Description
These crispy tofu nuggets are a delicious plant-based alternative to traditional chicken nuggets. Coated in a flavorful mixture of panko breadcrumbs and spices, they are baked to perfection for a healthier twist on a classic favorite.
Ingredients
Scale
Tofu Nuggets:
- 1 block (14 oz) extra-firm tofu (pressed and cut into 1-inch cubes)
- 1/2 cup unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons nutritional yeast (optional)
- olive oil spray or cooking spray
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the coatings: In a shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper. In a separate bowl, combine panko breadcrumbs and nutritional yeast if using.
- Coat the tofu: Dip each tofu cube first into the flour mixture, then into the buttermilk, and finally coat with the panko mixture. Place the coated tofu nuggets on the prepared baking sheet. Lightly spray with oil to help crisp them.
- Bake: Bake for 25–30 minutes, flipping halfway through, until golden and crispy. Serve warm with your favorite dipping sauce.
In a small bowl, whisk together the plant-based milk and apple cider vinegar to create a vegan buttermilk. Let sit for 5 minutes.
Notes
- Air fryer method: Cook at 375°F for 15–18 minutes, shaking halfway through.
- For gluten-free, use rice flour and gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5–6 nuggets
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 0mg
