Soggy baked tofu nuggets are a thing of the past with this one-ingredient upgrade. These bite-sized beauties get irresistibly crispy in the oven, making them the perfect vehicle for a dunk in ranch dressing or curry ketchup. Extra-firm tofu is pressed until dry, torn into chunks, then tossed in a garlic and herb seasoning mix before getting a coating of the secret ingredient: potato starch. The coated pieces take a dunk in plant-based milk (I tested this with almond milk!) before rolling around in a mixture of breadcrumbs and crushed fried onions. Once the dredging is complete, the breaded bites are baked until they’re golden brown and delicious. These bites are perfect if you’re looking for an easy, nostalgic vegetarian dinner, or want a game-day meal that will keep your guests coming back for more.
Top tips:
Potato starch does a lot of the heavy lifting for maximum crispness, but it would be nothing without the tofu prepping technique. Pressing the liquid out of the tofu means it won’t have a chance to seep out later, destroying your exterior. Additionally, tearing the tofu into pieces (rather than cutting it into cubes) provides more surface area for the potato starch and breadcrumbs to cling and create crunchy pockets.
If you’re a big tofu eater, consider investing—and by “invest,” I mean $20—in a tofu press to save on paper towels. No potato starch? No problem. Reach for a can of cornstarch instead.
Serving:
Of course, you could demolish a plate of nuggets on its own, but what is a crispy thing without its accompanying sauce? Our homemade ranch is always a winner, but you should definitely give the curry ketchup a whirl.
Make ahead:
Tofu can be pressed up to 3 days ahead. Store in an airtight container and refrigerate until ready to use.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375° until warm and crisp again.
Have you made this? Let us know how it went in the comments!