These lil' nuggets are so diverse and tasty! This particular recipe gives the nuggets a "ranch-y" flavor, but feel free to mix up the spices and season them in any way that your heart desires. These can be made crispier by adding bread crumbs to the seasoning mix and the tofu could be You may also want to try adding bread crumbs to the dry mixture (this will make them crispier) and/or marinading the tofu beforehand to incorporate even more flavor. Regardless of what variation you decide to try, I would LOVE to hear about it in the comments below!
1/2 Block firm tofu
1/2 Cup Plant Milk
1/4 Cup Corn Starch
1/4 Cup Corn Meal
1/4 Cup Bread Crumbs (Optional. Makes them crispier! Panko works, too)
1/4 cup Nutritional Yeast
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Dill
Wrap tofu in a clean towel and press out extra moisture by stacking a cutting board or plate and a few heavy cans on top of it for about 30-60 mins.
Preheat oven to 450°F.
Cut tofu into nuggets.
Set up your breading station:
In one shallow dish, whisk together cornstarch and a generous pinch of salt.
In another shallow dish, combine cornmeal, bread crumbs, onion and garlic powder, dill and nutritional yeast.
Pour plant milk into a bowl.
Toss your tofu pieces in cornstarch. Dip into plant milk and then press into dry mixture to coat generously.
Arrange tofu on a lined baking tray and cook for 25-30 mins, flipping halfway through.
Enjoy with dipping sauce of choice! (I recommend my creamy ranch sauce)