Sour Cream and Onion Tofu Nuggets
Ingredients
- 1 block of extra firm tofu (pressed & drained, optional freeze/thaw method for meatier texture )
- 1/2 cup sour cream (dairy-free)
- 2 tbl chopped chives
- 2 tsp lemon juice
- 2 tsp onion powder
- salt and pepper to taste
- 1 1/2 cup panko
- 1 tbl onion powder
Preparation
Using a sharp knife, cut the tofu block through its length into 3 equal slices. Then cut the block in half through its width, giving 6 pieces. Cut each of those pieces in half through its depth, resulting in a total of 12 nuggets. Season with salt and pepper.
In a flat-bottomed storage container, combine and mix well sour cream, chives, onion powder, and lemon juice. Place the tofu pieces in the marinade, which will be thick. Brush the tops and sides of the tofu to fully cover. Cover the container and marinate for at least 4 hours or up to overnight for best results.
In a non-stick pan, toast the panko in batches until golden over medium heat.
Place the toasted panko in a shallow bowl with onion powder and salt and pepper.
Dredge each tofu piece into the panko using a spoon to help coat, and be sure to press the panko into the tofu so the coating will stick. Then place the tofu on an oven-safe wire rack on a baking sheet or on parchment paper.
Bake at 400°F for 20-30 minutes until the tofu coating gets crisp and the tofu gets firm. Serve with a squeeze of lemon.
Tips
For a meatier texture, optionally freeze and thaw the tofu before pressing and draining.
Enjoy the nuggets served over a big bowl of pesto pasta.
