Crispy Tofu Nuggets

Servings: 4 · Prep: 30 min · Cook: 40 min · Total: 70 min

Ingredients

• 1 1/2 pounds Extra-firm tofu
• 2 cups Panko breadcrumbs
• 2 pounds Sweet potatoes
• 1/2 cup Ketchup
• 1/4 cup Vegan mayonnaise
• 1/2 cup All-purpose flour
• 1/2 cup Water
• 1/4 cup Olive oil
• 1 1/4 teaspoons Fine salt
• 1 1/2 teaspoons Garlic powder
• 1 teaspoon Sweet paprika

Equipment

Oven; Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Oven mitts; Small mixing bowl; turner; Clean kitchen towels; heavy skillet; produce brush; 2 shallow bowls; Parchment paper rated for 425°F; 2 18-by-13-inch rimmed baking sheets; 2 large plates; oven; whisk; measuring cups; measuring spoons; knife; cutting board; oven mitts; small mixing bowl; clean kitchen towels

Steps

1. Prepare the oven and press the tofu. Wash your hands with soap and water for at least 20 seconds and clean the preparation surface. Heat the oven to 425°F, with racks in the upper and lower thirds. Line both baking sheets with parchment. Wrap the drained tofu in clean kitchen towels and place it between two plates. Set a heavy skillet securely on top and press for 15 minutes while preparing the other ingredients.
   • 1 1/2 pounds tofu — drained
2. Season the sweet potato wedges. Scrub the sweet potatoes under running water, trim away damaged areas, and dry thoroughly. Leave the skins on and cut into wedges about 1/2 inch thick at their thickest point. On one baking sheet, toss the wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Spread them in a single layer with a cut side down and space between them.
   • 2 pounds sweet potato
   • 2 tablespoons olive oil
   • 1/2 teaspoon salt
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon sweet paprika

   Use a stable cutting board and keep fingers clear while cutting the wedges.

3. Oil the panko. Put the panko in a shallow bowl and drizzle with the remaining 2 tablespoons olive oil. Rub the crumbs lightly between clean fingertips until the oil is evenly distributed; this helps the coating brown without frying.
   • 2 cups panko breadcrumbs
   • 2 tablespoons olive oil
4. Mix the batter and cut the tofu. In the second shallow bowl, whisk together the flour, water, remaining 3/4 teaspoon salt, remaining 1 teaspoon garlic powder, and remaining 1/2 teaspoon paprika until smooth. Unwrap the tofu, pat every surface thoroughly dry, and cut into 32 roughly equal nuggets about 3/4 inch thick. Blot the cut surfaces dry.
   • 1/2 cup all-purpose flour
   • 1/2 cup Water
   • 3/4 teaspoon salt
   • 1 teaspoon garlic powder
   • 1/2 teaspoon sweet paprika
   • 1 1/2 pounds tofu — drained

   Do not taste the uncooked flour batter; wash hands, utensils, and surfaces after handling it.

5. Coat the nuggets. Dip each nugget into the flour batter, letting excess drip back into the bowl. Press it gently into the panko to coat every side. Arrange the coated nuggets on the second baking sheet without touching. Use one hand for the batter and the other for the crumbs to keep the coating from clumping. Do not taste the uncooked batter.
   • 1 1/2 pounds tofu — drained
   • 2 cups panko breadcrumbs

   Discard leftover coating batter and loose breadcrumbs after coating.

6. Start the wedges and make the dip. Place the sweet potato wedges on the lower oven rack and roast for 10 minutes. Meanwhile, stir the ketchup and vegan mayonnaise together in the small bowl until smooth. Refrigerate the dip until serving.
   • 1/2 cup ketchup
   • 1/4 cup mayonnaise

   Use oven mitts when placing the baking sheet in the preheated oven.

7. Bake until crisp. Place the tofu nuggets on the upper rack, leaving the wedges in the oven. Bake both for another 25–30 minutes. After 15 minutes, turn the nuggets and wedges with the turner, swap the baking sheets between racks, and rotate each sheet front to back. The nuggets are ready when the coating is golden, dry, and crisp; the wedges should have browned edges and centers that a knife pierces easily. Total roasting time will be 25–30 minutes for the nuggets and 35–40 minutes for the wedges.

   Use oven mitts when turning or swapping the hot baking sheets.

8. Divide and serve. Divide the nuggets and wedges equally among four plates. Divide all the dip among the four servings, about 3 tablespoons per person, and serve immediately with the dip alongside to preserve the crisp coating.

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