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Crispy Onion Tofu Nuggets

What you need: 

1 (14 ounce) block extra firm tofu, frozen, thawed, and squeezed
1 teaspoon ground flax seed
1 cup nondairy milk
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1 1/2-2 cups panko breadcrumbs
1/4 cup flour
1/2 teaspoon paprika
1/2 teaspoon onion salt
1 teaspoon garlic powder
3 tablespoons nutritional yeast
2 teaspoons vegan chicken broth powder or spike seasoning
1/2 teaspoon turmeric
2 to 3 tablespoons onion large flakes/granules
freshly cracked pepper, to taste

What you do: 

1. Preheat oven to 375 degrees Fahrenheit. After you squeeze moisture out of the tofu, cut it into slices width wise, about 1/2" wide. Cut each slice into 3 pieces (nuggets). Set aside.
2. In a medium bowl, mix flax, soymilk, soy sauce, oil, and vinegar. In a larger bowl, mix all dry ingredients. Lightly spray a large baking sheet with oil.
3. Using 1 hand for dry, and 1 for wet, dip each nugget in the wet ingredients, then lightly coat with the dry mix. You can shake these around in a container or bag, but I like to do them individually.
4. Now, redip each in wet, and thoroughly coat with the remaining dry ingredients. Remember to add more panko or onion flakes to the mix, if needed. Use the "wet hand" to dip into the wet mix, place in dry, and use dry hand to press dry mix onto nugget. You can also sprinkle the mix on the nugget, and press it in.
5. Place all coated nuggets on the pan. They should be completely coated in the dry mixture. Bake for 10 minutes. Turn over nuggets after 10 minutes, and bake for another 10. The coating should be golden brown, with some darker pieces. If needed, bake another 4 to 5 minutes on each side.
I like to dip these in the sweet dijon mustard sauce from this recipe: http://vegweb.com/index.php?topic=27394.0.
Source of recipe: This recipe was inspired by the seitan nugget recipe on VeganDad (blog).

Preparation Time: 
about 20 minutes, Cooking time: about 30 minutes
Cooking Time: 
about 30 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I never have breadcrumbs so I subbed one of for one with porridge oats and they turned out great! Also, I added rosemary to the dry because I add rosemary to everything.

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I used 2 pakages of tofu for this and still had batter and coating to spare!  I would recommend cutting the pieces smaller, I ended up with 12 pieces/tofu block.  I think 24 would have been better.  I think next time I may marinate it a little first, just not sure in what...

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but it still came out pretty well. I also had a ton of both liquid and dry mix left over. Thanks for this recipe!

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Really delicious.
Really easy.
Very much a crowd pleaser.
Go crazy with the dipping sauces(s).

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this was pretty tasty but my tofu crumbled so much that i didn't have uniform pieces. Anyone have any tips on how to make the tofu cooperate? Thanks for the recipe! I'll keep trying 'til I get it right  ;)b

Was your tofu frozen, then thawed? If it has been frozen, it should stay really firm. You just have to squeeze as much water out as possible, and then you should be able to slice it easily. :)

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this was pretty tasty but my tofu crumbled so much that i didn't have uniform pieces. Anyone have any tips on how to make the tofu cooperate? Thanks for the recipe! I'll keep trying 'til I get it right  ;)b

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Wow these definitely satisfied a chicken nuggets craving I didn't realize I had!! I totally overlooked the part about freezing the tofu.. but it still came out pretty well. I also had a ton of both liquid and dry mix left over. Thanks for this recipe!

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Your picture made me want to check out this recipe, AC! These look delicious. I just bookmarked this page under the "things Alethea will eat" folder. :)

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this was delicious, thanks for sharing!  I dipped them in vegan barbecue sauce and my youngest daughter (she's 5) dipped them in ketchup.  Great meal for kids, ok and for adults. 

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