As a child chicken nuggets were one of my faves. There was something about dipping those crunchy odd shaped things into a dap of BBQ Sauce that was overwhelmingly entertaining to my childhood mind. As an adult nuggets aren't quite as enchanting; but, they're still pretty satisfying.
These tofu nuggets are crispy on the outside and tender on the inside. They're a pretty solid stand in for the traditional nugget, but, with none of that pesky guilt.
As always, they're INCREDIBLY easy to make. Let's go.
What you need:
1 Block Tofu, Firm or Extra Firm | Panko Bread Crumbs | Flour | Unsweetened Almond Milk | 2 TBSP Salt | 1/8 Cup Pepper | Any additional spices of choice
Pre-heat your oven to 400 degrees.
Drain your tofu and gently press it dry with a clean towel or napkin. Cut it into 1/2 inch cubes.
Prepare three medium size bowls - in one bowl add milk, in another bowl add flour, and in the third bowl add panko bread crumbs. Season your flour with salt and pepper. I also added in crushed red pepper flakes and Tony's seasoning but this is optional.
Toss each cube first into the flour second into the milk, and lastly into the panko. Transfer to a baking sheet and bake for 35-40 minutes, or, until golden brown.