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.
Preheat the oven or air fryer to 350°F and line a large baking pan with parchment paper.
In a mixing bowl, whisk together the milk, cumin, salt, and arrowroot starch.
Dip each tofu cube in the batter, then in the crushed crackers.
Place the cubes on the baking sheet and bake in the preheated oven for 25 minutes, until crispy and golden brown.
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.
Meanwhile, prepare the dip by whisking together the peanut butter, sriracha, smoked paprika, cumin, coconut aminos and milk.
Serve the tofu nuggets with the peanut dip and an optional side of your choice, such as cauliflower rice.