My kids are not avid fans of nuggets, but their interest in the breaded world is broadening. They eat these and the store bought variety now but that wasn’t always the case. I know most kids love this kind of stuff, I figure yours might! I know I love these and its fun to create your own breadcrumbs (this part my kids enjoy)
I cannot access my old photos or I would show you what my kids think of these things. I have seen boats made out of them, I have seen the breading peeled off, I have also seen them eaten. My kids as I said eat these now but they still would rather just have the plain tofu or pan-fried
Choose your tofu well, you want a firm or extra firm tofu so that it holds up but you want it to also be fairly moist and airy so that it doesnt end up like biting into a dry rock when baked. I prefer to use Liberte tofu for this. I have also used Presidents Choice with success, but I tried a couple others that just did not cut it. I have to be honest, egg whites make the best binder here, but I have made this with vegan egg replacers with some success. Banana does not work unless you like banana flavoured nuggets!!!! Apple sauce is also a fail here. I have had success with Flax and with commercial egg replacer. if someone invents me a liquid egg replacer that keeps in the fridge and works for this as well as baking I will love them forever. The difference between the replacers and actual egg is that the egg creates a sort of web that allows the breading to stay not only together but adhere to your tofu stick. truly resembling frozen nuggets. When I make this vegan the breading ends up much flakier.
Serves: 3 Prep time: 20min Cook:20 min
1 pkg extra firm tofu
1/4 cup flour (I use oat flour for gluten-free)
1 egg equivalent 1 cup bread crumbs. (I use a seasoned blend usually, and sometimes we crush our own cereal crumbs. Plain Chex makes a nice sorta sweet gluten-free breading)
1 tsp garlic powder
cut tofu into sticks (or cut into sheets horizontally and use a small cookie cutter to cut shapes – pinterest style nuggets ;))
1. spread flour in thick layer on small plate
2. beat egg replacer in a bowl or shallow dish that is large enough to dunk the tofu into.
3. mix crumbs and spices in another bowl or shallow dish
4. Dip each piece of tofu in the flour coating it completely, then dunk in binder and finally into the bread crumbs. place directly on greased cookie sheet (if using egg there isnt a need to grease, but all the vegan ones stick if I do not grease the sheet.)
5. Put sheet in fridge for about 1hr (or up to 1 day) this helps set the coating. its not necessary but I find the coating sticks better and it great as a make ahead step.
6. bake at 350 for 15-20 minutes until crisp. (appearance and time sorta depends on the bread crumbs used, chilled ones also tend to take longer)
I like this with a creamy dip.
The kids like it with ketchup.