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
Using a sharp knife, cut the tofu block through its length into 3 equal slices. Then cut it in half through its width to get 6 pieces. Cut each piece in half through its depth to make 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 mixture, using a spoon to help coat, and press the panko into the tofu so it sticks. 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 coating is crisp and the tofu is firm. Serve with a squeeze of lemon.
Tips
For a meatier texture, use the optional freeze and thaw method on the tofu before pressing and draining.
Serve the nuggets with pesto pasta or other favorite dishes.
