Almond Flour Baked Tofu Nuggets

4.75 from 8 votes

Dredged in a creamy sauce and seasoned almond flour mixture, these Almond Flour Baked Tofu Nuggets will be gobbled up in no time!

Prep Time25

Cook Time20

Total Time45

Course: Vegan Main Dish Recipes

Cuisine: Asian

Diet: Vegan

Servings: nuggets

Calories: 40kcal

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.