Description
Crispy and crunchy (perfectly spiced) tofu nuggets with just the right amount of butter, dipped in a honey mustard sauce. Did I mention they’re baked, not fried? Yeah, I’m obsessed!!
Ingredients
Scale
Batter
- 1 cup (220 g) creamy milk, such as cashew milk or almond milk
- 2 tbsp (15 g) all-purpose flour
Breadcrumbs
- 1 1/4 cups (160 g) plain breadcrumbs
- 3/4 cup (65 g) panko breadcrumbs*
- 3 tbsp (15 g) nutritional yeast
- 2–3 teaspoon kosher salt, adjust as needed
- 1 tsp black pepper
- 1 teaspoon onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp ground yellow mustard
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin powder
Other Ingredients
- 2 packs (10 oz / 568 g) high-protein tofu or extra-firm tofu
- Avocado oil/melted butter**
Honey Mustard Sauce
- 1/4 cup (80 g) mayo or greek yogurt
- 2 tbsp (45 g) dijon mustard
- 1 tbsp (20 g) honey
- 2 tsp (8g) pickle juice or lemon juice
- 1/4 tsp cayenne pepper
- Kosher salt to taste
Instructions
- Preheat the oven to 450°F and get out a large sheet pan. Alternatively you can use an air fryer (I use my toaster oven that has an air fryer setting).
- Prep the batter and breadcrumbs. In a medium bowl, pour in the plant milk and flour and whisk well until homogeneous. In a separate bowl, add in the breadcrumbs, nutritional yeast, salt, and spices. Whisk well and set aside.
- Prep the tofu. Using your hands, gently tear the tofu into small bite-sized nuggets (smaller nuggets will bake a lot crispier). Quick note, tearing the tofu creates more nooks for the breadcrumbs to nestle in, which makes the nuggets a lot crispier, as opposed to cutting the tofu.
- Batter and bread the tofu. Once your tofu is prepped, dip each piece into the batter, before transferring to the breadcrumbs. Roll and toss the tofu in the breadcrumbs, making sure it’s thoroughly coated before transferring it to the prepared baking sheet, spaced evenly apart. Quick tip, use your hand to gently squeeze each tofu piece in the breadcrumbs, it’ll help the breadcrumbs stick better.
- Bake and serve. Generously drizzle the tops of the tempeh nuggets with avocado oil/melted butter, and bake in the preheated oven for 22-25 minutes or until golden brown and crisp. Finish the nuggets with a sprinkle of flaky salt before serving with honey mustard sauce or ketchup.
- Make the sauce while the tofu bakes. Add all the honey mustard sauce ingredients to a bowl and whisk together well. Taste and adjust the honey and salt to preference.
Notes
*Feel free to use all regular breadcrumbs – use a total of 2 cups.
**Full transparency, I cook these tofu nuggets in avocado oil, and then toss the finished nuggets in some melted butter for added flavor. Yeah, it might seem like overkill, but the flavor is amazing!!