Sour Cream and Onion Tofu Nuggets
Ingredients
- 1 block extra firm tofu (pressed and drained, optional freeze/thaw method for meatier texture)
- 1/2 cup dairy-free sour cream
- 2 tablespoons chopped chives
- 2 teaspoons lemon juice
- 2 teaspoons onion powder
- Salt and pepper to taste
- 1 1/2 cups panko
- 1 tablespoon onion powder
Preparation
Cut the tofu block into 12 nuggets and season with salt and pepper.
In a flat-bottomed container, combine sour cream, chives, onion powder, and lemon juice to make a marinade, then coat the tofu pieces, cover, and marinate for at least 4 hours or overnight.
Toast the panko in a non-stick pan over medium heat until golden brown.
Mix the toasted panko with onion powder, salt, and pepper in a shallow bowl.
Dredge each marinated tofu piece in the panko mixture, pressing to adhere, and place on an oven-safe wire rack on a baking sheet.
Bake at 400°F for 20-30 minutes until the coating is crisp and tofu is firm, then serve with a squeeze of lemon.
Tips
For best results, marinate the tofu overnight.
Enjoy the nuggets over pasta or as a standalone snack.
