# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu
→ Marinade
02 - 2 tbsp soy sauce or tamari (for gluten-free)
03 - 1 tbsp olive oil
04 - 1 tbsp maple syrup
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper
→ Coating
08 - ½ cup all-purpose flour or gluten-free flour blend
09 - ½ cup unsweetened plant-based milk
10 - 1 tsp apple cider vinegar
11 - 1 cup panko breadcrumbs
12 - 1 tbsp nutritional yeast
13 - ½ tsp salt
→ For frying
14 - Vegetable oil for shallow frying (about ½ inch deep)
# How to Cook:
01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes to expel excess moisture.
02 - Slice the pressed tofu into ¾-inch cubes or nugget shapes.
03 - Whisk soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, and black pepper in a bowl. Add tofu and toss to coat evenly. Let sit for 10 minutes.
04 - Arrange three bowls: flour in the first; plant-based milk combined with apple cider vinegar in the second; and a mix of panko breadcrumbs, nutritional yeast, and salt in the third.
05 - Dredge each tofu piece first in flour, then dip into the vegan buttermilk, and finally coat thoroughly with the breadcrumb mixture.
06 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry the tofu nuggets in batches for 2 to 3 minutes per side until golden brown and crispy.
07 - Remove nuggets with tongs and drain on paper towels. Serve hot with preferred dipping sauces.
