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Crunchy Tofu Nuggets

What you need: 

1 pound extra firm tofu plain or marinated overnight (NOT silken)
1/2 cup brown rice flour
1/4 cup fine bread crumbs or panko style
1 teaspoon each onion, garlic, pepper, and cayenne powder (or cayenne to taste)
3 tablespoons nutritional yeast
barbeque sauce or other for dipping

What you do: 

Press tofu to remove water. Slice through horizontally and then lengthwise to make 1/2 inch strips.
Mix dry ingredients together in a shallow bowl. Roll tofu pieces in seasoned crumbs to coat and either place on a baking sheet and cook at 375 for about 10 minutes, flip and cook until golden (about 15 min more) or fry in a half inch of oil until golden brown.
Drain on a paper towel and serve immediately
The tofu doesn’t need to be pre frozen Unless you prefer the consistency.
If seasoning does not stick well, dip pieces in a mixture of water and potato starch (egg replacer).

Preparation Time: 
20 min
Cooking Time: 


These are yummy! I dipped them in egg replacer before coating them in the mixture and baking them They came out crispy, flavourful and had a nice firm texture.I forgot to add the nutritional yeast but they were still super good. Thanks for the recipe.


My nuggets came out a lot softer than I'd hoped, but I used the Whole Foods brand extra-firm tofu, which I think tends to be softer than other brands.  Next time I'll pick another brand and/or try freezing it first.  I might add a few more spices into the crumb mix as well.  I baked mine instead of frying... very tasty!  I used ketchup for a dip =)

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