Lemon Pepper Tofu Nuggets

• 1 block (14 oz) firm tofu, drained and pressed
• 1/4 cup cornstarch
• 1/2 teaspoon garlic powder
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup plant-based milk
• Vegetable oil for frying
• Lemon wedges for serving

Steps

1. 1 Cut tofu into 1-inch cubes.
2. 2 In a medium bowl, whisk together cornstarch, garlic powder, lemon pepper, salt, and black pepper.
3. 3 In another bowl, pour the plant-based milk.
4. 4 Dip each tofu cube into the milk, then coat thoroughly with the cornstarch mixture.
5. 5 Heat oil in a large skillet over medium heat.
6. 6 Fry tofu nuggets in batches until golden brown, about 3-4 minutes per side.
7. 7 Drain on paper towels.
8. 8 Serve warm with lemon wedges on the side.

Equipment

• Large skillet
• Slotted spoon
• Paper towels

Variations

• Add a dash of cayenne pepper for a spicy kick.
• Experiment with different seasonings like Italian herbs or paprika.

Substitutions

• Substitute cornstarch with almond flour for a gluten-free option.
• Use coconut oil for frying for a dairy-free alternative.

Pairings

• Perfect alongside a Caesar salad or as part of a vegan charcuterie board.

Nutrition

Tips

• For extra crispiness, freeze the tofu cubes for 30 minutes before coating.
• Ensure oil is hot enough to prevent tofu from absorbing too much oil.

Storage

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

Freezing: Freeze uncooked nuggets on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Bake from frozen at 400°F for 20 minutes.

Serving Suggestions

• Serve with a side of ranch or vegan aioli.
• Pair with fresh veggie sticks for a balanced appetizer platter.

FAQ