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Preheat the oven to 400 degrees.
In a big large bowl, combine the soy sauce, garlic powder, onion powder, paprika and oregano.
Cut the tofu in the shapes and sizes you want your nuggets and transfer to the bowl with the marinade. I used a cookie cutter for mine but you can cut them into strips, squares, or even tear them with your hands,
Toss to combine and marinate for 10-30 minutes for best flavor, depending on time. You can marinate the tofu nuggets for up to 12 hours if you really want them to absorb the taste. If you are short on time, at least marinate them for 5 minutes.
In a medium bowl, combine the milk with the apple cider vinegar. Set aside.
In another bowl combine the breadcrumbs with the Italian seasoning, paprika, chili flakes and salt and pepper.
Take a piece of tofu out from the marinade. Dredge tofu in flour and then dip into the bowl of milk. Then dredge tofu in breadcrumbs mixture. Make sure to press firmly so the tofu nugget is evenly coated.
Repeat the process with the rest of the nuggets.
Grease a baking pan with oil. Place the nuggets, leaving a bit of space in between then and brush with some extra oil.
Bake nuggets for 20 minutes, flip and bake for 10 more minutes.
Enjoy hot with vegan dipping sauces or cold in a wrap or salad!