Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and drained
- 2 tablespoons cornstarch (or arrowroot powder)
- 1 tablespoon nutritional yeast (optional, for extra savory flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
- 1/4 cup Dijon mustard
- 2 tablespoons honey (or agave nectar for a vegan option)
- 2 tablespoons Greek yogurt or mayonnaise
- 1 teaspoon lemon juice
- A pinch of cayenne pepper (optional)
Instructions
- Start by pressing your extra-firm tofu for at least 10 to 15 minutes to remove excess moisture. Use a tofu press or wrap the block in a clean kitchen towel and place a heavy skillet on top. Once pressed, cut the tofu into bite-sized cubes or tear it into irregular chunks for more “nugget-like” edges. In a medium bowl, whisk together the cornstarch, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the tofu pieces to the bowl with the dry seasoning mixture. Gently toss the tofu until every piece is evenly coated. The cornstarch will create a light, powdery layer that turns into a shatteringly crisp crust once it hits the heat. If the tofu looks too dry, you can lightly mist it with a tiny bit of oil before tossing again to help the starch adhere.
- Preheat your air fryer to 400°F (200°C). Arrange the coated tofu in a single layer in the air fryer basket, making sure the pieces do not touch. Lightly spray the tops with olive oil spray. Cook for 12 to 15 minutes, shaking the basket halfway through the cooking time. The nuggets are done when they are golden brown and feel firm to the touch.
- While the tofu cooks, prepare the dipping sauce. In a small ramekin, whisk together the Dijon mustard, honey, Greek yogurt, lemon juice, and cayenne pepper until smooth. Taste and adjust the sweetness or tanginess to your preference. Once the tofu nuggets are finished, remove them from the air fryer and serve immediately while they are at their peak crispiness.
- Cook Time: 30 minutes