Ingredients
Tofu and Marinade
- 16 oz. Super Firm Tofu
- 2 Tbsp Soy Sauce
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 Tbsp Sriracha
- 1 tsp Vinegar
- 2 Tbsp Neutral Oil
- 1 Tbsp Water
Dry Dredge
- 1/2 cup Flour
- 1/2 cup Cornstarch
- 1 Tbsp Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- 1/8 tsp White Pepper
- 1 tsp Black Pepper
- 1/2 - 1 tsp Salt
Wet Dredge
- 1 cup Plant Milk (Unsweetened)
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Hot Sauce
- 3 - 4 Tbsp Flour
Instructions
- Prepare the Tofu: Cut the block of super firm tofu into 4 filets. Then cut each filet into nugget-sized pieces or simply break them into bite-sized chunks.
- Marinate the Nuggets: Mix together the marinade ingredients – soy sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, sriracha, vinegar, neutral oil, and water. Place the tofu nuggets in this marinade and allow them to soak for about 30 minutes or up to overnight for more flavor.
- Pan-Grill the Nuggets: Heat a pan over medium heat and grill the marinated tofu nuggets for 3 to 4 minutes on each side. Brush additional marinade on the nuggets as you flip them for enhanced flavor. Once grilled, remove from heat and let the nuggets cool.
- Prepare the Dredge Mixtures: In one bowl, combine the dry dredge ingredients: flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, white pepper, black pepper, and salt. In another container, whisk together the wet dredge: unsweetened plant milk, apple cider vinegar, hot sauce, and 3 to 4 tablespoons of flour until smooth.
- Heat the Oil: Fill a dutch oven or large skillet with 2 to 3 inches of a neutral high smoke point oil such as peanut, canola, or vegetable oil. Heat the oil to 375°F (190°C), using a thermometer to maintain accurate temperature.
- Dredge the Nuggets: Coat each nugget by first dipping into the dry mixture, then into the wet mixture, and back again into the dry mixture. Shake off any excess after each step to ensure thorough and even coating. For a thicker breading, you can double dredge by repeating the wet and dry coatings, adjusting the wet mixture quantity as needed.
- Test the Breading: Fry one nugget as a test to check the seasoning and breading texture. Adjust seasoning if necessary before frying the rest.
- Fry the Nuggets: Carefully add nuggets to the hot oil in batches of 8 to 10 to avoid overcrowding. Fry for approximately 4 to 5 minutes or until golden brown and crispy. Maintain oil temperature above 350°F (177°C) during frying to ensure even cooking.
- Drain and Serve: Remove the fried nuggets with a slotted spoon and let them rest on a wire rack to drain excess oil and cool slightly. Serve immediately with your favorite dipping sauces and enjoy!
Notes
- Use super firm tofu for best texture; pressing tofu to remove excess moisture can improve crispiness.
- Marinating the tofu overnight enhances the depth of flavor but 30 minutes is sufficient for a quicker option.
- Maintaining oil temperature is crucial for achieving crispy nuggets and preventing greasy results; using a thermometer is highly recommended.
- Double dredging creates a thicker, crunchier crust but requires additional wet dredge mixture.
- The nuggets can be served with vegan ranch, BBQ sauce, or your preferred dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegan American
- Diet: Vegan
