If you have a package of firm tofu at home and don’t know what to do with it? Then i recommend tofu nuggets!! Incredibly simple to make – well, expect a little mess and several different bowls to clean up afterwards! – not to mention they are a great alternative to chicken nuggets and can be made gluten free! These are delicious as a snack, part of lunch or dinner, in a salad for that extra crunch or combined with some vegetables and potatoes, or just with some ketchup to dip in!
1 package firm tofu c.a 250g
c.a 30-40g flour (can use gluten free) & c.a 2tbs cornstarch. (Note, can most likely use only corn flour or potato flour)
c.a 1,5dl oatmilk (note, can use other non dairy milk)
c.a 3dl corn flakes.
Marinade: I used sriracha and syrup.
Begin with heating the oven to 200 degrees celsius and placing baking paper on a tray.
Cut the tofu into small cubes and mix together a marinade – example oil, sriracha and syrup. *Can skip this step if you don’t want to marinate the tofu* (If marinating the tofu, let the tofu sit for 1+ hours to soak in the marinade.)
Crush the cornflakes into almost flour – this can be done in a food processor, or place the cornflakes in a sealed plastic bag and then crushing the cornflakes with a heavy object, alternatively using a baking roller to crush the cornflakes in the bag.
Mix the flour and corn starch in one bowl. Pour the milk into another bowl. Pour the crushed cornflakes into another bowl.
Then dip each tofu cube first into the flour/cornstarch mix, then into the milk and then into the cornflakes mix (making sure to coat and cover the tofu) before placing on the baking tray. Note, for optimal results use one hand for the dry ingredients and one hand for the wet ingredients – otherwise it is easy for the cornflakes to get too soaked and not stick to the tofu.
Repeat until all the tofu nuggets are coated, and then bake in the oven for c.a 20-25 minutes.
Note – you can fry the nuggets in a generous amount of oil for a more crispy taste.