Crispy Baked Tofu Nuggets (Oil + Flour Free)

– vegan – gluten free – grain free – oil free – low fat – nut free –

This super simple crispy baked tofu is a vegan staple. Seriously, if you’re vegan (and even if you’re not), then I know you understand how important it is to a have a quick and easy crispy tofu recipe on hand because it goes with everything! I was tired of drenching my tofu in oil to get the crispiness I was looking for and I try to avoid white flour as much as possible, so I was on a mission to create a delicious oil free and flour free crispy tofu that I could make over and over and over again. So here it is! Just 8 simple ingredients that you may already have at home.

As a vegan, I try to pay special attention to my daily calcium intake. My most common sources of calcium include almond milk, spinach, kale, almonds, sesame seeds and TOFU! Just 1/2 a block of extra-firm tofu has 744 grams of calcium (74% DV). I can eat that noooo problem :). Most of the nutrients in these these tofu nuggets come directly from the tofu, but nutritional yeast is also playing a big part. This seasoning is loaded with B vitamins. Just 1 1/2 tbsp gives you all your daily recommended vitamin B1, B2, B3, B5 and B6. All in all, this tofu recipe is a delicious and healthy source of protein, vitamins and minerals.

There are so many ways to use these crispy baked tofu nuggets. Though they are delicious on their own, they go great in a variety of dishes:

• Dipped in your favorite sauces: BBQ, buffalo, chipotle, ketchup, vegan aioli or vegan ranch. 
• vegan KFC famous bowl
• Crispy tofu tacos
• Vegan chicken ‘n’ waffles
• On top of salads

Helpful tips:

• Freeze tofu. For a “meatier” texture, I recommend freezing your tofu the night before. This isn’t required but I prefer it. To freeze your tofu, begin by draining it from the water it was packaged in. Use a dish towel or a paper towel to squeeze out any excess water that you can. Slice the tofu in the way you intend to use it. Place in an air-tight container or plastic bag and store in the freezer. The tofu will take a long time to thaw, so I recommend removing it from the freezer the day before you plan on using it. Squeeze/pat out any extra liquid and it’s ready for use!
• Draining tofu. The more water you can drain from the tofu once removing from the package, the firmer and crispier the tofu will be. There are a few ways to effectively remove the water. (1) Place something heavy on the block of tofu like a cutting board or textbook. (2) Use a dishtowel to gently squeeze the tofu on all sides. (3) And my most used method, squeeze the tofu into your hands over the sink. It’s not the most effective method, but it’s perfect when you’re feeling lazy :).
• Invest in a silicone mat. For the best oil-free cooking, I highly recommend investing in a silicone baking mat to go on top of your baking sheet. The silicone mat prevents any sticking, achieves a crispy bottom without flipping, and eliminates the sogginess caused by parchment paper. I highly recommend buying one for the easiest oil-free cooking.

Cooking essentials:

• A large bowl
• A baking sheet
• A silicone mat. I highly recommend a silicone mat, but if you don’t have one, you can use parchment paper greased with a little cooking oil.
• A spatula or large spoon

Substitutions:

• Coconut aminos: can be substituted with equal parts soy sauce, lite soy sauce or tamari.
• Extra-firm tofu: this tofu works the best for these nuggets because of it’s firm texture. I would not recommend using any other tofu.

Crispy Tofu Nuggets (Oil + Flour Free)

Recipe by Slow Down Company Course: Main DishDifficulty: Moderate

Servings

2

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Ingredients

• 14-16 oz. extra-firm tofu

• 2 tbsp coconut aminos

• 1/4 cup water

• 1/3 cup nutritional yeast

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp paprika

• 1/2 tsp black pepper

Directions

• Preheat oven to 425 F. Line a baking sheet with a silicone mat or greased parchment paper and set aside.
• Drain tofu. Remove the tofu from it’s packaging and squeeze out as much of the water from the tofu as you can. See my “helpful tips” above for more guidance.
• Make the batter. In a large bowl, add all the remaining ingredients: coconut aminos, water, nutritional yeast, garlic powder, onion powder, paprika and black pepper. Mix. The batter should be fairly thick. If it looks runny, add more nutritional yeast. If it looks clumpy, add a tiny bit more water.
• Break the tofu into nuggets. Now that the water has been drained from the tofu, we can make the nuggets. Use your fingers to break the tofu into pieces about 1-2 inches thick. The key is to have jagged edges that the sauce can really cling on to. Transfer the nuggets straight into the bowl with the batter.
• Mix it all together. Use a spatula to mix the tofu with the batter. It’s important to be very gentle here to avoid breaking the tofu nuggets. The nuggets should look completely coated in batter.
• Bake! Gently transfer the nuggets to the baking sheet in a single layer, spaced enough apart that the nuggets aren’t touching. Bake for 35-40 minutes. The nuggets are done when the outside is browned and crispy and they feel firm to the touch. Allow to cool for 5 minutes on the baking sheet before serving.

Notes

• This recipe makes 2-4 servings depending on serving size. Nutrition label is based on 2 servings total.

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