Air Fryer Gluten-Free Tofu Nuggets with Lemon Herb Tahini Sauce
Published Jul 30, 2025
This post contains affiliate links. Please see our disclosure policy.
If you’re looking for a delicious new way to enjoy tofu, these Air Fryer Gluten-Free Tofu Nuggets with Lemon Herb Tahini Sauce are the crispy, flavorful bites you didn’t know you needed. They’re golden, satisfying, and dipped in a creamy, zesty tahini sauce that brings everything together. Plus, they’re vegan, gluten-free, and made without nuts, dairy, or eggs—so they’re perfect for just about everyone.
Table of Contents
For a little hint of sweetness (and to make them appealing to the kiddos) we crusted the tofu with crushed gluten-free lemon cookies, but feel free to use plain old bread crumbs – gluten-free of course.
Whether you’re serving these as a fun appetizer or piling them into a bowl with salad or rice, these tofu nuggets bring plant-based comfort food to the next level. Best of all, they’re made in the air fryer, so you get all the crunch without any deep frying.
Why You’ll Love This Recipe
- Crispy without frying: Thanks to the air fryer, you get crunch without the excess oil.
- Top-9 allergen free: Completely free from gluten, dairy, eggs, nuts, and soy-based sauces.
- Kid-friendly and adult-approved: Everyone loves nuggets—especially with that creamy lemon tahini dip.
- Easy to make: Minimal prep, pantry-friendly ingredients, and quick cooking time.
- Great for meal prep: Make a batch ahead and reheat in the air fryer for an easy snack or meal addition.
What You’ll Need
To bring this recipe to life, you’ll need just a few simple ingredients:
- Extra-firm tofu (pressed and drained)
- Gluten-free lemon cookies (for a sweet-savory crust)
- Gluten-free flour
- Unsweetened plant-based milk
- Garlic powder and salt
- Tahini
- Fresh lemon juice and zest
- Garlic and fresh herbs (like parsley or cilantro)
- Cooking spray or avocado oil spray
Tips and Variations
- Cookie crust tip: Crushing the cookies finely helps them adhere better and creates a more even crust.
- Make it soy-free: Try this with chickpea tofu or another soy-free alternative.
- Oven option: No air fryer? Bake at 400°F on a parchment-lined sheet for 20–25 minutes, flipping halfway.
- Spice it up: Add smoked paprika or chili flakes to the flour mixture for a little kick.
- Dipping options: While the lemon herb tahini sauce is a perfect pairing, they’re also great with BBQ, hot sauce, or dairy-free ranch.
Frequently Asked Questions
Can I use a different kind of cookie?
Yes! While lemon cookies add a unique brightness, gluten-free crackers or plain breadcrumbs work too—just adjust seasoning if needed.
How do I store leftovers?
Store cooked tofu nuggets in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven until crisp.
Can I make the tahini sauce ahead of time?
Absolutely. The sauce can be made up to 3 days ahead. Store it covered in the refrigerator and whisk before serving.
What makes these nuggets kid-friendly?
The crispy coating and mild flavor make them a hit with kids—especially when served with a fun dipping sauce.
These Air Fryer Gluten-Free Tofu Nuggets with Lemon Herb Tahini Sauce are proof that plant-based eating doesn’t have to be boring. With just the right balance of crispy texture and creamy citrus-herb flavor, they’ll quickly become a repeat recipe in your kitchen.
Air Fryer Gluten-Free Tofu Nuggets with Lemon Herb Tahini Sauce
Ingredients
- 1 (14-oz) block extra-firm tofu, pressed and drained
- 1 cup gluten-free lemon cookies, finely crushed
- 2 tablespoons gluten-free flour
- ¼ teaspoon garlic powder
- Kosher or fine sea salt
- ½ cup unsweetened plant-based milk, (like oat or almond)
- Cooking spray or avocado oil spray
- ⅓ cup tahini, (stirred well)
- 2 tablespoons fresh lemon juice, (about 1/2 lemon)
- 1 teaspoon lemon zest
- 1 small garlic clove, grated or finely minced
- 2 tablespoons finely chopped fresh parsley or cilantro, (or both)
Instructions
- Slice tofu into nugget-sized cubes (about 1 to 1½ inches). Pat dry.
- In a shallow bowl, place the flour, garlic powder, salt, and turmeric. In a second bowl, add the plant milk. In a third bowl, place the crushed cookies.
- Dip each piece of tofu into the flour mixture (shake off excess), then dip into the plant milk, and finally press into the crushed cookies until well coated.
- Preheat Air Fryer to 375°F (190°C). Lightly spray the air fryer basket with oil. Arrange the tofu nuggets in a single layer, not touching.
- Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through, until golden and crispy.
- In a small bowl, whisk together the tahini, lemon juice, garlic, ¼ teaspoon salt, and lemon zest. It will thicken and look a bit clumpy—this is normal!
- Slowly whisk in water, 1 tablespoon at a time, until the sauce is smooth and pourable. (Usually 3–5 tablespoons, depending on your desired consistency.)
- Stir in the chopped herbs. Taste and adjust salt or lemon juice as needed. Serve with tofu nuggets.
