Ingredients

The following ingredients have 16 Servings
  • 1 350 g package firm or extra-firm tofu, pressed
  • 3 tablespoons soy sauce or tamari (45 mL)
  • 1 tablespoon olive oil or canola  (15 mL)
  • 2 cloves garlic, minced or 1 tsp garlic powder
  • 2 tablespoons nutritional yeast (8 g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/4 tsp salt
  • 1 tbsp chickpea flour (5 g)
  • 4 tablespoons panko breadcrumbs (30 g) + more for coating

Instruction

  • Start by pressing the block of tofu to remove excess liquid. Use a tofu press or wrap the block in a dish towel or paper towels and place a heavy object on it for 20-30 minutes.
  • Preheat the oven to 400 F (200 C) degrees and line a baking sheet with parchment paper.
  • Add everything except for the chickpea flour and breadcrumbs to a food processor. Pulse a few times until fully combined. Do not over blend so it’s completely smooth, it should be well-mixed but still have some texture to it.
  • Transfer the mixture to a bowl and add the breadcrumbs and the chickpea flour and mix well with a spoon until you have a mouldable consistency. If the mixture is too soft or falls apart, add some more bread crumbs as needed.
  • Form nuggets with your hands and coat with the breadcrumbs on both sides.
  • Place the nuggets in a single layer on the baking sheet. 
  • Bake in the oven for 20-25 minutes or until golden and crispy. For more crispiness, spray the nuggets with a little oil.
  • Serve immediately with your favorite dip.