Ingredients
Dry
- 1.5 cup Panko breadcrumbs
- 0.25 cup Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
Other
- 14 oz Extra firm tofu (pressed and torn into bite-sized pieces)
- 1 qty Olive oil spray (for baking)
Wet
- 0.5 cup Soy milk (unsweetened)
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Dijon mustard
Method
- 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. In a shallow bowl, whisk together the soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle into vegan buttermilk, then whisk in the Dijon mustard.
- 3. In a separate shallow bowl, mix the panko breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 4. Take each torn tofu piece, dip it into the wet mixture, ensuring it's fully coated, then toss it in the dry mixture until well breaded. Press the crumbs gently so they stick.
- 5. Place the coated tofu nuggets onto the prepared baking sheet in a single layer. Spray generously with olive oil spray to help them crisp up.
- 6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Chef's notes
For the best 'meaty' texture, freeze your tofu overnight, thaw it, and press it before tearing. You can also air fry these at 380°F for 12-15 minutes.