Description
Bite-sized tofu chunks are breaded and baked to crispy perfection for a vegan update on the original Shake and Bake dinner trend.
Ingredients
Scale
- 1 14-oz block extra firm tofu
- 1/2 cup chickpea flour
- 2/3 cup water
- 1/2 cup breadcrumbs (regular, gluten-free or Panko)
- 1 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Heat the oven: Preheat to 400°F.
- Prep the tofu: Cut the tofu into bite sized nuggets.
- Make the binder: In a mixing bowl, combine the chickpea flour and water.
- Make the coating: In a resealable bag, mix the breadcrumbs and seasonings.
- Coat the tofu:Dip each piece of the tofu into the chickpea flour mixture, and then into the bag with the breadcrumb mixture. Seal the bag and shake it up to coat all of the tofu pieces. Place the tofu nuggets on a sheet pan lined with parchment paper or a silpat mat.
- Bake the tofu: Bake for 5-7 minutes or until golden brown, flipping halfway through. Serve with your favorite dipping sauce.
Notes
- Soy Allergy? Instead of tofu, use Pumfu or a soy free tempeh.
- Spoiler Alert: Shake & Bake Tofu Nuggets are best eaten when served, but can be stored in an airtight container in the refrigerator for a week. Reheat in the oven at 200°F for 10 minutes.
- For non vegans: Replace the tofu with chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Proteins & Fillings
- Method: Oven
- Cuisine: American