Tofu Nuggets with Maple-Mustard Dipping Sauce recipe

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Ingredients

1 (14 ounce) package extra-firm tofu
3 tablespoons low-sodium soy sauce
¾ cup dry fine whole-wheat bread crumbs
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme, crumbled
olive oil cooking spray
½ cup smooth Dijon mustard
¼ cup pure maple syrup
2 tablespoons canola oil

Nutrition Info

303.2 calories
carbohydrate: 34.4 g
cholesterol: : -
fat: 13.8 g
fiber: 2.2 g
protein: 12.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1278.7 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.

  2. Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat, dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.

  3. Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.

  4. For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

Recipe Yield

4 servings

Recipe Note

Extra-firm tofu and breading give these nuggets the texture of real chicken, and the sauce is just a yummy bonus.

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