In a small bowl combine bread crumbs, nutritional yeast, paprika, and garlic powder.
Preheat the oven to 400ºF (200ºC).
Slice the tofu in half to form two thinner slabs. Wrap the tofu in paper towels and place a heavy object on top. Let drain for 10 minutes.
Slice the drained tofu into cubes.
Coat the tofu cubes in mayonnaise and then coat in bread crumb mixture.
Place nuggets on a wire rack over a baking sheet.
Bake for 40 minutes.
Allow to cool 5 minutes.
Enjoy!
Sweet Potato And Chickpea Nuggets
In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
In a large saucepan bring 6 cups (1 ½ L) of water to a boil, add sweet potatoes. Cook until they are tender, about 10 minutes, and drain.
Preheat oven to 400ºF (200ºC).
In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the breadcrumbs and mix.
Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
Allow to cool 5 minutes.
Enjoy!
Lentil Nuggets
In a medium bowl, soak the lentils in cold water for 3 hours.
Preheat the oven to 400ºF (200ºC).
In a food processor, combine the lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
Allow to cool 5 minutes.
Enjoy!
Mixed Vegetable Nuggets
In a small bowl, combine the water and flax meal and stir to combine. Let sit for 10 minutes. Set aside until ready to use.
Preheat the oven to 400ºF (200ºC).
In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.
Add the salt, pepper, onion powder, garlic, and flax egg, and pulse until well combined. Add 1¼ cups (145 g) of the bread crumbs and mix.
Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.
Coat the nuggets on both sides with the remaining ¾ cup (85 g) of bread crumbs.
Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
Or, you can bake them on a piece of parchment paper for 20 minutes, flipping after the first 10 minutes.