Tofu Nuggets
These easy vegan Tofu Nuggets are crispy on the outside, tender on the inside, and seasoned to perfection all the way through! They're served with a mouthwatering spicy peanut dip and any other sides you like.
Ingredients
For the Tofu Nuggets
- 1 cup plant-based milk
- 1 tsp cumin
- 1 tsp salt
- 2 tbsp arrowroot starch
- 20 oz extra firm tofu cubed
- 1 1/2 cups finely crushed grain-free crackers or grain-free breadcrumbs
For the Spicy Peanut Dip
- 1/2 cup creamy unsalted peanut butter
- 1/2 tbsp compliant sugar-free hot sauce OR Sriracha
- 1/2 tbsp smoked paprika
- 1 tsp cumin
- 1 tbsp coconut aminos
- 1/2 cup unsweetened almond milk
Instructions
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Preheat the oven or air fryer to 350°F and line a large baking pan with parchment paper.
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In a mixing bowl, whisk together the milk, cumin, salt, and arrowroot starch.
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Dip each tofu cube in the batter, then in the crushed crackers.
Oven Method:
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Place the cubes on the baking sheet and bake in the preheated oven for 25 minutes, until crispy and golden brown.
Air Fryer Method:
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Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Air Fry at 375F for 15 minutes, or until golden and crispy, flipping halfway through.
Make the dip
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Meanwhile, prepare the dip by whisking together the peanut butter, sriracha, smoked paprika, cumin, coconut aminos and milk.
Serve
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Serve the tofu nuggets with the peanut dip and an optional side of your choice, such as cauliflower rice.
