1 block of extra firm tofu
6 tbsp of cornstarch
¼ cup of plant milk
1 cup of vegan, panko style bread crumbs
2 tbsp olive oil
½ tsp paprika
½ tsp salt
½ tsp of pepper
1 tbsp of dried parsley
6 tbsp of buffalo sauce (Frank's brand)
3 tbsp vegan butter or margarine, melted
⅛ tsp of garlic powder
⅛ tsp of salt
Optional: 24 hours before, remove your tofu from the package and put in a glass Tupperware in the freezer. This will help improve the texture.
Preheat the oven to 425.
If you froze your tofu, remove from the freezer in advance or microwave for 5 minutes and press as much excess water as possible with a clean cloth.
Cut tofu into 8 slabs and use a clean cloth to press out excess water. Then each slab down the middle to create 16 long rectangles.
Put plant milk in one bowl, the cornstarch in another, and the breadcrumb mix in another.
Dip the tofu in cornstarch followed by the plant milk and then the breadcrumb mix.
Put your tofu on a baking pan lined with parchment paper.
Bake for 35 minutes, flipping halfway.
In the meantime, make your sauce by combining buffalo sauce, margarine, garlic powder, and salt in a bowl and stirring.
Remove your nuggets from the oven and toss in sauce, then return to the oven for another 5 minutes.