These plant-based tofu nuggets are packed with protein and amazing crunch. The secret sauce is tearing pressed tofu to get craggily edges that help to make the crispiest nooks and crannies for your favorite dipping sauce to cling to. Try using your air fryer for an equally delicious nugget!
Tear the pressed tofu into 1-inch cubes (the smaller the better crunch!). Place in a large bowl.
Pour the pickle juice, water, garlic powder and onion powder overtop the tofu. Cover and let sit for 20 minutes up to overnight.
Preheat oven to 425 degrees F. Line a tray with parchment paper while the tofu is marinating.
Drain the tofu. In a shallow dish, combine cashew milk and lemon juice.
In a second dish, combine flour and sea salt. In a third dish, combine bread crumbs, nutritional yeast, garlic powder, paprika, black pepper and salt.
Dip the tofu into the milk, shaking off excess, then coat in flour, dip into the milk again, then cover with breadcrumb mixture. Transfer to the prepared tray. Repeat with all pieces of tofu. Once all the tofu is coated brush the tops with olive oil before baking.
Bake for 25-30 minutes, flipping halfway through. Serve with your fav dip.
Swap all-purpose flour with gluten-free flour
You can use any plant based milk in place of the cashew milk.
For the strongest flavor from the brine, soak the tofu + brine overnight. If you are pressed for time though, 20 minutes will be fine.
Swap the panko breadcrumbs with gluten free breadcrumbs of your choice.
Make sure to leave space between the tofu nuggets on the baking sheet so that they can crisp properly on all sides.