Frozen chicken nuggets were a cherished part of my childhood, bringing warmth and a burst of nostalgic flavor, much like the Zoo Pals plates my mom served them on. While I’ve reduced my meat consumption in recent years, you’ll still find something equally delightful in my kitchen: these incredibly simple tofu nuggets.
Both firm and medium-firm tofu work perfectly here; it’s best to steer clear of extra-firm tofu, which tends to be drier. There’s no need to go through the trouble of pressing the tofu block; we want these nuggets to retain some moisture. Instead of precision-cutting the tofu into cubes, tear the block into generous chunks with your hands. Those irregular shapes create plenty of texture and crevices for the seasoning to cling to.
Think of this recipe as a versatile formula: equal parts flour, starch, and nutritional yeast, along with your choice of seasoning. I’ve successfully used all-purpose flour or rice flour (for a gluten-free option) in combination with either cornstarch or potato starch. Any combination will yield excellent results, so feel free to use what’s available in your pantry. The beauty of this method lies in letting the nuggets bake undisturbed, allowing them to develop extra crispiness on the bottom, reminiscent of the toaster oven-cooked nuggets of your childhood.
Should you need to feed a larger group, this recipe easily scales up. Serve these delectable tofu nuggets with an assortment of dipping sauces: ketchup, honey mustard, ranch, or any condiment that tickles your taste buds.
