These Chili-Lime Tofu Nuggets are crispy on the outside and firm on the inside--and they're oil-free! The chili powder gives them a little kick of spice while the lime juice offers citrusy notes. Use as a topping for Southwestern Salad, a burrito bowl, or a main course.
In a large glass mixing bowl, combine all of the "Paste" ingredients and stir to combine. This should create a thick-ish paste. If the mixture is too thin, add more nutritional yeast. If the mixture is too thick, add water in small increments.
Unwrap tofu and break into bite-sized chunks over the bowl. As you do this, use your thumb to create craggy, rounded edges. (They're still edible if they're blocky and smooth, but the pieces will hold the paste better and take on a more nugget-like shape if they're rounded and have craggy edges.)
Lightly fold the chunks into the paste, being careful not to break the tofu too much.
Scoop tofu onto a baking-paper lined sheet pan and place in the oven. Try to avoid getting excess paste on the baking sheet, as it could cause the nuggets to stick.
Cook for 30 to 35 minutes or until the tofu is nicely browned on the outside. (About halfway through, take them out to move them around the pan a bit so they don't stick). Enjoy right away or let cool before adding to a salad!
If you aren’t using super-firm tofu, you will need to press to remove excess water. Remove tofu from packaging and wrap in a paper towel or clean kitchen towel. d Wrap the tofu in a clean towel and place it on a plate. Put a cast-iron skillet or something heavy on top of it and let the tofu press for 15 to 30 minutes. Once you start using tofu often you'll get to know the different styles and whether you need to press it for a certain recipe.
If you want to reduce the sodium, you can use light soy sauce or halve the soy sauce and replace the difference with water.
If the tofu paste is too loose and there is excess liquid on the baking sheet, it might cause the tofu to stick. Try to avoid getting excess paste liquid on the sheet.