Crispy Baked Tofu Nuggets

• servings: 2 servings

Ingredients

2 Tbsp. extra-virgin olive oil, divided, plus more for pan

2 Tbsp. all-purpose flour or rice flour

2 Tbsp. cornstarch or potato starch

2 Tbsp. nutritional yeast

1 Tbsp. garlic powder

1 Tbsp. onion powder

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more

14–16 oz. block firm tofu, drained

Condiment of choice (for serving)

Directions

Prepare a rack in the upper third of oven and preheat to 425°. Oil a baking sheet; set aside. Whisk together 2 Tbsp. all-purpose flour or rice flour, 2 Tbsp. cornstarch or potato starch, 2 Tbsp. nutritional yeast, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl. Set seasoning mixture aside.

Pat 14–16-oz. block firm tofu, drained, dry with a clean kitchen towel or paper towel. Using your hands, break into craggy, nugget-size pieces (about 1"). Place pieces in another medium bowl and pat dry again.

Drizzle 1 Tbsp. extra-virgin olive oil over tofu and, using your hands, gently toss to coat. Sprinkle reserved seasoning mixture over tofu and gently toss to coat. Drizzle with remaining 1 Tbsp. extra-virgin olive oil and toss again. Spread tofu nuggets out on prepared baking sheet (giving them direct contact with the pan helps them get crispy).

Bake tofu nuggets, reducing oven temperature to 400° halfway through if browning too quickly, until outside of nuggets is golden brown and crisp, 30–35 minutes. Season with salt if desired and serve with your condiment of choice.