Crispy Tofu Nuggets Recipe
Ingredients
- 14 ounces extra firm tofu
- 3 tablespoons Dijon mustard
- 3 tablespoons mayonnaise - or vegan mayonnaise such as Vegenaise
- 1 cup panko breadcrumbs - or gluten-free breadcrumbs
- 2 ½ tablespoons nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dry parsley
- 1 ½ teaspoons salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
- Place tofu on a plate or a in a bowl and top with a tofu press or other heavy object to drain any excess water. Leave for 15 minutes.
- Meanwhile, mix the mayo and Dijon mustard in a small bowl. Set aside.
- In a separate medium sized bowl, combine breadcrumbs, nutritional yeast, paprika, garlic powder, dry parsley, salt and pepper.
- Drain the tofu and pat it dry with a paper towel to ensure there is no excess liquid. Slice the tofu into 1/2-inch cubes.
- Coat the tofu cubes in the mayo/Dijon sauce and then place the cubes in the breadcrumb mixture to coat evenly. The breadcrumbs should stick easily.
- Place the tofu cubes on the covered baking sheet.
- Bake in the oven for 30 minutes, or until tofu nuggets are golden brown.
- Let the nuggets cool for 5 minutes and then serve!
Notes
Storage Instructions:
Tofu nuggets taste best when they are served fresh! However, you can store leftover nuggets in an air-tight container in the refrigerator for up to 3 days. To reheat them, you can bake them for about 10 minutes in the oven at 350ºF.Nutrition
Serving: 3.5 oz. tofuCalories: 248 kcal (12%)Carbohydrates: 14 g (5%)Protein: 14 g (28%)Fat: 13 g (20%)Saturated Fat: 2 g (13%)Polyunsaturated Fat: 6 gMonounsaturated Fat: 3 gCholesterol: 4 mg (1%)Sodium: 547 mg (24%)Fiber: 2 g (8%)Sugar: 0 g