1packagefirm or extra firm tofu, drained, rinsed and pressed (directions below)(395 g)
Seasoned Coating
2⅔tablespoonsdill pickle juice(40 ml)
1tablespoontahini
1½teaspoonsunsweetened non-dairy milk
1½teaspoonsyellow mustard
1½teaspoons100% pure maple syrup
1teaspoongarlic powder
¾teaspoonnutritional yeast
½teaspoononion powder
½teaspoonsmoked paprika powder
½teaspoondried basil
½teaspoondried oregano
½teaspooncoconut aminos
½teaspoonlow-sodium soy sauce(for gluten-free nuggets, use tamari)
¼teaspoondried thyme
¼teaspoondried parsley
¼teaspoonblack pepper(about 10 turns from a pepper grinder)
⅛teaspoonsalt
1pinchcayenne powder(optional, adjust spice level by adding more or omitting)
1½tablespoonsarrowroot powder(10 g)
Instructions
Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper or a silicone baking mat.
Remove the tofu from the package and rinse with water. Place the tofu on a plate and set a cutting board on top of the tofu, then place something heavy on top, like a few cookbooks or a heavy skillet. Set aside for 10–15 minutes while the liquid is pressed out of the tofu.
In a mixing bowl, whisk together all of the coating ingredients EXCEPT the arrowroot powder until smooth and well combined.
Using your clean hands, gently break the tofu into bite-sized nuggets, about ½-inch to ¾-inch in size, and place them into the mixing bowl. Toss until all of the tofu is coated with the mixture. Add the arrowroot powder and toss again to coat the tofu pieces.
Spread the nuggets out in a single layer on your baking sheet. Bake for 20 minutes, then flip the nuggets over and bake for an additional 10–15 minutes, until they’re golden brown.