The time has come for you to join the "Nug Life" nugget obsession, sans chicken. We've come up with the tastiest, crunchiest tofu nuggets you'll ever have the pleasure of eating. You're welcome.
1 block of tofu (pressed and drained)
1 tbsp soy sauce
½ cup water
1 tsp smoked paprika
1 tbsp nutritional yeast
1 cup vegan milk
1½ tsp apple cider vinegar
1 cup plain flour
1¼ cup breadcrumbs
4 tsp smoked paprika
4 tsp nutritional yeast
1 tsp Italian seasoning
1 tsp sea salt
Take pressed tofu and slice it in half lengthwise. Tear the tofu into 1 inch cubes.
In a bowl, add marinade ingredients and mix well. Add in tofu and stir to combine so the tofu is coated. Marinade for at least 15 mins (the longer the better), or overnight.
Preheat oven 200 degrees C. Line a baking tray with a baking sheet.
To make the batter, mix vegan milk and apple cider vinegar together and let sit for 3 mins. Add the flour to a separate bowl.
In another bowl, add the crumb mixture ingredients together.
Take a tofu piece from the marinade. Dip it into the flour, shaking off any excess, then dip into the batter, shaking off any excess. Then repeat the process one more time. And then dip it into the crumb mixture, roll around and place on the baking sheet. Repeat for remaining tofu pieces.
Bake for 20 - 25 mins. Flip the nuggets halfway (10 mins) to ensure it cooks evenly.
Serve hot with desire sauce.