Basically nuggets in tofu form. YES YOU HEARD IT RIGHT. Don’t stop reading….
Tofu nuggets that are crispy on the outside, soft on the inside and have a lil kick to them. Yes please. Another marvellous use of my new Ninja Foodi which I yet again highly recommend. But do not fear should you not have this lovely little gadget to hand, as you can easily crisp the tofu up in your oven. Or should you have a similar gadget that air crisps/frys then this will do the trick nicely.
The crisping ingredient is the oh so versatile corn starch or also known as corn flour, which is easily available in all UK supermarkets. Just head to the baking aisle where the other flours are found. It works wonders in so many recipes. It creates the lovely crispy skin in this recipe, but can also be added to sauces to thicken them up in cooking. I use Cauldron Tofu as it doesn’t need pressing, and holds it shape really well.
Spice wise, the combination of paprika, garlic and chilli powder makes them almost taste like chicken nuggets. I couldn’t believe how alike they tasted, especially when dunked in some ketchup. And that brings me to the sauces. I absolutely love all of the condiments that Rubies in the Rubble make. Mostly because every product is made from ingredients that would otherwise be wasted. How fabulous is this? I’m trying my hardest to waste less, and I love this concept they abide by.
The two of their sauces I choose to dunk my tofu bites in are the chipotle vegan mayo, which you wouldn’t believe is free from eggs and dairy. It’s absolutely delicious. And paired with their ketchup, which contains 50% less added sugar, 3x more fruit (PEARS!) and is 100% natural. The combination of these sauces are incredible. Just make sure you don’t double dip!
Makes approx. 32 mini nuggets (serves 4 people)
takes approx. 20 minutes
2 blocks of extra firm tofu (I used Cauldron)
2 tablespoons of corn starch
1/2 teaspoon of garlic granules or powder
1 teaspoon of paprika
1/2 teaspoon of chilli powder
1/2 teaspoon of oregano pinch of salt 5 tablespoons of oil of choice i used raw vibrant living EVOO dipping sauces (I used Rubies in the Rubble ketchup and mayo)
1. If using an oven, preheat to 180°C/350°F or turn on your air fryer/crisper.
2. In a large mixing bowl combine cornstarch, garlic, paprika, chilli powder, oregano and salt. Then add the oil, and combine until. 3. Cut each block of tofu into approximately 16 pieces, and add them to the mixing bowl. Coat each tofu piece evenly. 4. If using the oven, place nuggets on a lined baking tray, and bake in oven for 20 minutes, turning the nuggets over halfway through. 5. If using air fryer, use as instructed. If using your Ninja Foodi, cook on air crisper setting for 15-20 minutes at 200°C. Turn the tofu over halfway through, and keep crisping until you’re happy with the crispiness.
Recommended to eat straight away with some delicious sauces
Enjoy! – share and tag your creations with me on Instagram @whatluceeats