CRISPY Pistachio Tofu Nuggets
Ingredients
- 32 oz super-firm tofu 2 blocks, sometimes called "High-Protein Tofu"
- 1 cup plain breadcrumbs
- 1 cup pistachios
- 1½ tsp paprika
- 1 tsp garlic granules
- 1 tsp poultry seasoning
- 1 tsp kosher salt I use Morton's
- ½ tsp black pepper
- 4 tsp cornstarch
- 2 cups soy milk unsweetened
- coconut oil or olive oil spray
Instructions
Prep
- Pre-heat the oven to 400 degrees.
- Then finely chop the pistachios. I do this by placing the nuts in a mini food processor like this one so that I can get them nice and small. Tip: the finer the pistachio pieces, the more evenly they'll coat the tofu.
- Cut the tofu in half lengthwise. Then cut each half into three equal sticks lengthwise. Cut each stick into four equal pieces to create bite-sized cubes (video above for reference) Repeat with the second block of tofu, and then pat dry with a clean towel to remove any excess moisture from the nuggets. This will help the breading stick better.
Assemble
- In a wide, shallow bowl, combine the breadcrumbs, chopped pistachios, and spices. Mix well and set aside.
- In another bowl, whisk the cornstarch with 3 tbsp of the soy milk until it's dissolved. Then whisk in the remaining soy milk.
- Line a cookie sheet with a non-stick liner and then begin assembling the nuggets by dipping each piece of tofu into the milk mixture to coat. Shake off any excess and then dip into the breadcrumb mixture. Shake off any excess and place the tofu onto the cookie sheet.
- Repeat this process with the remaining tofu, and then spritz the top of the tofu nuggets with coconut oil spray.
Bake
- Bake for 20-25 or until well browned and crispy. Remove from the oven and sprinkle with a pinch of salt if desired. Air fryer instructions in the notes below.
Serve
- Serve with your favorite dipping sauce and enjoy!
Notes
*If using an air-fryer, bake in 2-3 batches for 11-12 minutes at a time.