Crispy tofu nuggets

Ingredients

• 1 block of extra-firm tofu (about 400 g)
• 1 cup breadcrumbs
• 2 tablespoons cornstarch
• ¼ cup water
• 1 tablespoon dried herbs (fines herbes or herbes de Provence)
• 2 tablespoons sesame seeds
• 1 tablespoon vegan vegetable bouillon powder
• ½ teaspoon fine salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Sunflower oil for frying

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of cornstarch
• What to use instead of breadcrumbs
• What to use instead of firm tofu

Instructions

1. Drain the tofu, wrap it in paper towels or a clean kitchen towel and press it gently to squeeze out as much water as you can: that's what makes the coating crispy.
2. Cut it into slices and then into nugget-sized pieces.
3. In a shallow dish, mix the breadcrumbs with the sesame seeds and the herbs.
4. In a bowl, dissolve the cornstarch in the water until there are no lumps. Add the salt, bouillon powder, garlic and onion powder, mix well and let it thicken for 5 minutes.
5. Dip each piece of tofu in the cornstarch mixture, let the excess drip off and immediately coat it in the breadcrumbs, pressing with your fingers so it's well covered.
6. Put the nuggets in the freezer for 15 minutes so the coating sets.
7. Heat the oil in a skillet over medium heat and fry them for a couple of minutes on each side, until golden. Let them drain on paper towels.
8. If you'd rather not fry them, bake them at 180°C on a lightly oiled baking sheet, or use the air fryer, until golden.
9. Serve them hot, with rice, a salad or your favorite dipping sauce.

Nutrition facts

Approximate, per serving (about 312 g). Calculated with data from USDA FoodData Central.