Baked Tofu Nuggets recipe

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Ingredients

1 (14 ounce) package extra-firm tofu, drained, or to taste
1 cup ranch dressing
1 tablespoon Louisiana-style hot sauce
2 teaspoons white sugar
1 teaspoon ground black pepper
2 cups Italian seasoned bread crumbs

Nutrition Info

266 calories
carbohydrate: 22.6 g
cholesterol: 8.1 mg
fat: 17.3 g
fiber: 1.2 g
protein: 4.8 g
saturatedFat: 2.4 g
servingSize: -
sodium: 763.7 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.

  4. Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.

  5. Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.

Recipe Yield

8 servings

Recipe Note

A vegetarian twist on chicken nuggets. Freezing and thawing the tofu gives it a chewier, meatier texture. You can freeze tofu ahead of time and store in freezer for up to a month.

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