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Baked Tofu Nuggets

"A vegetarian twist on bird nuggets. Freezing and thawing the tofu offers it a chewier, meatier texture. You can freeze tofu in advance of time and keep in freezer for up to a month."

Ingredients :

1 (14 ounce) package more-company tofu, tired, or to flavor
1 cup ranch dressing
1 tablespoon Louisiana-style hot sauce (optional)
2 teaspoons white sugar
1 teaspoon floor black pepper
2 cups Italian pro bread crumbs

Instructions :

Prep : 10M	Cook : 8M	Ready in : P1D

Slice tofu block in 1/2 lengthwise. Cut every half into 1/three-inch slices to make chunk-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until corporation and dry, at least 24 hours.
Preheat the oven to 350 degrees F (a hundred seventy five tiers C).
Place tofu slices on a microwave-secure plate. Heat inside the microwave until defrosted, 2 to five mins. Squeeze out water from the tofu and location slices over three layers of paper towels to empty. Pat dry with extra paper towels.
Mix ranch dressing, warm sauce, sugar, and black pepper collectively in a bowl. Pour bread crumbs right into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until very well lined.
Bake within the preheated oven till tofu nuggets are golden brown, 20 to 25 minutes.

Notes :

Instead of microwaving, thaw tofu in the fridge when you have time.

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