Vegan Air-Fryer Tofu Nuggets
These crispy air fried tofu nuggets are vegan, don't contain cornstarch, and are served along vegan ranch for the perfect bite!
Course Appetizer, Main Dish, Snack
Prep Time 10 minutes minutes Cook Time 15 minutes minutes Total Time 25 minutes minutes
- 1 pound firm tofu
- 1 cup almond flour
- 3 chickpea eggs (3 tbsp chickpea flour +3 tbsp water)
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp dried parsley
Ranch Sauce
- ½ cup vegan mayonnaise
- ¼ cup non-dairy milk
- 2 cloves garlic
- ¼ cup fresh parsley
- Pinch of ground pepper
- 1 small lemon juiced
Chop tofu in about ½inch squares.
Whisk chickpea egg with smoked paprika, salt, ground pepper and dried parsley.
Use this mix to coat each piece of tofu.
Coat with almond flour.
Place tofu bites in a heated Air Fryer without overlapping them to assure perfect cooking (it took me two rounds to have them all done).
I cook them at 375 degrees Fahrenheit for 15 minutes, follow your own Air Fryer directions if needed.
For the ranch sauce, place all the ingredients in a blender and pulse to a smooth texture.
Serve tofu nuggets with ranch sauce and enjoy!
TIPS
- Keep leftovers in the fridge for up to 5 days.
- Use these tofu nuggets as a snack or with your favourite salad.
- Change the ranch sauce for mustard and maple dip for a sweet and sour taste or the classic aioli mayonnaise!
- If you’re not under a keto diet swap almond flour out for traditional breadcrumbs or even for panko for a crispier texture.
Calories: 450kcal | Carbohydrates: 13g | Protein: 17g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 466mg | Potassium: 77mg | Fiber: 4g | Sugar: 2g | Vitamin A: 623IU | Vitamin C: 9mg | Calcium: 232mg | Iron: 3mg