Crispy Vegan Nuggets Made from Tofu
Crispy, crunchy, umami, you won’t believe how simple these vegan nuggets really are. You just need a handful of ingredients, and a little technique! Even if you think you don’t like tofu, these nuggets are worth a try. They so crunchy, yet juicy on the inside, and oh-so snackable. Dig in!
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Can you Freeze Tofu?
You can absolutely freeze tofu, but it’s important to know that the texture will change. I don’t think tofu that has been frozen is better or worse than fresh tofu, but it’s different and you may find you prefer it. Frozen tofu is spongier, firmer, less likely to fall apart, and a bit chewier. Some of the soft and creamy tofu elements are decreased in this process. In many ways tofu that has been frozen and defrosted is closer in mimicking the texture of meat, and holds on to sauce better. It also gives you a better crispy tofu. The key to these textural changes is in the high water content of tofu. As water freezes it expands, pushing the protein molecules in the tofu closer together. As it thaws, the water can be gently squeezed out, leaving you with a tofu that fries beautifully and soaks up sauce like a dream.
I typically freeze my tofu because I’m after those meaty, sponge-like qualities, but it’s also a great option if you have more tofu than you can eat and want to stop it from going bad. As of this writing, I have only tried freezing tofu on the firm side. I think that a lot of the appeal of silken tofu is, well, it’s silken nature and that would be ruined in the freezing process.
You can freeze tofu drained, or just right in the container (which is the method I prefer). To get the textural change, make sure you freeze for 12 or more hours. My “method”, if you will, is to buy a few blocks and as soon as I bring them home I throw them in the freezer and forget about them. Then when I’m looking for dinner ideas weeks later, they’ll be there waiting.
You can defrost them by either letting the block sit in the fridge for about 24 hours, or placing it on your counter for a few hours. If you don’t think ahead (like me- I never remember to thaw ahead of time) you can free the tofu from the container and defrost in simmering water until soft.
You can cook frozen tofu any way you regularly like tofu, but it is especially great at two things- soaking up sauce and getting a crispy exterior. Because of it’s more spongy texture, frozen tofu is great for marinades and sauces. And because of it’s lower moisture content and craggily edges, frozen tofu is able to get more of a sear and has more surface area.
Looking for Tofu Recipes? Try one of these!
- Soy-Glazed Quick and Crispy Tofu
- Garlic Mustard and Tofu Patties
- High-Protein Vegan French Onion Dip
- Crispy and Light Potato Crusted Tofu
- Crispy Coconut Crusted Tofu with Pineapple Dipping Sauce
- Rhubarb Vegan Hot and Sour Soup
- Pipián Verde with Mexican Jackfruit and Tofu
- Good Morning Vegan Hard Boiled Eggs
- Rice Paper Vegan Tofu Dumplings
- Hoover’s Breakfast Greens and Tofu
- Watercress Soup with Tofu and Vegan Broth
- Vegan Chocolate Brownie Tart with Raspberries
- Summer Tomato Vegan Caprese Salad
- Savory Steamed Silken Tofu with Crispy Shiitakes
- Vegan Chili Braised Tofu, Korean-Style
- Peanut Udon and Tofu
- Vegan Lion’s Mane Crab Cakes with Hollandaise Sauce
- Roasted Black Bean Tofu
- Roasted Red Pepper Vegan Miso Mayo
Crispy Vegan Nugget Tips and Tricks
- For a better texture, we use frozen and defrosted tofu in this recipe. Freeze the tofu until solid (at least overnight in the freezer) and then defrost on the countertop until completely thawed before cooking. There is no need to remove the tofu from the container before freezing, just place the tub right in the freezer, water and all. I recommend using firm tofu for this dish, but most tofu should work alright.
- It’s important you tear the tofu into pieces, and not cut. Tearing will leave craggily edges, and will give the outside a crispier texture.
- Keeping the oil at a medium-medium high temperature is important to get the crispiest nuggets. If your pan is not hot enough, the tofu will end up oily but not crispy.
- Serve with your favorite dipping sauces, be that ketchup, BBQ, vegan ranch, or a maple mustard.
Crispy Vegan Nuggets Made from Tofu
Ingredients
- 16 oz. firm tofu, frozen and defrosted
- 1/4 cup nutritional yeast
- 1 tsp. garlic powder
- 3/4 tsp. table salt
- 1/2 tsp. ground pepper
- oil, for cooking
Instructions
- Press or squeeze the defrosted tofu to remove as much moisture as possible. Use your hands to tear into bite-sized piece - tear, don't cut, for crispier tofu.
- In a mixing bowl combine the nutritional yeast, garlic powder, salt and pepper. Mix together. Add the tofu bites, and toss to coat them evenly.
- Prepare a plate with a paper towel, or a cooling rack for your finished tofu to go on.
- Bring a skillet to medium-high heat, and add a layer of neutral-flavored oil. Once hot, add the tofu in a single layer- work in batches if needed. Let cook for 3-4 minutes until the bottoms are golden-brown and crispy, flip, and repeat until all the tofu is perfectly crisp. Transfer to the prepared plate, and enjoy.
Notes
For a better texture, we use frozen and defrosted tofu in this recipe. Freeze the tofu until solid (at least overnight in the freezer) and then defrost on the countertop until completely thawed before cooking. There is no need to remove the tofu from the container before freezing, just place the tub right in the freezer, water and all. I recommend using firm tofu for this dish, but most tofu should work alright.
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