# Components:
→ 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
# Method:
01 - Wrap tofu in a clean kitchen towel and place a heavy pan on top. Press for 15 minutes to remove 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 marinate for 10 minutes.
04 - Set up three bowls: place flour in the first, mix plant-based milk with apple cider vinegar in the second, and combine panko breadcrumbs, nutritional yeast, and salt in the third.
05 - Dredge each tofu piece in flour, dip into the buttermilk mixture, then coat thoroughly with the panko breadcrumb mixture.
06 - Heat vegetable oil to ½ inch depth in a large skillet over medium-high heat. Fry tofu in batches for 2 to 3 minutes per side until golden brown and crispy.
07 - Remove nuggets and drain on paper towels. Serve immediately with preferred dipping sauces.
