Healthy Vegan Tofu Nuggets (oil-free)
These healthy vegan tofu nuggets are not only oil-free and super crispy, they also have the perfect chewy texture. They are oil-free because we bake them in the oven instead of frying them. This also makes the whole process of preparing these much easier!
To make the tofu nuggets, you first let them soak in a wet mixture so they don't dry up during baking. The wet mixture is simply a vegan buttermilk which you can make by combining soy milk and lemon juice. Soy milk works best for this as it richest in proteins. You can read more on that here.
The wet mixture is also what makes the dry mixture stick to the tofu. For the dry mixture, you can use any variation of bread crumbs, nutritional yeast, almond meal, shredded coconut and spices. When you add the tofu cubes to the dry mixture, it helps to use a fork and tap it on the bowl a few times.
This way, the excess soy milk stays in the wet mixture bowl and doesn't clump the dry mixture.
The trick to getting these healthy vegan tofu nuggets super crispy without using oil is a high oven temperature. So before you even begin breading the nuggets, preheat your oven to 230°C/450°F.
When you flip the tofu nuggets half way through baking, be careful and again, use a fork. Gently lift each nugget with the fork so that the breadcrumb coating doesn't remain stuck to the baking paper.
Ingredients
wet mixture
dry mixture
Instructions
for full recipes please see : sarahsveganguide.com
To make the tofu nuggets, you first let them soak in a wet mixture so they don't dry up during baking. The wet mixture is simply a vegan buttermilk which you can make by combining soy milk and lemon juice. Soy milk works best for this as it richest in proteins. You can read more on that here.
The wet mixture is also what makes the dry mixture stick to the tofu. For the dry mixture, you can use any variation of bread crumbs, nutritional yeast, almond meal, shredded coconut and spices. When you add the tofu cubes to the dry mixture, it helps to use a fork and tap it on the bowl a few times.
This way, the excess soy milk stays in the wet mixture bowl and doesn't clump the dry mixture.
The trick to getting these healthy vegan tofu nuggets super crispy without using oil is a high oven temperature. So before you even begin breading the nuggets, preheat your oven to 230°C/450°F.
When you flip the tofu nuggets half way through baking, be careful and again, use a fork. Gently lift each nugget with the fork so that the breadcrumb coating doesn't remain stuck to the baking paper.
Ingredients
- – 1 block firm tofu (~200 g)
wet mixture
- – 100 ml soy milk
- – juice of 1/2 lemon
dry mixture
- – 50 g breadcrumbs
- – 2-3 tbsp nutritional yeast
- – 1/2 tsp paprika
- – 1/2 tsp garlic powder
- – salt
- – pepper
Instructions
- Preheat your oven to 230°C/450°F. Combine the ingredients for the wet mixture, stir and let sit for a couple of minutes.
- Cut or break the tofu nuggets into little cubes roughly the same size. Add them to the wet mixture and let them soak for a couple of minutes.
- In the meantime, add the dry ingredients to a bowl and mix. Line a baking tray with baking paper.
- ..............................
for full recipes please see : sarahsveganguide.com
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