These meatless nuggets taste fried but are baked to cripsy golden perfection! Skip sketchy store bought vegetarian nuggets + make this chicken fried tofu instead!
Did you know Whole Foods makes chicken-fried tofu? They do! I’ve only come across it maybe twice in my lifetime via their expensive yet oh-so-addictive hot bar, and lately its been on my mind non-stop. Clearly it’s time for another restaurant inspired copycat!
Being the uber supportive husband that he is, Paul promptly tried to talk me out of it.
P – “Jenny you just dipped TOFU in EGG… you just completely negated the whole point of using tofu!”
J – “Tons of vegetarians eat eggs! I eat eggs!”
P – “You should just use chicken.”
J – “But I don’t want chicken. You ate all the chicken!”
P – “I…. Oh… Well it still doesn’t make sense!”
J – “I made fried pickles too.”
P – “OOOOH!”
I’ll admit it: he’s totally right. This recipe makes about as much sense as Miley Cyrus in a snuggie… but who am I to argue with my stomach?
Chicken fried tofu for. the. win.
Baked Chicken Fried Tofu
Baked Chicken Fried Tofu
Yield 16 nuggets
- 1 block of extra/super firm tofu
- 1/4 cup plain bread crumbs
- 1/4 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp parsley
- 1/2 tsp garlic powder
- 1/4 tsp sage
- 1/8 tsp onion powder
- 1/8 tsp cayenne pepper [optional]
- a pinch of white pepper
- a few cranks freshly ground black pepper, to taste
- 1 egg, lightly beaten
- 1/2 cup milk
- 2-3 TBSP all-purpose flour
- cooking oil spray/mister [olive or coconut oil]
- adapted from Host the Toast
- Preheat oven to 400 degrees F.
- First drain the water from your package of tofu, gently squeezing/blotting out any excess liquid with a few paper towels.
- Turn the block on it's side and cut into two symmetrical sheets.
- Cut each sheet in half vertically, then horizontally, then again at each diagonal until you have a total of 16 tofu triangles. You can also cut the tofu into 8 larger squares for nuggets that have more tofu and less breading!
- Set aside.
- In a medium sized bowl, mix together both breadcrumbs along with your seasonings.
- Next grab a small bowl and mix together your egg and milk.
- Fill a third small bowl with the flour and get ready to dip!
- Dip each tofu triangle in the flour mixture, then the egg bowl, and finally plop it straight into the breadcrumb bowl and cover with breading. I don't do anything daintily so I literally smash the breadcrumbs into the tofu wedge to pack in as much coating as I can.
- Spray all sides with cooking spray [top, bottom, and sides] and place on an oil-rubbed baking sheet.
- Bake at 400F for 35 minutes, flipping them after the 20 minute mark.
- Enjoy immediately with your favorite dip!
If possible, avoid placing the nuggets on the floor while you attempt to stage a photog session with them. Someone is bound to swoop in and steal one.
Especially furry someones.
They also love chicken fried tofu, apparently.
I suppose it’s a plus that they’re Madison approved?
Once they’ve had a minute or so to cool, commence face stuffage!
Take the flavor a step further and serve them dunked in your favorite dip! They’re great with ketchup, honey mustard, barbecue sauce, sweet chili sauce and my beloved smoky chipotle sauce.