Crunchy cornflake tofu nuggets are easy to make in the oven or in the air fryer! Dip these vegan chicken nuggets in 3-ingredient 'honey' mustard sauce.
Servings 4
Author Becky Striepe
Ingredients
For the tofu nuggets
1blockextra firm tofu, pressed and cut into 1" cubes
¼cupsoy or oat milkmixed with 1 tablespoon apple cider vinegar
Preheat the oven to 425° F (if baking) and line a baking sheet with parchment paper. Start pressing your tofu.
In a large bowl, mix together the soy milk and vinegar.
While the tofu presses, combine the cornflakes, cornstarch, spices, salt, and pepper in your food processor. Pulse until you have a coarse meal. Think like a coarsely-ground cornmeal, NOT a flour-like consistency. Transfer that to another large bowl.
Slice the tofu into cubes, and add them to the bowl with the soy milk mixture, tossing to coat the tofu really well. Then, toss the pieces -- a few at a time -- in the cornflake mixture, pressing to coat them really well.
Oven Directions: Transfer the tofu to your baking sheet in a single layer, and spray with oil, if you're using it. Bake for 35-40 minutes, until the tofu is golden brown. You can flip, if you want, but it's not totally necessary.
Air Fryer Directions: Spray the coated tofu with oil, if you're using it. Transfer the tofu to your air fryer basket, spreading it out as much as you can. Air fry at 400° F for 15-20 minutes, until the tofu is golden brown, shaking the basket after 8 minutes of cooking.
Make the dipping sauce
Combine the mustard, mayo, and agave nectar in a small bowl, and whisk until it's well combined. Serve the nuggets with the honey mustard on the side to dip.
Video
Notes
Leftover tofu nuggets will keep for 3-5 days in the fridge. Reheat in the oven or in the air fryer, so they will get crispy again.To freeze, let them cool, then transfer to a freezer bag, where they'll keep in the freezer for six months. Reheat in the air fryer at 400° F for 10-12 minutes.The dipping sauce will keep for up to a week in an airtight container in the fridge.