Tofu Nuggets Recipe

Chicken nuggets. A fast food staple in our country alongside French fries and the hamburger. Next time your craving a nugget you could consider these tofu nuggets as an alternative! I know, I know, it’s not the same, but to me they were pretty dang close and would satisfy the craving for some Tyson nugs. If you’re really looking for a fast food look-alike, you would probably do better with a recipe for deep frying these babies, but I did my best to find the healthiest alternative here and opted to bake them instead.

Ingredients:

1 block extra-firm tofu

1/2 cup unsweetened non-dairy milk (I used an almond-coconut blend)

1/2 cup breadcrumbs

1 1/2 tbsp nutritional yeast

1 tsp garlic powder

1/4 tsp chili powder (if you want them to be spicy, if not leave it out)

1/4 tsp salt

A pinch of black pepper

Method:

1. Preheat oven to 375F.

2. Press water out of tofu for about 20 minutes. I wrap my tofu in paper towels and then put something heavy on top like cooking pans.

3. Cut tofu into pieces. I cut mine into about 1 inch x 1/2 inch rectangles, but you can make them as big or as small as you want.

4. Pour non-dairy milk into a bowl. Set aside.

5. Mix together breadcrumbs, nutritional yeast, garlic powders, chili powder, salt, and pepper in a bowl.

6. Dip each piece of tofu in the milk and then coat with breadcrumb mixture and place on cooking tray.

7. Once all the piece of tofu are coated, place them in the oven for about 25 minutes. Flip the nuggets halfway through to make sure they cook evenly.

8. These are both tasty served hot out of the oven or after being refrigerated overnight. I thought that they actually had a more chicken nugget-like texture after being refrigerated.