Tofu is a core ingredient of the vegan diet, and learning how to cook it well can take a dish from bland and average to extra delicious and over the top! In this post I teach how to oven-bake the best, most crispy tofu nuggets.
1. Freeze the tofu overnight. Take it out and thaw in the fridge for a day or on the counter for a few hours. Drain the thawed tofu. Gently press with your hands to remove as much liquid as you can. (You should NOT put this into a tofu press.) Pat dry with a paper towel.
3. While the tofu is thawing and the oven heating you can mix together the other ingredients. Mix together the coffee, coconut aminos, soy sauce, oil, tahini, garlic and onion powders, and smoked paprika. Mix well, mashing the tahini into the other ingredients so that it is fully incorporated.
4. Cut the thawed and drained tofu into small pieces. Please see the blog post for examples. Place the cut tofu pieces into a large zip back or lay in into a shallow pan. Use a pan that is sized just right so that there is no more room after you place the tofu. I like to use a large glass pie plate.