Okay, I promise that I won’t include a tofu -based recipe next month, friends. This is the third one this month, which is exactly three more tofu recipes than I posted last year. I did post a tofu eggy sandwich back in 2017 though!

I have just always found tofu to be intimidating. It wasn’t something I ate in my prevegan days because I had heard it was bland and I didn’t want to choose bland when I could choose foods that were familiar. I never even gave it a try. Now that I know what I know, that tofu is not scary and that it’s like a sponge ready to soak up flavor, I’m obsessed.

I also included a yummy tahini mustard dipping sauce to pair with these sweet & spicy nuggets, so you’re getting a twofer today! Lucky you!


Sweet & Spicy Tofu Nuggets


  • 1 block firm or extra firm tofu drained
  • 1/2 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/2 cup water
  • 6 tbsp panko breadcrumbs
  • 1/4 cup brown sugar
  • 1-2 tsp chili powder depending on how spicy you want your nuggets


  • Drain and press your tofu. Do not skip this step.
  • Preheat oven to 350°F and prepare a baking sheet with parchment paper and nonstick spray.
  • Cut your drained tofu into strips about half an inch thick. For reference, I first cut my tofu into 4 equal parts and then each of those parts into 8 equal pieces (so 32 pieces total). 
  • In a small bowl, whisk together the flour, baking powder, salt, and water to create a batter. The batter should be similar in texture to pancake batter. This will be used to coat the tofu nuggets before they are dipped into the breading. 
  • On a small plate, combine breadcrumbs, brown sugar, and chili powder. I start on the lighter side of the chili powder measurement and add just a little at a time, taste testing as I go, until I get the spiciness level I want. 
  • Take the nuggets one at a time and dip them into the batter, making sure they are fully coated. Then shake the excess batter off. 
  • Place the nugget into the seasoned breadcrumb mixture and flip a few times to make sure the nugget is fully covered. I use one hand for dry ingredients and the other for wet to avoid making a mess of things. Place the breaded nugget on the prepared baking sheet. 
  • Repeat with remaining nuggets until you run out of batter or breading. I was able to make these measurements work exactly for my block of tofu without running out or having excess. If you feel you're running out of either batter or breading, back off and keep it lighter. If you feel like you have excess, go a little heavier. It's fortunately not an exact science. 
  • Bake at 350°F for 12 minutes, flipping halfway through.

You can dip your nuggets in whatever sauce you choose. BBQ sauce would pair nicely or you can make this delicious mustard tahini dipping sauce.

Tahini Mustard Dipping Sauce


  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup yellow mustard
  • 2 tbsp nutritional yeast heaping
  • 2 tsp hot sauce
  • 1 tsp smoked paprika


  • Combine all ingredients in a blender and blend away until smooth and creamy. If too thick, add more water. If too thin, add more tahini. 

You can use this sauce with your nuggets, obviously, or you can put it on a burger, on potatoes, or as a dressing on your salads. The only limits here are the ones in your imagination.




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