Baked Tofu Nuggets
This is a judgement free zone. If you want chicken nuggets, get ’em. Dip ’em. Enjoy ’em. It’s not about that. It’s just an alternative. Give it a try, you openminded fool!
Do I like tofu? I like how some restaurants prepare it. And I like the challenge of trying to emulate that. Take a soggy block of flavorless plant protein and use all the kitchen sciences to convert it into something crave-worthy… okay, challenge accepted.
Now, are you familiar with The Tofu Press? Not a vegan newspaper, but a utensil I still can’t believe I only just learned about this year. I’ve been fluently failing at bringing tofu to life for years, and now I know that you should drain the liquid to convert the wet soggy mass into a dry brick of gray matter. This guy on the YouTube machine explains it so well. But let me save you some time; the tofu press he recommends is in the $150 range, and while you can get them cheaper, making a Rube Goldberg Tofu Press out of your existing belongings is far better for exercising the creative muscle while resting the wallet muscle.
Baked Tofu Nuggets
So once you press and drain your tofu for the exactly right amount of time (how does an hour sound?), you’re ready to make these crispy nuggets.
1 lb firm tofu
1/4 cup extra virgin olive oil (EVOO)
1 sleeve of Ritz crackers
1. Slice the tofu into nuggets, about 1/2″ thick.
2. Pour the EVOO into a shallow bowl; Mash up the crackers in a second bowl (Mine came out to 10 crackers short of a sleeve, which sounds like an insult but I’m not sure for what – i.e. “That guy is 10 Ritz short of a sleeve,” Is he nearly crazy? almost stupid? We’ll have to come back to this. Onward!).
3. Preheat oven to 400. Cover a baking sheet with parchment paper.
4. Roll each tofu cube in the EVOO, then the cracker mash until well-coated, then place on the parchment paper.
5. Bake 20 minutes, flip and bake another 15. Serve immediately with a delicious dipping sauce such as Marzetti’s Ultimate Blue Cheese mixed with a dash of Sriracha!
*Optional – add some spices to the cracker mash – paprika, parsley, garlic powder, etc. for unique flavor enhancement.