Baked Tofu Nuggets

Ingredients: 14 ounce extra firm tofu drained and pressed 1 tablespoon Dijon mustard ¼ cup unsweetened plain almond milk ¼ cup + 2 tablespoons nutritional yeast ¼ cup + 2 tablespoons chickpea flour

Ingredients: 14 ounce extra firm tofu drained and pressed 1 tablespoon Dijon mustard ¼ cup unsweetened plain almond milk ¼ cup + 2 tablespoons nutritional yeast ¼ cup + 2 tablespoons chickpea flour

Ingredients: ¼ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon cumin Salt and pepper Olive oil Optional Dipping Sauces 4 Ingredient Sriracha BBQ Sauce, Vegan Honey Mustard Dressing

Ingredients: ¼ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon cumin Salt and pepper Olive oil Optional Dipping Sauces 4 Ingredient Sriracha BBQ Sauce, Vegan Honey Mustard Dressing

Preheat oven to 400°. Slice tofu into nugget sized pieces. In one bowl, mix Dijon mustard and unsweetened plain almond milk.

Preheat oven to 400°. Slice tofu into nugget sized pieces. In one bowl, mix Dijon mustard and unsweetened plain almond milk.

In another bowl, mix nutritional yeast, garbanzo bean flour, onion powder, garlic powder, cumin, salt and pepper. Dip tofu nuggets in wet mixture, then in dry mixture.

In another bowl, mix nutritional yeast, garbanzo bean flour, onion powder, garlic powder, cumin, salt and pepper. Dip tofu nuggets in wet mixture, then in dry mixture.

Place on an oiled piece of parchment on a sheet pan. Bake at 400° for 20 minutes, flip and bake for another 20 minutes*. Serve with BBQ Sauce or Vegan Honey Mustard Dressing.

Place on an oiled piece of parchment on a sheet pan. Bake at 400° for 20 minutes, flip and bake for another 20 minutes*. Serve with BBQ Sauce or Vegan Honey Mustard Dressing.

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