These Crispy Baked Tofu Nuggets have an addictive texture and flavor that the whole family will love! They’re simple to make, packed with protein, and tasty to boot. Vegan and easily gluten-free!
Do chickens even have fingers?! Perhaps they do.
Okay so even if chickens do have phalanges, chicken strips/tenders/fingers are really just breast meat, no? It’s all a big farse!
I guess they look kind of like weird knobby fingers when you fry ’em up, hence the name. I apologize that these crispy baked tofu nuggets look absolutely nothing like fingers. But maybe that’s a good thing.
I think it’s a great thing.
Tofu hasn’t been a major part of my life lately. It’s not that I don’t like tofu, it’s just that my pantry is always so stocked with beans and legumes that I almost forget about it. I’m on a mission to use up all the random pantry goodies that I’ve bought and failed to use in recipes, like brown rice noodles, capers, red lentils, and artichokes. There are plenty of randoms in the refrigerator too, namely this tofu.
All I wanted for dinner last week was comfort food and let me tell you, these crispy baked tofu nuggets fit the bill. They made me remember how much I actually adore tofu–when it’s cooked correctly! This recipe isn’t the icky squishy mushy tofu you may be used to. No no.
It’s chewy and bread crumby in the best way possible. If there were ever a time you were gonna crave tofu, this is it. These actually reminded me of eating chicken nuggets as a child, which was kind of a delightful memory in a strange, nostalgic way.
When you’re sick of beans in every way, shape, or form like I am, crispy tofu fingers are the BEST change of pace.
Hello, chickeny childhood. Crispy baked tofu nuggets for the win!Print
This Crispy Baked Tofu Nuggets have an addictive texture and flavor that the whole family will love! They’re simple to make, packed with protein, and tasty to boot. Vegan and easily gluten-free!
- 1 lb extra firm tofu, drained and pressed
- 1/2 cup unsweetened almond milk
- 1/4 cup almond meal
- 1/4 cup whole grain breadcrumbs (sub gluten-free if neccesary)
- 1/4 cup cornmeal
- 2 tbsp ]nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 3/4 tsp salt
- Remove tofu from packaging and press using a tofu press or on a plate with a few heavy objects and a dish towel. Press for at least thirty minutes.
- Preheat oven to 425F.
- Place almond milk in a shallow dish (I used a round glass tupperware).
- In another shallow dish, stir together almond meal, breadcrumbs, cornmeal, nutritional yeast, garlic powder, chili powder, smoked paprika, and salt.
- Cut tofu into 10-12 slices. Use one hand to dip the tofu slice in almond milk, and then the other hand to dredge it in the bread crumb mixture. Cover it fully and tap off excess. Repeat with each slice of tofu and place them in an even layer on a baking sheet line with parchment paper (or sprayed with olive oil).
- Bake for 20 minutes and then flip and cook for another 15 minutes.
- Serve with ketchup, mustard, or preferred dipping sauce.