Tofu Nuggets with Yogurt Ranch Dip
Ingredients
Tofu Nuggets
-
1
block
extra firm tofu, drained, pressed, and torn into bite-size pieces
-
¼
cup
panko breadcrumbs
-
¼
cup
all purpose flour or flour of choice
-
2
tablespoons
cornstarch
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
½
teaspoon
salt
-
¼
cup
grapeseed oil (or oil of choice)
-
to taste
fresh chives for garnish (optional)
Lemon Chive Yogurt Ranch Dip
-
½
cup
whole milk plain Greek yogurt or skyr, or plain dairy-free yogurt alternative
-
2
tablespoons
chopped fresh chives
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
1
tablespoon
lemon juice
-
to taste
salt and pepper
Instructions
- Preheat the oven to 450°F and line a baking sheet.
- In a large bowl, mix the panko breadcrumbs, flour, cornstarch, onion powder, garlic powder, and salt.
- Add the tofu and oil to the bowl, and gently mix until the tofu is evenly coated.
- Transfer the breaded tofu to the baking sheet and bake for 40 minutes, or until golden and crispy.
- While the tofu is baking, prepare the yogurt ranch dip by mixing yogurt, chives, garlic powder, onion powder, lemon juice, salt, and pepper.
Nutrition Facts (estimated)
Servings
4
Calories
330
Total fat
21g
Total carbohydrates
20.3g
Total protein
15.2g
Sodium
358.5mg
Cholesterol
4.6mg
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