Name: Tofu Nuggets with Homemade Barbecue Sauce
Prep time: 45 min
Cook time: 50 min
Yield: 4 people
Cuisine: France
Ingredients: 400 g oftofu; 100 g ofcorn husks (In other words, corn flakes, to put it plainly!); 75 ml ofsoy milk (or spelt milk); 65 g offlour (rice, corn, or wheat, depending on your preference); 1 pod ofgarlic; 1 teaspoon ofpaprika; 1 tbsp ofsoy sauce; 1 tbsp ofsunflower oil; 1 onion; 3 teaspoons ofpaprika; 2 pods ofgarlic; 3 tbsp ofdouble-concentrated tomato paste (or 120 g of tomato paste); 1 tbsp ofapple cider vinegar; 1 tbsp ofbalsamic vinegar; 1 teaspoon ofgranulated sugar; 1 tbsp ofsoy sauce; 240 ml ofwater; mortar (or food processor); pizza pan; hand blender

main courses baking cooking as a family cooking for kids kibble and nuggets

Updated on 23 November 2025 by

jojo

10 reviews 4.5 : Very good

Diet

Gluten-free Vegetarian

Level

Easy

Preparation

45 minutes

Cooking

50 minutes

Looking for ideas to cook with and explore tofu, that low-fat, protein-rich "soy cheese"? I recommend this recipe for tofu nuggets with homemade barbecue sauce, which the whole family will love.

In addition to being made entirely from plant-based ingredients, this recipe is also gluten-free, for those with dietary restrictions or preferences.

These small tofu patties are soaked in a flavorful marinade and coated in a cornflake breading. I then bake them in the oven, which is very convenient and ensures even cooking. This way, you’ll effortlessly get succulent nuggets, perfectly golden and crispy to your liking!

I served these tofu nuggets with a homemade barbecue sauce made with tomato paste, paprika, soy sauce… it’s simply irresistible! Let me know what you think 😋

Like all breaded recipes, you’ll need to dip the tofu in three bowls (marinade, flour, and breadcrumbs). This is a great opportunity to get your kids involved and introduce them to the joys of cooking (and get some help at the same time, since this part takes a while!).

Enjoy, and thank you in advance for your comments!

For

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For the nuggets
400 g of tofu
100 g of corn husks In other words, corn flakes, to put it plainly!
75 ml of soy milk or spelt milk
65 g of flour rice, corn, or wheat, depending on your preference
1 pod of garlic
1 teaspoon of paprika
1 tbsp of soy sauce

For the barbecue sauce
1 tbsp of sunflower oil
1 onion
3 teaspoons of paprika
2 pods of garlic
3 tbsp of double-concentrated tomato paste or 120 g of tomato paste
1 tbsp of apple cider vinegar
1 tbsp of balsamic vinegar
1 teaspoon of granulated sugar
1 tbsp of soy sauce
240 ml of water

Kitchen utensils
mortar or food processor
pizza pan
hand blender

Preparing the nuggets
- 1
  Remove the tofu from its packaging and drain it slightly.
  Cut the block of tofu into slices about one centimeter thick, then cut each slice in half or into thirds to form small patties.
  The more patties or "nuggets" you make, the longer it will take to coat them in the breading. So don’t cut them too small 😅
- 2
  Prepare the marinade in a bowl or mixing bowl. Pour in the plant-based milk, add the paprika, press the garlic clove using a garlic press, and add the soy sauce.
  Mix well with a whisk.
- 3
  Next, prepare the cornflake "coating." Use a mortar and pestle or a food processor to crush the cornflakes. Be careful if you use a food processor: don’t blend for too long, or you’ll turn the flakes into powder. You want to keep small pieces of corn so the nuggets are appetizing and crispy.
  Once the cornflakes are crushed, add a tbsp of oil and mix well to coat the flakes.
- 4
  Pour a little oil onto the baking sheet and spread it around with a paper towel.
  Preheat your oven to 180°C.
- 5
  Now comes the slightly time-consuming part... Place the bowl of marinade, followed by a bowl of flour, and finally a bowl or mixing bowl with some breadcrumbs side by side.
  The Chef's Tip
  Don’t put all the breading in the bowl at once, because it will eventually get wet from dipping the tofu pieces in it, and it won’t stick as well as it did at first. So keep your breading separate and add it as needed.
  
  Dip the tofu pieces in the flour, then in the marinade, and finally in the breading. Place them on the baking sheet.
- 6
  Bake the nuggets for 30 minutes at 180°C.
Preparing the barbecue sauce
- 7
  Peel, remove the root end, and chop the onion into pieces.
  In a saucepan, sauté it over low heat with the paprika for about five minutes in a little sunflower oil.
  The onion should become translucent, but don’t let it burn!
- 8
  Add the tomato paste, water, sugar, apple cider vinegar, balsamic vinegar, and soy sauce.
- 9
  Simmer the sauce, covered, over low heat for 15 minutes.
  Stir occasionally.
  Blend at the end of cooking to achieve a smooth consistency. Don’t blend for too long—it’s more appealing both in taste and appearance if you can still see the onion. And at least you can tell it’s homemade 😋
- 10
  Serve your nuggets piping hot, with barbecue sauce and a green salad.