After being an avid tofu consumer for the past few years, there’s one thing I’ve learned about this plant-based protein – it’s all about how it’s made.
Seriously! Nothing is worse than tofu that is super soft in texture and just downright bland. Personally, I like a firmer tofu that has a little bit of bite to it. Are you with me? Cool. Then I think you should read on.
Tips for pressing tofu
Again, tofu is all about how it’s made. Let’s talk about how I prepare my tofu for this recipe:
- Start out with extra firm tofu – this is essential for this recipe!
- Wrap generously with paper towels. This will help absorb the liquid
- Place on a plate and stack another plate on top. This is my makeshift tofu press
- Stack something heavy on top of the top plate to add some pressure. Cans of food, cookbooks, etc. Anything with weight will do!
- Let sit for 10-15 minutes
Note: This tofu press process is how I typically start all my recipes out. Another great way to press tofu is to use a Crockpot! Simply press to tofu in between the appliance and ceramic insert!
Once tofu is pressed, pour tamari (can substitute with soy sauce) to bowl and mix well. Let rest for at least 10 minutes. Here’s a good time to mix the breading. Or a quick dance session, your call 🙂
All that’s left is mixing tofu nuggets with bread crumbs, adding to a nonstick baking sheet, and tossing into the oven!
Variations of baked tofu nuggets:
- Use panko breadcrumbs for a crispier texture
- Use gluten-free breadcrumbs
- Mix up the seasonings. Instead of Italian seasoning, try a delicious cajun blend!
- Sautee tofu nuggets in a pan with some olive oil, then bake! This makes the tofu nuggets crispy! I prefer the strictly baking method as it’s oil-free!
Uses for baked tofu nuggets:
- Add to salads for a plant-based protein kick
- Mix into a Buddha bowl or grain bowl. I like making a meal with quinoa and steamed veggies
- On their own! Dip in ketchup for a kid-friendly dinner
- Pop em’ in your mouth! Yes, this recipe is so poppable!
If you tried these baked tofu nuggets, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Baked Tofu Nuggets
These breaded tofu nuggets are so easy to make and baked to perfection! Great for grain bowls, salads, on their own for a healthy meal. You're just FOUR ingredients away from making this delicious vegan recipe!
- 1 block extra firm tofu
- 1/3 cup tamari (can substitute with soy sauce)
- 1/2 cup whole wheat breadcumbs (can substitute with regular wheat or panko breadcrumbs)
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon salt
Preheat oven to 425 degrees Fahrenheit
Remove tofu from packaging and wrap with paper towels
Place tofu block on a plate and put another plate on top. Add heavy objects to the top of the plate and let the tofu sit for 10-15 minutes
Unwrap tofu and cut into cubes. One block of tofu should yield around 40 cubes
Place in medium-sized mixing bowl and pour tamari on top. Use a rubber spatula to stir. Let sit for 10 minutes.
In another mixing bowl, mix breadcrumbs and seasonings. Add marinaded tofu and shake the bowl to coat evenly
Place the tofu on a nonstick baking sheet and bake for 20 minutes
Remove from oven and let cool. Leftovers keep for 5-7 days.
If you use soy sauce instead of tamari, omit the additional salt. Soy sauce contains a lot more sodium than tamari!
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