When you freeze and thaw tofu, it becomes spongier and better able to absorb flavors from the marinade – exactly what you want for plant-based nuggets like these. They’re coated in a yogurt mixture, then panko breadcrumbs for added crunch, and served with a classic honey mustard dipping sauce. You can make them easily in the air fryer, but if you want to fry them in oil, see Variations.
Get ahead: Freeze tofu for up to 3 months before thawing. Refrigerate the sauce for up to 3 days before using.
Storage: Refrigerate the nuggets and sauce separately for up to 4 days.
Ingredients
Directions
Active: 20 minutes
|Total: 30 minutesplus freezing and thawing time
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Step 1
Drain the tofu. Cut it in half lengthwise, then in half again widthwise, to create four large pieces. Cut each of them into four pieces to obtain 16 cubes. Transfer to a zip-top bag, seal, and freeze until solid, about 3 hours. To thaw, leave in the refrigerator overnight or submerge the bag in a large bowl of cold water for about 2 hours. Remove the tofu, pour off any water and gently use your hands to extract as much water as possible from each cube, taking care not to crumble it. Return the tofu to the bag.
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2nd step
In a small bowl, whisk together 1/4 cup water, soy sauce, garlic powder, and smoked paprika. Transfer to the bag containing the tofu, seal and let marinate at room temperature while you prepare the rest of the ingredients, turning the bag several times.
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Step 3
In another small bowl, whisk the yogurt with the remaining 1/4 cup water until well combined.
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Step 4
In a large shallow bowl, combine the panko and nutritional yeast. Place a large plate or dish near your work space.
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Step 5
Remove tofu from zip-top bag. Working with a few pieces at a time, gently squeeze most of the marinade from each piece, taking care not to crumble it. Add to yogurt mixture and fold gently to coat. Transfer to panko mixture and use a fork to gently toss until completely coated. Transfer the nuggets to the prepared baking sheet or tray as you work.
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Step 6
Set the air fryer to 400 degrees on the air fry setting and preheat for 5 minutes or until the unit signals ready. Add the tofu nuggets to the basket in a single layer, preferably without touching them. Air fry for about 10 minutes, turning the pieces halfway through cooking, until the nuggets are golden brown and crispy all over.
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Step 7
While the nuggets are cooking, in a small bowl, whisk together the mustard, mayonnaise and honey until smooth.
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Step 8
Transfer the cooked nuggets to a serving dish. Serve hot or at room temperature, with the honey-mustard sauce for dipping.
Replacements
To make this vegan >> use vegan yogurt, vegan mayonnaise and agave nectar or maple syrup instead of honey.
Variants
To fry the nuggets in oil, in a Dutch oven over medium-high heat, pour vegetable oil to a depth of 1 inch. Heat the oil until it reaches 375 degrees on an instant-read thermometer. (If you don’t have an instant-read thermometer, you can test the oil by dropping a small crumb of tofu in it; if it sizzles immediately, the oil is ready.) Working in batches if necessary to avoid overcrowding , fry the tofu until golden and crisp, 3 to 4 minutes per side, using a spider or slotted spoon to flip the nuggets. Transfer to a rack set over a large baking sheet to drain.
