These Oven Baked Crispy Tofu Nuggets are so super yummy and versatile, too! You'll want to stuff them in a wrap or sandwich, pile them on top of your favorite salad, make them the star of your next Buddha bowl, or just plain pop 'em like popcorn, with your favorite dipping sauce!
Remove tofu from packaging, drain and press for 1 hour to release excess liquid and then pat it dry with a clean towel.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, break the tofu into bite size pieces using your fingers; no need for the pieces to be all the same size.
Add the olive oil, maple syrup, tamari sauce and apple cider vinegar and stir delicately until all the pieces of tofu are well coated and all the liquid has been absorbed by the tofu.
In a separate bowl, combine the ingredients for the breading and mix until well combined. Add that to the tofu and stir delicately until all the pieces are well and evenly coated.
Spread the pieces evenly across the prepared baking sheet, making sure to leave ample room for air to circulate around the nuggets.
Bake for 20 to 25 minutes, or until the nuggets are deliciously golden brown and crispy on the exterior.
Remove from oven and allow to cool for about 5 minutes; this will make the nuggets firmer and crispier.
Serve without delay, stuffed in your favorite wrap, piled over your favorite salad, as part of a megalicious Buddha bowl, or as just as is, with your favorite dipping sauce!
The nuggets reheat super well in a skillet with a little bit of oil, over medium-high heat; in fact, they get even crunchier once reheated like this! So don't hesitate to make a double batch and save some for later...