Vegan Comfort: simple and tasty food for the newly challenged eater by Sophie Quinn

Author:Sophie Quinn [Quinn, Sophie]
Language: eng
Format: epub
Published: 2018-12-18T08:00:00+00:00

Tofu Nuggets

300g block of firm tofu

1 tablespoon brown rice flour

1 teaspoon garlic granules

1 teaspoon onion granules

½ teaspoon smoked paprika

½ teaspoon sage

½ teaspoon salt and good grind of black pepper

Oil

Drain your tofu and cut into nugget sized cubes, or any shapes you like but don’t go crazy because this is meant to be quick and easy. Combine all the dry ingredients for your coating in a bowl or a Tupperware with lid. Then add the tofu and shake it around gently in the flour until sufficiently coated. Place the nuggets on a baking tray and drizzle with oil, turn them a few times individually with your fingers so to not knock off the coating too much, but to cover them in the oil as much as you can be bothered. It’s ok if there are some dry bits though.

Cook in middle of oven for 45 minutes in total at 180°C, but you might like to turn up heat for crispy edges for the last 15 minutes. Keep an eye on your nugget babies though because they’ll just catch. You might also like to turn them over halfway through cooking if you’re feeling extra that day. I usually don’t bother and just deal with one side being a bit crunchier than the other. These nuggets should be crispy and a little chewy on the outside and soft and fluffy on the inside. Serve as a substitute for chicken nuggets or with Thingy Thing with Things.

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