kid-friendly, gluten-free, oil-free
Who doesn’t have fond memories of eating chicken nuggets as a kid or who has a kid that wants chicken nuggets but you want a healthier meat-free alternative? These tofu nuggets give all the feels of chicken nuggets without the meat, gluten, or oil. These are protein-packed and so quick and easy to make.
These baked tofu nuggets are baked with no need for oil. The batter is made from chickpea flour (garbanzo bean flour), which is a gluten-free flour that bakes so well, giving the nuggets the perfect battered coating. You and your kids will love these!
1 16 oz package super firm or extra firm tofu
1 cup cold water
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp paprika
Ground black pepper to taste
Preheat oven to 400°
Super firm tofu doesn’t usually need to be pressed. If using extra-firm tofu, press it for about 10 minutes. Dry the tofu gently with a towel. Slice the tofu in half lengthwise. Then cut the tofu into cubes. You should end up with 24 cubes.
In a medium-size bowl, combine the chickpea flour and seasonings. Stir in the water. You want a thick batter but lose enough that it will coat the tofu cubes easily. If needed, add more water a tablespoon at a time.
Coat the cubes in the batter a few at a time using a fork. Lift the cubes one at a time out of the batter, letting any excess drip off, then gently place on your baking sheet. Once all the cubes are coated and on your baking tray, bake them for 25 minutes.
Serve with your favorite dipping sauce and enjoy!
You can always add some spice to the seasoning, or a pinch of vegan chicken bouillon powder to the batter will add nice additional flavor.
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