Easy Oil-Free Crispy Vegan Tofu Nuggets
These are everything you want in a nugget, they are crispy, high in protein, tender in the middle, crunchy on the outside, and absolutely perfect dipped in the sweet mustard dip that’s also featured in this recipe.
Ingredients
- 1 block extra-firm tofu
- 1/2 cup/90g bread crumbs of choice I personally used panko
- 2 tablespoons of sesame seeds
- 2 tablespoons of black onion seeds
- 1/2 tsp of salt
- 1/2 cup/60g chickpea flour
- 1/2 cup/ 118ml of water
- Sweet mustard sauce to dip the nuggets:
- 2 tbsp maple syrup
- 5 tbsp of dijon or yellow mustard
Instructions
- Preheat air-fryer to 400 /200C. or preheat the oven to 400 /200C.
- Break your tofu into nuggets like shapes (not too big), about the length of your thumb. Prepare one bowl with the chickpea flour and water - mix together. It should form a thick batter.
- Prepare another bowl with bread crumbs, salt, black onion seeds, and sesame seeds - mix together. Dip each piece of tofu in the chickpea flour mixture first, then roll in the bread crumb mixture until completely coated. Place gently in the air-fryer. Bake in the air fryer for 8-10 minutes or until golden brown.
- Oven method: bake on parchment paper at 400F/200C for 30-40 minutes or until golden brow
Video
Notes
Calories do not include the mustard dressing.
These nuggets will keep well in the fridge for up to 4 days. Reheat them in the oven make them crispy again.
These nuggets will keep well in the fridge for up to 4 days. Reheat them in the oven make them crispy again.
Nutrition
Serving: 1servingCalories: 186kcalFat: 3.2gProtein: 13gCarbohydrates: 12g
Tried this recipe?Let us know how it was!