Try this vegan take on chicken nuggets using firm tofu and a blend of spices. The Ninja Foodi does a fantastic job of making these tofu nuggets morishly crispy.
Ninja Foodi Crispy Tofu Nuggets
- 1 x 400g block firm tofu
- 1/3 cup oat milk
- 3 tbsp almond flour
- 2 tbsp plain white gluten-free flour
- 1 tbsp nutritional yeast
- 1 tsp vegetable stock powder
- 1/4 tsp paprika
- 1/8 tsp garlic granules
- 1/8 tsp turmeric powder
Drain the tofu and press in a tofu press to remove more water for crispier tofu. Use a tofu press. Alternatively, wrap the tofu in a clean kitchen towel and place it between two chopping boards, then pile several heavy books on top and leave it for 2-3 hours.
Once the tofu has been drained/ pressed, use your hands to break it into ‘nugget’ sized chunks. You can cut it into pieces if you would prefer, but I think the ragged edges are better to hold the coating and make them look like typical chicken nuggets.
Pour the oat milk into a shallow bowl.
In a separate shallow bowl, mix together all of the remaining ingredients.
Take a piece of tofu and coat it in milk, followed by the coating. Make sure that all of the sides are covered. Then place it in the Ninja Foodi Cook & Crisp Basket. Repeat until all of the tofu is coated.
Seal the lid of the Foodi. Select ‘Air Crisp’ at 210°C for 20 minutes. Then press Start.
Once the nuggets are ready you can serve them with chips and beans or a side salad.