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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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

  • 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

266 calories; protein 4.8g 10% DV; carbohydrates 22.6g 7% DV; fat 17.3g 27% DV; cholesterol 8.1mg 3% DV; sodium 763.7mg 31% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/26/2018
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. While I like the health benefit of baking these would have been better fried. Overall a good recipe though and one I'd consider making again. Read More
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