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Baked Tofu Nuggets


"A vegetarian twist on chicken nuggets. Freezing and thawing the tofu gives it a chewier, meatier texture. You can freeze tofu ahead of time and store in freezer for up to a month."
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1 d 35 m servings 266 cals
Original recipe yields 8 servings

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  1. Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
  4. Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.
  5. Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.


  • Cook's Note:
  • Instead of microwaving, thaw tofu in the refrigerator if you have time.

Nutrition Facts

Per Serving: 266 calories; 17.3 g fat; 22.6 g carbohydrates; 4.8 g protein; 8 mg cholesterol; 764 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made as written and these turned out pretty good. I never was able to get them to crisp up very good though. I got as much moisture out of the tofu as I could but I guess it wasn't good enough. ...