1Tbspolive oil15 mL, or just 2 Tbsp olive oil if you don’t have sesame
2Tbspreduced sodium soy sauce30 mL
¼cupflour31 g, or all-purpose gluten-free flour
1eggor 1 Tbsp ground flax seed + 3 Tbsp water for vegan, whisked
1cupwhole almonds170 g
¼tspground black pepper
½cupplain Greek yogurt142 g, or dairy-free alternative
½cupfresh chopped parsleyhandful
Juice of 1 lime
Pinch each of salt and pepper
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).
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.
In a food processor or by hand, chop almonds until coarsely ground. Mix with nutritional yeast, salt, paprika, and black pepper.
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.
Bake tofu nuggets at 400 degrees F (204 C) for 8 to 10 minutes, flipping halfway through, until golden brown and toasted.
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!
Store leftovers covered in the fridge for 3 to 4 days.