Garlic Herb Tofu Nuggets

• 14 oz firm tofu, pressed and cubed
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix flour, garlic powder, thyme, parsley, paprika, salt, and pepper.
3. 3 Dip tofu cubes into almond milk, then coat in seasoned flour.
4. 4 In another bowl, place panko breadcrumbs.
5. 5 Coat each tofu cube in breadcrumbs, pressing gently.
6. 6 Heat olive oil in an oven-safe skillet over medium heat.
7. 7 Add tofu nuggets, cook 2-3 minutes per side until golden.
8. 8 Transfer skillet to oven and bake for 15 minutes.
9. 9 Serve warm with your favorite dipping sauce.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Add grated Parmesan to the breadcrumbs for extra flavor.
• Substitute almond milk with soy or oat milk for a different texture.

Substitutions

• Substitute panko breadcrumbs with crushed cornflakes for a gluten-free option.

Pairings

• Perfect with a side of sweet potato fries.
• Great alongside a fresh green salad.

Nutrition

Tips

• Ensure tofu is well-pressed for best texture.
• Experiment with different herbs for unique flavors!

Storage

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

Freezing: Freeze uncooked nuggets on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a tangy aioli or spicy sriracha mayo.
• Pair with fresh veggie sticks for a complete appetizer platter.

FAQ