These Vegan Cajun Nuggets were crunchy and delicious, and they had a nice kick to them. They also had a nice texture and they were really flavorful. This is a great appetizer. And they are perfect to have with your favorite dipping sauce.
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1 Block of extra firm tofu, (350g)
1/4 Cup plant based milk, almond milk
3-5 Tablespoons of corn starch
2/3 Cups of panko breadcrumbs
2 Tablespoon of ground flaxseed, or additional breadcrumbs
1 Teaspoon of onion powder
1 Teaspoon of smoked paprika
1 Pinch of Cajun seasoning
1/4 Teaspoon of Himalayan salt
1/4 Teaspoon of black pepper
-Preheat the oven to 400F. Slice the tofu into nugget-sized pieces. You can cut them into the shape you like about 1/4 the thickness of the tofu block, depending on the brand of tofu.
-Prepare a baking sheet with parchment paper or a silicone baking mat with spray. Set up 2 small plates and 1 small bowl to bread the tofu. On a plate, spread half the starch and start with 3 tablespoons. Add 1/4 cup if plant-based milk to the bowl. Then on the second plate, toss together 2/3 cups of panko breadcrumbs, 2 tablespoons of ground flaxseed, 1 teaspoon of onion, 1 teaspoon smoked paprika, pinch of Cajun seasoning, 1/4 teaspoon of Himalayan salt and black pepper. Bread each piece of tofu my coating it with starch then dipping it into the plant based milk. Place the tofu into the breadcrumbs and lightly press onto all sides of the tofu. Place onto the baking sheet.
Spray tofu nuggets with cooking oil spray and bake for 20-25 minutes, then flip halfway through baking until the nuggets are browned and crispy. If you use wheat bread crumbs browning may be difficult.
-Then prepare the Cajun tofu nuggets, place the baked nuggets into a large bowl and toss them around with the sauce. Alternatively, you can dip the nuggets into the sauce; that way they stay crispy. You can serve with a creamy sauce. Enjoy!