Tofu Nuggets

These tofu nuggets are crispy on the outside, tender on the inside, and full of savory flavor. They're seasoned with a mix of spices and coated in a crunchy panko breading. Whether enjoyed as a snack or a main dish, nuggets deliver a satisfying crunch and a burst of flavor in every bite.

by Ashlie Jacobs

Servings

4-5

Prep Time

1 hr

Cook Time

30 min

Total Time

1hr 30min

  • 2 Blocks of Extra Firm Tofu (drained and pressed)

  • Canola or Vegetable oil for frying

Marinade

  • 1 T Paprika

  • 1 T Onion Powder

  • 1 T Garlic Powder

  • 5 T Low Sodium Soy Sauce

  • 2 cups Water

  • 1 cup Pickle Juice(Kosher Dill)

Ingredients:

Batter (Bowl 1)

  • 2 cups of Unsweetened Soy Milk

  • 2 T Apple Cider Vinegar

  • 3/4 cup of All Purpose Flour

Breading (Bowl 2)

  • 2 cups Panko

  • 2 T Paprika

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • Black Pepper

  • 1/4 cup All Purpose Flour

  • 1/4 cup Nutritional Yeast

  1. Marinade Tofu: Drain and Press Tofu well. Slice tofu blocks into bite-size pieces, then place them in a large sealable container. Add in the seasonings, water, and pickle juice. Shake well and allow to marinade in the fridge for at least an hour or overnight.

  2. Prepare Batter and Breading: In one bowl, mix the milk, vinegar, and flour then allow to sit to curdle. Then prepare another bowl for the dry breading by mixing panko, seasonings, and flour.

  3. Coat Tofu: In an assembly line, take the tofu from the marinade container and dip it in the batter, followed by the breading. Keep as much excess batter out of the breading bowl to reduce clumping.

  4. Fry Tofu: In a large pan, place enough oil to cover the bottom half of the tofu (about 1/2 of an inch high). When the oil is fully heated place a few pieces of the coated tofu in the pan and cook for about a minute, then flip and cook for an additional minute. Tofu should be fully golden and may need less or more time depending on the stovetop. Don’t overcrowd the pan. Place cooked tofu on a plate lined with paper towels to drain excess oil.

  5. Serve: These Tofu Nuggets are best paired with Polynesian sauce!

Instructions:

    • Vac pack/Super Firm Tofu will not absorb flavor as well. For a Firmer and more chicken like texture, I recommend Freezing and thawing the Extra Firm Tofu before making this recipe.

    • Any Kosher Dill flavored pickle juice should work in this recipe, though my favorite to use is Clausen and Grillo.

    • The Tofu cooks very fast, so adjust time as needed.

  • Calories: ~220-300 kcal (depending on the amount of oil absorbed)

    Protein: ~12-15g

    Fat: ~10g

    Saturated Fat: ~1g

    Carbohydrates: ~25g

    Fiber: ~3g

    Sugars: ~1g

    Sodium: ~600mg

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)