Makes: 13 nuggets
Preparation time: 15 minutes
Cooking time: 40 minutes
Storage: best eaten fresh. Fridge- 3 days
Freezer friendly
Nuggets
Ingredients
Choice of oil
220g firm tofu
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
1 Tbsp cornflour
Salt and pepper
2 Tbsp vegan mayonnaise
½ Tbsp choice of milk
BREADCRUMBS
¼ cup vegan + gluten-free breadcrumbs
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper
Directions
- Preheat oven to 180 degrees celcius
- Prepare a tray by lining with baking paper and adding a splash of oil. Spread oil around to cover all the paper. Set aside
- Add tofu to a food processor and blend to form small pieces (don’t over blend, we still want some texture)
- Transfer tofu to a bowl and add dry ingredients and mix
- Add mayonnaise and milk and mix until well combined
- In a separate bowl add all BREADCRUMB ingredients and mix
- Using your hands, pick up a small amount of the tofu mixture and form it into a nugget shape
- Roll in the breadcrumbs and place on the oiled baking tray
- Repeat with remaining mixture
- Cook in oven for 20 minutes, flip the nuggets then cook for a further 20 minutes or until golden and crispy. Enjoy.
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