Tofu nuggets with yogurt ranch dip

The whole family will love these crispy tofu nuggets! These healthy tofu snacks are made with simple ingredients and are baked rather than fried. Serve them with a creamy Lemon Chive Yogurt Ranch Dipping Sauce for an easy, high-protein vegetarian snack or kid-friendly main dish.

If you’re looking for a plant-based alternative to fried chicken nuggets or frozen fish fingers, I’ve got it! These baked tofu nuggets are so crunchy and delicious. They are an ideal vehicle for almost any dipping sauce.

Serve them as a satisfying, comforting snack or make them part of a full meal.

This is one of those recipes that you will want to bookmark and make over and over again. The options for serving these protein-rich nuggets are literally endless!

Ingredients

Tofu nuggets:

• Tofu (extra firm)
• Panko breadcrumbs
• Flour
• Cornstarch
• onion powder
• Garlic powder
• Grapeseed oil (or oil of choice)
• Fresh chives to decorate (optional)

Yogurt Ranch Dip with Chives and Lemon:

• Plain Greek yogurt (or skyr or dairy-free yogurt alternative)
• fresh chives
• Garlic powder
• onion powder
• Lemon juice

Instructions

Here are the basic steps:

• press the tofu
• Mix in the breaded tofu and coat the tofu.
• Bake the tofu nuggets
• Make the Yogurt Dip

pressed tofu

Pressing the tofu (basically placing something heavy on top) removes the liquid from it and improves the texture of the end game. It takes a little extra effort, but it’s worth it, especially when you want crispy tofu.

Ready my full tutorial on How to Press Tofu here.

Once the tofu is pressed down, cut it into bite-sized pieces.

(I like to break up the tofu when making nuggets instead of cutting it with a knife. The result is a more organic look. You can also use a knife to cut the tofu into squares if you prefer a more uniform shape.)

Instructions

Before you bread the tofu, start preheating the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.

To make the tofu breading, mix the panko breadcrumbs, flour, cornstarch, onion powder, garlic powder, and salt in a large bowl.

Next, add the tofu and oil to the bowl and gently mix with your hands until the tofu is evenly coated with the breadcrumb mixture.

Finally, transfer the breaded tofu to the baking sheet and bake for 40 minutes, or until the tofu is golden and crisp.

Lemon Chive Yogurt Ranch Dip

While the tofu is baking, make the Lemon Chive Yogurt Ranch Dip. If you’re planning ahead, you can also take care of this step up to five days in advance.

To make this yogurt ranch dip, simply mix together plain Greek yogurt (or skyr or a dairy-free yogurt alternative), fresh chives, garlic powder, onion powder, lemon juice, salt, and pepper.

(By the way, this basic recipe also works great as a salad dressing. Just add 1-2 tablespoons of water to thin it down to your desired consistency.)

Serving Ideas

I love these with Lime Chive Yogurt Ranch Dip, but there are so many options for dipping sauces and other ways to use this recipe. Feel free to let your imagination run wild with this recipe!

dipping sauces

Here are just a few of the sauces you could use as a dip:

Main courses

You can also use these tofu nuggets to add protein and crunch to so many different plant-based main dish recipes.

Try them on:

Food preparation and storage

For the best results, I like to serve these tofu nuggets right out of the oven.

When you have leftovers, you can store them in an airtight container in the fridge for up to five days or freeze them for up to three months.

Reheat in the oven until heated through.

Nutrition Highlights

• Tofu is an excellent source of plant-based protein.
• Whole milk Greek yogurt contains satisfying fat and protein.
• Lemon contains antioxidants and vitamin C.

ingredient substitutions

• Substitute whole wheat flour for all purpose flour if desired.
• Use a plain, dairy-free yogurt alternative (such as cashew or coconut-based yogurt alternatives) for a dairy-free and vegan variation.
• Instead of chives, substitute fresh parsley.
• Use your favorite cooking oil if you don’t have grapeseed oil.
• If you don’t have lemon, substitute apple cider vinegar.

Pairing

Serve these tofu nuggets with:

Frequent questions

📖 Recipe

Crispy Tofu Nuggets with Yogurt Ranch Dip and Lemon Chives

Healthier Crispy Tofu Nuggets baked in panko and served with Creamy Lemon Chive Yogurt Ranch Dip for dipping.

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Course: Appetizer, dinner, lunch, snack

Kitchen: vegan, vegetarian option

Preparation time: twenty minutes minutes

Time to cook: 40 minutes minutes

Total time: 1 hour hour

Servings: 4 people

Calories: 330kcal

Author: Stephanie McKercher, RDN

Ingredients

Yogurt Ranch Dip with Chives and Lemon:

Instructions

Prepare the Tofu Nuggets:

• Preheat oven to 450 degrees Fahrenheit and line a baking sheet.

• Combine panko breadcrumbs, flour, cornstarch, onion powder, garlic powder, and salt in a large bowl.

• Add the tofu and oil to the bowl and use your hands to gently mix until the tofu is evenly coated with the breadcrumb mixture.

• Transfer to the baking sheet and bake for 40 minutes, or until golden and crisp.

Prepare the Yogurt Ranch Dip with Chives and Lemon:

• Stir in yogurt, chives, garlic powder, onion powder, lemon juice, salt, and pepper.

grades

To press tofu: Drain the tofu from the liquid it is packed in and wrap it in a paper towel or clean kitchen towel. Place something heavy (like a cast iron skillet) on top of the tofu for at least 15 minutes. Pressing the tofu removes excess liquid and improves the final texture.

Storage: For best results, serve the tofu nuggets immediately. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months. Reheat in the oven.

vegan variation: Use a dairy-free yogurt alternative instead of Greek yogurt.

Nutrition

Calories: 330kcal | Carbohydrates: 20.3gram | Protein: 15.2gram | Fat: twenty-onegram | Saturated fat: 3gram | Polyunsaturated fat: 12.9gram | monosaturated fat: 4.4gram | Cholesterol: 4.6milligrams | Sodium: 358.5milligrams | Potassium: 103.1milligrams | Fiber: 2.1gram | Sugar: 2.5gram | Vitamin A: 9UI | Vitamin C: 2.6milligrams | Calcium: 131.4milligrams | Iron: 2.4milligrams

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