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Almond Crusted Baked Tofu Nuggets

It’s been a week of revelations. My first revelation came as I watched Harry Potter with Dutch subtitles, and was horrified to see that in the Dutch version, “Professor Dumbledore” is “Professor Perkamentus” (among many other sinful name changes). A better revelation came with the discovery of magical berries that transforms sour tastes into sweets. And the best revelation of them all came when I discovered that you can use ground almonds as a breading for crunchy, filling, packed-with-protein baked tofu nuggets. So today, let’s talk about that third revelation.

Almond Crusted Baked Tofu Nuggets

I couldn’t think of a better name than Almond Crusted Tofu Nuggets. And I think the name might sound a little boring and bland, but I promise these are anything but! There are 3 pretty major things that make this meal so great.

#1: The almond crust. We’ll crush some almonds and combine them with salt, pepper, paprika, and nutritional yeast. Never heard of nutritional yeast? Well hop on board, friend, because this stuff is bangin’. It adds a cheesy/savory component while being totally vegan (and packed with vitamin B12, the little vitamin that vegetarians and vegans might not get enough of).

Almond Crusted Baked Tofu NuggetsAlmond Crusted Baked Tofu Nuggets

#2: The marinade. In a good recipe, every component should be tasty on it’s own, which is why we’ll briefly marinate our tofu for maximum tastiness. We’ll use soy sauce, sesame oil, and garlic!

Almond Crusted Baked Tofu Nuggets

#3: The dip. What’s a good nugget without some dip? I suppose you could go the plain Jane ketchup route, but why ketchup when you could avocado? Our dipping sauce involves avocado, Greek yogurt, fresh herbs, and lime.

almond-crusted-baked-tofu-nuggetsAlmond Crusted Baked Tofu Nuggets

Almond Crusted Baked Tofu Nuggets
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Almond Crusted Baked Tofu Nuggets

These Almond Crusted Baked Tofu Nuggets have a healthy almond breading, a umami-packed inside, and a creamy avocado dip. What's not to love?
Course Main Dishes, Side Dishes, Snacks
Diet Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian
Occasion Birthdays, Game Day, Halloween
Time 45 minutes or less
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 servings
Calories 456 kcal
Author Live Eat Learn

Ingredients

Tofu

  • 1 16-oz block tofu 453 g
  • 1 Tbsp sesame oil 15 mL
  • 1 Tbsp olive oil 15 mL, or just 2 Tbsp olive oil if you don’t have sesame
  • 2 Tbsp reduced sodium soy sauce 30 mL
  • 1 clove garlic minced

Breading

  • ¼ cup flour 31 g, or all-purpose gluten-free flour
  • 1 egg or 1 Tbsp ground flax seed + 3 Tbsp water for vegan, whisked
  • 1 cup whole almonds 170 g
  • 1 Tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp paprika
  • ¼ tsp ground black pepper

Dipping Sauce

  • 1 avocado
  • ½ cup plain Greek yogurt 142 g, or dairy-free alternative
  • ½ cup fresh chopped parsley handful
  • 2 cloves garlic minced
  • Juice of 1 lime
  • Pinch each of salt and pepper

Instructions

  1. Drain tofu and slice into 1’’ x 1’’ x ½’’ blocks. Lay on a few layers of paper towel and gently press with more paper towels to remove excess moisture. Place tofu blocks in a deep dish (like a storage container).
  2. Combine sesame oil, olive oil, soy sauce, and minced garlic. Pour over tofu, cover, and let marinate in the fridge for at least 30 minutes (the longer the better). Every once in a while, flip the container so all the tofu gets exposed to the tasty marinade.
  3. In a food processor or by hand, chop almonds until coarsely ground. Mix with nutritional yeast, salt, paprika, and black pepper.
  4. Prepare your breading station, placing the flour in one bowl, the whisked egg in another, and your almond mixture in the last, with a parchment paper-lined baking sheet at the end. Shake off excess marinade from the tofu blocks then, 1 or 2 at a time, coat each lightly in flour, then egg, then almond mix, and set on the baking sheet.
  5. Bake tofu nuggets at 400 degrees F (204 C) for 8 to 10 minutes, flipping halfway through, until golden brown and toasted.
  6. While the nuggets cook, throw all the Dipping Sauce ingredients in a food processor and blend until smooth and creamy. Serve nuggets warm with dipping sauce!

Notes

  • Store leftovers covered in the fridge for 3 to 4 days.
  • Almond crust inspired by Gimme Some Oven's Almond-Crusted Chicken Nuggets.
Nutrition Facts
Almond Crusted Baked Tofu Nuggets
Amount Per Serving (1 serving)
Calories 456 Calories from Fat 307
% Daily Value*
Total Fat 34.1g 52%
Cholesterol 56mg 19%
Sodium 844mg 35%
Total Carbohydrates 22.8g 8%
Dietary Fiber 8.4g 34%
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for these Tofu Nuggets



This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these easy vegetarian recipes possible!

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Comments (10)

  1. sophie says:

    What kind of tofu and brand do you use? I would love to make this reciepe!

    1. Sarah says:

      Hi Sophie! I just used a firm block of tofu. I live in Holland so my brand is probably different form yours, but any firm (not silken) tofu will do the trick! 🙂 I’d love to hear how it turns out! These are one of my favorite meals!

  2. Bess says:

    I made these for dinner tonight, and they were a real success! I eat a lot of tofu, and it gets hard after a while to find new and interesting ways to cook it. Thanks for the inspiration!

    1. Sarah says:

      You’re very welcome, Bess! These are one of my favorite recipes because they just totally revamp tofu. So happy they were a success for you! 😀

  3. Emily says:

    Instead of grinding almonds in the food processor, can I just use almond flour instead? I already have almond flour on hand. Can’t wait to try this recipe!

    1. Sarah says:

      Hey Emily! You certainly can, though they’ll be less crispy without the coarse almonds 🙂

  4. Sarah Jane says:

    I loved swapping out the soy for coconut aminos!

    1. Sarah says:

      I haven’t tried that before but heard it’s a great substitute! Guess I better order myself a bottle online 😀

  5. Kim says:

    These are so good, a new favorite in my house!! Thanks for sharing the recipe!

    1. Sarah says:

      So happy to hear, Kim! They’re a little bit of work but SO worth it 😀

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