Baked Tofu Nuggets Food

BAKED TOFU NUGGETS

Steps:

• 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.
• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.

TOFU NUGGETS

Steps:

• Cut each tofu slice into thirds, widthwise. Press each slice between paper towels to drain as much liquid as possible. Place on a plate and freeze, about 1 hour.
• Place bread in a food processor. Add Parmesan cheese, garlic powder, oregano, thyme, rosemary, basil, and marjoram. Blend to make fine bread crumbs. Pour into a small bowl.
• Beat egg in a bowl. Dip tofu slices into egg and coat in bread crumbs. Place breaded tofu on a plate. Season with salt and pepper.
• Heat oil in a large skillet over medium heat. Place 1/3 of the tofu into the pan. Cook, turning over halfway, until browned, about 4 minutes per side. Drain on paper towels. Repeat with the remaining tofu.

TOFU NUGGETS

Steps:

• Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl.
• Mix the vegetable puree and egg together in a flat bowl.
• Slice or cube the tofu into bite sized pieces. You can use any shape you want, including cookie cutters. Sprinkle the tofu with the salt.
• Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can't see the puree.
• Spray a large nonstick pan with cooking spray, heat the pan, then add the oil.
• Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown. Cook until the coating is crisp and golden on all sides.
• Note: the recipe for chicken nuggets is almost identical, but calls for using broccoli, spinach, sweet potato, or beet puree.

TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY

Steps:

• Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
• Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
• Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10-15 minutes.
• Wrap the tofu in a clean dish towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
• While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
• Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
• While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
• If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
• Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
• When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
• If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90-120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
• If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20-25 minutes, flipping halfway through, until golden brown.
• Serve with honey mustard or barbecue sauce for dipping.
• Enjoy!

POPCORN TOFU NUGGETS RECIPE BY TASTY

Steps:

• Add the mayonnaise to a small bowl. In another small bowl, combine the bread crumbs, nutritional yeast, paprika, and garlic powder.
• Preheat the oven to 400ºF (200ºC).
• Slice the tofu in half to form two thinner slabs. Wrap the tofu in paper towels and place a heavy object on top. Let drain for 10 minutes.
• Slice the drained tofu into cubes.
• Coat the tofu cubes in mayonnaise and then coat in bread crumb mixture.
• Place nuggets on a wire rack over a baking sheet.
• Bake for 40 minutes.
• Allow to cool 5 minutes.
• Enjoy!

BAKED SEASONED TOFU FINGER FOOD NUGGETS

Steps:

• Drain tofu and pat dry with a towel.
• Meanwhile, heat oven to 400 degree F and spray a baking sheet.
• Cut the tofu into cubes, strips or triangles and place into a medium bowl.
• Drizzle with olive oil and gently toss to coat. Then sprinkle with the arrowroot powder and the remaining spices and gently toss to coat.
• Place tofu onto a baking sheet and bake. For babies, 6-12 months bake for 10-12 mintes and for toddlers you can bake for 15-20 minutes(see notes), flipping halfway through baking time.
• Let cool and serve.

CRISPY BAKED TOFU FINGERS/NUGGETS (LOW FAT)

Steps:

• Wisk together tamari (or soy sauce), teriyaki, and mirin (or vinegar/sugar) Set aside.
• Cut tofu into 1/2 inch slices and then each slice into half lengthwise to get "fingers." If making "nuggets", cut tofu into 1 inch cubes. Place cubes or fingers into tamari marinade and place in fridge for at least an hour. (the longer you leave it, the more intense the flavour -- sometimes I make this ahead the night before and let it sit in the fridge overnight)
• After marinating, preheat oven to 400 degrees.
• Remove tofu from marinade and shake off excess marinade. Place Shake 'n Bake mix in shallow dish or plate and coat each piece of tofu with the crumbs making sure to coat all sides. (press the tofu down into the mix to make sure it sticks well)
• Place breaded tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray and bake in oven for 10 minutes, flip tofu, then bake another 10 or until golden and crispy.
• Serve with BBQ sauce, ranch, marinara, teriyaki or any other sauce you desire! :).