CRISPY BAKED TOFU NUGGETS
I’ve been working on this recipe for eons. At least, it feels like eons. After a relatively tofu-free first few months on Cozy Peach Kitchen, I finally shared a recipe for spicy peanut tofu and tofu pot pie.
I eat tofu almost weekly, thanks to its versatility and high nutritional value. And although I enjoyed the excitement that comes from trying new tofu recipes, I was ready for that one good recipe that I could rely on.
Crispy Breaded Tofu Nuggets
These bite sized tofu nuggets made with panko bread crumbs. They're perfect with dinner or as an appetizer!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Ingredients
1 block (14 ounces) extra firm tofu
1/2 cup vegetable broth
1 tablespoon soy sauce
1/2 cup all-purpose flour
2 flax eggs or eggs (1 flax egg= 1 tablespoon flax + 3 tablespoons water) let flax eggs sit 5 minutes before using
1 cup panko bread crumbs
1 and 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper optional - makes it spicy!!
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice the tofu into 10 squares: Cut the tofu into 5 slices along the long edge, then cut each column in half to make squares. Lightly press each slice of tofu with a paper towel to remove some of the water.
To make the marinade, stir together the vegetable broth and soy sauce in a shallow pan. Marinate the tofu in the vegetable broth mixture for at least 10 minutes.
Prepare 3 bowls: one with the flour, one with panko bread crumbs and spices, and one with the flax eggs. Coat the tofu in the flour, then the flax eggs, then the panko.
Bake at 400 degrees F on the parchment lined baking sheet for 15 minutes. Carefully flip the tofu bites over, then bake for another 15 minutes. They're ready when golden brown and crispy.