Can I use regular firm tofu?

Yes, but you'll need to press it first. Wrap the tofu in a clean kitchen towel, place something heavy on top, and let it sit for 15-20 minutes to remove excess moisture.

What if I don't have a food processor?

You can chop the pecans finely by hand with a knife. It will take a bit longer, but it works.

Can I use a different nut?

Yes! Walnuts, almonds, or cashews would all work. Just pulse them the same way.

Can I skip the panko?

You can use all pecans, but the panko adds extra crunch and helps the coating stretch further.

How do I know when they're done?

The crust should be golden brown and crispy. If baking, this takes about 28 minutes. In the air fryer, 14-16 minutes. Pan-frying takes just a few minutes per side.

Can I make these gluten-free?

Yes! Use gluten-free panko breadcrumbs and tamari instead of soy sauce.

Pecan Crusted Tofu

Description

This pecan-crusted tofu is crispy, flavorful, and easy to make. Bake, air fry, or pan-fry these crunchy tofu nuggets for a protein-packed meal or snack.

Ingredients

14 ounces super firm tofu
1 cup pecan pieces
½ cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
⅓ cup unsweetened plant-based milk
2 tablespoons cornstarch
1 tablespoon soy sauce or tamari
Avocado oil or olive oil spray

Cook Mode Prevent your screen from going dark

Instructions

Prep the tofu. If baking or air frying, preheat the oven to 425°F (or the air fryer to 400°F). Cut or tear the tofu into bite-sized nugget pieces, roughly 1-inch chunks.
Make the pecan crust. Pulse 1 cup pecan pieces in a food processor until finely chopped but still slightly chunky. You want texture, not pecan flour. Transfer to a shallow bowl and mix in the panko breadcrumbs, garlic powder, smoked paprika, onion powder, salt, and black pepper.
Make the wet batter. In a separate shallow bowl, whisk together the plant-based milk, cornstarch, and soy sauce or tamari until smooth.
Coat the nuggets. Dip each tofu piece into the wet mixture, letting any excess drip off, then press firmly into the pecan crust mixture on all sides. Place on a parchment-lined baking sheet.
Bake, air fry, or pan-fry.
- Baking: Spray the nuggets lightly with oil. Bake for 28 minutes, flipping halfway through, until golden and crispy.
- Air frying: Spray the nuggets lightly with oil. Air fry at 400°F for 14-16 minutes, flipping halfway through.
- Pan-frying: Heat a thin layer of avocado oil in a large skillet over medium heat. Add the breaded nuggets and cook for 3-4 minutes per side until golden and crispy.
Rest and serve. Let the nuggets rest for 3 minutes before serving. The crust firms up as they cool. Serve with your favorite dipping sauce.

Notes

Tofu: Super firm tofu works best. If using extra-firm, press it for 15-20 minutes first.
Pecans: Don’t over-process. You want small, chunky pieces, not powder.
Oil spray: Even when baking or air frying, a light spray of oil helps the crust crisp up.
Gluten-free: Use gluten-free panko and tamari instead of soy sauce.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to restore crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer / Snack
Method: Frying, Oven or Air Fryer
Cuisine: American