Description

Think of these as the adult vegan version of your favorite chicken nuggets. Mainly because they are so much more flavorful, crunchy and crispy. Not only that, these baked tofu nuggets are grain-free, gluten-free and secretly nutritious!

Ingredients

Scale

2 boxes Simple Mills Almond Flour Crackers
⅓ cup Arrowroot starch
3 tbsp Nutritional yeast
2 tsp Pink Himalayan Salt
2 tsp Italian seasoning
1 tsp Cumin powder
1 tsp Garlic powder
1 tsp Onion powder
½ tsp Cayenne pepper
2 packs Extra firm tofu
Avocado oil

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Instructions

Begin by preheating the oven to 450°F and lining a large baking sheet or cookie sheet with parchment paper. Set aside.
Start by making the breadcrumbs. Add both boxes of the Simple Mills almond flour crackers into a blender or food processor. Full disclosure, I used my spice grinder because it’s easier to clean and I feel like it made the breadcrumb texture more ‘fine’. So you have three options.
Pulse the crackers in the blender a few times, to break them into smaller pieces, then let them blend for 30-40 seconds on high; stop the blender to scrap down the sides. Stop blending when the cracker have reached a 'sand-like' texture.
Pour the breadcrumbs into a mixing bowl, along with arrowroot starch, nutritional yeast, salt and spices. Whisk everything together well.
Take the tofu out of the packaging, and using your hands break the tofu into large bite-sized pieces. I recommend using your hands to break the tofu into nuggets, rather than cutting it. Because "tearing" the tofu with your hands will leave more nooks for the breadcrumbs to stick to.
Once your tofu is prepped, take one tofu piece and coat in the bowl of breadcrumbs. Roll the tofu piece in the breadcrumbs, making sure it’s thoroughly coated before transferring it to the prepared baking pan. I like to lightly "punch" the tofu to really coat the surface in the breadcrumb mixture. Keep in mind that if your tofu isn’t super wet, you may have to dip it in some cashew milk (or any plant milk) to help the breadcrumbs stick. Continue this process until you’ve used up all of the tofu.
Drizzle the tofu with avocado oil or spray it generously with cooking spray — love the Chosen Foods avocado spray. Bake the tofu nuggets in the preheated oven for 30 minutes until golden brown. Feel free to cook the nuggets a tad longer if you like them extra crispy.
Let the nuggets cool for 5 minutes before plating with a sprinkle of flaky salt and a bowl of ketchup or garlic aioli.

Notes

*I like to have these tofu nuggets alongside my Everyday Salad, so it makes this meal a complete, healthy and balanced dinner or lunch.

**Store these nuggets in a glass tupperware in the fridge for up to 4 days.

***Feel free to freeze the leftover nuggets in a glass tupperware (aka make you own homemade frozen vegan chicken nuggets) to have on hand for whenever you need a quick protein-packed lunch/dinner. To reheat, simply pop them in the oven at 400°F for 10-12 minutes until crispy and sizzling.