Step 1

Marinate the tofu. After freezing, thawing, and pressing the tofu, rip it into nugget-sized chunks. You can also cut it with a knife, but I find ripping it gives it a nice organic shape.

Step 2

Mix marinade ingredients in a container with a lid or a sealable bag. Add the tofu and marinate for at least 30 minutes, shaking it half way through.

Step 3

In a mixing bowl, whisk together the batter ingredients until smooth. In a separate bowl, stir together the breadcrumb mixture ingredients.

Step 4

Dip each tofu nugget one at a time into the batter, letting any excess batter drip off. Then roll in the breadcrumbs until evenly coated. Place on a lined baking tray.

Step 5

For extra crispiness, spray the nuggets with oil before baking. Bake for 40 mins, flipping half way through.

Step 6

Best enjoyed fresh out of the oven! Serve with ketchup, vegan ranch, or your favorite sauce. Leftovers will last 3-4 days in the fridge. Reheat in the oven at 350 F until heated through.