If I had to pick one thing for you to make on my blog, it would be these! I have no idea how they turned out so similar to regular chicken nuggets but I’m pretty sure if you fed these to a meat eater they wouldn’t know it’s tofu. Please please please give these a go. Try serving with my sweet potato fries and minty peas for the ultimate veggie feast!

Ingredients:

• 1 block tofu (396g packet)
• 2.5 tbsp cornflour
• 5 tbsp water
• 3/4 tsp garlic powder
• 1 tsp italian herbs
• 1/2 tsp oregano
• 1/4 tsp salt
• 1 tbsp nutritional yeast
• 40g planko breadcrumbs
• 1 tbsp coconut oil

Method:

1. Remove tofu from packet & wrap in kitchen roll. Place between 2 chopping boards and place a heavy book on top. Leave it for at least an hour (the longer the better!)
2. Gently tear apart the tofu to create the nuggets. Put in a tupperware and refrigerate whilst preparing the batter.
3. In a small bowl, combine cornflour, water and garlic powder
4. In another bowl, combine herbs, oregano, salt, nutrutional yeast and breadcrumbs
5. Remove tofu from fridge
6. Heat 1/2 of the coconut oil in a large frying pan
7. In the meantime, dip tofu into cornflour then breadcrumb mixture, then place on the pan
8. Repeat with all of the tofu. Once it is all in the pan, give it a shake making sure the pieces flip sides a little, and add the remaining coconut oil
9. Fry until golden brown all over
10. Serve up and enjoy with some minty peas and sweet potato fries (recipe on my instagram!)
11. You can make these in advance and reheat these in the oven for 15 minutes – they reheat very well!