• Cooking Time: 25 minutes
• Servings: 8
• Preparation Time: 10 minutes + 24 hours to freeze tofu
• 1 (14 ounce) package extra-firm tofu, drained, or to taste
• 1 cup ranch dressing
• 1 tablespoon Louisiana-style hot sauce (Optional)
• 2 teaspoons white sugar
• 1 teaspoon ground black pepper
• 2 cups Italian seasoned bread crumbs


1. Slice tofu in half lengthwise. Cut each half into 1/3-inch slices to make nuggets. Place tofu in resealable plastic bags and freeze for 24 hours (they should be firm and dry).

3. When ready to bake - Preheat the oven to 350 degrees F (175 degrees C).
5. Leave tofu on counter until they defrost. If you are in a rush, place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Once defrosted, squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
7. In a bowl, mix ranch dressing, hot sauce, sugar, and black pepper together.
9. In a separate bowl, add bread crumbs.
11. Now it’s time to dip! Coat tofu slices with the ranch mixture (first bowl), then roll tofu in bread crumbs (second bowl) until thoroughly coated.
13. Please each tofu nugget on baking sheet.
15. Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.

Finger food will temper any family feud because it’s easy to share and so much fun. Everyone can customize my tofu nuggets by dipping them in all sorts of flavorful sauces. They make for a delicious, healthy and no-hassle dinner, which gives me more time to focus on family.