These are a great healthier alternative to fried chicken nuggets. It has a nice crunch without all the oil.
Course Appetizer, dinner, Lunch, Snack
Cuisine American, Asian
Keyword baked tofu recipe, vegan chicken nuggets
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 4people
Calories 218kcal
Ingredients
1block of extra firm tofuabout 14 oz
1cuppankomay sub breadcrumbs or cornflakes
2teaspoonsalt
½teaspoonblack pepper
1teaspoonsmoked paprika
1teaspoongarlic powder
1teaspoononion powder
1cupmilkmay sub any nut milk, oat milk or alt.
½cupcorn starchmay sub arrow root starch
1tspvinegar
Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper or non-stick spray, as well as a greased baking rack (rack not necessary but helpful).
Begin by cutting the tofu into desired shape, then gently press the extra liquid out. I left tofu in slices to make the pressing easier, then finished cutting into cubes.
In a small bowl combine the vinegar and milk. Let sit for a few minutes to make buttermilk.
On a plate or larger bowl, mix together the panko, salt, pepper, paprika garlic powder and onion powder.
Take the cubes of tofu coating them first in cornstarch, then in the milk mixture and lastly in the seasoned panko.
Transfer to the prepared baking sheet and bake for 25-30 minutes depending on the thickness of your nuggets. Serve warm.