Tofu Nuggets & BBQ Sauce
Cooking Time
Prep Time
Difficulty
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Nothing beats a plate of crispy nuggets with a smoky BBQ sauce on the side. This 100% plant-based version is easy to prepare, golden and crunchy, and incredibly satisfying—all in under 30 minutes. Whether you’re craving comfort food or planning a fun meal to share, these tofu nuggets are a delicious alternative.
The tofu is coated in a blend of spices, dipped in plant-based milk, then rolled in panko breadcrumbs. This triple coating creates a beautifully crispy crust without deep-frying. The result is an irresistible contrast between the crunchy exterior and the soft, tender interior.
The BBQ sauce sticks to the basics but gets everything right: tomato paste, maple syrup, cider vinegar, smoked paprika… and a touch of heat for a well-balanced, flavorful dip. It simmers in just a few minutes until thick, glossy, and ready to coat or dip your nuggets (or fries).
Easy to customize, this recipe can adapt to your tastes: add chili for more kick, sprinkle fresh herbs for color, or pair with a crunchy salad for a complete meal. A quick and crowd-pleasing dish you’ll want to make again and again!
Discover more nugget recipes in our Holy Crisps! universe: crispy, original, and full of flavor. And if you don’t want to spend too much time in the kitchen, tofu-based versions are the quickest to prepare.
Tofu Nuggets & BBQ Sauce
Ingredients
For the tofu:
- 400 g firm tofu
- 3 to 4 tablespoons cornstarch
- 4 tablespoons unsweetened plant milk
- 6 tablespoons panko breadcrumbs
- 2 tablespoons vegetable oil (for cooking)
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Black pepper (to taste)
For the BBQ sauce:
- 4 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon neutral oil
- 1 teaspoon smoked paprika
- A pinch of chili flakes (optional)
- 1 to 2 tablespoons water to adjust consistency, if needed
Instructions
Prepare the tofu:
- Drain and press the tofu to remove excess moisture. Cut it into nugget-sized pieces, or into cubes or rectangles as you prefer.
- In a first bowl, mix the cornstarch, salt, smoked paprika, garlic powder, and black pepper. Add the tofu pieces and toss to coat them evenly in the seasoned starch.
- In a second bowl, pour the plant milk.
- In a third bowl, place the panko breadcrumbs. You can crush them slightly if the flakes are too large.
- Dip each tofu piece into the plant milk, then into the panko to coat them thoroughly.
Cook the nuggets:
- Heat the oil in a large skillet over medium heat. Add the nuggets and cook for 3 to 4 minutes on each side until crispy and golden.
- Drain on a paper towel if needed.
Make the BBQ sauce:
- In a small saucepan, combine all the BBQ sauce ingredients except the water. Heat over low heat for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly.
- Add a splash of water if needed to adjust the consistency.
To serve:
- Serve the tofu nuggets hot with the BBQ sauce on the side or drizzled on top.
- Optionally, serve with a crunchy salad or homemade fries for a comforting and satisfying meal.
A recipe proposed by Maison Marmite
