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Appetizer for 4

Baked Tofu Nuggets

Pressed tofu gets a seasoned cornstarch coating and bakes until crisp for a savory plant-based snack.

$0.60per serving $
35 minstart to table
4servings

AmericanVegetarianVeganDairy-freeLow-carbBudgetAppetizersSnacksBack to school

Ingredients

  • 14 oz extra firm tofu pressed for at least 20 minutes
  • 1 tsp soy sauce
  • 1 tbsp hot sauce
  • 2 tsp oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground sage
  • 1 tsp smoked paprika
  • 1/4 tsp celery seeds or use 1/2 teaspoon celery salt and use only 1/4 salt earlier
  • 1/4 tsp ground cumin
  • 1 generous pinch each of cinnamon
  • 1/2 tsp poultry seasoning or mix of 1/8 teaspoons each of sage
  • 1 3/4 tbsp cornstarch
  • vegan barbeque or vegan ranch or hot sauce or dips of choice
  • garnish cilantro or green onion (optional)

Steps

  1. Press the tofu for 20 minutes, then heat the oven to 425 F.
  2. Cut the tofu into bite-size nugget pieces.
  3. Whisk the soy sauce, hot sauce, oil, nutritional yeast, salt, onion powder, garlic powder, pepper, sage, paprika, celery seeds, cumin, cinnamon, and poultry seasoning in a bowl.
  4. Toss the tofu with the seasoning mixture, then coat it with the cornstarch.
  5. Arrange the tofu on a lightly oiled baking sheet and bake for 10 minutes.
  6. Turn the nuggets and bake for 5 more minutes, until firm and lightly crisp.

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Vegetarian American appetizers 475Dairy-free American appetizers 317Vegan American appetizers 123Low-carb American appetizers 112