Tofu Nuggets Recipe

Tofu: A firm block of soy-based protein that is pressed to remove excess water and then cut into nugget-sized pieces.

Breadcrumbs: Used to create a crispy coating on the tofu nuggets.

All-purpose flour: Helps the seasonings stick to the tofu and provides a base for the coating.

Unsweetened almond milk: A dairy-free milk alternative that helps the breadcrumbs adhere to the tofu.

Garlic powder: Adds a savory, aromatic flavor to the coating.

Onion powder: Enhances the flavor with a hint of sweetness and depth.

Paprika: Provides a mild, smoky flavor and a touch of color.

For extra crispiness, try double-dipping the tofu pieces. After the first coat of breadcrumbs, dip them back into the almond milk and then into the breadcrumbs again. This will create a thicker, crunchier coating that enhances the texture of your tofu nuggets.

• firm tofu - Substitute with tempeh: Tempeh has a similar texture and can be marinated to achieve a comparable flavor profile.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier coating which can enhance the texture of the nuggets.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative and adds a slight nutty flavor.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a suitable replacement.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and robust onion flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the nuggets.

• Allow the tofu nuggets to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled tofu nuggets in an airtight container. If stacking them, use parchment paper between layers to maintain their crispiness.

• Store the container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain their crispy texture.

• For freezing, arrange the cooled tofu nuggets on a baking sheet in a single layer. Freeze for 1-2 hours until solid. This prevents them from sticking together.

• Transfer the frozen tofu nuggets to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• To reheat, bake the frozen tofu nuggets at 400°F (200°C) for 15-20 minutes, flipping halfway through, until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tofu nuggets on a baking sheet lined with parchment paper.
  3. Lightly spray the nuggets with cooking spray to help them crisp up.
  4. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the tofu nuggets in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil to the skillet.
  3. Place the tofu nuggets in the skillet and cook for 3-5 minutes on each side, until they are heated through and crispy.

• Microwave Method:

  1. Place the tofu nuggets on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the tofu nuggets on the toaster oven tray.
  3. Toast for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Oven: Used to bake the tofu nuggets at the specified temperature until they are golden and crispy.

• Tofu press: Helps to remove excess water from the tofu, ensuring a firmer texture for the nuggets.

• Knife: Used to cut the pressed tofu into nugget-sized pieces.

• Cutting board: Provides a stable surface for cutting the tofu.

• Mixing bowl: Used to mix the flour, garlic powder, onion powder, paprika, salt, and pepper.

• Mixing bowl: Used to hold the almond milk for dipping the tofu pieces.

• Mixing bowl: Used to hold the breadcrumbs for coating the tofu pieces.

• Baking sheet: Used to place the tofu nuggets on for baking.

• Parchment paper: Lined on the baking sheet to prevent the tofu nuggets from sticking.

• Cooking spray: Sprayed on the tofu nuggets to help them achieve a golden and crispy texture.

• Measuring cups: Used to measure out the flour, almond milk, and breadcrumbs accurately.

• Measuring spoons: Used to measure out the garlic powder, onion powder, paprika, salt, and pepper accurately.

• Tongs: Used to flip the tofu nuggets halfway through baking to ensure even cooking.

Press tofu in advance: Press the tofu ahead of time and store it in the fridge. This saves time when you're ready to cook.

Use pre-seasoned breadcrumbs: Opt for pre-seasoned breadcrumbs to skip the step of mixing in spices.

Prepare assembly line: Set up your flour mixture, almond milk, and breadcrumbs in an assembly line to streamline the dipping process.

Double batch: Make a double batch and freeze half. This way, you have ready-to-bake tofu nuggets for another meal.

Preheat oven early: Preheat your oven while you prepare the ingredients to save time.