INGREDIENTS

• 1lb block tofu pressed and drained of liquid
• Rocky Mountain Olive Oil Butter Olive Oil for pan-frying (For a spicy twist use Rocky Mountain Olive Oil Cayenne Chili Infused Olive Oil

Wet Batter

• ¾ cup non-dairy milk
• 1 cup flour
• 2 teaspoon garlic powder
• 2 teaspoon onion powder

Dry Mixture

• 2 cup panko breadcrumbs
• 1 cup plain potato chips (crushed)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 teaspoon cayenne pepper (leave out if you are using a spicy olive oil for frying)

DIRECTIONS:

1. Use a tofu press or wrap tofu in clean towels and place a heavy pan on top until the liquid is completely drained.
2. Cut the pressed tofu into nugget sized chunks/pieces.
3. Add the flour, non-dairy milk, and seasonings to a mixing bowl and whisk until well combined. If the wet batter is too thick, add a little more liquid. You want to be able to dip the tofu without it getting stuck in the batter.
4. Add the panko breadcrumbs and crushed potato chips to a food processor and pulse until fine, two or three times.
5. Pour the dry mixture into a separate bowl.
6. Line your wet batter and dry mixture bowls side by side.
7. Take a few tofu nuggets and dip it into the dry mixture, shaking off any excess, then into the wet batter. Shake off the excess wet batter, and then dip it back into the dry mixture. Set the ready pieces to the side.
8. Heat oil over medium to high heat. When oil is hot, add a few tofu nuggets. Cook for 1 minute on each side or until golden brown. Remove and add to a plate lined with paper towel to absorb the excess oil.
9. Continue to cook the rest of the tofu nuggets, but don't overcrowd the pan.
10. Serve warm and with your favorite dipping sauce.