Spicy Popcorn Tofu Nuggets
These Spicy Popcorn Tofu Nuggets are seasoned to perfection, battered in potato chip crumbs and served with my favorite bang bang sauce!
Ingredients
- 1 15-ounce package extra firm tofu drained
- 1/2 cup non-dairy milk unsweetened
- 1/2 cup buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne optional
- 4 cups potato chips* crushed into crumbs
- olive oil spray
- fresh parsley optional, for serving
FOR THE BANG BANG SAUCE
- 1/4 cup vegan mayo
- 2-3 tablespoons sriracha
- 1 tablespoon rice vinegar
Instructions
- Combine the milk, buffalo sauce and all of the seasonings in a bowl. Break apart the tofu into 1-inch pieces and add them to the bowl. Press the tofu down to submerge and place in the fridge to marinate for at least 30 minutes.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Dip each piece of tofu in the crushed potato chips and place on the baking sheet.** Spray with olive oil. Bake for 20-25 minutes, or until browned, flipping halfway.***
- While the tofu is baking, make the bang bang sauce. Combine the ingredients in a bowl and set aside.
- Let the tofu cool slightly, top with chopped parsley, then serve hot with the dipping sauce.
Video
Notes
*The finer you make the chip crumbs the better they will stick. Feel free to use a food processor to get a super fine texture.
**It can be a little tricky getting the chips to stick. Don't be afraid to really press the chips into the tofu with your hands.
***Be careful when flipping the tofu so that the coating stays on.
Calories: 101kcal, Carbohydrates: 8g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 266mg, Potassium: 263mg, Fiber: 1g, Sugar: 1g, Iron: 1mg
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