Air Fryer Recipe
Crispy Tofu Nuggets
A delicious, vegan-friendly crispy tofu nuggets recipe that is perfect for air frying.
Ingredients
- 1 block (about 14 oz) of extra firm tofu
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon cornflour (cornstarch)
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Olive oil spray or any neutral oil spray
Method
- Press the tofu to remove excess water by wrapping it in a clean kitchen towel, placing it on a plate, and topping it with something heavy for about 15-30 minutes.
- Cut the pressed tofu into nugget-sized pieces.
- Mix soy sauce, nutritional yeast, garlic powder, onion powder, and smoked paprika in a bowl and marinate the tofu pieces for at least 15 minutes.
- Combine cornflour and breadcrumbs in a shallow dish and dredge each tofu piece in this mixture.
- Preheat the air fryer to 200°C (about 390°F). Lightly spray the tofu nuggets with olive oil and place them in the air fryer basket without overlapping.
- Air fry the nuggets for approximately 15-18 minutes, shaking halfway through, until golden and crispy.
Why this works in an air fryer
Pressing lowers free water so the coating dehydrates quickly rather than steaming off. Cornflour absorbs surface moisture and helps the panko form a rigid crust, while a light oil spray improves browning in the air fryer’s fast convection heat. Soy sauce seasons the tofu and gives the dry coating something to cling to.
Equipment notes
Assumes a 4-5 litre basket air fryer holding the nuggets in one loose layer; smaller baskets need two batches. In a single-drawer model, keep pieces towards the centre and shake well halfway. In a dual-zone fryer, split evenly between drawers and check 2-3 minutes early, as smaller loads brown faster.
Common pitfalls
- Coating looks floury and pale after 10 minutes? It has not had enough oil contact; pause, mist the dry patches lightly with spray oil, then continue cooking.
- Nuggets feel leathery rather than crisp? The tofu was probably pressed too long or cut too thin; use chunkier pieces and stop once the crumbs are golden.
- Breadcrumbs falling off in the basket? The tofu surface was too wet with marinade; drain briefly before dredging and press the crumb mixture firmly onto each piece.
- Golden outside but cool or soft in the centre? Pieces are too large or overcrowded; cut to roughly bite-sized chunks and cook in a single layer, adding 2-4 minutes if needed.
Variations & substitutions
- Use tamari instead of soy sauce for a gluten-free version, but pair it with gluten-free panko or crushed rice cereal as the crumb will brown a little faster.
- Swap smoked paprika for mild curry powder; the coating will darken more quickly, so start checking from minute 13.
- Use crushed cornflakes instead of panko for a thicker, crunchier shell, pressing them on firmly so they do not blow around in the basket.
- Add 1 teaspoon sesame oil to the marinade for a nuttier flavour, but keep the oil spray light because the crust will brown slightly sooner.
Storage & reheating
Keep cooked nuggets chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 4-6 minutes until hot and crisp again.
Nutrition
Calories: 250
