Tofu Nuggets
1 package firm tofu
1/4 cup unbleached all purpose flour
1 Tablespoon nutritional yeast
1 teaspoon salt
3/4 teaspoon garlic powder
Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
Combine flour, nut. yeast, salt and garlic powder. Drain the tofu and pat dry. Cut the tofu into 1/2 inch cubes.
Coat the tofu in the mixture. The best way to do this is to put the tofu and mixture into a paper bag and shake. Place the coated cubes onto the baking sheet and bake for 20 minutes, flipping them once half-way through the cooking time to brown all sides.
1 package firm tofu
1/4 cup unbleached all purpose flour
1 Tablespoon nutritional yeast
1 teaspoon salt
3/4 teaspoon garlic powder
Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
Combine flour, nut. yeast, salt and garlic powder. Drain the tofu and pat dry. Cut the tofu into 1/2 inch cubes.
Coat the tofu in the mixture. The best way to do this is to put the tofu and mixture into a paper bag and shake. Place the coated cubes onto the baking sheet and bake for 20 minutes, flipping them once half-way through the cooking time to brown all sides.
The great thing is, while you have the oven on at that temperature, 20 minutes is just the right amount of time to roast most veggies. Last week I cubed up a butternut squash and tossed it with olive oil, salt and pepper and added it to the baking sheet alongside the tofu nuggets.
This recipe is also kid approved. OEM loves dipping his in ketchup. I like dipping them in barbeque sauce.
Stay tuned: I'm working on a recipe for Vegan Almond Joys.
This recipe is also kid approved. OEM loves dipping his in ketchup. I like dipping them in barbeque sauce.
Stay tuned: I'm working on a recipe for Vegan Almond Joys.
