- Remove the tofu from the package and place onto a towel-lined plate. Top with a second towel and a second plate. Let sit for at least 30 minutes and up to 2 hours. (This will absorb extra moisture.)
- Preheat the oven to 425 degrees F and place a wire rack in a rimmed baking sheet. Coat the rack well with nonstick spray.
- Add the panko to a shallow dish or pie plate and stir in the garlic powder and salt.
- Break the eggs into another shallow dish and beat lightly.
- Add the flour to a third shallow dish and sprinkle with salt.
- Dredge the tofu cubes in the flour, then the egg, and then panko and place on the prepared rack. Spray lightly with nonstick spray.
- Bake for 16-18 minutes or until completely cooked through and lightly golden brown.
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat leftovers, warm for 8-10 minutes in a 350 degree F oven or until crispy. (They soften when they cool and are stored, so this is the best way to serve leftovers with the same crunch factor!)
Be sure to drain the tofu well on towels to absorb excess moisture.
Use extra-firm tofu for the best texture inside each nugget.
Serve with your kid’s favorite dip.
Serve warm to ensure they’re crunchy when eaten.