Description
Easy gluten free and vegan crispy baked tofu nuggets!
Ingredients
Scale
- 2 blocks of extra firm tofu
- 1/4 cup coconut aminos (or sub gluten free soy sauce)
For the breading:
- 1 cup crushed tortilla chips (measure after crushing in blender)
- 1/4 cup almond flour (can sub gluten free all purpose flour)
- 1 tbsp tapioca starch (can sub corn starch)
- 2 tbsp nutritional yeast
- 2 tsp Italian seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
- Dash of black pepper
- Optional: cayenne, to taste, for spicy nuggets
Instructions
- Press out some of the liquid from the tofu using clean kitchen towels or paper towels. Cut tofu into cubes and lay flat on a plate. Sprinkle with the coconut aminos and set aside.
- Make your breading by crushing tortilla chips in a blender then mixing in a shallow bowl with the remaining ingredients.
- Preheat 400°F oven to and generously grease a baking pan.
- Dip each tofu cube into the breading on all sides, then lay each cube on the greased baking pan.
- Bake for 20 minutes, flip, and bake for another 20 minutes. Serve with desired sauce and sides or on a wrap and enjoy! Reheat leftovers in the oven at 400°F or in the air fryer until crispy and heated through.