Easy crispy baked tofu made with crushed tortilla chips for a simple, gluten-free breading. These nuggets are perfect on salads, in nourish bowls, wrapped in a tortilla for a vegan caesar or buffalo wrap, or served alongside roasted vegetables. They reheat well and make a convenient high-protein plant-based option for lunches and dinners.
This is my favorite method for preparing tofu right now: crunchy on the outside, tender inside, and very satisfying. I make a good batch and keep leftovers for quick meals—just reheat in the oven or air fryer to bring back the crisp.
These tofu nuggets are addictive — I’ve been making them weekly. The coating combines crushed tortilla chips with almond flour (or gluten-free all-purpose flour) for a light, crunchy texture that stays crisp after baking.
I served mine over a shaved Brussels sprout and avocado salad with a drizzle of buffalo sauce—an unexpected combo that worked brilliantly. These nuggets also pair well with ranch-style dressings, tahini, or a simple soy-ginger dip.
There are so many delicious ways to use this crispy baked tofu. Use it to bulk up grain bowls, tucked into wraps with fresh veggies, or as a snack with dipping sauce. If you try this recipe, I’d love to hear how you served it and what variations you made.
Gluten Free Crispy Baked Tofu Nuggets
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Lunch, Dinner
Description
Easy gluten-free, vegan, crispy baked tofu nuggets that stay crunchy and make a versatile protein for bowls, salads, wraps, or snacks.
Ingredients
Scale
- 2 blocks extra-firm tofu
- 1/4 cup coconut aminos (or gluten-free soy sauce)
For the breading:
- 1 cup crushed tortilla chips (measure after crushing)
- 1/4 cup almond flour (or gluten-free all-purpose flour)
- 1 tbsp tapioca starch (or cornstarch)
- 2 tbsp nutritional yeast
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked or sweet paprika
- 1/2 tsp sea salt
- Freshly ground black pepper, to taste
- Optional: cayenne pepper for heat
Instructions
- Press out excess liquid from the tofu using clean kitchen towels or paper towels. Cut the tofu into bite-sized cubes, arrange on a plate, and lightly drizzle or brush with the coconut aminos. Set aside to absorb flavor while you prepare the breading.
- Make the breading by crushing tortilla chips in a blender or food processor, then combine the crumbs with almond flour, tapioca starch, nutritional yeast, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
- Preheat the oven to 400°F (200°C). Grease a baking pan lightly or line it with parchment for easy cleanup.
- Working one piece at a time, press each tofu cube into the breading to coat all sides, then place the coated cubes on the prepared baking pan in a single layer without crowding.
- Bake for 20 minutes, flip the nuggets, then bake another 20 minutes until golden and crisp. Serve immediately with your favorite sauce, in a wrap, or over a salad. Reheat leftovers in a 400°F oven or air fryer until crisp and warmed through.