Popcorn Tofu

Serving Size 4

Prep Time 15 mins

Cook Time 25 mins

Difficulty Easy

Created by: Plant Based RD

1 block Nasoya’s Extra Firm Tofu, drained from package

2 tbsp avocado oil

1 tbsp soy sauce

Batter:

1/2 cup flour

1/2 cup unsweetened soy milk or almond milk

1 tbsp soy sauce

1/2 tbsp rice wine vinegar or apple cider vinegar

1/2 tsp salt

Breading:

1/2 cup breadcrumbs

1/4 cup nutritional yeast

2 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp dry thyme

1/2 tsp salt

Place your drained tofu in an airtight container and place in the freezer overnight or until frozen solid. Remove the tofu from the freezer and allow to completely thaw. Carefully squeeze out excess liquid from the thawed tofu, then proceed to tear the tofu into small nugget sized pieces.
Place the tofu nuggets in an empty container and toss with the soy sauce to coat then set aside.
Preheat oven to 425F. To a naked 9in x 13in rimmed baking sheet, drizzle with the oil to completely coat the bottom of the pan.
In one shallow bowl, whisk together the flour, milk, soy sauce, vinegar and salt until smooth.
In a separate shallow bowl, combine the breadcrumbs, nutritional yeast, and seasonings until well incorporated.
With one hand, take a tofu nugget and dip into the batter to coat completely. Shake off any excess and place in the bread crumb mixture. With your other clean hand, coat the nugget completely in the bread crumb mixture. Shake off excess and then place on the baking sheet and repeat with the remaining tofu pieces.
Place the baking tray in the oven for 25 minutes, flipping the tofu halfway through the baking process. When flipping, if the tray looks dry, drizzle or spray the tofu with a little oil before placing back in the oven. Once the tofu is golden, remove from the oven and serve immediately.