Can I make them in advance?

I think they’re best enjoyed immediately after they’re made. Leftovers can be stored in an airtight container in the refrigerator for about 5 days. The coating becomes softer once stored in the fridge. Reheat using the microwave, oven, or air fryer (on reheat function).

The coating was too thin to coat the tofu?

Try stirring in cornstarch to thicken up the paste. Start with a little at a time.

The coating was too thick to coat the tofu?

Add a splash of water to thin it out, start with the smallest amount so the paste doesn’t become too thin. How much you need to add will depend on how thick the paste is.

Baked Vegan Tofu Nuggets (Oil-Free) - Three Little Chickpeas

Description

These oil-free baked vegan tofu nuggets are easy to make using a combination of nutritional yeast, cornstarch, and tamari for savory little nuggets.

Ingredients

Scale

1 block (454 grams) super firm tofu, drained
2 1/2 tablespoon nutritional yeast
2 tablespoons cornstarch or arrowroot powder
2 tablespoons tamari or low-sodium soy sauce
1 1/2 tablespoons water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt, or to taste

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Instructions

Preheat the oven to 400 F and line a baking sheet with parchment paper or a silicone mat to prevent the tofu from sticking to the tray.
In a large bowl, combine the nutritional yeast, cornstarch, soy sauce, water, garlic powder, onion powder, paprika, and salt. Mix together to form a paste.
For super firm tofu, drain the tofu, don't pat dry (the extra liquid helps thin out the paste), break off pieces of tofu into bite-size pieces, and add them to the paste.
Gently stir the tofu and the paste. I like to use a silicone scraping spatula to almost fold the tofu and paste to help prevent the tofu from crumbling.
Spread the tofu out in a single layer on the prepared baking sheet. If you have excess paste, don’t pour it on the baking sheet.
Cook for 30-35 minutes or until golden brown.

Notes

The salt can be reduced if you don’t want them as salty.

If you regular soy sauce you may want to reduce the salt.

If you substitute with extra firm tofu it will need to be drained, pressed, and patted on the outside with paper towels. It usually comes in a smaller weight than super firm and even after pressing it can still have more moisture than super firm. I would reduce the nutritional yeast to 2 tablespoons and the water to 1 tablespoon. It’s also softer than super firm so be careful while coating the tofu chunks with the paste.

If you use parchment paper instead of a silicone mat it may take a couple of more minutes.

If you flip the tofu during cooking be careful, the bites may stick a little. If you choose not to flip, the bottoms that touch the pan do get browner and some pieces coating may not have set.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: main course
Method: baked
Cuisine: american