Yes you read that correctly! Vegan tofu nuggets, full of flavour and full of the crunch you’d hope for. Tofu is so versatile whether it’s being used in sweet or savoury recipes and this one is no exception. It’s also low in fat, gluten-free and a good source of protein so it’s perfect as a dinner side dish or tasty little snack.
For this recipe make sure you use extra firm tofu so the nuggets are easy to handle and keep their shape. I baked the tofu nuggets with a light coating of coconut oil spray, but use any type of cooking spray.
1 packet firm tofu ~ I used coles branded as it has a great texture and holds its shape super well
1 cup herbed bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon chilli powder or amount to taste
1 flax egg (I used orgrans ‘no egg’ egg replacer) ~ such a great substitute!
Coconut oil cooking spray
1 Preheat oven to 180°C. Line your baking sheet with baking paper and set aside.
2 Cut the tofu into nugget cubes (or desired shapes). Wrap the tofu in paper towels and allow to sit for 10-15 minutes, until moisture is absorbed. Unwrap and set aside.
3 In a bowl, mix together the panko crumbs, garlic powder, chili and salt until well combined. In another small bowl, lightly scramble an egg. Dip the tofu nuggets in the egg mixture then dip into the panko mixture, coating on all sides. Place the tofu on your prepared baking sheet.
4 Bake the nuggets for about 15 minutes, flip and bake for another 10-15 minutes, until golden brown and crispy. Allow to cool. Serve with your favourite dipping sauce or as a side!
This is how I served mine, with baked sweet potato chips, steamed green veg and kaleslaw. 10/10 would recommend.