Air Fryer Panko Tofu Nuggets
You're going to love these air fryer panko tofu nuggets. Crispy and crunchy on the outside and juicy on the inside, they're perfect for dipping in your favorite sauce.
Ingredients
- 14 ounces tofu extra firm
- 1 cup soy milk
- 1 teaspoon apple cider vinegar or lemon juice
- 1½ tablespoons olive oil *plus more for brushing
- 1½ cups all purpose flour or gluten free blend
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 cup panko bread crumbs
Instructions
- Drain the tofu. Slice it in half lengthwise through the middle of the block. You should end up with 2 pieces that are same size as the original block. Wrap both pieces in paper towels or a tea towel and place something heavy (like a cast iron pan) on top. Press for 15-20 minutes.
- Combine the soy milk and apple cider vinegar in a small bowl. Set aside.
- Combine the flour, garlic powder, onion powder, smoked paprika and salt in a large bowl. Put your panko breadcrumbs in a separate shallow bowl.
- Using your hands, tear the tofu into (roughly) 1 inch pieces.
- Put tofu in a clean bowl and drizzle olive oil over the pieces.
- Dredge the tofu nuggets in the flour mixture and set aside on a plate.
- Add the soy milk/apple cider vinegar mix to the bowl with the remaining flour. Stir until a batter forms. If the batter is too thick, add a bit more milk.
- Dredge tofu nuggets in batter until evenly coated. Let any excess batter drip off Now, dredge in panko breadcrumbs.
- Grease the insert in your air fryer. Transfer the panko tofu nuggets to the air fryer. Spray or lightly brush them with a bit of olive oil. Air fry for 20-25 minutes at 365° (185° C) turning them over at the half way point and spraying the other side with olive oil.
Notes
- To store leftovers: Layer the breaded tofu in an airtight container. Separate each layer with a paper towel. The paper towel will absorb any moisture and keep your tofu as crispy as possible. Breaded tofu should stay fresh in the fridge for 3-4 days.
- To freeze: Let the tofu cool completely. Store in an airtight container or freezer safe bag for 2-3 months.
Nutrition
Calories: 677kcalCarbohydrates: 115gProtein: 30gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 433mgPotassium: 198mgFiber: 9gSugar: 12gVitamin A: 478IUVitamin C: 22mgCalcium: 300mgIron: 9mg
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