Sour Cream and Onion Tofu Nuggets
Ingredients
- 1 block extra firm tofu (pressed and drained, optional freeze-thaw 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 to form 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 the coating 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 tofu coating is crisp and the tofu is firm
Serve with a squeeze of lemon
Tips
Enjoy the nuggets over a big bowl of pesto pasta or with your favorite sides
