Press and Prep the Tofu

Remove tofu from packaging and drain.

Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy pan or object on top and let it sit for 15–20 minutes to press out excess water.

Cut pressed tofu into bite-sized nugget shapes.

Prepare Breading Stations

In a shallow bowl, whisk together plant-based milk and cornstarch.

In another bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper.

Coat the Nuggets

Dip each tofu piece into the milk mixture, then roll it in the breadcrumb mixture to coat thoroughly. Press gently to help the coating stick.

Bake or Air Fry

To Bake: Preheat oven to 400°F (200°C). Arrange nuggets on a parchment-lined baking sheet. Drizzle or spray lightly with oil. Bake for 25–30 minutes, flipping halfway, until golden and crispy.

To Air Fry: Place nuggets in a single layer in the air fryer basket. Spray with oil. Air fry at 400°F for 12–15 minutes, shaking halfway through.

Assemble the Lunchbox

Arrange tofu nuggets in one compartment.

Add rainbow carrot sticks, sugar snap peas, and cherry tomatoes in fun shapes or patterns (try a smiley face or color wheel).

Pour dips into small containers. For extra fun, swirl in a drop of natural food coloring to make colorful, kid-approved sauces.