Smoky Chipotle Tofu Nuggets

• 1 block (14 oz) firm tofu, drained and pressed
• 1/4 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• Optional garnish: fresh cilantro

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Cut tofu into 1-inch cubes.
3. 3 In a small bowl, mix flour, smoked paprika, cumin, garlic powder, chipotle chili powder, salt, and pepper.
4. 4 In another bowl, pour almond milk.
5. 5 In a third bowl, place panko breadcrumbs.
6. 6 Coat each tofu cube in flour mixture, dip in almond milk, then coat with breadcrumbs. Place on prepared baking sheet.
7. 7 Drizzle tofu cubes with olive oil.
8. 8 Bake for 20 minutes, flipping halfway through.
9. 9 Garnish with cilantro if desired and serve immediately.

Equipment

• baking sheet
• parchment paper
• mixing bowls

Variations

• For a kick, add diced jalapeños to the breadcrumb mixture.

Substitutions

• Use chickpea flour for a gluten-free option, and sub coconut milk for almond milk if desired.

Pairings

• Perfect as a game day snack, alongside a fresh green salad, or with sweet potato fries.

Nutrition

Tips

• For extra crispiness, refrigerate the breaded tofu for 30 minutes before baking.
• Serve with a cooling avocado dipping sauce to balance the heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These nuggets freeze well! Place cooled nuggets on a parchment-lined tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a cooling avocado crema or a tangy barbecue sauce for dipping.

FAQ