I originally had the blog titled “Tofu Fingers” and thought that sounded really weird, haha! These are shaped more like little nuggets, so it works! I made some delicious Tofu Nugget things that could be a great meat-less alternative to chicken fingers!  They are so delicious.  The marinade alone is my favoriteeee!!! I completely just made it up on the spot too!

 

Press the tofu for 30 minutes. You really want to press it well so the tofu is drier. That way it can really absorb the marinade!

Cut the tofu into small rectangles, or little nugget sizes. (You can also cut the tofu before pressing. Either way will result the same). I usually cut the entire block of tofu in half lengthwise and then into the small nuggets.

Mix all of the marinade ingredients together.

Smother the tofu nuggets with the marinade. Let the tofu marinate for at least 4 hours. Save any extra marinade, you can use it to dip your tofu in!

While the tofu marinates, mix all of the breading ingredients together. There will be plenty of extra, so I usually put it into a mason jar to save the extra. That way you’re not wasting any!

Preheat the oven to 350F.

Pour the breading over the tofu and coat well. Place the 1 tablespoon of coconut oil in the bottom of a baking dish. Transfer to tofu to the dish. Bake the tofu for 15 minutes, flip over and bake for another 15 minutes. (If for some reason the tofu appears dry, drizzle some more coconut oil over before baking again).

 

Ingredients:
1 package extra firm tofu
1 tbslp coconut oil

Marinade:
2 tblsp. dijon mustard
1/3 cup vegan mayo (I prefer Vegenaise)
2 tblsp + 1 tsp maple syrup
Breading:
1/3 cup gluten-free flour
1/3 cup gluten-free bread crumbs
¼ cup nutritional yeast
½ tsp pepper
½ tsp salt
1 tsp turmeric
1 tsp paprika
Directions:

Press the tofu for 30 minutes. You really want to press it well so the tofu is drier. That way it can really absorb the marinade!

Cut the tofu into small rectangles, or little nugget sizes. (You can also cut the tofu before pressing. Either way will result the same). I usually cut the entire block of tofu in half lengthwise and then into the small nuggets.

Mix all of the marinade ingredients together.  Smother the tofu nuggets with the marinade. Let the tofu marinate for at least 4 hours. Save any extra marinade, you can use it to dip your tofu in!

While the tofu marinates, mix all of the breading ingredients together. There will be plenty of extra, so I usually put it into a mason jar to save the extra. That way you’re not wasting any!

Preheat the oven to 350F.

Pour the breading over the tofu and coat well. Place the 1 tablespoon of coconut oil in the bottom of a baking dish. Transfer to tofu to the dish. Bake the tofu for 15 minutes, flip over and bake for another 15 minutes. (If for some reason the tofu appears dry, drizzle some more coconut oil over before baking again).

OR!! If you’re in more of a hurry to eat, and want a bit crispier version of this tofu, I sometimes cube it up and fry it in a pan.  It only takes about 5 minutes or so. I put some coconut oil in the pan and then heat the pan to medium-low heat.

Enjoy!