Tofu is typically sold in 14-16 ounce blocks. If yours is 16 ounces, you may need 1 1/4 cup panko. The garlic powder is optional, but adds nice flavor.
- 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.
- Serve warm with dip like ketchup, Ranch, guacamole, or anything the kids like if desired.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm for 8-10 minutes in an 350 degree F oven.
Be sure to drain the tofu well on towels to absorb excess moisture.
Use extra-firm tofu for the best texture inside each nugget.
Egg-free: Sub mayo for the egg.
Serve with your kid’s favorite dip.
Serve warm to ensure they’re crunchy when eaten.