Pretzel Crusted Tofu Nuggets
These Pretzel Crusted Tofu Nuggets are a fun, kid friendly meal that the whole family is sure to love!
Servings 5 servings
Equipment
- Food processor
Ingredients
- 1 16oz super or extra firm tofu
- ⅓ cup non dairy milk
- 2 tbsp mustard, dijon or yellow
- 1 teaspoon corn starch or arrowroot
- ½ tsp garlic powder
- ½ teaspoon salt
- 1 cup crushed pretzels
- 2 tbsp nutritional yeast
Instructions
- Place pretzels into bowl of food processor and pulse until only very small pieces remain.1 cup crushed pretzels
- In a bowl large enough for dipping, combine non dairy milk, mustard, garlic, arrowroot or cornstarch and salt and pepper. Whisk to throughly combine.⅓ cup non dairy milk, 2 tablespoon mustard, dijon or yellow , 1 teaspoon corn starch or arrowroot , ½ teaspoon garlic powder, ½ teaspoon salt
- In another medium to large bowl with a lid, combine crushed pretzels and nutritional yeast.2 tablespoon nutritional yeast
- Dip tofu pieces into milk and coat. Transfer dipped pieces of tofu into bowl, place the lid on and shake to coat.
- Transfer coated pieces to baking sheet, spray with cooking oil. Bake at 425 degrees for 20 minutes. Flip and continue to bake for 10-20 minutes more until golden brown.
- Cool briefly and serve with your favorite dipping sauce.
Notes
- Feel free to add any spices you like to the milk mixture or pretzel coating.
- Try my 5 Minute Maple Dijon Sauce for dipping.
- Discard any leftover milk mixture or pretzel bits after all tofu have been coated.
