These Pretzel Crusted Tofu Nuggets are a fun, kid friendly meal that the whole family is sure to love!
When you need a delicious week night meal that is simple and doesn't require a lot ingredients or time to make, these Pretzel Crusted Tofu Nuggets are great. The crunchy pretzel coating on the outside goes perfectly with the tender tofu on the inside. Serve with a delicious sauce for dipping and a side of fries and a vegetable for a really fun, kid approved dinner.
These nuggets were inspired by our tofu sticks, and pair well with these cheesy potato wedges.
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Ingredients
This recipe is made with just a few ingredients and is really customizable. We kept it simple with seasoning, but you can add any spices you like to suit your taste.
- tofu
- pretzels
- mustard
- nutritional yeast
- garlic powder
- corn starch or arrowroot
- non dairy milk
- salt
See recipe card for quantities.
Substitutions & Variations
- Tofu - instead of soy tofu use fava bean, hemp or other soy free variety of tofu to make this soy free
- Pretzels - use gluten free pretzels if needed to make this gluten free
- Spicy - add cayenne pepper or hot sauce to the milk mixture to add some heat
- Deluxe - make this maple dijon sauce for dipping
How to make Tofu Nuggets
These tofu nuggets are pretty simple to make using a 2 step breading method. Then simply bake until golden brown delicious!
Press tofu to remove excess moisture. Place pretzels into bowl of food processor and pulse until only small pieces remain. Tear or cut pressed tofu into small pieces.
In a bowl large enough for dipping, combine non dairy milk, mustard, garlic, arrowroot or cornstarch, salt and pepper. Dip tofu pieces into milk and coat.
In a large bowl with a lid, combine crushed pretzels and nutritional yeast. Transfer dipped pieces of tofu into bowl, place the lid on and shake to coat.
Transfer coated pieces to baking sheet, spray with cooking oil and bake at 425 degrees until golden brown.
💡 Top Tip
Don't skip pressing the tofu to remove excess water. Removing the water will improve flavor and yield a "meatier" texture.
Equipment
A food processor is helpful for crushing the pretzels, but not necessary. Alternatively, you can place pretzels in a large food storage bag, close it tightly and use a rolling pin to crush the pretzels.
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Storage
Store leftover tofu nuggets in an air tight container in the refrigerator. Good for 3-4 days.
To reheat: Heat in a microwave for 1-2 minutes OR use the oven at 350 degrees for 7-8 minutes.
Common Questions
Tofu is made from soy milk with an added coagulant such as magnesium chloride or calcium sulfate. The milk is cooked, cooled to curdle and the excess liquid is then pressed out.
Tofu on its own doesn't much flavor, a very slight nutty flavor, perhaps. The wonderful thing about tofu is its ability to absorb the flavor of seasonings and sauces it is marinated or cooked with.
Tofu is a great source of protein at about 21.8 grams per serving and 11 grams of fat, most of which is polyunsaturated, making tofu a very healthy alternative to meat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these tofu nuggets:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below.
Recipe
Pretzel Crusted Tofu Nuggets
Equipment
- Food processor
Ingredients
- 1 16oz super or extra firm tofu
- ⅓ cup non dairy milk
- 2 tbsp mustard, dijon or yellow
- 1 teaspoon corn starch or arrowroot
- ½ tsp garlic powder
- ½ teaspoon salt
- 1 cup crushed pretzels
- 2 tbsp nutritional yeast
Instructions
- Place pretzels into bowl of food processor and pulse until only very small pieces remain.1 cup crushed pretzels
- In a bowl large enough for dipping, combine non dairy milk, mustard, garlic, arrowroot or cornstarch and salt and pepper. Whisk to throughly combine.⅓ cup non dairy milk, 2 tablespoon mustard, dijon or yellow, 1 teaspoon corn starch or arrowroot, ½ teaspoon garlic powder, ½ teaspoon salt
- In another medium to large bowl with a lid, combine crushed pretzels and nutritional yeast.2 tablespoon nutritional yeast
- Dip tofu pieces into milk and coat. Transfer dipped pieces of tofu into bowl, place the lid on and shake to coat.
- Transfer coated pieces to baking sheet, spray with cooking oil. Bake at 425 degrees for 20 minutes. Flip and continue to bake for 10-20 minutes more until golden brown.
- Cool briefly and serve with your favorite dipping sauce.
Notes
- Feel free to add any spices you like to the milk mixture or pretzel coating.
- Try my 5 Minute Maple Dijon Sauce for dipping.
- Discard any leftover milk mixture or pretzel bits after all tofu have been coated.
Did you make this recipe? Let me know!