“Ooooh, I love these!”, said my son when he joined the dinner table last night. This recipe is a crowd-pleaser, everyone in the family loves them so, at least one night a week…dinner is easy and everyone is happy. Served up with roasted potatoes or french fries and your favorite veggie, dinner is yum and, done! Enjoy.
Crispy Tofu Nuggets
Servingsservings
Cooking time
30
minutesTotal time
1
hourA crowd pleaser every time!
Ingredients
1 block organic extra-firm tofu, rinsed and pressed
3 Tablespoons Bragg’s liquid aminos
3 Tablespoons extra-virgin olive oil
1/2 cup Panko bread crumbs*
1/2 cup nutritional yeast
1/2 teaspoon oregano
1/4 teaspoon garlic salt
abundant love
Directions
- Rinse and press tofu for 30 minutes, if time allows.**
- Preheat oven to 425 F.
- Combine Bragg’s and olive oil in a shallow bowl.
- In a separate bowl, combine the remaining dry ingredients.
- Cut tofu into cubes, then dip and soak with the liquid blend.
- Next, place the tofu in the bowl of the dry ingredients and toss to cover the tofu completely.
- Place tofu pieces on a prepared baking sheet (parchment paper or a Silpat mat are helpful to prevent sticking). The pieces should have space between them and do not touch each other.
- Bake at 425 for 30 minutes, flipping over halfway through the cooking time.
- Serve fresh out of the oven…dipped in ketchup or atop your favorite salad or pasta dish!
Notes
- * Panko bread crumbs have a dryer and flakier consistency than regular breadcrumbs and absorb less oil. As a result, your tofu will be lighter and crunchier tasting, yum!
- ** If you don’t have enough time to press for this long, no worries, just press as much as possible. They may be just a bit less crispy, but still delightful.
Recent Comments