Crispy Baked Tofu Nuggets
Makes: 14-18 tofu nuggets
Crispy Baked Tofu Nuggets
These double-dredged baked tofu nuggets are crispy and are the perfect protein-packed snack or salad/bowl topping.
Prep time does not include pressing tofu.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 1 block extra firm tofu
- 1/2 cup plant milk
- 1/4 cup cornstarch
- salt + pepper to taste
- 1 cup gluten-free panko bread crumbs
- 1/4 cup nutritional yeast
- 1 tsp paprika
- 1 tsp garlic powder
- optional (recommended): garlic aioli for dipping
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- Press tofu by wrapping the block in a kitchen towel on a plate and placing something heavy on top until most of the moisture releases.
- Meanwhile, whisk plant milk, cornstarch, and a pinch of salt and pepper in a small bowl. Set aside.
- In another small bowl, whisk together bread crumbs, nutritional yeast, paprika, garlic powder, and a generous pinch of salt and pepper. Set aside.
- Once tofu is pressed, place tofu on its side and cut in half so that it is half as wide and you are left with two blocks.
- Tear the tofu into uneven bite-sized pieces. The pieces should be roughly the same size but should vary in form.
- Dip the tofu pieces in the milk mixture with one hand, and then in the bread crumbs with your other hand. Then, place back in the milk mixture, fully coat, and place back in the bread crumb mixture, and fully coat. You can choose to double-dredge each piece one at a time, or coat all the pieces once, and then double dredge all the pieces after.
- Once tofu pieces are coated, place them on the lined baking sheet. Bake for 30-40 minutes, flipping halfway.
- Remove tofu from oven. They will continue to crisp up as they cool. Serve warm with your favorite dipping sauce or recommended garlic aioli.