I've always been a nugget kind of gal, ever since I was young I've always had a bit of an obsession with nuggets and these tofu nuggets are certainly the way to my heart. Here is my recipe the perfect crispy baked vegan tofu nuggets.
The key to making these tofu nuggets is in the preparation. I would definitely recommend pressing your tofu for a minimum of 15 minutes, this helps to remove water from in the tofu and improves the texture when cooked. If you don't have a tofu press I would recommend placing the tofu between kitchen paper on a chopping board and stacking heavy books on top - this is how I did it for a few years before my tofu press, it does work well but takes a lot longer to get the same result!
These nuggets are the perfect high protein snack to whip up or have as part of a mix platter. I also love to have them as part of a main meal, combined with homemade fries and a load of vegetables. They are so versitile that they will go with pretty much any meal you want!
Baked Tofu Nuggets
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 10 nuggets
400g block firm tofu
120ml plant milk (I used soy)
1 tsp apple cider vinegar
2 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
50ml plain flour
Press the tofu for around 15 minutes to drain excess water.
Combine the milk with the apple cider vinegar in a small bowl and set aside for around 10 minutes (this makes vegan 'buttermilk').
In a seperate bowl, add the breadcrumbs, paprika, garlic powder, onion powder, and salt and pepper to taste.
Add the plain flour to the 'buttermilk' and mix to form a paste.
Slice the pressed tofu into 10 rectangles to make your 'nuggets'.
Dip each piece of tofu in the wet mixture, followed by the breadcrumb mix to coat well, repeat for all 10 nuggets.
Line the nuggets on a baking tray and bake in the oven at 200°C (or 180 °C fan assisted, like mine) for 40 minutes until crisp and golden.
Serve immediately either alone as a snack or starter, or as part of a meal!
Any left-overs can be stored in the refrigerator for 3-5 days.
To reheat any leftovers, I usually add to a frying pan and heat gently - make sure your nuggets are piping hot before serving.
Thanks for reading, I hope you enjoy my baked tofu nuggets! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!