Crispy Parmesan Tofu Nuggets

• 14 oz firm tofu, drained and patted dry
• 1/2 cup grated Parmesan cheese
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup unsweetened almond milk
• 2 tablespoons olive oil

Steps

1. 1 Cut tofu into 1-inch cubes.
2. 2 In a bowl, whisk together almond milk and a pinch of salt.
3. 3 In another bowl, combine Parmesan, cornmeal, flour, garlic powder, paprika, salt, and black pepper.
4. 4 Dip each tofu cube into the almond milk, then coat thoroughly in the Parmesan mixture.
5. 5 Heat olive oil in a large skillet over medium heat.
6. 6 Add coated tofu cubes to the skillet in a single layer, being careful not to crowd.
7. 7 Cook for about 4-5 minutes per side, or until golden and crispy.
8. 8 Transfer cooked nuggets to a paper towel-lined plate to drain any excess oil.
9. 9 Serve warm with your favorite dipping sauce.

Equipment

• Large skillet
• Paper towels
• Bowls for coating

Variations

• Add a dash of cayenne pepper for a spicy kick.
• Use panko breadcrumbs instead of cornmeal for a different texture.

Substitutions

• Substitute almond milk with soy milk for a nut-free option.
• Use nutritional yeast instead of Parmesan for a vegan version.

Pairings

• Steamed broccoli
• Garlic aioli

Nutrition

Tips

• For extra crispiness, chill the coated tofu in the fridge for 30 minutes before frying.
• Double-dip tofu in the almond milk and Parmesan mixture for a thicker coating.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze uncooked nuggets on a parchment-lined tray, then transfer to a freezer bag. Thaw and cook from frozen for about 5 minutes longer per side.

Serving Suggestions

• Serve with marinara sauce for dipping.
• Pair with a fresh green salad for a light meal.

FAQ