My teenage nephew used to wrinkle his nose at tofu. Then I made these nuggets. He ate seven in one sitting and asked if we could make them every weekend. That’s the power of a good crispy coating and an air fryer that knows its job.
These air fryer crispy tofu nuggets are crunchy, savory, and honestly addictive. They take about 25 minutes from start to finish, require basic pantry ingredients, and deliver that satisfying crunch without a single drop of frying oil. Whether you’re vegan, trying to eat more plant-based meals, or just looking for a protein-packed snack, this recipe fits perfectly into your routine.
The flavor is savory with a hint of garlic and a touch of umami from nutritional yeast. The texture? Crispy outside, soft and slightly chewy inside. And the best part – they’re beginner-friendly. If you can press tofu and toss it in a bowl, you can make these.
Why This Recipe Works
Air fryer tofu gets a bad reputation sometimes. People say it’s bland or rubbery. But that’s usually because the tofu wasn’t pressed properly or the coating wasn’t seasoned enough. This recipe solves both problems.
First, we press the tofu to remove excess moisture. Dry tofu = crispy tofu. Then we coat it in a mixture of cornstarch, nutritional yeast, and spices. The cornstarch creates that golden crust, while the nutritional yeast adds a slightly cheesy, savory flavor that makes these nuggets taste way more indulgent than they are.
The air fryer does the rest. Hot air circulates around each piece, crisping up every side without the mess or calories of deep frying. You get the crunch of fried food with a fraction of the effort. It’s why I reach for my air fryer almost daily – it just makes sense for quick easy meals like this.
Ingredients You’ll Need
For the Tofu:
- 400g extra-firm tofu (14 oz block)
- 3 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil or avocado oil
For Serving:
- Your favorite dipping sauce (sweet chili, BBQ, ranch, sriracha mayo)
Ingredient Notes:
- Extra-firm tofu is essential here. Regular or silken tofu has too much moisture and won’t crisp up properly.
- Nutritional yeast is optional but highly recommended. It adds a savory, almost cheesy flavor. Find it in the health food section or skip it if you can’t locate it.
- Cornstarch can be swapped with potato starch or arrowroot powder.
- Use tamari instead of soy sauce if you’re gluten-free.
Equipment You’ll Need
- Air fryer
- Tofu press or heavy books
- Mixing bowl
- Cutting board and knife
- Measuring spoons
No fancy gadgets required. If you don’t have a tofu press, just wrap the tofu in a clean kitchen towel, place it on a plate, and stack a few heavy books on top. Works every time.
How to Make Air Fryer Crispy Tofu Nuggets
Step 1: Press the Tofu
Remove tofu from the package and drain the liquid. Wrap the block in a clean kitchen towel or paper towels. Place on a flat surface and set something heavy on top – a cast iron pan, a few cookbooks, whatever works. Let it sit for 15-20 minutes. This step removes excess water so the tofu can absorb flavor and crisp up nicely.
Step 2: Cut the Tofu
Unwrap the pressed tofu and cut it into bite-sized cubes, about 2 cm each. Try to keep them roughly the same size so they cook evenly. You should get around 20-24 nuggets from one block.
Step 3: Prepare the Coating
In a mixing bowl, combine cornstarch, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well with a fork until evenly distributed.
Step 4: Season the Tofu
Place the tofu cubes in a separate bowl. Drizzle with soy sauce and olive oil. Toss gently with your hands or a spoon until every piece is coated. The tofu should look slightly wet and glossy.
Step 5: Coat the Tofu
Add the seasoned tofu to the bowl with the cornstarch mixture. Toss gently but thoroughly until each piece is coated in the dry mixture. It should look like each nugget has a light, even coating – not clumpy, not bare.
Step 6: Preheat the Air Fryer
Set your air fryer to 200°C (400°F) and let it preheat for 3 minutes. Preheating helps the nuggets start crisping immediately when they hit the basket.
Step 7: Arrange in the Air Fryer
Place the coated tofu nuggets in a single layer in the air fryer basket. Don’t overcrowd – leave a little space between each piece so air can circulate. You might need to cook in two batches depending on your air fryer size.
Step 8: Air Fry
Cook at 200°C (400°F) for 15 minutes, shaking the basket halfway through. At the 7-8 minute mark, open the basket and give it a good shake to flip the nuggets. This ensures even browning on all sides.
Step 9: Check for Doneness
The nuggets are ready when they’re golden brown and crispy on the outside. If they need more color, add another 2-3 minutes. Some air fryers run hotter than others, so keep an eye on them after the 12-minute mark.
Step 10: Serve Immediately
Remove from the air fryer and let them cool for 2 minutes. Serve warm with your favorite dipping sauce. These are best eaten fresh, while the coating is still crunchy.
Tips for the Crispiest Tofu Nuggets
Press the tofu properly. This is the most important step. If your tofu is watery, it won’t crisp up no matter how long you cook it. Press for at least 15 minutes – 20 is better.
Don’t skip the oil. Even though we’re using an air fryer, a small amount of oil helps the coating turn golden and crispy. It also helps the seasonings stick.
