Ingredients
Dry
- 1.5 cup panko breadcrumbs (for extra crunch)
- 0.5 cup all-purpose flour
- 2 Tbsp cornstarch
- 2 Tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
Wet
- 0.75 cup unsweetened soy milk
- 2 Tbsp apple cider vinegar (divided between batter and ketchup)
- 1 Tbsp dijon mustard
- 0.5 cup tomato paste (for the ketchup)
- 2 Tbsp maple syrup (for the ketchup)
- 3 Tbsp water (for thinning ketchup)
- 1 Tbsp olive oil spray (for coating)
Other
- 14 oz extra-firm tofu (pressed and sliced into tender strips)
- 16 oz frozen tater tots
Method
- 1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- 2. Spread the frozen tater tots evenly across one baking sheet and bake for 25 minutes, flipping halfway through, until deeply golden and crispy.
- 3. Prepare a dredging station with three shallow bowls: bowl 1 with flour, cornstarch, half the salt, and half the spices; bowl 2 with soy milk, 1 tablespoon apple cider vinegar, and Dijon mustard whisked together; bowl 3 with panko, nutritional yeast, and remaining spices.
- 4. Coat each tofu strip in the seasoned flour, submerge in the wet milk mixture, and press firmly into the panko breadcrumbs until evenly coated.
- 5. Arrange coated tenders on the second baking sheet, lightly spray the tops with olive oil spray, and bake for 20-22 minutes, flipping at the 12-minute mark, until crunchy and golden.
- 6. Whisk together tomato paste, maple syrup, remaining apple cider vinegar, water, a pinch of garlic powder, and a pinch of salt in a small bowl until smooth to make the ketchup.
- 7. Serve hot tofu tenders alongside crispy tater tots with a generous ramekin of homemade ketchup for dipping.
Chef's notes
For maximum crunch, use an air fryer at 400°F (200°C) for 12-14 minutes for the tenders and 10-12 minutes for the tots.