Crunchy Tofu Nuggets – I wanted to use up the panko crumbs that I had left over from the hummus stuffed jalapeno poppers I made last month and I had a package of firm tofu in the fridge, so I decided to make a crunchy breaded tofu nuggets.
My daughter and I loved these! You can dip the tofu in vegan honey mustard (1 tsp agave, 2 tablespoons of mustard, and 1 tablespoon of vegan mayo), bbq sauce, hot sauce, or even just ketchup. It is simple and easy.
My daughter got a kick out of helping me make these.
1 package of of firm tofu (frozen, thawed, and pressed)
1 cup of unsweetened non dairy milk
3 tablespoons of vegetable bouillon
3 tablespoons of mustard
1 cup of panko bread crumbs (for vegan and whole wheat, use Ians)
1 cup of whole wheat flour
salt and pepper (optional)
Preheat oven to 400 degrees.
Take your firm tofu (frozen, thawed, and pressed…this is for better texture), and slice it into 1 inch cubes.
Mix vegan “milk”, vegetable bouillon, and mustard together.
Dip cubed tofu into the “milk” mixture.
Roll it into whole wheat flour.
Dip into the milk mixture again.
Roll in panko crumbs.
Place onto greased cookie sheet.
Bake for 15 to 20 minutes
Enjoy with your hot sauce, vegan ranch dressing, ketchup, mustard, etc.