Description
Fun & crispy baked tofu nuggets! Previously frozen tofu gives these nuggets a “meatier” texture but you can make them with regular tofu too!
Ingredients
- 350 g extra firm tofu (frozen, defrosted & squeezed of excess water, see notes)
- 1 – 1 1/2 tbsp tamari (or soy sauce)
- 1/2 cup plain panko bread crumbs, toasted (see notes)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tsp nutritional yeast
- 1/3 cup cornstarch
- 1/3 cup soy milk (must use soy milk, see notes)
- 1 tsp apple cider vinegar
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
*If you make smaller nuggets than I have, you may need more of the dipping ingredients. It’s a good idea to toast a couple extra tablespoons of the breadcrumbs and keep extra cornstarch nearby. I have found that the “buttermilk” stretches further but you may run low on the breadcrumbs and starch.
- Remove frozen tofu from the freezer and defrost in the fridge overnight or on the counter for 4-6 hours. Squeeze most of the excess water from the tofu by pressing it between your hands but leave some water in the tofu so it doesn’t taste too dry when baked.
- Preheat your oven to 450 degrees F.
- Use your hands to tear the block of tofu into nuggets (or “chicken” fingers). The rough edges allow the breading to stick more easily.
- Use a pastry brush to apply the tamari to all sides of the nuggets. You will not get even coverage if you try and pour the tamari because the tofu will absorb it too quickly.
- Prepare three separate shallow dishes. Add the cornstarch to one. In the next bowl, mix the soy milk with the apple cider vinegar to create a “buttermilk” (it should start to curdle right away). In the final bowl, mix the toasted breadcrumbs with smoked paprika, garlic powder, salt, and nutritional yeast.
- To coat the tofu nuggets, roll them in cornstarch and tap off the excess. Then dip them in the “buttermilk”. Finally, roll them in the spiced breadcrumbs and place on a baking sheet lined with parchment paper or a silicone mat.
- When all the tofu pieces are coated, bake at 450 degrees F for 15 minutes. Turn the pieces and bake for an additional 10 minutes until crispy.
- Serve with your favourite dipping sauce. My mango chilli sauce is delicious!
Notes
Approximate Cost: $5.12 Canadian vs. $6.50 for store bought vegan nuggets. My version works out to $1.46/100 g and boxed chicken nuggets from my local grocery store range from 80 cents to $2.28/100 g.
Using frozen and defrosted extra firm tofu creates a texture closer to that of chicken. However, this recipe will work with tofu that has not been frozen.
Toasting your bread crumbs increases the flavour and darkens the colour. Toast on a frying pan for a few minutes, stirring frequently and watching carefully until browned. Or, spread them on a baking sheet and place in the oven as it preheats. Keep an eye on them and remove once they are fragrant and golden.
I have found that soy milk curdles very well. The plant milk used must curdle otherwise the breadcrumbs don’t stick to the tofu. If your plant milk (oat, almond etc) does not curdle when the vinegar is added you can try using more vinegar but you may have trouble with the breading sticking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American, Canadian