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10 minutes
25 minutes
1475 minutes
- 1 (14 ounce) package extra-firm tofu, drained, or to taste
- 1 cup ranch dressing
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons white sugar
- 2 cups Italian seasoned bread crumbs
- Cut the tofu block in half lengthwise and slice each half into 1/3-inch pieces to create bite-sized 'nuggets.' Place the tofu in resealable plastic bags and freeze for at least 24 hours until firm and dry.
- Preheat the oven to 350°F (175°C) for perfect baking results.
- Place tofu slices on a microwave-safe plate and defrost for 2 to 5 minutes. Squeeze out water, then drain on 3 layers of paper towels and gently pat dry with more paper towels.
- Combine ranch dressing, hot sauce, sugar, and black pepper in a bowl. In another bowl, place bread crumbs. Dip tofu slices in the ranch mixture and then coat with bread crumbs until fully covered.
- Bake the tofu nuggets in the preheated oven for 20-25 minutes until they are golden brown.
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