Crispy Baked Tofu Nuggets
These vegan tofu nuggets have a real CRUNCH about them. This is thanks to the double-dipping of batter before baking in an oven.
I have used this double-dip technique with aubergines when making a Katsu curry, and can confirm that it works just as well! I can't wait to see what other veggies I can crisp up...
1 block extra firm tofu
2 cups panko breadcrumbs
Garlic powder (or other seasoning e.g. paprika, nutritional yeast...)
1tbsp sesame oil (or other oil)
1 cup cornstarch
1 cup non-dairy milk (I used soy both times and worked well!)
1tsp apple cider vinegar
Cut the tofu into slices or stripes depending on how big you'd like them to be.
Pat the tofu dry with some kitchen towel and preheat the oven to 200°c and line a baking sheet with either parchment paper or tin foil. I usually spray a little bit of oil as well to make sure the nuggets don't stick.
Arrange three bowls. In the first bowl put the cornstarch. In the second bowl make the wet mixture by pouring in the milk and add the cider vinegar and wait for it to start to curdle. In the third bowl, mix the breadcrumbs, salt, pepper, seasonings and oil.
Dip each tofu strip into the cornstarch and then the wet mix. Repeat this step another time before dipping the tofu into the breadcrumbs and then arrange onto the baking sheet so that no strip touches the other. If you want less batter, then only dip once.
Bake in the oven for ten minutes and then flip over for another ten minutes, or until the panko breadcrumbs have started to turn a lovely golden brown.
Then serve in a range of dishes! I have used these in my coconut-chilli noodles as well as aubergine katsu curry!