Toffu Nuggets
Ingredients
- For the Tofu:
- 1 block 14-16 oz / 400g extra-firm tofu
- For the Coating:
- 3 tbsp cornstarch or arrowroot powder
- 🧄 1 tsp garlic powder
- 🌰 1 tsp onion powder
- 🌶 ½ tsp smoked paprika or regular paprika
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional
- For the Wet Batter:
- 3 tbsp all-purpose flour or gluten-free 1:1 flour blend
- 🥛 3 tbsp unsweetened plant milk soy, almond, or oat work best
- 1 tbsp nutritional yeast
- 1 tsp soy sauce or tamari
- For Serving Optional:
- - Your favorite dipping sauces BBQ, vegan ranch, ketchup, sweet and sour
- Fresh chopped parsley
Instructions
- Press the Tofu: Drain the tofu. Wrap it in a clean kitchen towel or paper towels. Place something heavy on top and press for 15-20 minutes to remove excess water.
- Cut the Tofu: Cut the pressed tofu into 1-inch cubes or bite-sized nuggets.
- Prepare the Coating: In a bowl or zip-top bag, mix cornstarch, garlic powder, onion powder, smoked paprika, and black pepper.
- Prepare the Wet Batter: In a shallow bowl, whisk together flour, plant milk, nutritional yeast, and soy sauce until smooth.
Coat The Tofu
- Toss tofu in the cornstarch mixture until lightly coated.
- Dip each piece into the wet batter.
- Optional: Double-dip in cornstarch for extra crispiness.
- Preheat Air Fryer: 390°F (200°C) for 3 minutes.
- Air Fry: Place nuggets in a single layer in the air fryer basket. Cook 12-14 minutes, flipping halfway through until golden and crispy.
- Serve: Let cool 1-2 minutes and serve with dipping sauces.
Notes
🟢 No Press? Squeeze tofu gently to remove some water if short on time.
🟢 Oil-Free Option: Light spray of oil helps browning.
🟢 Gluten-Free: Use tamari and gluten-free flour.
🟢 Storage: Refrigerate in an airtight container up to 3 days. Reheat in air fryer at 375°F for 3-4 minutes.
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