07/13/2024
Crispy Tofu Nuggets w/ “Honey” Mustard Dip
Ingredients:
For Nuggets:
1/2 cup unsweetened almond milk
3 Tbsp ground flaxseeds
1 1/2 cups GF Panko Bread Crumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 lbs organic extra-firm tofu
1/4 cup potato starch
For “Honey” Mustard:
1 Tbsp. + 1 tsp vegan vegan mayonnaise
1 Tbsp pure maple syrup
1/4 cup Dijon mustard
Instructions:
1. Preheat oven to 400°F. Lightly coat large baking sheet with spray.
2. To make nuggets, add almond milk and flaxseeds to a small mixing bowl; whisk to combine. Set aside.
3. Toast bread crumbs in a dry nonstick skillet over high heat, stirring occasionally at first, then constantly once they start to brown, 4-5 minutes, or until golden brown. Remove immediately to a heatproof plate. Add garlic powder & onion powder to bread crumbs; stir to combine. Set aside to cool.
4. Cut tofu into 12 nuggets, approximately 1 1/2 inch squares. Once bread crumbs are cool enough to touch, roll each tofu nugget in potato starch; dip into almond milk mixture (making sure starch has a chance to absorb the milk so there are no dry spots). Coat with toasted bread crumbs; place on prepared sheet. Repeat until all nuggets are coated.
5. Bake for 15-20 minutes, or until heated through.
6. While nuggets bake, make “honey” mustard by adding mayonnaise, maple syrup, & mustard to small mixing bowl; whisk to combine.
