Crunchy Tofu Nuggets

5 from 11 votes

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Prep Time 25

Cook Time 15

Course Dinner, Lunch, Side Dish, Snack

Cuisine American

Servings servings

Ingredients

1 lb block tofu pressed and drained of liquid
Oil for pan-frying

Wet Batter

¾ cup non-dairy milk
1 cup flour
2 teaspoon garlic powder
2 teaspoon onion powder

Dry Mixture

2 cup panko breadcrumbs
1 cup plain potato chips optional - pulse until they form crumbs
1 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon cayenne pepper optional

Instructions

Use a tofu press or wrap tofu in clean towels and place a heavy pan on top until the liquid is completely drained.
Cut the tofu into nugget sized chunks/pieces.
Add the flour, non-dairy milk, and seasonings to a mixing bowl and whisk until well combined. If the wet batter is too thick, add a little more liquid. You want to be able to dip the tofu without it getting stuck in the batter.
Add the panko breadcrumbs and chips (if using them) to a food processor and pulse until fine, two or three times.
Pour the dry mixture into a separate bowl.
Line your wet batter and dry mixture bowls side by side.
Take a few tofu nuggets and dip it into the dry mixture, shaking off any excess, then into the wet batter. Shake off the excess wet batter, and then dip it back into the dry mixture. Set the ready pieces to the side.
Heat oil over medium to high heat. When oil is hot, add a few tofu nuggets. Cook for 1 minute on each side or until golden brown. Remove and add to a plate lined with paper towel to absorb the excess oil.
Continue to cook the rest of the tofu nuggets, but don't overcrowd the pan.
Serve warm and with your favorite dipping sauce.

Notes

To BAKE: Preheat the oven to 400 degrees F. Line your baking sheet with parchment paper. Add battered tofu nuggets on the baking sheet making sure to give enough space in between them. Bake 20-25 minutes until golden brown, flipping once at the halfway mark. Enjoy!