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
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
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.
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.
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.
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).
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.