Full of flavor and proteins, these tofu nuggets are made with simple ingredients. They are crispy, crunchy with a seasoned breaded exterior and a soft meaty-like interior.
4 servings
Ingredients
900g extra-firm tofu
(For the marinade):
1 tbsp miso
180ml hot water
1 tbsp Dijon mustard
1 tbsp liquid smoke
1 tsp garlic powder
1 tsp onion powder
1 tsp pink salt
For the breading:
2 tbsp cornflour
120ml unsweetened almond or coconut milk
60g breadcrumbs
1 tbsp chili powder
1 tsp paprika
1 tsp onion powder
¾ tsp pink salt
½ tsp garlic powder
How to prepare it:
Start by marinating the tofu. Break the tofu blocks in half, width-wise, and then cut them into cubes, 2.5- 3 cm.
Make the marinade: add the miso to a medium bowl with a splash of hot water and whisk to combine. Add the remaining hot water, Dijon, liquid smoke, garlic powder, onion powder, and sea salt. Add the tofu cubes and let marinate for at least 10 minutes. Stir gently with a spatula from time to time to ensure all pieces are well marinated.
To bread the tofu. Preheat the oven to 220°C. Line two baking trays with parchment paper.
Add cornflour to a medium shallow bowl, add a splash of almond or coconut milk and whisk to combine. Pour in the remaining milk, little by little while whisking, to make a thick milky mixture.
In a separate bowl, combine the breadcrumbs, chili powder, paprika, onion powder, sea salt, and garlic powder.
Dip the marinated tofu in the milky mixture and then roll in the breadcrumbs to coat. Place the breaded tofu on the prepared baking tray. Continue until you’ve rolled all the tofu in the breaded mixture
Bake the tofu nuggets for 15 minutes until lightly golden. Flip and bake the other side for 10 more minutes, until golden brown and crispy. Serve with ketchup, BBQ sauce, or plum sauce for dipping.
