Perfect Crispy Tofu Nuggets (with Zoodles!)
This is your go-to recipe for finally making the perfect tofu. This recipe is simple and takes only 30 minutes for a hot, healthy meal to be served. Enjoy this tofu in a variety of ways; in a buddha bowl, in homemade pad thai, as a main protein with various side dishes, or on top zucchini noodles like this recipe here.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- Category: Entree
Ingredients
Scale
- 1 block extra-firm tofu
- 4–5 TBSP nutritional yeast
- 1 TBSP garlic powder
- Other seasonings of choice (I used Bragg’s Organic Sprinkle Seasoning…my go-to)
- sea salt and pepper, to taste
- Olive oil non-stick spray
- 2 medium zucchinis
- 1 cup organic tomato pasta sauce
Instructions
- Preheat oven to 350 degrees F.
- Remove tofu from package and drain water. Press tofu with tofu presser or lay on top paper towels and place paper towel on top with a textbook. Let water drain out and replace paper towels as necessary.
- Once as much water is removed out of tofu as possible, slice in 1-1.5 in. thick slices, then slice again into small cubes.
- Spray large baking sheet with olive oil spray and place tofu nuggets on sheet. (No need to have a lot of space in-between)
- Coat top of tofu pieces with nutritional yeast and all other seasonings. Flip tofu nuggets over and repeat.
- Spray top of tofu nuggets with a bit more olive oil spray then place in oven to bake.
- Bake for 10-15 minutes, then flip tofu pieces over and bake on other side for 10-15 minutes again.(for crispier nuggets, bake longer)
- While tofu is cooking, make zucchini noodles using a spiralizer.
- Top zucchini noodles with tomato sauce and either sauté in a pan to heat or simply microwave.
- Once tofu edges are brown and crispy, remove from oven and let cool.
- Top with cooled tofu nuggets and separate into 2 servings.
- Enjoy!
Notes
*Not vegan? Add some parmesan cheese on top for even more pasta-goodness!