Note: Pressing tofu matters. Don’t skip it. If you press overnight, even better.
Press the tofu (critical): Cut the tofu into 5–6 slices. Wrap the slices in paper towels or a clean kitchen towel and place a heavy pan or weight on top. Press for 30 minutes (or overnight in the fridge) until the tofu looks denser and drier. Then cut each slice into nugget-sized fingers.
Preheat oven: Set oven to 395°F (200°C). Line a baking sheet with parchment or lightly grease it.
Prep bowls:
Bowl 1: cornstarch.
Bowl 2: non-dairy milk + apple cider vinegar (mix and let sit for 1 minute).
Bowl 3: panko mixture — combine panko, oil, paprika, salt, pepper, nutritional yeast.
Coat the tofu: Work one finger at a time: toss in cornstarch → dip in non-dairy milk → cornstarch again → non-dairy milk again → press into panko mixture. Place each coated nugget on the baking sheet in a single layer. Spray or brush with a little oil to encourage crisping.
Bake: Bake 30–40 minutes, flipping halfway, until golden and crisp. If you want extra crunch, broil for 1–2 minutes while watching carefully.
Optional glaze: Mix BBQ sauce + 2 tbsp oil. Brush the nuggets after they bake, then return to the oven 3–5 minutes so the glaze sets.
Serve: Plate with your favorite dipping sauces and enjoy.
Want to fry instead? Heat oil in a skillet and fry nuggets 3–4 minutes per side until golden. Don’t crowd the pan.
Air fryer method: Place nuggets in a single layer, spray lightly with oil, and air-fry at 400°F (200°C) for about 12–15 minutes, shaking halfway.
