Vegan Tofu Nuggets That Taste Like Chicken

Instructions

1. Drain the tofu and wrap in a dish towel with a heavy object on top. Press for 20-30 mins until towel is soaked.
2. Wrap pressed tofu in reusable wrap and freeze for at least 6 hours.
3. Thaw frozen tofu in a microwave-safe bowl with a dish towel until completely thawed and towel is soaked.
4. Press thawed tofu in a dish towel for 20-30 mins until towel is soaked and tofu is half its thickness.
5. For the marinade, whisk together soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar in a medium bowl.
6. Tear tofu into bite-size pieces and coat in the marinade. Marinate for at least 30 mins, stirring halfway through.
7. Prepare the breading station by mixing flour and cornstarch in one bowl, soy milk and apple cider vinegar in another bowl, and bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (if baking) in a third bowl.
8. For deep-frying, heat canola oil in a pot to 375°F (190°C).
9. For baking, preheat oven to 400°F (200°C).
10. Coat marinated tofu pieces in flour mixture, then soy milk mixture, then flour mixture again, and finally in bread crumb mixture.
11. For deep-frying, cook coated tofu in hot oil for 90-120 seconds until golden brown and crispy. Drain on paper towels.
12. For baking, place coated tofu on a greased baking sheet and bake for 20-25 mins, flipping halfway, until golden brown.
13. Serve tofu with honey mustard or barbecue sauce for dipping.
14. Enjoy the crispy tofu!