Description
Ready in 40 minutes or less, these baked tofu nuggets with creamy maple mustard sauce get their crunch from a coating of crushed tortilla chips. These vegan and gluten free nuggets are perfect for pairing with salads or adding to buddha bowls or tacos and can easily be added to your weekly meal prep routine.
Ingredients
- 1 16-ounce block super firm tofu
- 1/2 cup vegan mayo
- 5 tablespoons plain soy milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Sea salt, to taste
- 4 ounces tortilla chips, roughly 4-6 cups
- Chopped chives or parsley, optional for serving
- 1/2 cup vegan mayo
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- Sea salt, to taste
Instructions
Preheat the oven to 375. Line a large baking sheet with parchment paper.
Drain the tofu and pat it dry. Cut or tear it into roughly 1-inch cubes. Set the tofu pieces aside on a paper towel or clean kitchen tofu for now.
Add the vegan mayo, soy milk, garlic powder, onion powder, smoked paprika, and a big pinch of salt to a wide shallow bowl and whisk to combine. This is the batter.
Crush the tortilla chips into small crumbs. Add the crumbs to a separate wide, shallow bowl.
Set down the bowl of batter on your work space, followed by the bowl of chip crumbs to the right, and finally the lined baking sheet to the right to create your assembly line. Use one hand to dip a piece of tofu into the batter and gently shake off excess. Place the coated piece of tofu in the next bowl with the chip crumbs. Use your other hand to coat it in the chip crumbs. Place the coated piece of tofu on the lined baking sheet. Repeat with all of the tofu pieces, keeping them about 1-inch apart on the baking sheet.
Bake the tofu nuggets in the preheated oven for 22-25 minutes until golden and crisp. Allow the nuggets to cool for 5-10 minutes on the baking sheet before sprinkling with chopped herbs (optional) and eating.
While the nuggets bake, make the sauce. Add all of the ingredients to a small bowl and whisk until smooth. Taste and add more salt as needed. If you want it tangier, add more Dijon.
Serve the nuggets with the sauce or your favorite dipping sauce.
Store leftovers in an airtight container in the fridge and enjoy within 3-4 days. Reheat leftovers in the airfryer (330-350 degrees for about 5 minutes) or the oven (350 degrees for 7-8 minutes).
Notes
- I like using super firm tofu (sometimes called “high protein tofu” depending on the brand), because it doesn’t need to be pressed first. You can use extra firm tofu instead, but you will need to press it for 20-30 minutes before using it in the recipe for the best results.
- The nuggets will get some seasoning from the salt on the tortilla chips. If your tortilla chips are unsalted, add more salt to the batter, about 1/2 teaspoon total.
- If you aren’t vegan and eat eggs, feel free to use a regular mayo instead of a vegan one.
- Any plain non-dairy milk can be used in place of the soy milk. Just make sure it’s plain/unsweetened! You can also use regular milk if dairy is not a concern.
- Feel free to use any dipping sauce you like with these if you don’t want to make the creamy maple mustard sauce!
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: main