I’ve really been trying to make a concerting effort to eat less meat and get creative when cooking plant based proteins. My latest experiment will satisfy kids and adults alike, and is so delicious I even surprised myself at how well these turned out. Say hello to my crispy tofu nuggets with chipotle honey mustard sauce- because chicken nuggets are SO 2019.

The key to this recipe is using the firmest tofu you can find, and tearing the tofu into craggily pieces instead of cutting them into cubes. Trader Joe’s super firm extra protein tofu is perfect for this recipe. It’s dense and has already had most of the water pressed out of it, which makes getting it crispy so much easier. Not only does tearing the tofu make these look just like chicken nuggets, it also allows for more surface area, which means more flavorful, crispy, crunchy bits.

And what is a crunchy nugget without a dipping sauce? Savory, sweet, smoky, and just a little bit spicy, this chipotle honey mustard sauce is perfection.

These crispy tofu nuggets are so good, even the tofu haters will be saying “chicken, who?”.

Crispy Tofu Nuggets with Chipotle Honey Mustard Sauce

Ingredients:

1/3 C dijon mustard

1/4 C honey

1/4 C mayo

1 C + 1 Tbsp distilled white vinegar

1/2 tsp chipotle powder

1/4 C + 1/2 tsp kosher salt

16 oz super firm tofu

3 C water

4 Tbsp cornstarch

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

pepper

2/3 C vegetable oil

Make the chipotle honey mustard sauce by combining the dijon mustard, honey, mayo, 1 Tbsp distilled white vinegar, 1/4 tsp kosher salt, and chipotle powder in a small mixing bowl. Stir together until all the ingredients are incorporated and the sauce is smooth.

Tear the tofu into large pieces, approximately 2-2 1/2” chunks. Place tofu pieces in a large bowl and set aside. In a small sauce pan, heat the water, 1 C of distilled white vinegar, and 1/4 C kosher salt. Bring to a boil, stirring to make sure the salt has completely dissolved. Pour boiling water over the tofu and let sit for 15 minutes.

While the tofu is brining, make the breading. In a large bowl, combine cornstarch, onion powder, garlic powder, paprika, 1/4 tsp salt, and a few grinds of pepper. Whisk dry ingredients together until fully incorporated.

Once the tofu is finished brining, carefully remove the tofu with a slotted spoon to a plate lined with paper towels. Pat tofu dry to remove any excess water. Transfer tofu to the cornstarch mixture and toss to coat each piece completely.

In a large nonstick frying pan, heat vegetable oil over medium-medium high heat. Once the oil has started glistening and is very hot, add the tofu nuggets to the oil in a single layer. Pan fry for approximately 7-10 minutes. Flip the tofu after about 3 minutes or so and then fry for anther 3-4 minutes on the other side. Be sure to keep an eye on how quickly the tofu is cooking, and adjust the stove temperature as needed. Continue to flip and baste the tofu with the hot oil until the nuggets are crispy and golden brown.

Remove the tofu with a slotted spoon and transfer to a paper towel lined plate. Season with a light sprinkling of salt and serve immediately with the chipotle honey mustard sauce for dipping.