Coated in a creamy mayo and mustard sauce and then dipped in a seasoned almond flour mixture, these easy Baked Tofu Nuggets with almond flour will be gobbled up by kids and adults alike!
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I'm a tofu fanatic.
I love tofu in any way, shape or form.
Give me this Easy Marinated Tofu or these Vegan Taco Tofu Crumbles or this Sweet and Sour Tofu and I'll be one happy lady!
However, as much as I want my kids to be tofu fanatics like I am, that isn't always the case.
Sometimes they could care less for tofu, especially after living in America for a year.
That's why I created these Almond Flour Baked Tofu Nuggets!
They are flavorful, crispy on the outside and perfect for finger-food-lovers!
Let me show you how to make them!
Ingredients You'll Need for Baked Tofu Nuggets
These tofu nuggets are full of flavor without using a ton of ingredients. I'll list out everything you'll need to make them below!
- Extra firm tofu
- Vegan mayo
- Dijon mustard
- Garlic salt (or just salt)
- Italian seasoning
- Almond flour
- Nutritional Yeast
- Salt and Pepper
As you can see, most of the ingredients you'll need to make these baked tofu nuggets are pantry staples such as spices, nutritional yeast and almond flour. Easy peasy!
What is Dredging?
When it comes to these baked tofu nuggets, you need to first understand the concept of dredging.
Dredging in cooking is when you coat food in flour and/or breadcrumbs so that the food gets brown and crispy when baked or fried. Dredging adds a beautiful golden brown color on the outside, a crispy crust and helps to seal in moisture.
The typical dredging process involves first coating the food in flour before dipping it in an egg wash and then breadcrumbs. However, there are many ways to dredge foods, some of which omit the egg wash to keep foods vegan.
That's what we'll be doing today!
How to Make Tofu Nuggets
These tofu nuggets are super easy to make and taste amazing! Simply follow the step by step instructions below and you'll be on your way to enjoying some hearty, flavorful nuggets!
- Step 1: Start by pressing the tofu for about 15 minutes. I love to use a tofu press, but you can also wrap the block of tofu in a towel and carefully place a few heavy objects on top to remove some of the extra liquid.
- Step 2: Preheat your oven to 450F and line a baking sheet with a silicone baking mat or spray it with cooking spray. Set it aside.
- Step 3: In a mixing bowl, stir together the dredging sauce until well combined. In a separate shallow bowl or plate, prepare the almond flour "bread crumbs" by combining the almond flour, nutritional yeast and spices.
- Step 4: Once your tofu has been pressing for about 15 minutes, remove it from the press and cut it into 16 nugget-sized rectangles.
- Step 5: Place the nuggets into the mixing bowl with the mayo/mustard mixture and carefully stir them to coat. There should just be enough sauce the coat each piece. Once coated in the sauce, "roll" each nugget in the almond flour mixture until each side is coated. Place the nugget on the baking sheet and continue this process until all of the nuggets have been coated dredged.
- Step 6: Bake the nuggets for 15 minutes. Then turn the oven to broil on high. Broil the nuggets for two minutes on each side or until golden brown.
- Step 7: Serve warm with a dipping sauce or in a wrap, sandwich or on top of salad!
How to Store Leftover Nuggets
These baked tofu nuggets store beautifully in the fridge if you happen to have leftovers. Simply place them in an airtight container in the fridge for up to a week!
To reheat them, I like to use the oven. Preheat your oven to around 400 degrees and spray a baking sheet with cooking spray.
Bake the nuggets until warmed through, flipping them over half-way and watching to make sure the breading doesn't burn.
Are Baked Tofu Nuggets Gluten-Free?
Most fast food chicken nuggets are not gluten-free since they are coated in a wheat flour mixture. However, slowly more gluten-free options are becoming available as the need rises.
Thankfully, these easy Baked Tofu Nuggets are gluten-free as you use almond flour instead of flour and bread crumbs to coat the nuggets before baking.
Different Ways to Eat Tofu Nuggets
These tofu nuggets are super versatile. View them as a hearty protein source that can be added to all kinds of different dishes.
I'll share a few of the ways I like to enjoy them below:
- As the protein source for sandwiches and wraps
- On top of salads
- As the protein source for vegan buddha bowls
- By themselves with my favorite dipping sauce
Almond Flour Baked Tofu Nuggets
- 1 block extra firm tofu pressed
- 1 tablespoon Mayo
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic salt
- Dash each: Black pepper, Italian seasoning and cayenne
Almond Flour "Bread Crumbs"
- ½ cup almond flour
- ¼ nutritional yeast
- Dash each: Salt, pepper and paprika
- Press your block of tofu for 15 minutes to remove some of the excess liquid.
- Preheat your oven to 450 °F and line a baking sheet with a silicone baking mator grease it with cooking spray. Set it aside.
- In a mixing bowl, stir together the dredging sauce until well combined.
- In a separate shallow bowl or plate, prepare the almond flour "bread crumbs" by combining the almond flour, nutritional yeast and spices.
- Once your tofu has been pressing for about 15 minutes, remove it from the press and cut it into 16 nugget-sized rectangles.
- Place the nuggets into the mixing bowl with the mayo/mustard mixture and carefully stir them to coat. There should just be enough sauce the coat each piece.
- Once coated in the sauce, "roll" each nugget in the almond flour mixture until each side is coated. Place the nugget on the baking sheet and continue this process until all of the nuggets have been coated dredged.
- Bake the nuggets for 15 minutes. Then turn the oven to broil on high. Broil the nuggets for two minutes on each side or until golden brown.
- Serve warm with a dipping sauce or in a wrap, sandwich or on top of salad!
Store any leftovers in the fridge for 4-5 days. To reheat them, you can microwave them or simply bake them in the oven until warmed through.
Girl, are you sure you tried this recipe yourself? The mustard was WAY TOO much and overpowered every other ingredient.
Faith VanderMolen says
Sorry it didn't work out for you!
I just made these tonight, great easy to follow directions, easy process and they taste delicious my 11 month old, 5 year old and husband all enjoyed them
Faith VanderMolen says
I'm so happy to hear you all enjoyed these nuggets! Thanks Ann-Marie!