Yum, these were good. True story, I like these better than their chicken counterparts, hands down. The texture of a very firm tofu is just so good, and with some great seasoning and a nice crispy finish, this tastes like junk food, but it so isn’t. Suggested serving as pictured below was with some steamed okra and roasted kabocha squash for a meal of champions. Seriously, doesn’t get any better in my book 😀
-16 oz extra firm tofu (I use the trader joes organic high protein kind in the vacuum pack, refrigerated section), cut into 1 oz cubes, pressed to remove any excess water, and patted dry
-1 egg, beaten to dip it in
-1/2 tsp each Garlic/onion powder, beaten in with the egg
Simply dip pieces into the beaten egg, and tap on the bowl to shake off excess, roll into your spices mixture. I did not measure amounts of the spices/nutritional yeast/cornmeal, because honestly it is just to taste. I did about equal parts cornmeal:nutritional yeast:spices blend. Mix it all together and the press dipped tofu firmly into this breading, turning to coat all sides well. I found that really pressing the tofu into the breading helped it really adhere and create a perfect crisp edge to the tofu nuggets.
Bake at 475F on a sprayed foil or cookie sheet for 10min, flip over and bake an additional 10 on the other side.