Ingredients:

  • 15 oz extra firm tofu
  • 1/3 cup cornstarch
  • 1/4 cup nutritional yeast
  • 2 tbsp coconut aminos
  • 1 tsp liquid smoke
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Wrap the 15 oz extra firm tofu in a clean towel and place a heavy skillet on top for 10 minutes. Note: Removing excess water is the only way to avoid a soggy middle.
  2. Cut into 1 inch pieces or tear by hand for more craggy edges.
  3. Toss the tofu with 2 tbsp coconut aminos and 1 tsp liquid smoke. Ensure every piece looks wet and glossy.
  4. In a separate bowl, whisk 1/3 cup cornstarch, 1/4 cup nutritional yeast, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
  5. Add the tofu to the dry mix and shake until no wet spots remain.
  6. Place on a lined baking sheet with at least 1/2 inch of space between nuggets.
  7. Bake at 400°F (200°C) for 20 minutes, flipping halfway through. Cook until the edges are golden and firm.
  8. If air frying, spray lightly with oil and cook at 400°F for 12-15 minutes until they sound hollow when tapped.
  9. Let them sit for 3 minutes on the tray. Note: This allows the crust to fully dehydrate and crisp up.