Instead of chicken nuggets, these crispy tofu nuggets are a great vegan option. Tofu that has been frozen ahead of time has a chewy texture that goes well with the crispy coating.
Ingredients: 1 block frozen tofu, thawed and pressed. 2 tablespoons cornstarch. 1/4 cup nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup plant-based milk. 1 cup breadcrumbs.
Instructions: Preheat oven to 400F 200C. Cut the tofu into nugget-sized pieces. In a shallow bowl, mix cornstarch, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper. Pour plant-based milk into another shallow bowl. Dip each tofu piece into the milk, then coat with the breadcrumb mixture. Place coated tofu nuggets on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Serve hot with your favorite dipping sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
jonna lentovaara