Name: Sesame Tofu Nuggets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 block firm or extra-firm tofu, drained; 1 cup chickpea flour (or another whole-grain flour); 1 cup+ water; 1/2 cup brown rice flour (or whole-grain bread crumbs); 1/2 cup oat flour; 1 tbsp garlic powder; 2 tsp onion powder; 2 tsp basil; 1/4 cup nutritional yeast flakes; 1 tsp salt or salt substitute

Jump to Recipe Print Recipe

This week I tried a new way to enjoy tofu. I love how versatile this plant food is–you can sauce it, whip it into a creamy pie filling, make burgers, veggie-steaks. It can find its way into just about any dish you can dream up. How about making a meat-free nugget–bite-size, crispy, but tender on the inside? That was my experiment this week.

I started out with some firm tofu. I sliced it in half lengthwise because the block was pretty thick. But I didn’t want to cut it. I wanted a nugget shape, so I just tore irregular pieces with my fingers.

I then went to work for the nugget sauce. I mixed a cup of chickpea flour with a cup of water and whisked it up. It looked a little thick, so I added about 1/4 cup more until I had a mixture resembling pancake batter. Stabbing each tofu nugget with a fork, I dipped each one into this batter, then rolled it into a breading mixture. You could use your favorite breading. I ended up using 1/2 cup of brown rice flour, 1/2 cup oat flour (I made my own in the blender), then added a tablespoon of garlic powder, 2 teaspoons of onion powder, 1/4 cup of nutritional yeast flakes, and some salt. Finally, I added a cup of sesame seeds for a little crunch.

I rolled each tofu nugget in this breading, then laid them on a baking sheet, lined with parchment paper. These were baked in a hot oven–450 degrees for about 30 minutes, until each one looked crunchy golden brown. I wasn’t disappointed. Each one was crispy on the outside and tender, chewy, and delicious on the inside.

You can eat them, just like they are. But we dipped them in our favorite Pasta Perfect Tomato Sauce. We all decided one block of tofu nuggets just wasn’t enough for a family of three. So I’ll be doubling the recipe next time. If you’re looking for a new lunchtime treat, this will definitely fill the bill. Plus, they’re easy-peasy, which is always a must in my New-Start kitchen.

Try serving Sesame Tofu Nuggets for lunch or dinner with a tomato sauce, as we did. These would also be great with our Teryaki Sauce, served on a bed of brown rice with some broccoli or Asian vegetables. Happy Cooking!

Print Recipe

Sesame Tofu Nuggets

Crispy bite-size tofu nuggets you can bake in the oven!

Prep Time10

Cook Time30

Total Time40

Servings: 3 people

Ingredients

1 block firm or extra-firm tofu, drained
1 cup chickpea flour or another whole-grain flour
1 cup+ water

TOFU NUGGET BREADNG

1/2 cup brown rice flour or whole-grain bread crumbs
1/2 cup oat flour
1 tbsp garlic powder
2 tsp onion powder
2 tsp basil
1/4 cup nutritional yeast flakes
1 tsp salt or salt substitute

Instructions

Preheat oven to 450 degrees.
Slice block of tofu in half lengthwise. Break the tofu into nugget shapes with your fingers, about the length of your thumb. Set these aside.
Mix the chickpea flour and water together in a shallow bowl. Whisk together. You may need to add additional water until the mixture resembles a pancake batter.
Dip each tofu nugget into the batter, then roll them in the prepared breading. Lay each nugget on a baking tray lined with parchment paper. Bake in the preheated oven for about 30 minutes or until the nuggets look golden brown. Enjoy with a zesty tomato sauce.