Tofu Parm Nuggets

Tofu Parm Nuggets


1 18 oz. Block firm tofu (strained + pressed)

½ tsp. Garlic powder

Salt and pepper (to taste)

½ c. Cornstarch

½ c. Unsweetened dairy-free milk

1 c. Breadcrumbs (unseasoned)

¼ c. Farmer Foodie Italian Herb Cashew Parm (plus more to top)

Avocado oil (to fry)

Marinara sauce (to serve)


  1. Cut the tofu into nugget-sized pieces. Place in a bowl and sprinkle with ½ tsp. of garlic powder and a pinch of salt and pepper. Toss carefully so the tofu doesn’t break. 
  2. Prepare your dredging station by placing ½ c. of cornstarch in a shallow bowl, ½ c. of unsweetened dairy-free milk in another shallow bowl, and 1 c. of breadcrumbs in another shallow bowl. Add ¼ c. of Italian Herb Cashew Parm and a pinch of salt and pepper to the breadcrumbs. Toss to combine. 
  3. Heat about ½-1” of avocado oil over medium heat in a pan. Once hot, dredge each piece of tofu in the cornstarch, shaking off any excess, followed by the milk, and then the breadcrumb mixture. Place into the pan and fry for about 1-3 minutes per side or until golden brown. You will have to do this in 2 batches so you don’t overcrowd the pan.
  4. Place the cooked tofu on a baking tray lined with paper towels to drain any excess oil.
  5. Plate the tofu nuggets and sprinkle more Cashew Parm on top. Serve with marinara sauce and enjoy!

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