Tofu Nuggets
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Who needs fast food when you can whip up these crispy, golden tofu nuggets right at home? Packed with flavor and crunch, they pair perfectly with a zesty curry ketchup and classic ranch—because life’s too precious for bland bites!
Ingredients:
Crispy, golden, and packed with flavor! Image source: Julia Gartland/Delish
Ingredients:
- 14 oz. extra-firm tofu
- ½ tsp. dried basil
- ½ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- ½ tsp. kosher salt (plus more for seasoning)
- ¼ tsp. cayenne pepper
- ⅓ cup potato starch or cornstarch
- ¾ cup panko breadcrumbs
- ¾ cup store-bought fried onions
- 1 cup plant-based milk
- Cooking spray
- ½ cup ketchup
- 2 tsp. curry powder
- 2 tsp. Worcestershire sauce
- ½ tsp. chili powder
- Store-bought or homemade ranch dressing (for serving)
- Press the Tofu:
Place tofu between layers of paper towels or a clean kitchen towel. Press with a heavy can or skillet for at least 1 hour, replacing towels as needed to absorb moisture. - Season and Coat:
Tear tofu into 1-inch chunks and place in a large bowl. Sprinkle with basil, black pepper, garlic powder, salt, and cayenne; toss gently. Add potato starch and toss again to coat evenly. - Prepare Breading:
In a food processor, pulse panko breadcrumbs and fried onions until finely crushed. Transfer to a shallow bowl. Pour plant-based milk into a separate shallow bowl. - Bread the Tofu:
Dip each tofu piece into the milk, then coat with the breadcrumb mixture. Arrange on a parchment-lined baking sheet. Lightly spray tofu with cooking spray, flip, and spray again. - Bake:
Bake at 375°F for 35-40 minutes, turning halfway, until golden brown and crispy. - Make the Dipping Sauce:
In a small bowl, mix ketchup, curry powder, Worcestershire sauce, and chili powder. - Serve and Enjoy:
Season nuggets with a pinch of salt and serve with ranch dressing and curry ketchup on the side.
