Maple Dijon Tofu Nuggets

• 14 oz firm tofu, drained and pressed
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1/2 cup panko breadcrumbs
• Oil for frying

Steps

1. 1 Cut tofu into 1-inch cubes.
2. 2 In a bowl, whisk together flour, garlic powder, and paprika.
3. 3 In another bowl, mix almond milk, maple syrup, and Dijon mustard.
4. 4 Coat tofu in flour mixture, then dip in the maple Dijon mixture, followed by panko breadcrumbs.
5. 5 Heat oil in a skillet over medium heat.
6. 6 Fry tofu nuggets until golden brown, about 3-4 minutes per side.
7. 7 Drain on paper towels and serve immediately.

Equipment

• Skillet
• Tongs
• Paper towels

Variations

• Add sriracha to the maple Dijon mixture for a spicy kick.
• Use coconut flour for a gluten-free breadcrumb alternative.

Substitutions

• Substitute almond milk with soy or oat milk.
• Use whole wheat flour for a nuttier flavor.

Pairings

• Great as a game-day snack.
• Perfect alongside a fresh green salad.

Nutrition

Tips

• For extra crispiness, refrigerate breaded tofu for 30 minutes before frying.
• Experiment with different mustards for unique flavor profiles.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven to maintain crispiness.

Freezing: Freeze uncooked nuggets on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Thaw and cook as directed.

Serving Suggestions

• Serve with a side of tangy coleslaw.
• Pair with your favorite dipping sauce like BBQ or honey mustard.

FAQ