Happy dance for crispy baked tofu nuggets! Or as we’ve affectionally been calling them, tofu nugs. They are SO DANG cute just look at em. Not to mention damn delicious. Seriously like popcorn chicken, but tofu. The crispy crust came out so well that it’s all you can taste, and that is a-okay with me.
This recipe came about when I began craving a crispy chicken salad, of all things, and wanting to make the “nuggets” both gluten-free and vegetarian. I mixed together a few ingredients I had around the house, and dredged them before baking. The results were aaaamazing. SO CRISPY & CRUNCHY & GOOD.
Alright so let’s talk about how easy it is to make these
First you prepare your tofu. Never pressed tofu? Never TRIED tofu? Well here’s your chance. Pick up some tofu (extra-firm). Drain it from the container and place it on a plate. Slice it in half lengthwise. Now place another plate plus 5 heavy books on top of it. Good let that sit for a while (at least 30 minutes). This drains out the extra water so the tofu turns out crispy, not soggy. Nobody likes soggy, mushy tofu.
Once its done draining, you can get rid of the excess water and slice it into strips then cubes. Gather two bowls: one with almond milk and another with your crust mixture. Dredge the cubes first in almond milk then coating. Bake and voila. Tofu nugs.
Not too difficult right? Now for the fun part, eating! There are so many fun ways to enjoy these tofu nugs. We came up with a few combinations for ya. Most importantly, think about how you enjoy eating crispy nuggets and insert these into that recipe. Nevertheless, we tried:
- A BBQ dinner of tofu nugs, ketchup (or BBQ sauce), and chips. Also with sweet potato fries. Both hit the spot.
- On top of salads, hence my original craving. I tried a version of mandarin chicken salad as well as a classic garden salad. They worked perfectly, almost like a crouton.
- Packed all on their own for a protein rich afternoon snack. I ended up loving them this way!
These nuggets are vegan & gluten-free. They’re made with only 6 ingredients and they’re healthy! Full of protein, baked not fried, and they leave you feeling great. Simple. Easy enough for a weeknight but delicious enough for a weekend. I hope you try these out! Let me know if you do by tagging me @karlcooks_ or #karlcooks on Instagram!
- Drain tofu and slice in half lengthwise. Press tofu between two plates with weight on top for at least 30 minutes. Drain excess water and slice into cubes.
- Pre-heat oven to 425 degrees F. Place parchment paper or spray a large baking sheet.
- Place almond milk in one bowl and all other ingredients in another bowl.
- Dredge tofu in almond milk then breading and place on prepared baking sheet.
- Bake 30 minutes, tossing halfway through. Enjoy!
Preparation time does not include time to press tofu (30 minutes). You can do this the night or morning before cooking as well.