Crispy Baked Tofu Nuggets

If you want your kids to eat and enjoy tofu , these crispy baked tofu Nuggets are a great option to try. They’re super crunchy, perfect for dipping, and they’re loaded with plant-protein, iron, and calcium.

Ingredients

Buy

• 14 ounce extra firm tofu
• 1/4 cup all-purpose flour
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon salt
• 1 cup panko breadcrumbs
• 2 eggs

Instructions

• Remove the tofu from the package and place onto a towel-lined plate. Top with a second towel and a second plate. Let sit for at least 30 minutes and up to 2 hours. (This will absorb extra moisture.)
• Preheat the oven to 425 degrees F and place a wire rack in a rimmed baking sheet. Coat the rack well with nonstick spray.
• Add the panko to a shallow dish or pie plate and stir in the garlic powder and salt .
• Break the eggs into another shallow dish and beat lightly.
• Add the flour to a third shallow dish and sprinkle with salt .
• Dredge the tofu cubes in the flour , then the eggs, and then panko and place on the prepared rack. Spray lightly with nonstick spray.
• Bake for 16-18 minutes or until completely cooked through and lightly golden brown.
• Serve warm with dip like ketchup, Ranch, guacamole, or anything the kids like if desired.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm for 8-10 minutes in an 350 degree F oven.
• Be sure to drain the tofu well on towels to absorb excess moisture.
• Use extra-firm tofu for the best texture inside each nugget.
• Gluten-free: Use gluten-free panko breadcrumbs and gluten free cup-for-cup flour .
• Egg-free: Sub mayo for the eggs.
• Serve with your kid’s favorite dip.
• Serve warm to ensure they’re crunchy when eaten.