Tofu Nuggets

Okay. Hear me out. Tofu… I know, gross. But you’ve got to try this. I’ve been experimenting with different ways to create textures and good flavors out of a boring ingredient and I think I’ve nailed it. This recipe requires you to freeze your tofu, then thaw it before starting the recipe. Seems tedious, but it creates a great texture with the tofu that kind of emulates chicken! If you take anything away from this recipe, try freezing your tofu, it’s a game changer.

Ingredients:

- 1/2 block of extra firm or high protein tofu

- 1/2 cup of regular or gluten free bread crumbs

- 1/4 cup of nutritional yeast

- 1.5 teaspoons of garlic powder

- 1.5 teaspoons of onion powder

- 1 teaspoon of pepper

- 1/2 teaspoon salt (or none if your breadcrumbs already have salt added)

- 3 tablespoons flour

- About 1/3 cup water

- 1 tbsp ketchup

- 1/2 tbsp sriratcha (or opt out)

Directions:

1) Put tofu in freezer overnight. In the morning take tofu out and let thaw in fridge.

2) When tofu has thawed, preheat oven to 400. Then begin ripping it into chunks (like shown in picture on right.)

3) In a small bowl, combine breadcrumbs, nutritional yeast and spices. Stir.

4) In another small bowl, combine flour and water (add more water if mixture is too pastey and add more flour if it’s too runny.)

5) Line a pan with parchment paper.

6) Coat each piece of tofu in the flour mixture, then cover it in the breadcrumb mixture. Place each piece of tofu on the lined pan.

7) When all the tofu is coated in the mixtures and placed on the pan, spray the tofu with some olive oil spray and bake until golden brown. If you have an air fryer, I like to air fry mine, they come out extra crispy!