Crispy Baked Tofu Nuggets

Name: Crispy Baked Tofu Nuggets
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 22.928 oz firm tofu; ½ cup water; ¼ cup reduced-sodium soy sauce; 1 tbsp nutritional yeast flakes; 1 tsp garlic powder; 1 tsp onion powder; ¾ cup unsweetened soy milk; ½ cup all-purpose flour; 1 tbsp cornstarch; 1 tsp apple cider vinegar; 1½ cup panko bread crumbs; 3 tbsp nutritional yeast flakes; 2 tsp smoked paprika powder; 2 tsp garlic powder; 2 tsp onion powder; 4 spritz of cooking oil spray; ⅓ cup vegan mayonnaise; 1½ tbsp chipotle adobo sauce; ½ tsp maple syrup

By Pick Up Limes · Pickup LimesPublic

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Nuggets are loved by many, and that's why we wanted to turn this classic snack into our own plant-based version. Share them with friends and family, or store them in the fridge and easily reheat them in the oven or air fryer when you're in the mood for a protein-rich snack!

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 6

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This recipe was taken from Crispy Baked Tofu Nuggets · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

650 gfirm tofu
0.5 cupwater
0.25 cupreduced-sodium soy sauce
1 tbspnutritional yeast flakes
1 tspgarlic powder
1 tsponion powder
0.75 cupunsweetened soy milk
0.5 cupall-purpose flour
1 tbspcornstarch
1 tspapple cider vinegar
1.5 cuppanko bread crumbs
3 tbspnutritional yeast flakes
2 tspsmoked paprika powder
2 tspgarlic powder
2 tsponion powder
4spritz of cooking oil spray
0.33 cupvegan mayonnaise
1.5 tbspchipotle adobo sauce
0.5 tspmaple syrup

Steps

1
Add the pressed tofu to an airtight container. Freeze for at least 3 hours (overnight is preferred)*. When ready to make the recipe, let it thaw or defrost it in the microwave for 2 to 3 minutes. Squeeze out any remaining liquid from the tofu.
2
In a medium bowl, mix together the water, soy sauce, nutritional yeast, garlic powder, and onion powder.
3
Slice the tofu in half lengthwise, then use your hands to tear it into 1-inch (2 cm) chunks. Add the tofu chunks to the marinade, toss to coat, and let it sit for at least 10 minutes. Toss halfway through.
4
Meanwhile, make the batter. In another medium bowl, mix together the milk, flour, cornstarch, and vinegar.
5
In a separate medium bowl, mix together the bread crumbs, nutritional yeast, smoked paprika, garlic powder, and onion powder.
6
Line a baking tray or two with parchment paper, and preheat the oven to 220°C (220°C)**.
7
Use one hand to dip a marinated tofu chunk in the batter. Then use your other hand to roll it through the panko mixture. Transfer the coated pieces to the baking tray. Repeat with all of the tofu chunks.
8
Optionally, spray the tofu bites with cooking spray to help make them extra crispy. Bake in the preheated oven on the centre rack for 25 to 30 minutes. Flip halfway and spray with more oil if desired.
9
Meanwhile, make the chipotle mayo dipping sauce by combining the ingredients in a small bowl. Serve with the baked tofu bites and enjoy!

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Per portion

Calories: ~194.6 kcal
Protein: ~14.2 g
Fat: ~6.9 g
Carbs: ~23.7 g
Fiber: ~1.4 g
Sodium: ~676 mg

6 ingredients still need USDA food links. garlic powder, onion powder, garlic powder, onion powder, vegan mayonnaise are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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