Gluten Free Crispy Baked Tofu Nuggets

Easy crispy baked tofu made with tortilla chips for a simple gluten free breading! The perfect addition to salads, nourish bowls, or with any veggies you’ve got on hand. These are even amazing in a wrap- think vegan caesar wraps or vegan buffalo wraps! Yes please.

My absolute favorite way to make tofu currently! It’s crispy, crunchy, and so satisfying. Plus it makes a good-sized batch for easy leftovers- I just reheat in the oven or air fryer for a quick crunchy protein addition to lunch or dinner!

I am so obsessed with these tofu nuggets- I honestly think I’ll be making these once a week! The perfect addition to lunch or dinner for some plant-based protein.

The breading mixture is made from tortilla chips and almond flour (or regular flour) for a light and crispy gluten free coating. It’s so simple and the perfect texture!

crispy baked tofu on shaved brussels sprouts with drizzle of buffalo sauce on white plate with fork

I served mine with a brussel sprout and avocado salad with a drizzle of buffalo sauce here. Kind of random, but SO freaking good!!

There are so many fun and delish way to serve this- I can’t wait to see what meals you all make with this epic gluten free crispy baked tofu! It’s so good- I know you guys will love it 🙂

Be sure to leave a rating and comment below if you give this a try- it’s so helpful to me and other readers! And tag me on Instagram so I can see your remakes. It makes me day! Enjoy! xo

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Gluten Free Crispy Baked Tofu Nuggets


  • Author:
    Mia Zarlengo

  • Prep Time:
    15 minutes

  • Cook Time:
    40 minutes

  • Total Time:
    55 minutes

  • Yield:
    68 servings 1x

  • Category:
    Lunch, Dinner

Description

Easy gluten free and vegan crispy baked tofu nuggets!


Scale

Ingredients

  • 2 blocks of extra firm tofu
  • 1/4 cup coconut aminos (or sub gluten free soy sauce)

For the breading:

  • 1 cup crushed tortilla chips (measure after crushing in blender)
  • 1/4 cup almond flour (can sub gluten free all purpose flour)
  • 1 tbsp tapioca starch (can sub corn starch)
  • 2 tbsp nutritional yeast
  • 2 tsp Italian seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • Dash of black pepper
  • Optional: cayenne, to taste, for spicy nuggets

Instructions

  1. Press out some of the liquid from the tofu using clean kitchen towels or paper towels. Cut tofu into cubes and lay flat on a plate. Sprinkle with the coconut aminos and set aside.
  2. Make your breading by crushing tortilla chips in a blender then mixing in a shallow bowl with the remaining ingredients.
  3. Preheat 400°F oven to and generously grease a baking pan.
  4. Dip each tofu cube into the breading on all sides, then lay each cube on the greased baking pan.
  5. Bake for 20 minutes, flip, and bake for another 20 minutes. Serve with desired sauce and sides or on a wrap and enjoy! Reheat leftovers in the oven at 400°F or in the air fryer until crispy and heated through. 

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