Baked Tofu Veggie Nuggets
Meat eaters and vegetarians alike will love these easy and kid-friendly Baked Tofu Veggie Nuggets, made with carrots, broccoli, and oats for a filling and fast supper!
Ingredients
- 8 ounces extra-firm tofu well drained
- ¼ cup GF rolled oats
- ¼ cup shredded carrots
- ½ cup frozen chopped broccoli thawed and drained
- 2 tablespoons sunflower seeds
- 1 tablespoon tomato paste
- 1 tablespoon GF tamari or coconut aminos
- 1 egg beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- 1 cup GF breadcrumbs for coating
Instructions
- Begin by draining your tofu by wrapping it in paper towels and then pressing it between two plates, placing some heavy cans or weights on top. Drain for 30 minutes.
- Preheat the oven to 400 degrees F.
- In a large bowl, crumble the drained tofu. Add the oats, carrots, broccoli, sunflower seeds, tomato paste, tamari, egg, garlic powder, onion powder, and pepper. Using your hands, mash the mixture together, mixing until completely homogenous.
- Using a tablespoon measuring spoon, portion off nugget-shaped pieces and place onto a greased, parchment-lined baking sheet. Shape with your fingers into nugget-like pieces.
- Once all the nuggets have been made, dip each one into the breadcrumbs and place back onto the baking sheet. Spray the tops with oil spray.
- Bake the nuggets in a preheated oven for 30 minutes, flipping once.
- Once golden and crisp, remove the nuggets from the oven.
- Serve with ketchup or your dip of choice.
Notes
To make vegan, remove eggs and add equal amounts vegan egg replacer or a flax egg.
Tried this recipe?Let us know how it was!