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To make these tofu nuggets gluten-free, use gluten-free flour blend and gluten-free panko bread crumbs.
Ingredients
- 14 ounce package extra firm tofu
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 cup panko bread crumbs
- 2 eggs
Instructions
- 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.
Notes
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!)
Recipe Tips:
Be sure to drain the tofu well on towels to absorb excess moisture.
Use extra-firm tofu for the best texture inside each nugget.
Make these gluten-free by using gluten-free panko breadcrumbs and gluten free cup for cup flour.
Serve with your kid’s favorite dip.
Serve warm to ensure they’re crunchy when eaten.
