# Ingredient List:
→ Tofu
01 - 14 oz extra-firm tofu
→ Marinade
02 - 2 tbsp soy sauce or tamari (for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper
→ Coating
08 - ½ cup all-purpose flour or gluten-free flour blend
09 - ½ cup unsweetened plant-based milk
10 - 1 tsp apple cider vinegar
11 - 1 cup panko breadcrumbs
12 - 1 tbsp nutritional yeast
13 - ½ tsp salt
→ For frying
14 - Vegetable oil, for shallow frying
# Steps:
01 - Wrap tofu in a clean kitchen towel, place a heavy pan on top, and press for 15 minutes to remove excess moisture.
02 - Slice tofu into ¾-inch cubes or nugget shapes.
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl; add tofu and toss to coat. Let marinate for 10 minutes.
04 - Divide ingredients into three bowls: flour in the first; plant-based milk mixed with apple cider vinegar in the second; panko breadcrumbs, nutritional yeast, and salt combined in the third.
05 - Dredge each tofu piece in flour, dip in the plant-based buttermilk, then coat thoroughly in the panko mixture.
06 - Heat ½ inch vegetable oil in a large skillet over medium-high heat. Fry nuggets in batches for 2–3 minutes per side until golden brown and crispy.
07 - Transfer nuggets to paper towels to drain excess oil. Serve warm with preferred dipping sauces.
