OVEN BAKED CRISPY TOFU NUGGETS

These Oven Baked Crispy Tofu Nuggets are incredibly delicious and versatile! You’ll love stuffing them in a wrap or sandwich, piling them on top of your favorite salad, making them the star of your next Buddha bowl, or just popping them like popcorn with your favorite dipping sauce!

It’s no secret that I’m a huge tofu fan. It was one of the things I missed the most while in Costa Rica and definitely something I’d find a way to get my hands on if I ever moved there permanently!

If you’re not a big tofu fan but still want to include it in your diet, this recipe is perfect for you. These Crispy Tofu Nuggets are super tasty and very reminiscent of chicken nuggets. Their delicious, “meaty” interior is firm and chewy, while the light breading gives the nuggets a nice crunch that’ll keep you coming back for more!

You can eat them just like “popcorn chicken” with your favorite dipping sauce. They’re also fantastic in a wrap or sandwich, as a salad topper, or generously piled over your favorite Buddha bowl!

These nuggets reheat really well in a skillet with a little oil over medium-high heat. In fact, they get even crunchier when reheated this way! So don’t hesitate to make a double batch and save some for later.

For this recipe, I strongly recommend pressing your tofu to remove as much excess moisture as possible, which will help make your nuggets extra crispy.

First, drain and press your block of extra-firm tofu for about an hour.

If you don’t have a tofu press, no need to run to the store. You can easily set up a makeshift press. Grab a cooling rack and place it over a container to collect the liquid. I used a glass loaf pan, but any container will do!

Place your block of tofu on the cooling rack, then put a small plate or other flat object on top of the tofu.

Finally, place a heavy object, like a large book or a cast-iron skillet, on the plate. Let the tofu press for about an hour.

When your tofu is done pressing, preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, break the tofu into bite-size pieces using your fingers. Irregular pieces are good, as you’ll get a variety of textures: the smaller pieces will get crunchier while the larger nuggets will retain a tender bite.

Add the extra-virgin olive oil, apple cider vinegar, tamari sauce, and maple syrup. Stir gently until all the tofu pieces are well coated and all the liquid is absorbed.

In a separate bowl, combine the ingredients for the breading and mix well, then add them to the bowl with the tofu pieces.

Stir gently with your fingers or a large spoon until all the pieces are evenly coated.

Spread the pieces evenly on the prepared baking sheet, making sure to leave space for air to circulate around the nuggets. Bake for 20 to 25 minutes, or until the nuggets are golden brown and crispy.

Remove the pan from the oven and let the tofu nuggets cool for about 5 minutes; this will make them firmer and crispier.

And there you have it! Serve your nuggets right away.

Note: These nuggets are delicious on their own with your favorite dipping sauce — I love plain ol’ Frank’s — but they’re also fantastic in a sandwich or wrap, on top of a salad, or as part of a Buddha bowl!

INGREDIENTS

• 1 lb block extra-firm tofu, pressed and patted dry
• 1 tbsp extra-virgin olive oil
• 1 tbsp pure maple syrup
• 1 tbsp tamari sauce
• 1 tsp apple cider vinegar, or lemon juice

For the breading

• 1/2 cup nutritional yeast
• 2 tbsp corn starch
• 1 tbsp dried Italian herbs
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp sweet paprika
• 1/2 tsp turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp kala namak, (or regular salt)
• 1/4 tsp cayenne pepper, optional

INSTRUCTIONS

1. Remove tofu from packaging, drain and press for 1 hour to release excess liquid and then pat it dry with a clean towel.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. In a large bowl, break the tofu into bite size pieces using your fingers; no need for the pieces to be all the same size.
4. Add the olive oil, maple syrup, tamari sauce and apple cider vinegar and stir delicately until all the pieces of tofu are well coated and all the liquid has been absorbed by the tofu.
5. In a separate bowl, combine the ingredients for the breading and mix until well combined. Add that to the tofu and stir delicately until all the pieces are well and evenly coated.
6. Spread the pieces evenly across the prepared baking sheet, making sure to leave ample room for air to circulate around the nuggets.
7. Bake for 20 to 25 minutes, or until the nuggets are deliciously golden brown and crispy on the exterior.
8. Remove from oven and allow to cool for about 5 minutes; this will make the nuggets firmer and crispier.
9. Serve without delay, stuffed in your favorite wrap, piled over your favorite salad, as part of a megalicious Buddha bowl, or as just as is, with your favorite dipping sauce!

NOTES:

The nuggets reheat super well in a skillet with a little bit of oil, over medium-high heat; in fact, they get even crunchier once reheated like this! So don’t hesitate to make a double batch and save some for later…  

NUTRITION INFORMATON: calories: 301kcal, carbohydrates: 26g, protein: 24g, fat: 12g, saturated fat: 2g, sodium: 1230mg, potassium: 611mg, fiber: 3g, sugar: 9g, vitamin a: 350iu, calcium: 81mg, iron: 4mg

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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