A meatless take on a childhood favourite, we promise you won't even be able to tell the difference!
2 tablespoons olive oil, divided
1 brick (about 400 g) extra firm tofu
1 cup (60 g) panko breadcrumbs
Kosher salt, to season
1/4 cup + 2 tablespoons flour (32 g + 16 g), divided
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1/4 cup (60 ml) sparkling water or light flavoured beer
1 tablespoon soy sauce
1/4 cup (60 ml) mayonnaise
3 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon cider vinegar
Heat your oven to 450ºF and drizzle 1 tablespoon of olive oil onto a sheet pan. Set aside.
Wrap the tofu in a few layers of paper towel or a clean dish towel and place a dinner plate on top to weigh it down while you prepare the coating.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Stir in the panko, season with salt, and cook for three to four minutes until golden brown, stirring frequently. Set aside in a shallow dish.
In a separate shallow dish, combine a one-quarter cup of flour with the cornstarch, garlic powder, onion powder, cumin, smoked paprika, and pepper, and season with half a teaspoon of kosher salt. Whisk in the sparkling water or beer and soy sauce and set aside.
Unwrap the tofu and cut it into approximately three-quarter-inch cubes. Scatter with the remaining two tablespoons of flour and toss to coat. Working with a few pieces at a time, dunk the tofu into the batter mixture then toss in the panko to coat. Transfer to the prepared sheet pan and continue until all the tofu has been used.
Bake the tofu nuggets for 20 to 25 minutes or until golden and crisp, gently flipping about halfway through.
Whisk together mayonnaise, Dijon mustard, honey, and cider vinegar.
Set aside for serving.
Serve the nuggets straight from the oven with the dip on the side. Enjoy!