love, these nuggets are game. Bonus points if you pair them with a crisp salad or roasted veggies.
Frequently Asked Questions
Can I bake these instead of using an air fryer?
Absolutely! Pop them in a preheated oven at 400°F on a parchment-lined tray. Flip halfway through and bake until crispy. Just know the air fryer does it faster and crispier.
Do I really need to press the tofu?
Yes. Unless you enjoy soggy nuggets, don’t skip this step. A tofu press is great, but a stack of cookbooks and some paper towels work too. Just don’t blame me if the stack topples.
What if I don’t have oat flour?
No oat flour? No problem. Blend up some oats into a powder. Just make sure it’s fine enough, or you’ll end up with chewy nuggets.
Can I skip the Parmesan cheese?
Sure, but you’ll miss out on that cheesy, salty kick. Swap it for nutritional yeast if you’re going dairy-free, or leave it out and lean harder on your spices.
What plant-based milk works best?
Any unsweetened option will do. Almond and soy are classics.
How do I store leftovers?
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to revive the crunch.
Can I freeze these?
Definitely. Freeze after cooking, then reheat in the air fryer or oven when you’re ready. They’re great for emergency nugget cravings.
What dipping sauces go best?
Anything! Marinara, ranch, sweet chili sauce, BBQ sauce or even a good ol’ dollop of ketchup. They’re versatile like that.
Can I meal prep these?
Totally. Make a big batch, freeze half, and enjoy nuggets on demand all week. Your future self will thank you.
Are these kid-friendly?
100%. Just maybe skip the paprika if your little one isn’t a fan of smoky flavors.
Tips & Tricks for The Perfect Tofu Nuggets
Preparation Tips:
- Pressing Matters: Get that tofu as dry as possible. Use a tofu press if you have one, or MacGyver it with paper towels and a heavy skillet. Dry tofu = crispy nuggets.
- Double Dip for Extra Crunch: If you want ultra-crispy nuggets, dip the tofu in the flour and buttermilk twice before rolling it in the cereal. More layers, more crunch.
- Don’t Crowd the Basket: If you’re air-frying, leave space between the nuggets. Overcrowding = soggy nuggets. Cook in batches if you have to.
Storage Tips:
- Fridge-Friendly: Store cooked nuggets in an airtight container in the fridge for up to 3 days. Just make sure they’re fully cooled before you seal them up to avoid sogginess.
- Freeze for Later: Lay the nuggets flat on a baking sheet and freeze. Once solid, transfer them to a freezer bag. They’ll keep for up to 3 months.
Reheating Tricks:
- Air Fryer Revival: Reheat in the air fryer at 375°F for 5–7 minutes to bring back the crunch. It’s like they were just made.
- Oven Option: No air fryer? Use the oven at 400°F for 10–12 minutes. Flip halfway through to crisp them up evenly.
- Skip the Microwave: Unless you’re into sad, chewy nuggets. The air fryer or oven is your friend here.
Pro Meal-Prep Tip:
- Bread and freeze the nuggets raw, then air fry or bake them straight from frozen when you need a quick meal. No thawing needed—it’s like fast food, but better for you.
More Tofu Recipes
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Recipe
Air Fryer Tofu Nuggets
Equipment
- 1 air fryer
Ingredients
- 14 oz extra-firm tofu pressed
- 1 cup oat flour gluten-free certified, if necessary
- ½ cup unsweetened almond milk or any plant-based milk
- 1 tablespoon apple cider vinegar to make a vegan "buttermilk"
- ⅓ cup low-fat Parmesan cheese finely grated
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 cup crushed gluten-free rice cereal e.g., puffed rice or rice flakes OR crushed gluten-free cornflakes (unsweetened, no added sugar)
Instructions
Prepare the Tofu:
- Cut the pressed tofu into bite-sized nugget shapes. Pat them dry with a paper towel to remove excess moisture.
Make Vegan Buttermilk:
- In a small bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
Prepare the Coating Stations:
- In one bowl, combine oat flour, smoked paprika, garlic powder, onion powder, and salt.
- In a second bowl, pour the vegan buttermilk.
- In a third bowl, mix the crushed gluten-free rice cereal or cornflakes with Parmesan cheese.
Coat the Tofu:
- Dip each tofu piece into the oat flour mixture, ensuring it's evenly coated.
- Dip it into the vegan buttermilk, allowing any excess to drip off.
- Roll the tofu piece in the Parmesan and cereal mixture, pressing lightly to adhere the coating.
Preheat the Air Fryer:
- Set the air fryer to 375°F (190°C) and preheat for 3–5 minutes.
Cook the Nuggets:
- Arrange the coated tofu nuggets in a single layer in the air fryer basket, ensuring they don’t overlap.
- Cook for 10–12 minutes, flipping halfway through, until the nuggets are golden and crispy.
Serve:
- Serve hot with your favorite gluten-free dipping sauce, like marinara, honey mustard, or a yogurt-based herb dip.
Notes
Adjust the level of salt depending on the saltiness of your Parmesan cheese.
