Ingredients
Equipment
Method
Tofu Preparation
- Slice your pressed tofu block in half lengthwise to create two thinner slabs.
- Tear the tofu into rough 1-inch cubes. The uneven edges help the marinade and batter adhere for maximum flavor and crispiness.
Marinade Magic (incorporating the Unique Twist)
- In a bowl or glass tupperware, combine 1/4 cup + 1 tablespoon soy sauce, 1/2 cup filtered water, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 tablespoon nutritional yeast. Whisk until well combined to create a light, slurry-like coating.
- Taste the marinade and adjust seasoning if desired, adding more liquid aminos for saltiness or water if too concentrated.
- Add the torn tofu pieces to the marinade and gently stir to ensure every piece is thoroughly coated. Marinade for at least 15 minutes, or for richer flavor, refrigerate overnight.
Setting Up the Breading Station
- In a separate bowl, whisk together 3/4 cup nut milk and 1 1/2 teaspoons apple cider vinegar. Let sit for about 2 minutes to create the vegan buttermilk mixture (it will curdle slightly).
- Pour 1 cup all purpose gluten free flour mix into its own shallow bowl.
- In a third bowl, combine 1 1/4 cup gluten free breadcrumbs, 3 teaspoons smoked paprika, 3 teaspoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1 teaspoon sea salt. Stir well.
- Line up your bowls in this order: marinated tofu, flour mixture, vegan buttermilk, flour mixture (again), crumb mixture. Place a baking sheet next to the crumb mixture for the breaded tofu.
The Double-Dip Breading Process
- Take one tofu piece from the marinade. First, dip it thoroughly into the flour mixture, shaking off all excess.
- Next, dip it into the vegan buttermilk, shaking off any excess.
- Dip it back into the flour mixture again, shaking off excess flour. This second flour coating is crucial for a substantial crust.
- Then, dip it into the vegan buttermilk one more time, shaking off all excess.
- Finally, roll the tofu piece generously in the crumb mixture, pressing gently to ensure a thick, even coating. Place the breaded nugget onto your prepared baking sheet.
- Repeat for all tofu pieces. Once all are breaded, they are ready to cook.
Cooking (Pan-Frying Method)
- Heat 1/4 cup oil in a large skillet over medium-high heat. Test the oil temperature; it should sizzle immediately when a small piece of breading is added.
- Carefully add a few breaded tofu pieces to the pan, ensuring not to overcrowd. Cook for about 1 1/2 minutes per side, or until golden brown and crispy. Cook in batches, flipping halfway through.
- Remove cooked nuggets and place them on a plate lined with paper towels to absorb excess oil.
- Allow to cool slightly, then serve immediately.
Baking Option
- Preheat your oven to 400F (200C).
- Arrange the battered and breaded tofu pieces in a single layer on a baking sheet. Spray lightly with cooking oil on both sides.
- Bake for 25 minutes, flipping them once at the halfway mark for even cooking and crispness.
- Serve and enjoy!
Notes
For the crispiest results, ensure your tofu is well-pressed before marinating. Don't overcrowd the pan when frying, and for a lighter option, baking or air frying works wonderfully. Serve with your favorite vegan dipping sauces. This recipe is naturally gluten-free. Nutrition information is estimated based on common ingredients and serving sizes and may vary.