These tofu nuggets are tasty, filling, and so simple to make! With a quick batter and gluten-free breading, tofu nuggets can be air fried or baked in the oven. Vegan and free from gluten and nuts. Oil-free option.Yield: about 25 nuggets
¾teaspoonfine sea salt or mineral salt - if omitting oil reduce to scant ½ tsp
½teaspoondried parsley, optional
⅛teaspoonblack pepper, optional
2 ½tablespoonsavocado oil (omit for oil-free) - or another neutral cooking oil
Instructions
If using super firm tofu, there's no need to press it first. Remove from the vacuum-sealed package and pat dry.
Preheat the oven to 375 degrees F and locate a baking sheet. Line the baking sheet with parchment paper or a silicone baking mat. If air frying, preheat the air fryer to 355 degrees F.
Whisk together the wet ingredients in a large bowl or rectangular dish. Use your hands to break off nugget-size pieces of tofu, and place in the batter. You should get about 25 nuggets. It's fine if they are irregular in shape and size. Use a large spoon to carefully toss the tofu so that it is fully coated. Set aside.
In a smaller bowl combine the dry breading ingredients first, thenmix in the oil, if using. For oil-free, simply omit the oil and note the reduced ingredient amounts (they still turn out great!).
One piece at a time, pick up the tofu and place in the breading. Toss to coat, gently shake off excess, and place on the baking sheet. If air frying, set the breaded pieces on a plate. Once the air fryer is preheated, add all nuggets at the same time.
Bake for 30 to 32 minutes, flipping at the halfway mark. Or air fry for 10 to 12 minutes, checking them at the halfway point (no need to flip). The nuggets are done when golden and crisp. Serve immediately with your favorite dipping sauces.
Notes
Note 1: Super firm tofu works well because you don't need to press it first (saves time). It's also very sturdy and easy to break into nuggets. If using extra firm, press it for about 20 minutes before placing in the batter. See these easy instructions for pressing tofu (by Karissa's Vegan Kitchen).Note 2: if you don't have brown rice flour, replace with panko or additional nutritional yeast. Crispness - nutritional yeast doesn't create a breading that's quite as crisp as breadcrumbs or flour that has been fried. But I wanted to offer an easy, wheat-free option to all of the flour-breaded nuggets out there. If you prefer a crispier breading, use 1 cup gluten-free panko breadcrumbs + ¼ cup nutritional yeast instead of the rice flour and nutritional yeast in this recipe.Storing and Reheating - during storage the nuggets will absorb moisture and won't be crispy. They're best reheated in the oven or air fryer. Tofu nuggets will keep in the fridge for up to 5 days.