Old Bay Tofu Nuggets

By Ali Slagle

Updated April 9, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
40 min
Rating
5(264)
Comments
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These crisp and zesty tofu nuggets happily recall drive-thru chicken nuggets and seaside fried fish. The torn tofu is first coated in hot sauce, which acts as glue for the flour, Old Bay seasoning and garlic powder. As the tofu roasts in the oven, Old Bay’s blend of paprika, celery seed, dried mustard and other spices meld with the hot sauce for a nugget that’s salty, tangy and spicy. Eat with a squeeze of lemon or dipped into tartar sauce, ketchup or barbecue sauce, maybe alongside sweet potato fries or coleslaw. 

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Ingredients

Yield:2 to 4 servings

  • 1 (14- to 16-ounce) block extra-firm or firm tofu

  • 2 tablespoons hot sauce, such as Frank’s

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons all-purpose flour

  • 1 teaspoon Old Bay seasoning

  • 1 teaspoon garlic powder

  • Lemon wedges, tartar sauce, ketchup or barbecue sauce, for serving 

Ingredient Substitution Guide

Preparation

  1. Step 1

    Arrange a rack in the bottom third of the oven and heat to 425 degrees. Slice the tofu 1-inch thick and press very dry with a kitchen towel. Rip into roughly 1-inch pieces and transfer to a medium bowl. Add the hot sauce and oil and toss gently to coat. 

    1. Step 2

      In a small bowl, stir together the flour, Old Bay seasoning and garlic powder. Sprinkle evenly over the tofu and gently toss until all of the flour is absorbed. 

    1. Step 3

      Transfer to a parchment-lined sheet pan. Roast on the bottom rack until golden and crisp, 20 to 30 minutes, flipping halfway through. Let cool for a minute or two, then eat with a squeeze of lemon or dipped into tartar sauce, ketchup or barbecue sauce.

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Ratings

5 out of 5
264 user ratings
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Comments

Sarah

Delicious. Used more Old Bay seasoning and added cornmeal to flour mixture for a little crunch. Hard to stop eating these.

Marla

These are totally addictive. I used Momofuku chili crunch instead of hot sauce. If you don't want it too spicy, just use 1/2 tablespoon of the crunch. If you want it medium, use 1 tablespoon. I went with 1.5 tablespoons. Keeping this in the fridge, for that 4 pm slump when I need a snack boost. SO good. PLUS >>> I am from Baltimore, and Old Bay seasoned crabs are in my DNA. I love this spice so much. Thank you, Ali, for giving me yet another non-meat way to enjoy it.

Excellent

Great recipe. I recommend freezing the tofu ahead of time and then thawing (and wringing it out like a sponge) which helps give it a better texture.

Jen

I thought as written this didn't work -- the hot sauce was overpowering, and I couldn't taste the Old Bay or any other flavors. I used Cholula; maybe that was an issue. It also didn't get crispy in my oven. Would reduce the hot sauce and try the air fryer if I made it again. I do agree that the leftovers out of the fridge were weirdly addictive.

Ally

I can second prior comments that this is truly delicious. One of the best tofu recipes I have tried, honestly. A nice change from stir fries, curries, etc. I have made this with extra firm and super firm tofu, and super firm is the way to go. The nuggets or "sticks" hold their shapes better. Turned out crispy and very tasty. Served with simple homemade tartar sauce and lemon wedges. Two big thumbs up!

Marmie

Thank you for not telling us to press the tofu first! An often repeated but often necessary instruction.

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