Crispy vegan tofu nuggets

If you want to make the crispiest tofu ever, then you need to make these tofu nuggets! I’ve tried many tofu recipes and none of them got me tofu that's this crispy! But not only that, this tofu is full of flavor. Crispy, warm, flavorful, and way healthier than store bought! Everything you could ask for in one delicious vegan nugget. If you want to impress some non vegan friends/ family members than make these tofu nuggets over the holidays. (No one will even know there's a plain block of tofu hidden inside these nuggets!)

What you will need:

Tofu: For best results use extra firm.

Cornstarch: This helps makes the vegan nuggets super crispy. If you are gluten-free, use arrowroot powder. 

Soy sauce: To flavor the tofu. To substitute simply use tamari or coconut aminos. 

Flour

Panko breadcrumbs: Panko breadcrumbs are my favorite for the crispiest tofu ever! These breadcrumbs are larger than regular breadcrumbs making your tofu extra crispy. You can use regular breadcrumbs if you don’t have any.

Nutritional Yeast: I love using nutritional yeast in almost all my vegan dishes. It packs so much flavor without the use of animal ingredients.

Oil: For frying 

Seasonings: I’m using simple seasonings like garlic powder that you probably already have in your shelf. 

Plant based milk or water for the wet batter. 

Christmas cookie cutters

Instructions: 

Prepare 3 small plates. One for wet batter, one for the cornstarch, and one for the breadcrumbs. (Preferably a bigger plate for the cornstarch or else it might create a mess.)

Press the water out of the tofu. I like to do this by wrapping the tofu in some towels and putting something heavy on top like a few books and leave it like that for 15-20 minutes. To get as much water out as possible. 

Cut the tofu in 1/4-inch inch thickness.

Place tofu in a bowl with soy sauce to marinate for 10-15 minutes so the tofu soaks up all the soy sauce. 

In the meantime prepare the wet batter while you are waiting. To make the wet batter in a bowl combine plant-based milk, nutritional yeast, cornstarch, flour, smoked paprika, garlic powder, onion powder and salt. 

Coat the tofu evenly in cornstarch on both sides. Dip into the wet batter. Then immediately press into the breadcrumbs and fully coat the tofu.

Add 2 tbsp of oil to a pan. Make sure your oil is hot before adding the tofu. Your tofu should sizzle when putting on the pan. Fry the tofu on medium heat for about 3 minutes on each   side until golden brown and crispy.

Grab your favorite Christas cookie cutter and press it into the middle of the tofu. Make sure to do this only AFTER your tofu is fully cooked. 

 (Note you will need half the amount of the wet batter and breadcrumbs if you only want the tofu shapes and not the rest of the tofu.) If you only want the shapes than just coat the middle of the tofu in the batter, cornstarch and breadcrumbs. Make sure it's enough depending on the size of your cookie cutter. Remember to make the shapes only after your tofu is fully cooked.)

Happy Holidays! 

Ingredients:

2 16-oz package super firm tofu, 450 plus 450g

1 1/2 cup plant-based milk

4 TBSP soy sauce

4 Tbsp nutritional yeast

1 cup cornstarch or arrowroot powder 

6 Tbsp flour

3 tsp smoked paprika

1 1/2 tsp garlic powder

1 tsp onion powder

1 cup panko breadcrumbs

3/4 tsp cayenne pepper optional 

1 1/2 tsp salt 

Christmas cookie cutters