This tasty tofu recipe is the star of my vegan family meal! These delicious kid-friendly Oven Fried Tofu Nuggets (recipe below), make a fun entrée served with Easy Green Beans with Vegan Butter Sauce and Corn on the Cob with Basil-Chive Butter on the side. For dessert, gluten-free Orange Creamy, Dreamy Pie with Chocolate Chip Cookie Crumb Crust is a velvety vegan pie with a crisp, chocolaty crust, drizzled with Vegan Vanilla-Date Caramel. Give it a try – your family will love it!

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ABOUT THE RECIPE:

Oven Fried Tofu Nuggets are reminiscent of frozen chicken sticks. This enticing finger food recipe makes a delightful vegan entrée to please kiddos and grown ups!

Makes 3 to 4 servings

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INGREDIENTS:

1 block (15 to 16 ounces) super-firm tofu (refrigerated package), drained
¼ cup unsweetened dairy-free milk
2 cups gluten-free cornflakes
2 teaspoons Italian seasoning blend
½ teaspoon smoked paprika
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil

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INSTRUCTIONS:

Preheat the oven to 375° F. Line a large, rimmed baking sheet with unbleached parchment paper.

Cut the tofu into about 24 “nuggets” or “sticks,” each about 1/2-inch thick.

Pour the dairy-free milk into a small, shallow bowl.

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Put the cornflakes, Italian seasoning, paprika, and salt into a re-sealable plastic bag and crush into coarse crumbs, using your hands or a rolling pin. Transfer the crumbs to a medium-sized bowl. Add the oil and stir with a large spoon to coat the crumbs evenly with the oil.

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Dip each tofu nugget into the dairy-free milk to generously coat and then dip it into the cornflake crumbs. Press the cornflake crumbs firmly onto the tofu nugget. Put the coated tofu nugget on the lined baking sheet. Continue in this manner until all of the tofu nuggets are coated and arranged in a single layer on the baking sheet.

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Tent with foil and bake for 30 minutes. Remove the foil and bake for 25 to 40 minutes more or until the coating is very crispy and golden brown. (Baking time will vary, depending upon how thickly you have cut your tofu nuggets.) Cool for 5 minutes and serve with dipping sauce if desired (recipe below).

7

MAPLE-MUSTARD DIPPING SAUCE

Makes ½ cup plus 1 tablespoon

¼ cup vegan mayonnaise
3 tablespoons Dijon mustard
2 tablespoons maple syrup

Put all of the ingredients into a small bowl and stir to combine. Cover and refrigerate until serving.

Ingredients

Directions

1

ABOUT THE RECIPE:

Oven Fried Tofu Nuggets are reminiscent of frozen chicken sticks. This enticing finger food recipe makes a delightful vegan entrée to please kiddos and grown ups!

Makes 3 to 4 servings

2

INGREDIENTS:

1 block (15 to 16 ounces) super-firm tofu (refrigerated package), drained
¼ cup unsweetened dairy-free milk
2 cups gluten-free cornflakes
2 teaspoons Italian seasoning blend
½ teaspoon smoked paprika
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil

3

INSTRUCTIONS:

Preheat the oven to 375° F. Line a large, rimmed baking sheet with unbleached parchment paper.

Cut the tofu into about 24 “nuggets” or “sticks,” each about 1/2-inch thick.

Pour the dairy-free milk into a small, shallow bowl.

4

Put the cornflakes, Italian seasoning, paprika, and salt into a re-sealable plastic bag and crush into coarse crumbs, using your hands or a rolling pin. Transfer the crumbs to a medium-sized bowl. Add the oil and stir with a large spoon to coat the crumbs evenly with the oil.

5

Dip each tofu nugget into the dairy-free milk to generously coat and then dip it into the cornflake crumbs. Press the cornflake crumbs firmly onto the tofu nugget. Put the coated tofu nugget on the lined baking sheet. Continue in this manner until all of the tofu nuggets are coated and arranged in a single layer on the baking sheet.

6

Tent with foil and bake for 30 minutes. Remove the foil and bake for 25 to 40 minutes more or until the coating is very crispy and golden brown. (Baking time will vary, depending upon how thickly you have cut your tofu nuggets.) Cool for 5 minutes and serve with dipping sauce if desired (recipe below).

7

MAPLE-MUSTARD DIPPING SAUCE

Makes ½ cup plus 1 tablespoon

¼ cup vegan mayonnaise
3 tablespoons Dijon mustard
2 tablespoons maple syrup

Put all of the ingredients into a small bowl and stir to combine. Cover and refrigerate until serving.

Oven Fried Tofu Nuggets
Easy Green Beans with Vegan Butter Sauce are lightly steamed and drizzled with vegan butter, creating a kiddo-friendly veggie side.
Corn on the Cob with Basil-Chive “Butter” is a family-favorite that’s made extra flavorful slathered with a fresh-herb infused “butter.”
The perfect dessert to round out this fun meal is my Orange Creamy, Dreamy Pie with Chocolate Chip Cookie Crumb Crust! This delightful pie features orange juice to provide zing to a cashew cream based pie that’s cradled in a thick, crisp, chocolaty cookie crumb crust.
These delightful recipes are from Chef Laura Theodore’s cookbook: Easy Vegan Home Cooking. All of the mouth-watering vegan recipes in this book are vegan and gluten-free suitable for serving any day of the week and they require only 8-ingredients or fewer, focusing on bountiful breakfasts, light lunches, satisfying suppers, and delightful desserts designed to please vegans, vegetarians, and omnivores – adults and kiddos alike! Learn more, or purchase a signed copy, HERE.
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