On the lookout for a protein-packed, freezer-friendly major the entire household will get pleasure from? These cashew-crusted tofu nuggets are IT! They’re crispy, savory, child (and grownup) authorized, and oh so dip-able! We will’t wait so that you can attempt them.
Pair them with matchstick fries for a plant-based consolation meal, or freeze a batch and reheat just a few any time you (or your children) are craving a fast snack or protein-packed major. Allow us to present you the way it’s executed!
Easy methods to Make Tofu Nuggets
Impressed by our cashew-crusted cauliflower, the coating on these tofu nuggets consists of uncooked cashews, salt, pepper, garlic powder, smoked paprika, and dietary yeast. After a fast blitz within the meals processor, the combo turns into a savory, smoky coating that brings BIG taste to the tofu.
Subsequent, we mix dairy-free milk and lemon juice to create a vegan “buttermilk.” This combination helps the cashew coating follow the cubed tofu. As soon as the meeting line begins, it’s fast and simple: Cornstarch, “buttermilk,” cashew coating, repeat!
As soon as the tofu cubes are cashew-coated, we add them to a evenly greased baking sheet they usually’re prepared for the oven. A fast flip midway by way of the bake time ensures even baking and ultra-crispy outcomes!
Now all that is still is to make your favourite sauce, plate up your nuggets, and get to dipping! You too can freeze the nuggets right now and bake once more later for anytime nuggety goodness.
We hope you LOVE these tofu nuggets! They’re:
Crispy
Savory
Tremendous snack-able
Fast & straightforward
Freezer-friendly
& Good for all ages!
We love dipping them in tartar sauce, ketchup, ranch, BBQ sauce, or no-honey mustard sauce. They’re additionally scrumptious served alongside salads, fries, or crudité!
Extra Flavorful Tofu Recipes
In case you do that recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 8 (4-nugget servings)
TOFU
- 1 (14 oz.) package deal additional agency tofu, pressed and minimize into 1-inch (2 ½ cm) cubes
- Avocado oil spray* (or different impartial spray)
CASHEW COATING
- 3/4 cup uncooked cashews
- 1 ½ Tbsp cornstarch
- 2 Tbsp dietary yeast
- 3/4 tsp every sea salt and black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
VEGAN BUTTERMILK
- 1/2 cup unsweetened dairy-free milk (we used almond)
- 2 tsp lemon juice or apple cider vinegar
FOR SERVING (optionally available, however really helpful — select one)
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Preheat oven to 400 levels F (204 C) and put together a baking sheet by spraying it with avocado oil (for the crispiest nuggets) or lining with parchment paper.
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In case you haven’t already pressed your tofu, achieve this right now by utilizing a tofu press, or wrap in a clear, absorbent towel and set one thing heavy — like a forged iron skillet or books — on high to press out the moisture. Press for about 15-20 minutes.
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Whereas your tofu drains, put together the cashew coating. Within the bowl of a meals processor, mix the cashews, cornstarch, dietary yeast, salt and pepper, smoked paprika, and garlic powder. Pulse just a few occasions to interrupt down the cashews barely, then flip the processor on till you obtain a nice meal (see photograph), about 30-45 seconds. Switch the cashew coating to a shallow bowl or dish.
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Subsequent, make the vegan buttermilk in a separate shallow bowl or dish by combining the dairy-free milk and lemon juice. Combine and put aside to curdle. Then add 1/2 cup cornstarch (56 g) to a different shallow bowl and put aside (regulate the quantity of cornstarch if altering the default variety of servings).
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Lower your pressed tofu into 1-inch (2 ½ cm) cubes, and begin the meeting line! Utilizing clear fingers, begin by coating your tofu in cornstarch and gently tapping on the facet of the bowl to shake off any extra. Subsequent, dip within the vegan buttermilk and evenly coat, then place within the cashew coating and switch the tofu just a few occasions to evenly coat all sides. Place your breaded nugget on the ready baking sheet and repeat with the remaining tofu.
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Bake for half-hour, flipping midway by way of, till the tofu nuggets are barely golden, dry, and bouncy to the contact. Let cool barely earlier than serving together with your favourite sauce — we love them with tartar sauce, ketchup, “honey” mustard, ranch, or BBQ sauce. If serving to children, it’s greatest to slice the nuggets in half to assist the insides cool off.
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Leftovers maintain within the fridge for 2-3 days or within the freezer for as much as 1 month. For greatest texture, reheat in a 400 F (204 C) oven for 5-10 minutes or till warmed by way of.
*We advocate avocado oil spray vs. greasing the baking sheet with avocado oil as a result of it helps the nuggets crisp up with out turning into too greasy (which causes the coating to crumble).
*Diet info is a tough estimate calculated with no dipping sauce.
Serving: 1 four-nugget serving Energy: 169 Carbohydrates: 14.2 g Protein: 10 g Fats: 9.1 g Saturated Fats: 1.6 g Polyunsaturated Fats: 2.8 g Monounsaturated Fats: 3.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 236 mg Potassium: 223 mg Fiber: 1.4 g Sugar: 1.3 g Vitamin A: 101 IU Vitamin C: 0 mg Calcium: 221 mg Iron: 2.3 mg
