Sour Cream & Onion Chick’n Tofu Nuggets Follow for daily vegan inspiration …
Sour Cream & Onion Chick’n Tofu Nuggets
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What you need:
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/pepper to taste,
1 1/2 cup panko,
1 tbl onion powder
What you do:
1️⃣ Using a sharp knife, cut tofu block through its length forming 3 equal size slices. Then cut the block in half through its width- giving 6 pieces. Cut each of those pieces in 1/2 through its depth. Giving you a total of 12 nuggets. Season with salt & pepper
2️⃣ In a flat bottomed storage container combine & mix well, sour cream, chives, onion powder, & lemon juice. Place tofu pieces in marinade which will be thick. Brush the tops & sides of tofu to fully cover. Cover container & marinate at least 4 hours or up to overnight (for best results)
3️⃣ In a non-stick pan, toast panko in batches till golden over med heat.
4️⃣Place toasted panko in a shallow bowl with onion powder & salt/pepper.
5️⃣ Dredge each tofu piece into panko using a spoon to help coat, & be sure to press panko into tofu so the coating will stick. Then place tofu on an oven-safe wire rack onto a baking sheet (or parchment paper).
6️⃣ Bake at 400 F for 20-30 min until tofu coating gets crisp & tofu gets firm. Serve with a squeeze of lemon! I enjoyed my nuggets over a big bowl of pesto pasta.