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These Lemon Pepper Tofu Nuggets with Green Tahini Sauce are the perfect snack or addition to a salad or bowl. Breaded and baked until crispy | ThisSavoryVegan.com #thissavoryvegan #tofunuggets #vegansnacks

Lemon Pepper Tofu Nuggets with Green Tahini Sauce

Servings: 25 nuggets
Prep Time: 20 mins
Cook Time: 30 mins
Marinating Time: 20 mins
Total Time: 1 hr 10 mins
These Lemon Pepper Tofu Nuggets with Green Tahini Sauce are the perfect snack or addition to a salad or bowl. Breaded and baked until crispy.
5 from 3 ratings
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Ingredients

FOR THE TOFU NUGGETS

  • 1 block extra firm tofu drained and dried off
  • 1 1/2 cups non-dairy milk unsweetened
  • 2 tablespoons lemon pepper separated
  • 2 cups bread crumbs
  • olive oil spray
  • parsley for serving

FOR THE GREEN TAHINI SAUCE

  • 1/2 cup fresh herbs I used a combo of cilantro, parsley and basil
  • 1/2 cup tahini
  • 1 lemon juiced, plus more to taste
  • 1 clove garlic peeled
  • 2 teaspoons agave or maple syrup
  • 3 tablespoons olive oil
  • salt to taste
  • water as needed to thin

Equipment

Instructions
 

  • Drain the tofu and dry off.* Combine the non-dairy milk and 1 tablespoon of lemon pepper in a large 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 20 minutes.
  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Add the bread crumbs and remaining lemon pepper to another bowl and stir to combine. Dip each piece of tofu in the bread crumbs and place on the baking sheet. Spray with olive oil. Bake for 30 minutes, flipping halfway.
  • Meanwhile combine all of the green tahini ingredients in a food processor. Scrape down the sides and adjust the water and/or olive oil until it reaches your desired consistency. If it tastes too bitter, add more lemon juice. Set aside.
  • To serve, top the tofu nuggets with chopped parsley and serve with the green tahini sauce and any of your other favorite dipping sauces.

Video

Notes

*I find that extra firm tofu doesn't need to be pressed, but if you feel like your block has excess liquid, then you can press it.
FOR LEFTOVERS: Reheat in the oven at 350 or the air fryer at 380 until heated through and crispy.
The nutrition info is slightly off because it includes all of the tahini sauce. You will likely not use all of the tahini sauce for this recipe - the leftovers will keep in the fridge for 3-5 days.
Calories: 81kcal, Carbohydrates: 6g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 51mg, Potassium: 94mg, Fiber: 1g, Sugar: 1g, Iron: 1mg
Cuisine: American
Course: Appetizer, Snack
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