Snap, Crackle and Pop Tofu Nuggets


Tofu tends to get a bad rap, but I see it more as an underdog of the food world. It’s quite the culinary chameleon, taking on any flavor it’s paired with. Tofu is filling and soaks up a marinade nicely due to its porous state. For this recipe, I used a firm version because it holds up better than the soft or medium variety.

With a silky texture, tofu is a great protein to either substitute or enjoy alongside meat. I created this dish using a similar preparation to chicken nuggets. A seasoned cereal coating makes for a fun take on breadcrumbs.

This meal is healthy, flavorful and can be made completely gluten free.


2 eggs

1 package firm tofu

1 ½ cups Rice Krispies cereal (look for gluten free if needed)

½ teaspoon kosher salt + to taste

½ teaspoon garlic powder + to taste

½ – 3/4 teaspoon + a dash of Lawry’s seasoned salt

¼ teaspoon pepper

Paprika to taste


Preheat oven to 350 degrees and coat a foil lined baking sheet with cooking spray. Scramble eggs in a bowl and season with salt, pepper, garlic powder and a dash of seasoned salt.

Cut tofu into rectangles and season with a touch of garlic powder and kosher salt.

Dip each piece of tofu in egg batter, being sure to cover fully.

Mix ½ teaspoon seasoned salt into cereal and coat the tofu.

Place each piece on baking sheet and bake for 20 minutes, turning once half way.

Season with paprika to taste. Eat and enjoy with BBQ or honey mustard dipping sauce!


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  1. Wow. I’ve never seen Rice Krispies used this way. I love tofu and my kids love Rice Krispies. Perhaps they’ll enjoy this. Thanks!

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