Crispy Baked Tofu Nuggets

• 1 pound firm tofu, drained and pressed
• 1/2 cup cornstarch
• 1/2 cup almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 Cut tofu into 1-inch cubes.
3. 3 In a bowl, whisk together almond milk, nutritional yeast, garlic powder, smoked paprika, onion powder, salt, and black pepper.
4. 4 In another bowl, add cornstarch.
5. 5 Dip each tofu cube into the milk mixture, then coat with cornstarch, shaking off any excess.
6. 6 Place coated tofu on prepared baking sheet and lightly brush with olive oil.
7. 7 Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
8. 8 Serve hot and enjoy!

Nutrition

Tips

• For extra crispiness, let the tofu rest in the fridge for 15 minutes after coating.
• Ensure tofu is well-pressed to achieve the best texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain crispiness.

Serving Suggestions

• Serve with a tangy barbecue sauce or your favorite dipping sauce.
• Pair with a fresh green salad or roasted vegetables for a complete meal.

FAQ