Ingredients:

  • 400g extra-firm tofu
  • 1 tbsp low-sodium soy sauce
  • 1 tsp extra virgin olive oil
  • 0.5 cup cornstarch
  • 1 cup panko breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp fine sea salt

Instructions:

  1. Drain the 400g extra firm tofu and wrap it in a clean lint free kitchen towel or several layers of paper towels. Place a heavy weight on top for at least 15 minutes.
  2. Instead of using a knife, use your fingers to tear the tofu into bite-sized chunks. Aim for about 20-24 pieces from the block.
  3. Place the torn tofu in a bowl and gently toss with 1 tbsp low sodium soy sauce and 1 tsp extra virgin olive oil. Let it sit for 5 minutes until the liquid is fully absorbed.
  4. Dust the tofu pieces with 0.5 cup cornstarch. Toss them gently until each piece is matte and white.
  5. In a separate bowl, whisk together 1 cup panko, 2 tbsp nutritional yeast, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp smoked paprika, and 0.5 tsp fine sea salt.
  6. Press each cornstarch coated nugget into the panko mixture, squeezing slightly to make the crumbs stick. Place them on a parchment lined baking sheet leaving a 1 inch gap between pieces.
  7. Preheat your oven to 200°C (400°F). Slide the tray in and bake for 15 minutes.
  8. Carefully flip each nugget using tongs or a spatula. Bake for another 10 minutes until the edges are deep golden and crackling.
  9. Remove from the oven and let them sit on the hot tray for 3 minutes.