Family-friendly, flavourful, and protein-packed. These tofu nuggets are made with simple and wholesome ingredients. With a crispy, crunchy, and well-seasoned breaded exterior, and a soft meaty-like interior.
Course dinner, Entree, Side Dish
Prep Time 35minutes
Cook Time 25minutes
Total Time 1hour
Author Hannah Sunderani
2lbs extra-firm tofu(2 packets of 16 oz tofu)
3/4 cuphot water
1tspfine sea salt
1/2cupunsweetened almond milk
3/4tspfine sea salt
Press and marinade the tofu:
Wrap the tofu blocks each in a clean kitchen towel and place a few heavy books on top. To stop the books from sliding, you can line the tofu up against the backsplash of your countertop. Press the tofu for at least 15 minutes.
Break the tofu blocks in half, widthwise, and then tear into 1-inch pieces. (You can also do this with a knife, cutting into cubes, but tearing the gives it a nice texture).
Make the marinade: add the miso to a medium bowl with a splash of the hot water and whisk to combine. Add the remaining hot water, dijon, poultry seasoning, garlic powder, onion powder, and sea salt. Add the tofu chunks and let marinate for at least 10 minutes. Stir gently with a spatula from time to time to ensure all pieces are well marinated.
Bread the tofu:
Preheat the oven to 425F/220C. Line two baking trays with parchment paper.
Add the corn starch to a medium shallow bowl, add a splash of almond milk and whisk to combine. Pour in the remaining almond milk, little by little while whisking, to make a thick milky mixture.
In a separate shallow bowl, combine the breadcrumbs, chili powder, paprika, onion powder, sea salt and garlic powder.
Dip the marinated tofu in the milky mixture and then roll in the breadcrumbs to coat. (It's helpful to use a spoon to pour the breadcrumbs into difficult nooks and crannies). Place the breaded tofu on the prepared baking tray. Continue until you've rolled all the tofu in the breaded mixture.
Bake the tofu nuggets for 15 minutes until lightly golden. Flip and bake the other side for 10 more minutes, until golden brown and crispy. Serve with ketchup, bbq sauce, or plum sauce for dipping.
These tofu chicken nuggets are best enjoyed right after baking, while the breading is crispy and crunchy.They will keep as leftovers: Store in the fridge in an air-tight container for 3 days. However, the nuggets will be more chewy than crunchy. If you'd like to crunch them up again, you can pop back in the oven at 350F/180C for 10 minutes. (Although, I personally enjoy them chewy as well as crunchy).This recipe can be made gluten-free by using gluten-free bread crumbs.