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Appetizer for 6

Crispy Tofu Nuggets

Tofu cubes soak in a savory mixture, then bake under seasoned panko until crisp and serve with a smoky dip.

$0.81per serving $
55 minstart to table
6servings

AmericanVegetarianDairy-freeBudgetAppetizersSide dishesSnacksBack to school

Ingredients

  • 22 7/8 oz firm tofu
  • 1/2 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp nutritional yeast flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 cup unsweetened soy milk
  • 1/2 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp apple cider vinegar
  • 1 1/2 cup panko bread crumbs
  • 3 tbsp nutritional yeast flakes
  • 2 tsp smoked paprika powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 4 spritz of cooking oil spray
  • 1/3 cup vegan mayonnaise
  • 1 1/2 tbsp chipotle adobo sauce
  • 1/2 tsp maple syrup

Steps

  1. Press the tofu between towels for 10 minutes, then cut it into bite-size nuggets.
  2. Heat the oven to 425 F and coat a large baking sheet with four sprays of cooking oil.
  3. Whisk the water, soy sauce, nutritional yeast, garlic powder, and onion powder in a shallow bowl, then coat the tofu.
  4. Stir the soy milk, flour, cornstarch, and vinegar in a second bowl.
  5. Mix the panko, nutritional yeast, paprika, garlic powder, and onion powder in a third bowl.
  6. Dip each tofu piece in the wet mixture, coat it with panko, and arrange it on the baking sheet.
  7. Bake for 25 minutes, turning halfway, then stir the mayonnaise, adobo sauce, and maple syrup together for dipping.

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