baked tofu nuggets

Simple and delicious crispy baked tofu nuggets! One of my favourite ways to eat tofu with a never-fail super crispy crumb coating!

Baked Tofu Nuggets

400 g extra firm tofu

breadcrumbs

tbsp vegetable oil ((sunflower, canola

tsp smoked paprika

turmeric

tsp flaky sea salt

tsp black pepper

garlic powder

oregano

g corn starch

200 ml plant milk ((soy milk works best))

lemon juice

Preheat the oven to 180c/355f (fan).

Wrap the tofu in paper towel and gently squeeze out the excess moisture. Slice the block of tofu into five 1cm slabs and then gently break each slab into 4 nuggets using your hands - not a knife. Set aside.

Take 3 medium bowls. In bowl 1 place the plant milk. Add the lemon juice and whisk well. The milk should thicken quickly. Set aside. In bowl 2, place the corn starch. Set aside.

Place the panko breadcrumbs into a dry frying pan. Drizzle over the vegetable oil and stir well to completely coat the panko. Place the pan over medium heat. Toast the breadcrumbs very carefully, making sure you&#039;re constantly stirring the breadcrumbs with a spatula until they&#039;re lightly golden brown. Don&#039;t let the breadcrumbs burn! Remove the breadcrumbs from the pan immediately and transfer to bowl number 3.

Add the remaining ingredients to the breadcrumbs and stir well to combine.

To coat the tofu, place a nugget into the corn starch. Using one hand, make sure the nugget is completely coated in corn starch. Tap the nugget on the side of the bowl to remove any excess corn starch.

Transfer the nugget to the plant milk mixture. Using the other hand, make sure the nugget is coated in the plant milk mixture. Remove and allow the excess liquid to drip back into the bowl. Place the coated nugget back into the corn starch.

Using the first hand, coat the nugget in corn starch again and then back into the plant milk mixture so that the nugget has two layers of corn starch and two layers of plant milk mixture. Drop the coated nugget into the breadcrumbs and toss the bowl to make sure the nugget is completely coated. Remove from the breadcrumbs with a fork and place on a baking sheet.

Repeat the process with the remaining tofu nuggets until they&#039;re all completely coated and arranged on the baking sheet. To save time, you can do the coating process two or three nuggets at a time, if you&#039;re in a rush.

Place the baking sheet of nuggets in the preheated oven and bake for a total of 35 minutes, flipping the nuggets after 20 minutes.

Once baked, remove the nuggets from the oven and serve immediately with your favourite dipping sauce and a sprinkle of finely chopped parsley (optional).

An easy baked tofu recipe that is great on its own or can be used in so many dishes: on salads, in sandwiches, in tacos, on pasta, on nachos, as nuggets, the options are endless, use these everywhere!

Baked Tofu Bites

yeast

olive oil

soy sauce

Preheat your oven to 375F (190C). Line 2 baking sheets with parchment paper.

In a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder. Break the block of tofu into small chunks and add them to the bowl. (No need to press the tofu first). Toss the tofu well to evenly coat in the sauce mixture.

Spread the tofu evenly across the baking sheets and bake about 30 minutes, stirring halfway through, until lightly golden. Serve hot or store in an air-tight container in the fridge, or freeze to use later. Great as main, as nuggets, on salads, in sandwiches, in tacos, on pasta, on nachos, the options are endless, use these everywhere!

Crispy, savory, super snack-able tofu nuggets! Freezer-friendly, kid-approved, protein-packed, and perfect with your favorite dipping sauce. Plant-based, gluten-free, and just 10 ingredients required!

Crispy Baked Tofu Nuggets

(14 oz.) package extra firm tofu, pressed and

Avocado oil spray* ((or other neutral spray))

raw cashews

cornstarch

sea salt and black pepper

unsweetened dairy-free milk ((we used almond))

lemon juice or apple cider vinegar

Easy Vegan Tartar Sauce

Easy Homemade Ketchup

"Honey" Mustard Dipping Sauce

Easy Vegan Ranch

15-Minute Vegan BBQ Sauce

Preheat oven to 400 degrees F (204 C) and prepare a baking sheet by spraying it with avocado oil (for the crispiest nuggets) or lining with parchment paper.

If you haven’t already pressed your tofu, do so at this time by using a tofu press, or wrap in a clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.

While your tofu drains, prepare the cashew coating. In the bowl of a food processor, combine the cashews, cornstarch, nutritional yeast, salt and pepper, smoked paprika, and garlic powder. Pulse a few times to break down the cashews slightly, then turn the processor on until you achieve a fine meal (see photo), about 30-45 seconds. Transfer the cashew coating to a shallow bowl or dish.

Next, make the vegan buttermilk in a separate shallow bowl or dish by combining the dairy-free milk and lemon juice. Mix and set aside to curdle. Then add 1/2 cup cornstarch (56 g) to another shallow bowl and set aside (adjust the amount of cornstarch if altering the default number of servings).

Cut your pressed tofu into 1-inch (2 ½ cm) cubes, and start the assembly line! Using clean hands, start by coating your tofu in cornstarch and gently tapping on the side of the bowl to shake off any excess. Next, dip in the vegan buttermilk and evenly coat, then place in the cashew coating and turn the tofu a few times to evenly coat all sides. Place your breaded nugget on the prepared baking sheet and repeat with the remaining tofu.

Bake for 30 minutes, flipping halfway through, until the tofu nuggets are slightly golden, dry, and bouncy to the touch. Let cool slightly before serving with your favorite sauce — we love them with tartar sauce, ketchup, &quot;honey&quot; mustard, ranch, or BBQ sauce. If serving to kids, it’s best to slice the nuggets in half to help the insides cool off.

Leftovers keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. For best texture, reheat in a 400 F (204 C) oven for 5-10 minutes or until warmed through.

https://www.youtube.com/watch?v=SCriex4osFs

Crispy, savory, super snack-able tofu nuggets! Freezer-friendly, kid-approved, protein-packed, and perfect with your favorite dipping sauce. Plant-based, gluten-free, and just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/crispy-baked-tofu-nuggets/
 
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Crispy Baked Tofu Nuggets | Minimalist Baker Recipes

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Top 3 baked tofu nuggets recipes from across the web

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Baked Tofu Nuggets

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Crispy Baked Tofu Nuggets

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