Gluten-Free Tofu Bites

What do you do with tofu? Well, you definitely have a lot of options. Tofu has a delicate and soft texture, so breading it creates a tasty combination of both soft and crunchy. How about pairing it with a tangy ranch dressing? Now we’re talking!

Prep Time: 40 minutes
Cook Time: 40 minutes
Yield: 4 servings

Ingredients

For the tofu nuggets:

• 2 packages of 350 g extra firm tofu
• 180 ml / 3/4 cup milk (unsweetened milk alternatives will also work)
• 16 g / 1 tbsp dijon mustard
• 8 g / 1 tbsp cornstarch
• 130 g / 1 cup gluten-free breadcrumbs
• 5 g / 2 tsp paprika
• 9 g / 1 1/2 tsp salt
• 2 g / 1/2 tsp garlic powder
• 28 g / 2 tbsp Crystal margarine

For the ranch dip:

• 4 g / 1 large clove garlic, finely chopped
• 9 g / 2 tsp Crystal margarine
• 110 g / 1/2 cup mayonnaise
• 60 ml / 1/4 cup milk (unsweetened milk alternatives soy/almond/hemp)
• 30 ml / 2 tbsp lemon juice
• 10 g / 2 tbsp finely chopped parsley
• 6 g / 2 tbsp finely chopped chives
• 10 ml / 2 tsp honey
• 6 g / 1 tsp salt
• 1 g / 1/4 tsp ground black pepper

Directions

For the tofu bites:

1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper and grease with Crystal margarine; set aside.
2. Slice tofu in half, horizontally, and then slice each half into 6 pieces.

1. Place tofu on a large paper towel lined sheet pan. Cover with more paper towels and a second pan. Weigh down with a heavy skillet or cans and press down on tofu for 20 minutes.

1. In a shallow dish (or a pie dish), whisk together the milk, mustard and cornstarch until no lumps remain.

1. In a separate, shallow dish, stir the breadcrumbs, paprika, salt, and garlic powder together.

1. Coat one piece of tofu with the wet mixture, then dredge in the breadcrumbs, pressing well to adhere the crumbs. Place on prepared baking sheet. Repeat with remaining pieces of tofu.

1. Bake tofu bites for 20 minutes. Flip and bake another 20 minutes, until golden and crispy.

For the ranch dip:

1. While the bites are baking, prepare the ranch dip.
2. In a small skillet, melt Crystal margarine over medium-low heat. Add garlic and cook, continuously stirring, until garlic softens and begins to colour, about 2 minutes; set aside.
3. In a medium bowl, whisk together cooked garlic with the remaining ingredients. Taste to adjust seasoning and chill until ready to serve.

1. Serve tofu bites warm with ranch dip on the side.

Chef Notes

• Do not try to use silken or soft tofu for this recipe as it will not hold its shape when breaded. If using firm tofu, instead of extra firm, press the tofu down for 40 minutes, (instead of 20 minutes) changing the paper towels halfway through to absorb more moisture.