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Vegan Spicy Almond Crusted Tofu Nuggets

Crispy tofu nuggets crusted with roasted almonds, cayenne and paprika. The perfect vegan and gluten free savory snack!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 4 people
Author: Lauren Hartmann


  • 1 Block Extra firm tofu
  • 2 C. Almonds, roasted
  • 1 tsp. Cayenne pepper
  • 1 tsp. Paprika
  • 1 1/2 tsp. Salt
  • 1 C. Almond milk
  • 1 tsp. Apple cider vinegar


  • Preheat oven to 450 degrees.
  • Cut tofu into large squares so they look like nuggets. I cut my tofu in half on the side so it was half as thick, then cut into strips then cut them into squares. Press between paper towels while you prepare the rest.
  • In a food processor, combine the almonds, cayenne, paprika and salt. Pulse, and scrap down until the almonds are pretty fine, but still have some texture. It may take a few minutes.
  • In a small bowl, combine the almond milk and apple cider vinegar and whisk. Let sit for a few minutes to thicken. 
  • Set up your tofu, then your bowl with the almond milk mixture, then pour half the almond crust mixture onto a plate and set the rest aside. 
  • Dip each piece of tofu into the almond milk, then roll into the almond crust, coating completely. Place each piece onto a prepared baking sheet sprayed with non stick spray.  Repeat with all the tofu, replacing the almond crust with the half you set aside when it gets too wet to work with. 
  • Bake at 450 degrees for 10-15 minutes or until nice and crispy. Let cool a bit, then serve with whatever sauce you want!


If the almond crust gets too wet, it will no longer stick to the tofu, so that is why my suggestion is just to use half at a time on a flat plate rather than a bowl to try to keep the mixture from getting wet. Then when it does, you can just replace it with the rest of the mixture!