If the kids like chicken nuggets , it’s worth giving tofu nuggets a try for something similar but different. They are fun to make and eat and can be shaped into animals, numbers or made to look like a classic nugget. A great recipe and you can double the recipe and freeze them.

Ingredients

• 300 grams firm tofu
• ¼ cup bread crumbs (for gluten free see note)
• ½ teaspoon turmeric
• ½ teaspoon onion powder
• ½ teaspoon paprika ground
• A pinch chicken-style stock powder
• A pinch cayenne pepper, optional

Dip (butter milk)

• 1 egg/egg replacer
• 1½ cups milk (for dairy free see note)
• 1 tablespoon dijon mustard
• ¼ lemon, juiced

Coating

• 1 cup bread crumbs/panko (for gluten free see note)
• 1 teaspoon mixed herbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Directions

1. Prepare tofu by placing tofu on a chopping board with a clean tea towel on top and place a heavy book or chopping board on top of the tea towel and leave for 15 mins (this removes the excess water from the tofu)
2. Crumble tofu and drain (just in case any liquid is left)
3. Combine all the ingredients for the nugget together and mix well
4. Line a baking paper on a baking tray and set aside
5. Begin shaping the tofu nugget
6. Place the nuggets on the baking paper and make sure that none of them are touching each other
7. Freeze the nuggets for 2 hours until frozen solid
8. After the nuggets are frozen: Mix together the ingredients for the buttermilk and set side and mix together the ingredients for the coating and set aside
9. Prepare the station, you would like to place the frozen nugget on the left, buttermilk in the middle and the coating on the right
10. Using your left hand, dip the frozen nugget into the buttermilk mixture, strain the excess liquid and place it on the coating station
11. Use the right hand to press the nugget hard into the coating mixture
12. Ensure all sides are covered (using two hands helps reduce he amount of bread crumb mixture clumping together on your fingers)
13. The nuggets can be baked in the oven for 30 mins (flip to the other side after 20 mins) in a 180°C fan-forced oven or frozen in the freezer for up to 1 month

Notes

For a gluten-free version, swap the breadcrumbs with gluten-free breadcrumbs (available at major supermarkets) or make some gluten free toast and blitz

For a vegan version, swap the cow’s milk with soy milk/other nut milk and the egg with an egg replacer powder (prepared according to the instructions).