Vegan Tofu Popcorn Chicken

Ingredients

• 14 oz Extra-firm tofu (pressed and drained)
• 1 cup Cornstarch (for coating)
• 1 cup Plant-based almond milk (like almond or soy) (unsweetened)
• 1/4 cup Nutritional yeast (for a cheesy flavor)
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Smoked paprika
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil (for baking)
• 1 cup Panko breadcrumbs (for extra crunch)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper.

2. 2

   While the oven is heating up, cut your pressed tofu into bite-sized cubes. I like to make them about 1-inch squares so they get crispy all around.

3. 3

   In a large bowl, mix together the plant-based almond milk, garlic powder, onion powder, smoked paprika, salt, and black pepper.

4. 4

   Gently toss the tofu cubes in the mixture until they’re fully coated. Let them sit for about 5 minutes to absorb the flavors.

5. 5

   In another bowl, combine the cornstarch and panko breadcrumbs. This is where the magic happens—this mix gives the tofu that delightful crunch!

6. 6

   Now, take each tofu cube and coat it first in the cornstarch mixture, then dip it back in the almond milk mixture, and finally coat it in the panko. It sounds like a lot, but it’s worth it!

7. 7

   Place the coated tofu pieces on your prepared baking sheet, making sure they’re not touching—this helps them get crispy.

8. 8

   Drizzle the olive oil over the tofu pieces. I like to give them a little gentle toss on the sheet to ensure they’re evenly coated.

9. 9

   Bake in the oven for about 20-25 minutes, flipping them halfway through. You want them golden brown and crispy!

10. 10

    Once they’re done, let them cool slightly before serving. They’re perfect with a dipping sauce like vegan ranch or BBQ!