Come mid Veganuary, i was feeling bloated and full of too much fibre so opted for a tofu based lunch. Instead of pan-frying or scrambling it, decided to make nuggets instead. Dug out an old chicken nugget recipe (which we had forgotten to post) and re-created it the Vegan way. Admittedly, the first few attempts with Tofu were very VERY average, hardly earning themselves any delicious points. That was, until these came along! Craving comfort food without wanting to break Veganuary, these were the best idea.
50-100g Brown Rice Crispies (grinded)
1 Tbsp Flaxseed
1 Tsp Garlic Granules
1 Tsp Himalayan Salt
1/4 Cup Braggs Liquid Aminos
1 Tbsp BBQ Seasoning
1 Tsp Smoked Paprika
1 Tsp Onion Salt
1/2 Cup Almond Milk
Slice up tofu into preferred shapes and sizes and place in bowl or deep dish. Add Liquid Aminos, bbq seasoning, smoked paprika and onion salt and toss together with fingers so that each tofu piece is coated. Refrigerate overnight, or at least a couple of hours so that the flavours are able to soak into the tofu.
When tofu is readily marinated, pre-heat oven to 170 Degrees C and line a baking tray with greaseproof paper. You may want to spread a dab of coconut oil along the baking sheet to that the nuggets golden up slightly more.
Pour almond milk into a bowl and flaxseed, ground brown rice crispies, garlic and himalayan salt into another. Then dip a tofu piece into milk then into ‘rice & flax mix’ and place on baking sheet. Repeat until all tofu pieces are coated.
Remove from oven. Add your fave sauce. Dip it. Eat it. Enjoy.
Nutritional Info: (per serving of 2):
239Cals | 11.8F | 18.3C | 20.3P
Free from Gluten | Wheat | Dairy | Egg
All recipes created by The Muscle Bakery and subject to copyright.