Avoid overcrowding. If you pile the nuggets on top of each other, they’ll steam instead of crisp. Cook in batches if needed. It’s worth the extra few minutes.
Shake the basket. Flipping the nuggets halfway through ensures they brown evenly. Don’t skip this step.
Adjust the seasoning to your taste. Want them spicier? Add cayenne or chili powder. Prefer them milder? Reduce the black pepper. This is a flexible recipe – make it your own.
Similar to how I approach air fryer chicken tenders, the key is getting that coating just right and not rushing the cook time.
Flavor Variations
Spicy Sriracha Tofu: Add 1 teaspoon of sriracha to the soy sauce mixture and a pinch of cayenne to the coating.
Italian Herb Tofu: Replace smoked paprika with Italian seasoning and add 1 tablespoon of grated parmesan-style vegan cheese to the coating.
BBQ Tofu Bites: Toss the cooked nuggets in 2-3 tablespoons of BBQ sauce right after they come out of the air fryer.
Sesame Ginger Tofu: Add 1 teaspoon of sesame oil to the marinade and 1 tablespoon of sesame seeds to the coating. Swap soy sauce with a mix of soy sauce and fresh grated ginger.
Buffalo Style: Toss the finished nuggets in buffalo sauce and serve with vegan ranch dressing.
Serving Suggestions
These vegan nuggets work for so many occasions. Serve them as an afternoon snack with sweet chili sauce. Pack them in lunchboxes with veggies and hummus. Toss them on top of a salad for extra protein. Or make them part of a healthy meal with roasted vegetables and quinoa.
My favorite way? On a platter with three different dipping sauces – sriracha mayo, BBQ, and a tangy tahini dressing. Let people choose their own adventure.
They also pair well with rice bowls, wraps, or even tucked into pita bread with lettuce and tomatoes. Think of them as a blank canvas that works with whatever flavors you’re craving.
Storage and Reheating
Refrigerator: Store leftover nuggets in an airtight container for up to 4 days. They’ll lose some crispiness, but they’re still tasty cold or reheated.
Reheating: Pop them back in the air fryer at 180°C (350°F) for 5-6 minutes. This brings back most of the crunch. You can also use a regular oven at the same temperature, though it’ll take a bit longer.
Freezing: Freeze cooked nuggets in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in the air fryer at 200°C for 10-12 minutes.
I usually make a double batch and freeze half. It’s nice having them ready to go when I need a quick snack or want to add protein to a meal without much effort.
Common Mistakes to Avoid
Using soft or medium tofu. It’s too delicate and won’t hold its shape or get crispy. Stick with extra-firm.
Not pressing long enough. Wet tofu = soggy nuggets. Take the time to press it properly.
Skipping the shake. If you don’t flip them halfway through, one side will be pale and soft while the other is golden. A quick shake takes 5 seconds and makes a big difference.
Overcrowding the basket. I know it’s tempting to cook everything at once, but it backfires. Cook in batches for the best results.
Using too much soy sauce. The tofu should be lightly coated, not swimming. Too much liquid makes the coating clumpy and prevents crisping.
Why You’ll Love This Recipe
It’s fast. From pressing the tofu to eating the nuggets, you’re looking at about 40 minutes total – and most of that is hands-off time.
It’s healthier than traditional fried nuggets. You’re using minimal oil and skipping the deep fryer entirely.
It’s versatile. Change up the seasonings, the dipping sauces, or how you serve them. This recipe adapts to whatever you’re in the mood for.
And honestly? It’s just really satisfying to bite into something this crunchy and flavorful, knowing it’s made from simple, plant-based ingredients. No mystery ingredients, no processed fake meat – just tofu, spices, and a little bit of magic from the air fryer.
If you’re looking for more ways to use your air fryer for simple, tasty dishes, check out this collection of weeknight dinners that make meal planning so much easier.
Nutritional Information (Per Serving – about 6 nuggets)
- Calories: 160
- Protein: 12g
- Carbohydrates: 14g
- Fat: 7g
- Fiber: 2g
- Sodium: 380mg
Note: This is an estimate and will vary based on the exact brands and amounts you use.
Final Thoughts
These air fryer crispy tofu nuggets have become a staple in my kitchen. They’re the snack I make when I need something quick, the protein I add to bowls when I’m meal prepping, and the recipe I share when someone tells me they don’t like tofu. Because honestly, I think they just haven’t had tofu done right.
The air fryer makes it so easy. No splattering oil, no lingering smell, just crispy, golden nuggets that taste like you put in way more effort than you actually did. And that’s the kind of cooking I can get behind – maximum flavor, minimum fuss.
Try them this week. Make them your own. And if you’re feeding a tofu skeptic, don’t tell them what they’re eating until after they’ve finished their second helping.
Recipe Summary:
- Prep Time: 20 minutes (including pressing)
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 (about 20-24 nuggets)
- Difficulty: Easy
- Equipment: Air fryer, mixing bowls, tofu press or heavy books
