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A white bowl filled with small, sugar-coated square pastries sits on a wooden board, resembling delicious Air Fryer Tofu Nuggets, with a few treats placed in front of the bowl.

Air Fryer Tofu Nuggets

Air Fryer Tofu Nuggets are my go-to when I want crispy, filling bites without deep frying. Each nugget has this perfect crunch on the outside with soft, seasoned tofu inside. Fresh ranch sauce with garlic, lemon, and parsley makes the perfect dip. I make them for weeknight dinners, game day snacks, meal prep, and potlucks because they're naturally gluten-free and cook quickly in the air fryer. Leftovers keep well in the fridge for about 4 days or in the freezer for up to 2 months.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Air Fryer, Appetizer, Snack
Cuisine: American
Keyword: Air Fryer Tofu Nuggets
Servings: 40
Calories: 47kcal
Author: Mandy Applegate

Equipment

Ingredients

Tofu Nuggets

  • 1 pound 450g firm tofu
  • 1 cup almond flour
  • 3 chickpea eggs 3 tbsp chickpea flour + 3 tbsp water
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp dried parsley

Ranch Sauce

  • 1/2 cup vegan mayonnaise
  • 1/4 cup non-dairy milk
  • 2 cloves garlic
  • 1/4 cup fresh parsley
  • Pinch of ground pepper
  • Juice of one small lemon

Instructions

  • Cut your tofu into 1/2 inch cubes
  • Make your chickpea eggs by whisking together the chickpea flour and water.
  • Whisk together the chickpea eggs, smoked paprika, salt, pepper, and parsley.
  • Using a fork, dip each cube of tofu into the egg mixture, and then coat in almond flour.
  • Place the tofu nuggets into your air fryer in a single layer (you may need to cook them in two batches).
  • Cook them at 375°F / 190°C for 15 minutes. Check your own Air Fryer directions if needed.
  • To make sure they cook evenly, you may want to turn the nuggets over at the halfway point.
  • To make the ranch sauce, simply place everything into your blender and pulse until smooth.
  • Serve your nuggets while still warm.

Notes

Here are my top tips for making perfect crispy tofu nuggets every time:
  • Don't skip the chickpea eggs: The chickpea flour mixture acts as a binder, helping the almond flour adhere to the tofu so it stays crispy rather than falling off.
  • Work in batches if needed: Overcrowding the air fryer basket makes the nuggets steam rather than crisp up, so give them space and cook in two batches if your air fryer is on the smaller side.
  • Flip halfway through: Turn the nuggets at the 7-8 minute mark to ensure both sides are golden and crispy, rather than leaving one side pale.
  • Make the ranch ahead: The ranch sauce tastes better after sitting in the fridge for an hour, as the flavors blend, so you can make it the night before.
  • Reheat for crispiness: If you're eating leftover nuggets, pop them back in the air fryer for a few minutes instead of microwaving them so they get crispy again instead of soggy.
  • Flash-freeze first: Freeze nuggets on a baking sheet for 1 hour, then transfer them to containers so they don't stick together, and you can grab just what you need.

Nutrition

Calories: 47kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 47mg | Potassium: 11mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg
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